There is something truly magical about these chewy coconut cookies that instantly transports you to a tropical paradise with every bite. This Chewy Coconut Cookies Recipe captures the perfect blend of tender yet delightfully soft texture, packed with the rich, nutty flavor of shredded coconut and a subtle hint of vanilla. Whether you’re craving a sweet treat for afternoon tea or a festive crowd-pleaser, these cookies are easy to make, wonderfully addictive, and guaranteed to brighten up any snack time.
Ingredients You’ll Need
With just a handful of simple, pantry-friendly ingredients, this recipe is all about combining flavors and textures to create those irresistibly chewy coconut bites. Each ingredient plays its part, whether adding depth, moisture, or that signature chewiness.
- Shredded unsweetened coconut: Provides the star coconut flavor and chewy texture that makes these cookies so special.
- All-purpose flour: Gives structure and body to the dough, keeping the cookies soft yet stable.
- Baking powder: Ensures a gentle rise, making the cookies tender without becoming cakey.
- Baking soda: Helps achieve the perfect golden edges and balances texture.
- Salt: Enhances all the sweet and nutty flavors while balancing the sweetness.
- Coconut oil (or melted butter): Brings moisture and a subtle coconut richness, keeping the cookies delightfully soft.
- Brown sugar: Adds deep caramel notes and contributes to the chewy texture.
- Large egg: Binds the ingredients together and gives the cookie its soft interior.
- Vanilla extract: Infuses warmth and balances the tropical coconut flavor perfectly.
- Milk: Adds just enough moisture to create a smooth, easy-to-drop dough.
How to Make Chewy Coconut Cookies Recipe
Step 1: Prep the Oven and Baking Sheet
Start by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This little prep work makes a huge difference in achieving perfectly baked cookies that don’t stick and have beautiful golden edges.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures your rising agents are evenly distributed so each cookie bakes uniformly with the perfect chewy texture that we want.
Step 3: Cream Coconut Oil and Brown Sugar
Next, in a large bowl, beat the coconut oil or melted butter with the brown sugar until the mixture turns creamy and smooth. This process is where the magic of that tender, moist texture begins—taking the sugar and fat and turning them into a luscious base for our dough.
Step 4: Add Egg, Vanilla, and Milk
Mix in the egg, vanilla extract, and milk until you get a smooth, slightly runny batter. These ingredients add moisture and flavor, as well as help bind everything together while boosting the cookie’s softness.
Step 5: Incorporate Dry Ingredients Gradually
Slowly add the dry mixture to the wet ingredients, mixing just until combined. Being gentle here keeps the dough tender and prevents the cookies from turning tough or cakey, preserving their signature chew.
Step 6: Fold in the Shredded Coconut
Now for the best part—fold the shredded coconut into the dough evenly. This not only distributes that delightful chewy texture throughout every bite but also infuses the cookies with a strong coconut flavor that sings in every mouthful.
Step 7: Spoon Dough onto Baking Sheet
Use a spoon or cookie scoop to drop generous spoonfuls of dough onto your prepared baking sheet, placing them about 2 inches apart. This spacing helps them bake evenly without merging together, ensuring each cookie has a perfect round shape.
Step 8: Bake to Golden Perfection
Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges are a beautiful golden brown and the centers appear set. Keep a close eye toward the end—they should look soft but not doughy.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This rest allows the cookies to firm up without losing their chewy center, making them just right for that irresistible chewiness we all crave.
How to Serve Chewy Coconut Cookies Recipe
Garnishes
While these cookies are absolutely fantastic on their own, adding a sprinkle of toasted coconut flakes on top right after baking amps up the coconut flavor and gives a festive, crunchy finish. A light dusting of powdered sugar also lends a pretty touch for special occasions.
Side Dishes
Chewy Coconut Cookies shine alongside a cup of hot coffee or chai tea, whose warmth perfectly complements the cookies’ sweet, nutty notes. For an indulgent dessert platter, pair with tropical fruit slices or a scoop of vanilla ice cream for a delightful contrast in textures and flavors.
Creative Ways to Present
For a charming dessert or gift idea, stack the cookies with parchment paper between each layer inside a decorative tin or glass jar. You can even sandwich two cookies together with a bit of coconut cream frosting or chocolate spread for an extra special treat that will wow friends and family.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your chewy coconut cookies in an airtight container at room temperature for up to 4 days. This will keep their chewy texture intact and prevent them from drying out, so they’re just as delightful the next day.
Freezing
Want to make these cookies ahead of time? Freeze the baked cookies in a sealed freezer bag or container for up to 3 months. When ready to enjoy, simply thaw them at room temperature—each cookie will retain its chewy charm.
Reheating
If you prefer your cookies warm, pop them in a microwave for about 10 seconds or heat briefly in a 300°F (150°C) oven for 3-5 minutes. This quick warmth refreshes their soft, moist texture and elevates the coconut aroma wonderfully.
FAQs
Can I substitute coconut oil with butter?
Absolutely! You can use melted butter instead of coconut oil for a slightly richer flavor, though coconut oil enhances that subtle tropical note. Both work beautifully and will keep the cookies moist and chewy.
How can I make these cookies gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. This swap usually works great without altering texture much, letting you enjoy gluten-free chewy coconut cookies with no compromise.
Will using sweetened coconut affect the recipe?
Using sweetened shredded coconut will make the cookies sweeter, so you might want to reduce the brown sugar slightly to balance the sweetness. The texture remains wonderfully chewy either way.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Stirring in chocolate chips, chopped macadamia nuts, or even dried cranberries can add a fun twist. Just fold them in with the coconut in Step 6 for some extra bursts of flavor and texture.
What’s the secret to keeping these cookies chewy?
The key is balancing moist ingredients like coconut oil and brown sugar along with a gentle mixing technique to avoid overworking the dough. Baking just until the edges are golden and centers set also keeps that lovely chewiness intact.
Final Thoughts
This Chewy Coconut Cookies Recipe is one of those rare treats that feels both indulgent and wholesome, with a simple ingredient list and straightforward steps anyone can follow. Once you have a batch out of the oven, it’s hard not to keep coming back for more. I truly encourage you to try making these cookies—they bring a little sunshine and a lot of joy in every chewy, coconut-filled bite.
Print
Chewy Coconut Cookies Recipe
- Total Time: 22 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These chewy coconut cookies offer a perfect balance of moistness and flavor, featuring shredded unsweetened coconut for a delightful texture. With simple ingredients and easy preparation, this recipe delivers soft, golden brown cookies with a rich coconut taste, ideal for a sweet treat any time of the day.
Ingredients
Dry Ingredients
- 1 ½ cups shredded unsweetened coconut
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup coconut oil (or melted butter)
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Cream Coconut Oil and Sugar: In a large bowl, beat the coconut oil (or melted butter) and brown sugar together until the mixture is creamy and well blended.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, and milk into the coconut oil mixture, continuing to mix until the batter is smooth and homogenous.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing.
- Add Coconut: Fold in the shredded unsweetened coconut evenly throughout the dough for added texture and flavor.
- Shape Cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown and the centers are set, indicating they are cooked through.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and improves texture.
Notes
- For a buttery flavor, substitute coconut oil with melted butter.
- Ensure cookies cool sufficiently before storing to maintain their chewy texture.
- You can add a handful of chocolate chips or chopped nuts to customize the cookies.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
