I don’t know about you, but whenever I pull a fresh batch of these coconut cookies from the oven, the whole house smells like a bakery—and I can’t resist grabbing just one more. They’ve got just the right amount of chew, a hint of crisp around the edges, and that toasty coconut flavor!
They’re the kind of cookies that make a friend go “Wait, who made these?”—and yeah, you can proudly say you did.
Here’s everything you need to make that happen 👇
Chewy Coconut Cookies
Ingredients
Method
- Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
- Spread 2 cups of the coconut on a sheet pan and toast in the oven for 7-10 minutes, stirring once, or until the coconut has golden brown edges. Remove from the oven and allow to cool. Increase the oven temperature to 350 degrees.
- In a mixing bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- In the bowl of an electric mixer, cream together the butter and sugars until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Beat in the flour mixture until just combined. Stir in the toasted coconut and other additions, if desired.
- Place the remaining untoasted coconut in a small bowl. Scoop out rounded tablespoons of dough, rolling the tops in the coconut before dropping them on the sheet pan. Make sure the cookies are at least 2 inches apart.
- Bake for 9-12 minutes or until the edges are just starting to brown, but the centers are still very puffy and light in color. Allow to cool for a few minutes on the pan (cover with a dish towel for maximum softness), then transfer to an airtight container or ziplock bag while still warm.
Notes
- Coconut cookies should be stored in an airtight container or zip lock bag. They should stay soft for up to 5 days
- Coconut cookies can be frozen before or after baking.
What You’ll Need
No weird ingredients—just the basics with a twist:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
- 1 tsp salt
- 12 tbsp butter (softened)
- ½ cup granulated sugar
- 1 cup brown sugar (light or dark works!)
- 1 whole egg + 1 egg yolk
- 1 tsp vanilla extract
- 3 cups sweetened shredded coconut (divided)
- 1½ cups semi-sweet chocolate chips, chopped pecans, or whatever add-ins you like (optional but fun)
How to Make Chewy Coconut Cookies
1. Toast the Coconut
This step changes the game. Preheat your oven to 325°F and spread 2 cups of the shredded coconut onto a sheet pan. Toast it for about 7–10 minutes, stirring once, until the edges turn golden brown. It should smell amazing.
Let that cool down while you bump the oven up to 350°F.
2. Mix the Dry Stuff
In a bowl, whisk together:
- Flour
- Baking soda
- Cornstarch
- Salt
Set it aside for now.
3. Cream the Butter & Sugar
In a mixer (or a big bowl with a hand mixer), beat the butter, granulated sugar, and brown sugar until it’s smooth and fluffy.
Add in the egg and egg yolk, one at a time, then pour in the vanilla. Mix it up good.
4. Bring It All Together
Slowly add the dry ingredients to the wet and mix until just combined. Then stir in your toasted coconut and any extras—chocolate chips, chopped pecans, or even white chocolate if you’re feeling fancy.
5. Roll & Coat
Put your leftover 1 cup of untoasted coconut in a small bowl.
Scoop out tablespoon-sized balls of dough and roll just the tops in the coconut. Place them on a baking sheet lined with parchment paper, at least 2 inches apart. These cookies spread a little.
6. Bake
Bake for 9 to 12 minutes—you want the edges just turning golden but the centers still light and puffy.
Let them sit on the pan for a few minutes (I like to loosely cover them with a clean towel to keep them soft), then transfer them to a container while they’re still slightly warm. The softness is unreal.
Final Thoughts
These cookies are the real deal. Sweet, chewy, and full of coconut goodness—they hit the spot every single time. And they’re super easy to tweak based on what you have at home.
If you give them a try, tag me or drop a comment—I’d love to hear what you think. Bonus points if you add chocolate. Just saying. 😄
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