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 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!


Scale

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

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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?

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Terri
May 10, 2022 5:32 pm

These sounded so good, but I’m so disappointed. I followed the recipe and instructions exactly, and they turned out flat, very crispy and almost have a greasy feel and consistency. I love coconut and was looking forward to a new recipe, but I won’t be making these again. The taste is ok, but overall, just a waste of good ingredients.

Penelope Bateman
Apr 23, 2022 7:46 pm

Almonds

Penelope Bateman
Apr 23, 2022 7:45 pm

I meant almosts but added almost instead on my post

Penelope Bateman
Apr 23, 2022 7:45 pm

Delicious! Soft and chewy. I added chocolate chips and crushed almost with 1/2 c coconut oil and 1/2 c butter instead and all raw sugar rather than 2 different types of sugar. It was incredibly delicious! Thank you!!!

Anonymous
Mar 24, 2022 2:19 pm

Can I use dark brown sugar instead? We don’t normally use light brown sugar.

Anonymous
Mar 24, 2022 2:18 pm

My eleven year old made these cookies, they were amazing! We love coconut in our family so this recipe was perfect!!

Pat Conner
Jan 8, 2022 8:07 am

Love the Coconut Cookies and so does my family….the first batch was gone within 12 hour! Wondering if I could substitute mini chocolate chips for the coconut as I love the basic dough recipe for the coconut cookies.

Pat Conner
Jan 10, 2022 4:45 pm
Reply to  Shelly

Before I read your reply I went ahead and made the dough and added a 12 oz. pkg. of mini chocolate chips…..we loved them but will only put 1 1/2 cups of the minis next time. Then, today, I substituted 1 cup of finely chopped pecans for the coconut and these are to die for!!! Thanks for the suggestion of using your Perfect cookie Base but this one is hard to beat!!! Thanks!

Julie
Dec 23, 2021 3:42 pm

I’m so sorry. That comment was intended for your coconut macaroons!

Julie
Dec 23, 2021 3:40 pm

Oh, these are SO delicious! I put chopped dried cranberries in half the batter. Terrific both ways. 19 minutes was perfect in my oven. Thank you for this great recipe!

Pat Conner
Dec 20, 2021 9:00 am

I made these last Sunday and shared them with my family and we all agreed….they are the best coconut cookie we’ve ever tasted!! I’ve made a lot of cookies in my lifetime and I rate these as 100! perfect! I’m planning to use this as my basic recipe for chocolate chip and oatmeal raisin cookies!

Amber
Dec 17, 2021 11:14 am

I’m wondering if the recipe calls for Salted butter or Unsalted butter? Or does it matter which one I use?

Johara
Dec 11, 2021 5:23 pm

Hi! So I just made them and they tasted great. But here’s the thing. I opened the oven when the timer went off and the cookies were flat. It was like a cookie crepe, but they were underdone, so I baked them for 2 more minutes and they were soooo flat. I waited for them to cool down and they still tasted great. I did a second batch and they were still flat. I threw the remaining dough out. Not trying this again. It was a waste of ingredients, time, and energy. Not good. No thank you

Jane
Apr 21, 2022 5:45 am
Reply to  Johara

It’s interesting how you blame the recipe for your own failures. If you cannot cook, just don’t do it.

Terri
May 10, 2022 5:34 pm
Reply to  Johara

I agree! Had the same outcome, but baked the 9-10 minutes as called for, tried both with same results. Just a disappointment.

Annie
Oct 30, 2021 12:08 am

These were great! I added some chocolate chips and a splash of almond extract. I did need to bake them about 3 minutes longer, and they were still a bit under baked, but it might be that my boyfriend’s oven isn’t accurate. Delicious either way!

Kathy
Jul 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
Jun 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

Michelle
Oct 29, 2021 6:30 pm
Reply to  jacey

I had the opposite issue. These puffed up and stayed high and hard. Disappointed

Johara
Dec 11, 2021 5:23 pm
Reply to  jacey

Same thing happened to me. They were a big dissapointment.

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?

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