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Best Chewy Coconut Cookies

A close-up stack of golden brown, chewy coconut cookies resting on a white marble surface.
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Make soft, chewy coconut cookies that taste like they came from a bakery. This easy recipe uses simple ingredients for a rich, tropical treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, for depth)
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup powdered sugar (for rolling, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step incorporates air for a better texture.
  3. Beat in the egg and vanilla extract until just combined. Add the almond extract, if using.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the shredded coconut by hand until it is evenly distributed throughout the dough.
  7. Scoop the dough using a tablespoon or small cookie scoop. Roll each portion into a ball. If you want a slightly crisp exterior, roll the balls lightly in powdered sugar now.
  8. Place the dough balls about 2 inches apart on the prepared baking sheets. Gently press down on the top of each ball with the bottom of a glass or your palm to flatten slightly.
  9. Bake for 10 to 13 minutes, or until the edges are lightly golden brown but the centers still look soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool, keeping them chewy.

Notes

  • For extra chewy coconut cookies, slightly underbake them by one minute.
  • If you prefer a stronger coconut flavor, substitute 1/4 cup of the flour with an equal amount of coconut flour.
  • Add 1/2 cup of chocolate chips or chopped pecans to the dough for a variation like Coconut Chocolate Chip Cookies.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Find it online: https://tastethisplate.com/chewy-coconut-cookies-recipe/