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 Cookies stacked on board with milk and plate of cookies in background

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:

  1. Pulse your coconut in food processor until you have smaller pieces, set aside.
  2. In bowl add your flour, baking soda and salt and whisk together until combined (Photos 1 & 2).
  3. In another bowl add your butter, brown sugar and granulated sugar and beat until light and fluffy (Photos 3 & 4).
  4. Add in your eggs, vanilla extract and coconut extract and beat until blended in (Photos 5 &6).
  5. Add in your flour mixture a little at a time, beating after each addition (Photos 7 & 8).
  6. Fold in your pulsed coconut until combined then using a standard cookie scoop place on uncreased baking sheet about 2″ apart (Photos 9-12).
  7. 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.

Step by step photos on how to make coconut cookies

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.

Coconut cookies stacked on plate with coconut shreds

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.

close up photo of 6 cookies staked on top of one another

Enjoy!

-Alli

5 from 12 votes

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.
Prep 10 minutes
Cook 12 minutes
Total 22 minutes
Servings 36 cookies

Ingredients 

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

  1. We like to pulse our coconut to make it smaller, but you can use whole strands of coconut as well.
  2. You can swap out unsweetened coconut for the sweetened to cut back on the flavor.
  3. If you aren't a fan of coconut extract, substitute all vanilla for the coconut.
  4. To make these richer and a litter darker, substitute brown sugar so you have equal measurements for brown and granulated sugar.
  5. Do not over bake these cookies, you want the edges to just be golden otherwise they will not be soft and chewy.
  6. 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.

Additional Info

Course: Dessert
Cuisine: American, Chinese
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Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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20 Comments

  1. This recipe is good but I had to figure out for myself what temperature to bake the cookies at & how many eggs to add it to.

    1. Hey! Super sorry about the recipe card not being complete. It should be up to date now! We’re glad you enjoyed the cookies 🙂

  2. 5 stars
    These cookies I could enjoy all year long. I love coconut and I know many friends that love it as well. Perfect cookies to add to our cookie exchange this holiday season.