Name: Coconut Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup light brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 2 ¼ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 2 cups sweetened shredded coconut; ½ cup chopped pecans or almonds (optional)

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If you’re searching for that perfect blend of chewy centers, crisp edges, and the irresistible flavor of sweet coconut, these Coconut Cookies belong in your baking rotation. With each bite, you’ll taste toasty coconut and buttery richness—just the way grandma would make them, but with a modern twist thanks to optional crunchy nuts. Whip up a batch for an afternoon treat or dress them up for special occasions, because this Coconut Cookies recipe will soon be your go-to for sharing happiness, one delicious cookie at a time.

Ingredients You’ll Need

Here’s the beauty of Coconut Cookies: every ingredient is simple, but together they create pure magic. Each one plays an essential role, from tenderizing the crumb to intensifying coconut flavor and even adding that golden, bakery-worthy color.

Unsalted Butter (1 cup, softened): Gives decadence and richness to every bite—let it come to room temperature for easier mixing.
Granulated Sugar (1 cup): Provides a touch of sweetness and that perfect hint of crispness around the edges.
Light Brown Sugar, packed (1 cup): Lends deep flavor and chewiness thanks to its molasses content.
Large Eggs (2): Bind everything together and keep the cookies tender and moist.
Vanilla Extract (1 teaspoon): Boosts aroma and brings out the subtle flavors in the coconut and butter.
All-Purpose Flour (2 ¼ cups): The base for structure—measure carefully for cookies that hold their shape.
Baking Soda (1 teaspoon): Helps the cookies rise and get that lovely lift.
Baking Powder (½ teaspoon): Adds a gentle puffiness, balancing the dense coconut texture.
Salt (½ teaspoon): Enhances the flavors and keeps the sweetness in check.
Sweetened Shredded Coconut (2 cups): The star ingredient—gives bite, chew, and bold coconut flavor. Lightly toast it for a flavor boost!
Chopped Pecans or Almonds (½ cup, optional): For an added crunch and nutty complement to the coconut, though these are totally optional.

How to Make Coconut Cookies

Step 1: Prep Your Oven and Baking Sheets

Start by preheating your oven to 350°F. Line two baking sheets with parchment paper—this prevents sticking and helps your Coconut Cookies achieve that beautiful golden bottom. Having everything set up before you start mixing means less stress and a smoother baking experience.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture looks pale and fluffy. This process incorporates air, which results in lighter, chewier cookies. Don’t rush this step—a full 3 to 4 minutes of beating makes all the difference.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in that fragrant vanilla extract. You’ll notice the dough becoming creamy—this is your flavor base coming together.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures the leaveners are evenly distributed, which means your Coconut Cookies will bake up uniformly every time. Slowly add the dry mix to the wet ingredients, beating gently until no streaks of flour remain.

Step 5: Stir in Coconut (and Nuts)

With a rubber spatula or a sturdy spoon, fold in the sweetened shredded coconut and the chopped nuts if you’re using them. If you want a deeper coconut aroma, you can toast the coconut lightly in a dry skillet first. The dough should be thick and generously studded with coconut flakes—don’t skimp!

Step 6: Portion Dough and Arrange on Baking Sheets

Using a tablespoon or a small cookie scoop, drop even mounds of dough onto your prepared baking sheets, leaving about 2 inches between each. These cookies spread just the right amount, so spacing is key for even browning and lovely round shapes.

Step 7: Bake and Cool

Pop the trays in the oven and bake for 10 to 12 minutes. You’re looking for golden edges while the centers still look slightly soft. That’s the Coconut Cookies secret to keeping them chewy! Cool them on the baking sheet for 5 minutes—then transfer to a wire rack to finish setting up.

How to Serve Coconut Cookies

Garnishes

Dress your Coconut Cookies up by dusting them with a little powdered sugar or drizzle with melted dark chocolate for extra decadence. A sprinkle of flaky sea salt on top right after baking takes them to a whole new level of flavor sophistication.

Side Dishes

Coconut Cookies pair perfectly with a cold glass of milk, a steamy mug of coffee, or even a scoop of creamy vanilla ice cream for dessert. Presentation-wise, try serving them alongside a bowl of fresh berries for a bright and colorful spread at brunch or afternoon tea.

Creative Ways to Present

Think outside the box by stacking Coconut Cookies and tying them with ribbon for easy gifting, or layer them in a clear jar for a stunning, edible centerpiece. Crumble them over yogurt parfaits, or use two to sandwich a dollop of whipped cream or coconut gelato for a playful twist.

Make Ahead and Storage

Storing Leftovers

Once completely cool, stash your leftover Coconut Cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days—if you can resist finishing them before then!

Freezing

Coconut Cookies freeze beautifully. You can freeze the baked cookies by laying them flat in a zip-top bag or freezer-friendly container. For long-term storage, you can also freeze portions of unbaked dough—just scoop onto a tray, freeze until solid, and store the dough balls in a bag for up to two months. Bake straight from the freezer, adding a minute or two to the baking time.

Reheating

For that fresh-baked snap and soft center, place cooled Coconut Cookies on a baking sheet in a 300°F oven for 2 to 3 minutes. This brings out their aromas and returns a bit of that oven-fresh magic without drying them out.

FAQs

Can I use unsweetened coconut instead of sweetened?

Absolutely! Unsweetened coconut will give you a slightly less sweet cookie with a more intense toasty coconut flavor. If you use unsweetened, you may want to add an extra tablespoon or two of sugar to balance things out.

What can I substitute for the nuts?

If nuts aren’t your thing, just leave them out. You can swap in chopped dried fruit (like pineapple or cranberries) for a pop of chewy sweetness, or replace with extra coconut for maximum flavor.

How do I achieve extra chewy Coconut Cookies?

For chewier Coconut Cookies, simply bake them until just golden around the edges and let them finish setting on the tray after removing them from the oven. That little bit of under-baking locks in moisture and keeps the centers wonderfully soft.

Can I make the dough ahead of time?

Yes! Chilling the dough for up to 48 hours not only deepens the flavors but also helps control spreading. Just cover well and chill. When ready to bake, let the dough warm slightly at room temp so it’s easier to scoop.

Are these cookies gluten-free?

The classic recipe uses all-purpose flour, so they’re not gluten-free as written. You can experiment with a 1:1 gluten-free flour blend for baking if you need a gluten-free option—texture may vary but the coconut-forward taste should shine through.

Final Thoughts

If your heart skips a beat at the mention of coconut, you owe it to yourself to bake a batch of these Coconut Cookies. They’re easy enough for everyday cravings, yet special enough to impress at any gathering—don’t be surprised if they disappear before you know it!

Coconut Cookies Recipe

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4.6 from 15 reviews

Author: admin
Total Time: 27 minutes
Yield: 36 cookies 1x
Diet: Vegetarian

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Description

These Coconut Cookies are chewy, sweet, and packed with coconut flavor. Easy to make and perfect for any occasion, these cookies will be a hit with coconut lovers!

Ingredients

Scale

Cookies:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups sweetened shredded coconut
½ cup chopped pecans or almonds (optional)

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Instructions

Preheat oven and prepare baking sheets: Preheat oven to 350°F and line two baking sheets with parchment paper.
Cream butter and sugars: In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and vanilla: Beat in eggs one at a time, then add vanilla.
Combine dry ingredients: In another bowl, whisk flour, baking soda, baking powder, and salt.
Combine wet and dry mixtures: Gradually add dry ingredients to the wet mixture until combined.
Stir in coconut and nuts: Stir in shredded coconut and nuts, if using.
Bake: Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 10–12 minutes, until edges are golden but centers are still soft.
Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.