These soft and chewy Coconut Cookies bring a tropical vibe to every delicious bite.
I love to bake. If given the choice, I would spend all my kitchen time baking rather than cooking savory meals. My only problem is that I want someone around to clean up after me. Since I am not a fan of washing dishes, I try to make as many one-bowl, one-pan, one-pot, or one-dish recipes as possible. But I make exceptions for things I really like—such as these coconut cookies.
Shredded coconut has many uses, and I’m always finding new ways to incorporate it into my meals. I keep unsweetened coconut on hand for both sweet and savory dishes. Some people might say they are not interchangeable, but I’ve never run into any issues using unsweetened instead of sweetened coconut in recipes. I think it’s just a matter of taste preferences.
Speaking of taste—this simple recipe delivers a surprising amount of flavor! The texture is both light and just chewy enough to feel truly satisfying. Then the vanilla and coconut complement each other with deep, rich notes. Plus, the combo of granulated and brown sugars makes these treats perfectly sweet without being cloying.
One of the great things about this recipe is that you can make the dough up to 72 hours in advance, keeping it tightly covered in the refrigerator until ready to scoop and bake. You can either let the dough sit out to reach room temperature before baking or, if baking from cold, add an extra minute or two to the cooking time. I’ve also placed scooped dough balls on a parchment-covered baking sheet to freeze them raw for future baking. Once the dough balls are frozen, store them in a freezer bag for up to 3 months. They can be baked from frozen by adding a few extra minutes of baking time.
Tips for fun cookie mix-ins
I sometimes like to go all-out tropical by adding chopped macadamia nuts to these cookies. Chopped toasted or roasted walnuts, almonds, or pecans are also good mix-ins. You could add raisins, sprinkles, or flavored morsels, like caramel, butterscotch, or milk, dark, semi-sweet, or white chocolate. You can enhance the flavor profile with a half teaspoon of almond or coconut extract or rum flavoring. I’ve also melted chocolate and drizzled it over the tops of the cookies.
How do I store leftovers?
Let the coconut cookies cool to room temp on a cooling rack before placing them in an airtight container. Store them at room temp for up to 1 week or in the fridge for up to 2 weeks. You can also freeze them for up to 3 months. I recommend separating layers with parchment or wax paper to prevent sticking and using a freezer-safe zip-top bag or container. I like zipper bags because you can squeeze out excess air to avoid freezer burn.
Serving suggestions
Coconut cookies always give me a tropical vibe. I like enjoying them after a meal of Pineapple Chicken, Pineapple Fried Rice, Mango-Avocado Salsa, Green Beans With Almonds, and Creamy Coconut Shrimp. For a refreshing dessert, pair these cookies with Coconut Chia Pudding or Coconut Tapioca.
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 pinch kosher salt
- 1/2 cup unsalted butter softened
- 1/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper.
- In a medium bowl, combine the flour, baking soda, and salt. Mix well to break up any lumps. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla. Beat until light and fluffy. Gradually mix in the dry ingredients until just combined, then stir in the shredded coconut.
- Scoop the dough by heaping teaspoonfuls onto the prepared cookie sheet, ensuring they are spaced approximately 3 inches apart. Bake for 8 to 10 minutes, or until the edges turn a light golden color.
- Allow the cookies to cool on the sheet for 5-10 minutes before moving them to a cooling rack.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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