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