Perfect Chewy Coconut Cookies: A Tropical Twist on Classic Cookies

Transform your kitchen into a tropical paradise with these irresistibly chewy coconut cookies. With their crispy edges, soft centers, and rich coconut flavor, these cookies strike the perfect balance between classic comfort and exotic flair. Whether you’re a coconut lover or simply looking for something different, these cookies are sure to become a family favorite.

Ingredients

Dry Ingredients

  • 240g (2 cups) all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 150g (1¾ cups) sweetened shredded coconut

Wet Ingredients

  • 170g (¾ cup) unsalted butter, softened
  • 110g (½ cup) light brown sugar
  • 100g (½ cup) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Instructions

Step 1: Preparation

  1. Preheat oven to 350°F (175°C)
  2. Line two large baking sheets with parchment paper
  3. Bring butter and egg to room temperature

Step 2: Mix Dry Ingredients

  1. In a large bowl, whisk together:
  • All-purpose flour
  • Salt
  • Baking soda

Step 3: Cream Butter and Sugars

  1. Using a stand mixer with paddle attachment (or handheld mixer):
  • Beat butter and both sugars on medium speed
  • Continue for 3 minutes until light and fluffy
  • Scrape down bowl as needed

Step 4: Add Wet Ingredients

  1. Add egg and vanilla extract
  2. Mix on low speed until just combined
  3. Scrape bowl to ensure even mixing

Step 5: Combine and Form

  1. Add flour mixture to butter mixture
  2. Mix until almost combined
  3. Fold in shredded coconut
  4. Portion dough into 2 tablespoon (32g) balls
  5. Place on prepared baking sheets, 2 inches apart

Step 6: Bake and Cool

  1. Bake for 10-12 minutes until:
  • Bottom edges are lightly golden
  • Tops appear dry
  1. Cool on baking sheet for 5 minutes
  2. Transfer to wire rack to cool completely

Nutritional Information

Per cookie (24 cookies):

  • Calories: 165
  • Protein: 2g
  • Carbohydrates: 21g
  • Fat: 8g
  • Fiber: 1g
  • Sugar: 12g

Timing:

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes

Pro Tips and Tricks

  • Weigh flour for precise measurements
  • Bring ingredients to room temperature for better incorporation
  • Don’t overmix once flour is added
  • Use light-colored baking sheets for even browning
  • Rotate pans halfway through baking
  • For softer cookies, substitute 1 tablespoon flour with cornstarch

Variations and Substitutions

  • Add chocolate chips for coconut chocolate chip cookies
  • Use unsweetened coconut for less sweet cookies
  • Add macadamia nuts for tropical flavor
  • Drizzle with dark chocolate after cooling
  • Add lime zest for coconut lime cookies
  • Use coconut extract for stronger coconut flavor

Common FAQs

Q: Why did my cookies spread too much?
A: Butter might have been too soft or dough too warm. Chill dough for 30 minutes if needed.

Q: Can I freeze the cookie dough?
A: Yes, freeze portioned dough balls for up to 3 months.

Q: Why aren’t my cookies chewy?
A: They might be overbaked. Remove when edges are just golden.

Q: Can I use unsweetened coconut?
A: Yes, but cookies will be less sweet and slightly drier.

Storage and Make-Ahead Tips

  • Store in airtight container at room temperature for 5 days
  • Freeze baked cookies for up to 3 months
  • Freeze raw cookie dough balls for up to 3 months
  • Thaw frozen dough overnight in refrigerator
  • Bring frozen dough to room temperature before baking
  • Add 1-2 minutes to baking time if baking from chilled