If you love soft, buttery cookies with a tropical twist, these Easy Chewy Coconut Cookies are just what you need. This recipe combines the richness of butter and brown sugar with the sweetness of toasted coconut, creating perfectly chewy centers and lightly crisp edges. Whether you’re baking for a family gathering, holiday tray, or simple afternoon treat, these cookies deliver delicious flavor in every bite.
Table of Contents
Why You’ll Love This Chewy Coconut Cookies Recipe
There’s something magical about a cookie that’s soft in the middle and slightly crisp on the outside. These chewy coconut cookies are:
- Simple and Quick: Ready in under 30 minutes from start to finish.
- Wonderfully Textured: Buttery, chewy, and flecked with toasted coconut on top.
- Perfectly Balanced: Not too sweet, with a light coconut aroma that feels tropical and cozy at once.
- Easy to Customize: Add chocolate chips, chopped nuts, or even dried fruit for fun variations.
- Family-Friendly: Made with basic pantry ingredients—no alcohol, no complicated steps.
Easy Chewy Coconut Cookies – Simple & Wonderful Treats
- Total Time: 25 minutes
- Yield: 24 cookies (6 servings)
Description
Soft, buttery cookies with a tropical twist. These Easy Chewy Coconut Cookies are packed with toasted coconut, golden edges, and chewy centers—perfect for any occasion.
Ingredients
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 ¾ cups (345g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon sea salt
- 1 ½ cups (120g) sweetened coconut flakes, divided
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, cream butter, granulated sugar, and brown sugar together on medium speed until light and fluffy (about 2 minutes).
- Add eggs, vanilla extract, and coconut extract. Beat on high speed for 2–3 minutes until smooth and slightly whipped.
- In a separate bowl, whisk flour, baking soda, cream of tartar, and sea salt until combined.
- Gradually mix dry ingredients into wet ingredients on low speed until just combined.
- Fold in 1 cup (80g) coconut flakes; reserve ½ cup (40g) for topping.
- Scoop dough into 2-tablespoon balls and place 2 inches apart on baking sheets. Press a bit of the reserved coconut on top.
- Bake for 9–10 minutes until edges are golden and centers appear slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra chewiness, avoid overbaking and let cookies rest on the tray before moving. Optional: chill dough 30 minutes for thicker cookies. Store airtight up to 5 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients for Easy Chewy Coconut Cookies
Yield: About 24 cookies (6 servings)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Main Ingredients
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 ¾ cups (345g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon sea salt
- 1 ½ cups (120g) sweetened coconut flakes, divided
Ingredient Notes & Substitutions
- Butter: Use unsalted for best flavor control. For dairy-free cookies, replace with coconut oil or vegan butter in equal measure.
- Sugars: The mix of white and brown sugar gives that signature chewy texture. If you prefer a deeper flavor, try dark brown sugar.
- Coconut Extract: Enhances flavor—omit if unavailable, or double the vanilla for a milder taste.
- Flour: Regular all-purpose works best; for gluten-free baking, use a 1:1 gluten-free flour blend.
- Egg Substitute: Replace each egg with ¼ cup unsweetened applesauce or a flaxseed “egg” (1 tbsp ground flax + 3 tbsp water).
- Coconut Flakes: Sweetened coconut adds chewiness; for less sweetness, use unsweetened flakes.
Step-by-Step Instructions
Step 1 – Prepare Your Oven and Pans
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking. Set aside.
Step 2 – Cream the Butter and Sugars
In a large mixing bowl or stand mixer with the paddle attachment, beat 1 cup softened butter, granulated sugar, and brown sugar together on medium speed for about 2 minutes until light and fluffy.
This step helps trap air, which gives the cookies their soft texture.
Step 3 – Add Eggs and Flavor Extracts
Add the eggs, vanilla extract, and coconut extract to the creamed mixture. Beat on high speed for 2–3 minutes, scraping down the bowl as needed, until smooth and slightly whipped.
Step 4 – Mix the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, cream of tartar, and sea salt until evenly combined.
