These Coconut Cookies are soft, chewy and easy to whip up! Done in under 30 minutes they are the perfect snacking treat when your sweet tooth is calling.
Coconut is one of those flavors that I can’t help but love in any given dessert. Even in some savory recipes, coconut is amazing. Also, it’s one of those flavors that doesn’t really fit a season so it’s perfect to indulge in all year round! If you love coconut as much as I do you’ll have to check out my Coconut Cream Cheesecake and my Homemade Coconut Pudding, both seriously irresistible if you are a dessert lover!
HOW TO MAKE COCONUT COOKIES:
- Pulse your coconut in food processor until you have smaller pieces, set aside.
- In bowl add your flour, baking soda and salt and whisk together until combined (Photos 1 & 2).
- In another bowl add your butter, brown sugar and granulated sugar and beat until light and fluffy (Photos 3 & 4).
- Add in your eggs, vanilla extract and coconut extract and beat until blended in (Photos 5 &6).
- Add in your flour mixture a little at a time, beating after each addition (Photos 7 & 8).
- Fold in your pulsed coconut until combined then using a standard cookie scoop place on uncreased baking sheet about 2″ apart (Photos 9-12).
- Bake in oven for about 12-14 minutes until edges are slightly golden, remove from oven and let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
HOW TO STORE COCONUT COOKIES:
- Room Temp: You can store these coconut cookies in an airtight container such as a ziplock bag or Tupperware container for up to 3 days for maximum freshness.
- Refrigerator: Again, place your coconut cookies airtight container and keep in your refrigerator, they should stay fresh for about 1 week.
- Freezer: There are a few ways you can freeze coconut cookies, you can make up the batter and place on baking sheet and freeze in balls, once frozen remove to a ziploc bag or Tupperware container and they will keep up to 2-3 months. Also, to store in the freezer, cool cookies completely and place in freezer bag and place in freezer and again they will be safe for 2-3 months.
TIPS AND TRICKS FOR MAKING COCONUT COOKIES:
- We like to pulse our coconut to make it smaller, but you can use whole strands of coconut as well.
- You can swap out unsweetened coconut for the sweetened to cut back on the flavor.
- If you aren’t a fan of coconut extract, substitute all vanilla for the coconut.
- To make these richer and a litter darker, substitute brown sugar so you have equal measurements for brown and granulated sugar.
- Do not over bake these cookies, you want the edges to just be golden otherwise they will not be soft and chewy.
- This recipe can be cut in half, or doubled, tripled etc. depending on how many you plan to serve.
If you want a perfectly easy Coconut Cookie Recipe than this is it, super simple, minimal ingredients and it whips up in a flash, the only coconut cookie you will ever want in your life.
Enjoy!
-Alli
Coconut Cookies
These Coconut Cookies are soft, chewy and easy to whip up! Done in under 30 minutes they are the perfect snacking treat when your sweet tooth is calling.
Ingredients
- 2 1/2 cups sweetened coconut
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cups brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
Instructions
- Preheat oven to 350.
- Pulse your coconut in food processor until you have smaller pieces, set aside.
- In bowl add your flour, baking soda and salt and whisk together until combined.
- In another bowl add your butter, brown sugar and granulated sugar and beat until light and fluffy.
- Add in your eggs, vanilla extract and coconut extract and beat until blended in .
- Add in your flour mixture a little at a time, beating after each addition.
- Fold in your pulsed coconut until combined then using a standard cookie scoop place on uncreased baking sheet about 2" apart.
- Bake in oven for about 12-14 minutes until edges are slightly golden, remove from oven and let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
Notes
- We like to pulse our coconut to make it smaller, but you can use whole strands of coconut as well.
- You can swap out unsweetened coconut for the sweetened to cut back on the flavor.
- If you aren't a fan of coconut extract, substitute all vanilla for the coconut.
- To make these richer and a litter darker, substitute brown sugar so you have equal measurements for brown and granulated sugar.
- Do not over bake these cookies, you want the edges to just be golden otherwise they will not be soft and chewy.
- This recipe can be cut in half, or doubled, tripled etc. depending on how many you plan to serve.
Nutrition
Calories: 148kcal, Carbohydrates: 21g, Protein: 1g, Fat: 7g, Saturated Fat: 5g, Cholesterol: 14mg, Sodium: 98mg, Potassium: 36mg, Fiber: 1g, Sugar: 13g, Vitamin A: 158IU, Calcium: 6mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Rate & review this recipe below!
These cookies are perfect- no recipe adjustments used or needed. I have made them over and over- always a hit to those who like coconut.
I made these with unsweetened coconut and added white chocolate chips and they were extraordinary. I only baked for 10 minutes and they were the perfect consistency.
Thank you
Made these today and they turned out super yummy! No salt measurements so I did 1/2tsp because I used salted butter. I also did 2 cups sweetened coconut and 1/2 cup of unsweetened.
I found that my cookies needed 16-18 mins to cook until golden edges.
We can’t stop eating them, definitely will be making again!
One of the best cookie recipes , thank you for sharing! I didn’t have coconut extract to pair with the vanilla saw used almond and it was delicious !
Hi, I haven’t made these yet , but, they look so good , my mom is a BIG lover of coconut and want to make these for her . I tried to click on the link to the recipe of ” Homemade Coconut Pudding ” , but when I clicked on the link, it took me to the cheesecake recipe,
Then I tried to put it in the search engine and again , sent to the cheesecake recipe.
Do you have a recipe for the homemade coconut pudding ?
Thank you
Thank you for sharing! This looks absolutely delicious!
I did not see how much salt was added so I decided to add 1/2 tsp since it was accidentally omitted. I gotta say these are the most delicious cookies ever! Chewy and soft and the flavors are awesome. Great recipe thanks for sharing!