Cookies & Cups > Recipes > Cookies > Coconut Cookies

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!

Why You’ll Love These Coconut Cookies

  • Ease of Prep. These coconut cookies are very easy to make with simple ingredients that you probably have in your kitchen right now.
  • Flavor. If you aren’t a coconut fan, this is probably not the recipe for you, but if you do make these cookies as soon as possible. The buttery cookie and the sweetened flaked coconut is a match made in heaven, a lot like a buttery sugar cookie crossed with a coconut macaroon!
  • Texture. Again, these are coconut cookies, with a fair amount of coconut added so you will get that chewy coconut texture. I love that!
  • Adaptable. These cookies are open to variations! You can add in nuts, chocolate, or spices like cinnamon!
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: I use salted butter in this recipe because that’s what I prefer. You can also use unsalted butter.
  • Sugars: This cookie uses a combination of granulated and light brown sugar for flavor and texture.
  • Eggs: I always use large sized eggs in my baking recipes unless otherwise noted.
  • Vanilla Extract: You can also use vanilla bean paste in these cookies, or a combination of almond and vanilla extract, or even coconut extract if you really want to amp up the coconut flavor.
  • Dry Ingredients: All purpose flour, baking soda, and kosher salt
  • Sweetened Flaked Coconut. You can use unsweetened as well if you prefer that or are trying to cut back on a little sugar.

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:

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Coconut Cookies piled on a wire cooling rack

Coconut Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 17 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 36 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: Dessert


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


  • 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


  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.


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

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47 comments on “Coconut Cookies”

  1. Penelope Bateman

    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!!!

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

  3. 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.

      1. 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!

  4. 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!

  5. 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!

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

  7. 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

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

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

  8. 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!

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