If you’re a coconut lover, these chewy coconut cookies will satisfy your sweet cravings with their soft texture and tropical flavor. Made with simple ingredients, this quick and easy recipe results in golden brown cookies with just the right amount of chewiness. Perfect for an afternoon snack or as a crowd-pleasing dessert!
Ingredients:
1 ½ cups shredded unsweetened coconut
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup coconut oil (or melted butter)
¾ cup brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Coconut Oil and Sugar:
In a large bowl, mix coconut oil (or melted butter) with brown sugar until creamy and well combined. You can use a hand mixer or simply stir by hand.
Add Wet Ingredients:
To the sugar mixture, add the egg, vanilla extract, and milk. Continue mixing until smooth.
Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to ensure the cookies remain tender.
Stir in Shredded Coconut:
Gently fold in the shredded unsweetened coconut until it’s evenly distributed in the dough.
Shape the Cookies:
Drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow room for spreading.
Bake to Perfection:
Bake the cookies for 10-12 minutes, or until the edges turn golden brown and the centers are set. Watch carefully to avoid overbaking.
Cool & Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This will help them set while remaining chewy.
Serving Tips:
With Beverages: These chewy coconut cookies pair wonderfully with a glass of cold milk, hot coffee, or a tropical-inspired tea, like hibiscus or coconut-flavored tea.
Dessert Platters: Serve them as part of a dessert spread alongside fruit platters, brownies, or chocolate truffles for a well-rounded sweet experience.
Ice Cream Sandwiches: Transform the cookies into a special treat by sandwiching a scoop of vanilla, coconut, or chocolate ice cream between two cookies for a homemade ice cream sandwich.
Storage Tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. For extra softness, place a slice of bread in the container, which will help keep moisture in the cookies.
Freezing Dough: You can freeze the unbaked dough by shaping it into balls and placing them on a parchment-lined baking sheet. Freeze the dough balls until solid, then transfer them to a freezer-safe bag or container. The dough can be frozen for up to 3 months. When ready to bake, thaw in the fridge overnight or bake directly from frozen, adding an extra minute or two to the baking time.
Freezing Baked Cookies: To freeze baked cookies, let them cool completely and place them in a single layer in a freezer-safe container or bag. The cookies will keep for up to 3 months. Thaw at room temperature for a quick snack or pop them in the microwave for 10-15 seconds to enjoy warm.
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FAQs:
Can I use sweetened shredded coconut instead of unsweetened?
Yes, you can substitute sweetened shredded coconut if you prefer a sweeter cookie. Keep in mind that it may make the cookies slightly sweeter and moister, so you may want to reduce the sugar by a tablespoon or two to balance the sweetness.
Can I substitute coconut oil with butter?
Absolutely! You can replace coconut oil with an equal amount of melted butter. While butter gives the cookies a rich, buttery flavor, coconut oil enhances the tropical taste. Both options result in soft and chewy cookies.
Can I add mix-ins like chocolate chips or nuts?
Yes! Feel free to customize the cookies with add-ins such as chocolate chips, chopped nuts, or dried fruits. Simply fold them into the dough along with the shredded coconut. About ½ cup of mix-ins should work well.
How do I keep the cookies soft after baking?
To keep your coconut cookies soft, store them in an airtight container with a slice of bread. The bread will absorb any excess moisture, helping the cookies retain their softness. Be sure to replace the bread slice every couple of days.
Conclusion:
These chewy coconut cookies are the perfect blend of tropical flavor and soft texture. Easy to make with simple ingredients, they’re a quick treat ready in just 22 minutes. Ideal for coconut lovers, they can be customized with mix-ins like chocolate chips or nuts.
📖 Recipe:
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Chewy Coconut Cookies
- Total Time: 22 minutes
- Yield: 20 cookies
- Diet: Vegetarian
Description
Soft and chewy coconut cookies made with shredded unsweetened coconut and simple ingredients. Perfect for coconut lovers, these easy-to-make cookies offer a tropical flavor and delightful chewiness, ready in just 22 minutes.
Ingredients
1 ½ cups shredded unsweetened coconut
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup coconut oil (or melted butter)
¾ cup brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, mix coconut oil (or melted butter) with brown sugar until creamy and well combined.
- Add the egg, vanilla extract, and milk, and continue mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in shredded coconut until evenly distributed in the dough.
- Drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a richer flavor, you can use melted butter instead of coconut oil.
Store the cookies in an airtight container with a slice of bread to keep them soft for longer.
Add-ins like chocolate chips or chopped nuts can be added for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 20 cookies
- Calories: 130 kcal
