Go Back
–+ servings
Coconut Cookies

Irresistibly Soft Coconut Cookies for Cozy Baking Moments

Delight in these Coconut Cookies that evoke nostalgia and warmth with each bite, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Tropical
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup unsalted butter Must be softened; can substitute with coconut oil.
  • 3/4 cup light brown sugar Can replace with dark brown sugar.
  • 1/2 cup white sugar
  • 1 large egg Can substitute with a flax egg for vegan option.
  • 1 tsp vanilla extract Optional for a more coconut-forward experience.
  • 2 cups unsweetened shredded coconut Can opt for sweetened for a sweeter cookie.
Optional Mix-ins
  • 1 cup mini chocolate chips For a chocolatey twist.
  • 1 cup chopped dried fruits Such as pineapple or mango.
  • 1/2 cup nuts Toasted almonds or macadamia nuts.
  • 1 tsp seasonal spices Cinnamon or nutmeg for flavor.

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • Baking Sheets
  • parchment paper
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (or 320°F for convection baking) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, salt, baking soda, and baking powder.
  3. In a large bowl, beat together butter, light brown sugar, and white sugar until light and fluffy, about 2-3 minutes.
  4. Add egg and vanilla extract to the mixture and beat until fully combined.
  5. Gradually add dry ingredients to wet mixture, folding in shredded coconut.
  6. Scoop tablespoon-sized portions of dough and roll in remaining shredded coconut, placing them on baking sheets with space in between.
  7. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.
  8. Bake for 13 to 15 minutes until edges are golden and centers remain slightly soft.
  9. Allow cookies to cool on the sheet for 15 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days. Can freeze for longer storage.

Tried this recipe?

Let us know how it was!