Coconut Cookies

This Coconut Cookies recipe is buttery, chewy, loaded with coconut. Don’t let their simple appearance fool you, these might just become your new favorite!

If you love coconut, make sure to try my Coconut Macaroon Recipe!

Coconut Cookies piled on a wire cooling rack

Coconut Cookies Are Simple And Delicious!

Sometimes you just need a really good, simple cookie recipe…and today I am delivering for you. These coconut cookies are a cross between a soft sugar cookie and a coconut macaroon. They are loaded with sweetened flaked coconut, giving them a chewy coconut consistency, but also buttery and sweet like a sugar cookie.

Honestly they’re simple to describe, but you don’t realize how much you will love them until you try them!

cookie baked with flaked coconut on a wire cooling rack

Coconut Cookie Ingredients:

This easy cookie recipe requires very simple ingredients! You might even have them in your kitchen right now!

  • butter
  • light brown sugar
  • granulated sugar
  • large eggs
  • vanilla extract
  • kosher salt
  • baking soda
  • all purpose flour
  • sweetened flaked coconut

Tips On Making Perfect Cookies:

This cookie recipe is extra forgiving. You can over-bake them slightly and end up a crisp and chewy cookie or bake them as-written and get a soft in the middle cookie with buttery, crisp edges. Long story short, you can’t really mess these up! But here are a few extra tips that will ensure cookie success:

  1. Make sure to mix the butter and sugars completely for the full 2 minutes the recipe calls for. You want your butter to be light and fluffy. This will ensure the sugar is dispersed evenly and will even begin to slightly dissolve. Your cookies will have a lighter texture because of this step.
  2. Also make sure you are scraping down both the sides AND bottom of your mixing bowl as work. You don’t want clumps of butter stuck down there at the bottom because, again, you want everything mixed evenly. If you leave clumps of butter, what will happen is some cookies as they bake will spread a lot (too much butter), and leaving others to not spread as much.
  3. If your cookies don’t come out shaped perfectly, you can easily shape them as soon as they come out of the oven. You can use a spatula to do this, pressing the sides gently, or a large, round biscuit cutter. To do this, just place a larger biscuit cutter around the warm cookie around wiggle it around to make it perfectly circular.

Add-In Ideas:

  • Mini chocolate chips
  • White chocolate chips
  • Chopped nuts
  • Add a little coconut extract too to really amp up the coconut flavor.

Can You Use Coconut Oil Instead of Butter?

Yes you can, just measure the coconut oil in its solid state and you can swap it out in equal portion to the butter. I prefer butter in these cookies, as I really like the flavor and crisp, buttery edges. But with that said, you can absolutely use coconut oil instead.

How To Store Coconut Cookies:

These cookies store great! For best freshness I like to keep them for up to 3 days airtight, at room temperature. But you can also freeze these airtight for up to 30 days.

You can even freeze the dough before baking if you would like to prep these in advance. Hop over to my post on How To Freeze Cookie Dough which explains how to do it easily!

Coconut Cookies with flaked coconut

Love Coconut In Your Cookies? Here Are A Few More Recipes To Try:

Print

Coconut Cookies

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 10 minutes
  • Total Time Total Time: 20 minutes
  • Yield Yield: 36 cookies 1x
  • Category Category: Cookies
  • Method Method: Oven
  • Cuisine Cuisine: Dessert

Description:

These sweet Coconut Cookies are a perfect combination of a coconut macaroon and a buttery sugar cookie!


Ingredients:

  • 1 cup butter, room temperature
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 1/2 cups all purpose flour
  • 2 1/2 cups sweetened flaked coconut

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, light brown sugar, and granulated sugar for 2 minutes on medium speed. Add in the eggs, vanilla, salt, and baking soda and mix until smooth, scraping the sides and bottom of the bowl as necessary.
  3. Turn the mixer to low and add in the flour, mixing until just combined then add in the coconut mixing until incorporated.
  4. Using a medium (2- tablespoon) cookie scoop drop dough onto the prepared baking sheet 2- inches apart. Bake for 9 – 10 minutes, until the cookies are lightly golden at the edge. Allow the cookies to cool on the baking sheet for 3- 4 minutes and then transfer to a wire rack to cool completely.

Notes:

Store airtight at room temperature for up to 3 days for best freshness.

Keywords:: cookies and cups, coconut cookies, cookie recipe

Want To Save This Recipe?

PIN for later:

Coconut Cookies Pinterest Image

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

You might also like...

Share Your Comments

Want to share a photo of what you’ve made? Be sure to register or log in and then click the camera icon located at the bottom of the comment form.

Recipe rating
18 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Kathy
July 17, 2021 3:43 pm

Would it work to make a double batch. Should I still beat for 2 minutes or longer? Thank you

jacey
June 20, 2021 5:12 pm

So I only had 8 oz of coconut, I added some coconut extract and the flavor is superb. My only issue is mine spread out really far and thin. Is that from not enough coconut? Perhaps more flour? I let my dough rest for 30 mins in fridge. I also added lemon zest and 1/2 of a juiced lemon

Angela
June 15, 2021 4:42 pm

I was wondering could you toast the coconut before putting it in the batter?

Holly
June 14, 2021 6:15 pm

Shelly, would these be okay to make the dough ahead and freeze prior to baking? I’m worried about messing with the chewiness. Thank you!

Susan Sapp
April 7, 2021 9:31 pm

I LOVED these! Was wondering if I could make them without the coconut and just chocolate chips? Will they still be soft and chewy?

A d
April 4, 2021 3:49 am

Hey! Are these suppose to be super chewy to the point where they seem a little underbaked?

Nana Mary
April 6, 2021 9:55 am
Reply to  A d

Can I use margarine instead of butter?

Erin m kauffman
April 2, 2021 7:55 pm

Have you ever used coconut extract in place of the vanilla? Does it make the cookie too coconutty?

jacey
June 20, 2021 5:10 pm

I added coconut extract and vanilla gave it a great flavor!

Helen
April 2, 2021 7:16 pm

Sugar Cookies

Beth Wilson
April 1, 2021 8:50 am

I love coconut too! These sound so good! I’ll have to try this! Thanks for sharing, Shelly! 🙂

Barbara
April 1, 2021 8:04 am

These look delicious I love coconut

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

Tips for Baking Success!

Cookies and Cups Newsletter Get 5 Baking Secrets That Will Change Your Life!

Delivered Straight to Your Inbox, For Free:

Recipes You’ll Love

This site participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn a small fee by linking to Amazon.com and affiliated sites.

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!