Step 5 – Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture on low speed. Mix until just combined—avoid overmixing to keep the cookies soft.
Step 6 – Add the Coconut Flakes
Fold in 1 cup (80g) of the coconut flakes using a spatula. Reserve the remaining ½ cup (40g) for topping.
Step 7 – Scoop and Top the Cookies
Use a 2-tablespoon cookie scoop or spoon to portion dough balls. Place them 2 inches apart on the prepared baking sheets.
Press a small amount of the reserved coconut flakes on top of each dough ball for extra texture and visual appeal.
Step 8 – Bake to Perfection
Bake for 9–10 minutes, or until the edges are lightly golden and the coconut on top looks toasted. The centers may appear soft or slightly underbaked—this is key for chewy cookies.
Step 9 – Cool and Enjoy
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They’ll continue to set as they cool, creating that perfect chewy texture.
Pro Tips for Success
- Don’t Overbake: The cookies should look slightly underdone when you remove them from the oven.
- Use Room-Temperature Ingredients: Ensures smooth blending and even baking.
- Chill the Dough (Optional): For thicker cookies, refrigerate dough for 30 minutes before baking.
- Weigh Ingredients: Especially flour—for accuracy and consistent results.
- Rotate Baking Sheets: If baking multiple trays, swap positions halfway for even color.
- Add a Pinch of Flavor: A sprinkle of flaky sea salt before baking enhances the sweetness beautifully.
Flavor Variations
- Chocolate Chip Coconut Cookies: Stir in 1 cup (170g) of dark or milk chocolate chips.
- Lime Coconut Cookies: Add 1 teaspoon of lime zest to the dough for a bright, tropical flavor.
- Toasted Almond Coconut Cookies: Mix in ½ cup (60g) chopped toasted almonds for crunch.
- Coconut Oatmeal Cookies: Replace ½ cup flour with rolled oats for a heartier bite.
- White Chocolate Coconut Bliss: Add ¾ cup (130g) white chocolate chips for a sweeter treat.
Serving Suggestions
- Serve warm with a glass of cold milk or coconut milk.
- Stack them on a dessert platter for brunch or bake sales.
- Package in a tin or clear bag for homemade holiday gifts.
- Pair with coffee or tea for an afternoon pick-me-up.
Storage and Freezing Instructions
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing Baked Cookies: Place cooled cookies in layers (with parchment paper between) and freeze up to 3 months.
- Freezing Dough: Scoop portions onto a baking tray, freeze until firm, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to bake time.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~190 |
| Protein | 2g |
| Carbohydrates | 24g |
| Total Fat | 10g |
| Fiber | 1g |
| Sodium | 90mg |
(Approximate values; may vary by ingredients used.)
FAQ About Chewy Coconut Cookies
How do I make my coconut cookies extra chewy?
Use a higher ratio of brown sugar to white sugar, avoid overbaking, and let cookies rest on the baking sheet after baking. These steps help retain moisture.
Can I use unsweetened coconut flakes?
Yes! The cookies will be slightly less sweet but still flavorful. You can add an extra tablespoon of sugar if desired.
Why use cream of tartar in cookies?
It helps stabilize the dough and adds a subtle tang that balances sweetness. It also contributes to a softer texture.
Can I make these cookies gluten-free?
Yes—substitute a 1:1 gluten-free flour blend. Make sure your coconut flakes are gluten-free too.
What’s the best way to toast coconut for topping?
Spread coconut flakes on a baking sheet and toast in a 325°F (160°C) oven for 5–7 minutes, stirring halfway until golden brown.
Looking for more cozy inspiration? Follow us on Pinterest, or join the fun over on Facebook!
Final Thoughts
These Easy Chewy Coconut Cookies are everything you want in a simple homemade dessert—crispy edges, soft centers, and irresistible coconut flavor. With pantry-friendly ingredients and minimal prep time, they’re the perfect go-to cookie for busy days or festive occasions. Once you try them, they’ll quickly become a household favorite!