There’s something truly irresistible about this Chewy Coconut Cookies Recipe that makes it an instant favorite around the kitchen. Imagine tender, moist cookies with the perfect chewiness, brimming with the natural sweetness and delightful texture of shredded coconut. Whether you’re baking for a weekday treat or a special occasion, these cookies bring a burst of tropical flavor wrapped in a cozy, chewy bite that will have everyone asking for more. Plus, they’re surprisingly simple to make and rely on ingredients you likely have on hand, making this recipe a delicious no-fuss option that shines every single time.
Ingredients You’ll Need
Gathering the ingredients for this Chewy Coconut Cookies Recipe is straightforward, and each component plays a crucial role in creating these delightful cookies. From the rich coconut oil to the wholesome shredded coconut, each element adds a layer of flavor, texture, and moistness that elevates the final result.
- 1 ½ cups shredded unsweetened coconut: Adds authentic coconut flavor and chewy texture throughout the cookie.
- 1 cup all-purpose flour: The essential base that gives structure to the cookies without overwhelming their softness.
- ½ teaspoon baking powder: Helps the cookies rise just enough for a light, fluffy chew.
- ¼ teaspoon baking soda: Balances acidity and contributes to a tender crumb.
- ¼ teaspoon salt: Enhances all the sweet and savory flavors while balancing sweetness.
- ½ cup coconut oil (or melted butter): Brings moisture and richness with a subtle coconut notes when using coconut oil.
- ¾ cup brown sugar: Infuses warmth and caramel undertones, essential for chewy and flavorful cookies.
- 1 large egg: Binds everything together and adds a bit of lift.
- 1 teaspoon vanilla extract: Adds a comforting aroma and depth of flavor.
- 2 tablespoons milk: Keeps the dough moist and workable without making it too sticky.
How to Make Chewy Coconut Cookies Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 350°F (175°C) and line a baking sheet with parchment paper. This step makes sure the cookies don’t stick and lets them bake evenly, setting the stage for cookie perfection.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed, which is key for cookies that rise beautifully and maintain their chewy texture.
Step 3: Cream Coconut Oil and Sugar
Next, in a large bowl, mix the coconut oil (or melted butter) with the brown sugar until the mixture is creamy and fully incorporated. This is where the magic starts: creamy fat meeting sweet sugar creates the base for tender, chewy cookies.
Step 4: Add Wet Ingredients
Add in the egg, vanilla extract, and milk, then continue mixing until the batter is smooth. These wet ingredients provide moisture and help create that unbeatable chewy texture.
Step 5: Combine Wet and Dry
Gradually blend the dry ingredients into the wet mixture, mixing just until combined. Overmixing here can develop the gluten too much, making your cookies tougher rather than delightfully chewy.
Step 6: Fold in Shredded Coconut
Finally, stir in the shredded coconut until it’s evenly spread throughout the dough. This is the signature step that makes the cookies so decadently chewy with every bite.
Step 7: Portion and Bake
Drop spoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes or until the edges turn a golden brown and the centers look set but still soft—this ensures chewiness stays intact.
Step 8: Cool Before Enjoying
Let your cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting time is crucial—it allows the cookies to firm up just right while maintaining their chewy goodness.
How to Serve Chewy Coconut Cookies Recipe
Garnishes
If you want to give your Chewy Coconut Cookies Recipe a little extra pop, consider sprinkling some toasted coconut flakes on top immediately after baking. It adds a beautiful golden color and a delicate crunch that contrasts wonderfully with the chewy interior. A light drizzle of melted dark chocolate can also elevate the coconut flavor and make the cookies feel even more special.
Side Dishes
These cozy cookies pair beautifully with a tall glass of cold milk or a frothy cup of coconut-infused coffee. For a tropical twist, serve them alongside fresh fruit like pineapple or mango slices, which complement the coconut flavor perfectly and add a refreshing balance.
Creative Ways to Present
Want to impress guests or make a simple snack feel fancy? Stack your chewy coconut cookies in layers separated by parchment paper inside a decorative box or jar. You can also sandwich a little creamy coconut or vanilla-flavored frosting between two cookies for an irresistible dessert twist that’s both fun and delicious.
Make Ahead and Storage
Storing Leftovers
If you end up with extra chewy coconut cookies (which is highly likely, because they’re just that good), store them in an airtight container at room temperature. They’ll keep their fresh, chewy texture for up to 4 days, making them a convenient treat to enjoy throughout the week.
Freezing
For longer storage, these cookies freeze beautifully. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. This way, you can preserve that chewiness and fresh flavor for up to 2 months. When you’re ready to indulge, just thaw at room temperature.
Reheating
If you want to warm your chewy coconut cookies before serving, pop them in a preheated oven at 300°F (150°C) for a few minutes or microwave them for about 10 seconds. This slight reheating will bring back their soft, melt-in-your-mouth texture without drying them out.
FAQs
Can I substitute coconut oil with butter in this Chewy Coconut Cookies Recipe?
Absolutely! Using melted butter instead of coconut oil will give the cookies a rich, buttery flavor while maintaining the chewy texture. Both fats work well, so choose based on your preference or dietary needs.
What can I do if my cookies turn out dry instead of chewy?
Dry cookies usually mean the dough was overbaked or overmixed. To ensure chewiness, bake just until the edges are golden and centers appear set—not dry. Also, mix ingredients until just combined to avoid tough cookies.
Is shredded unsweetened coconut essential?
Yes, shredded unsweetened coconut is key to the authentic flavor and texture. Sweetened coconut might make the cookies overly sweet and alter moisture levels, so sticking to unsweetened is best for the perfect chewy balance.
Can I make these cookies vegan?
To make this recipe vegan, use coconut oil and replace the egg with a flaxseed or chia egg (1 tablespoon ground seed mixed with 3 tablespoons water). Ensure the milk you use is a plant-based alternative like almond or oat milk. These swaps work wonderfully.
How do I know when the cookies are done baking?
Look for golden edges and centers that look set but still slightly soft. This indicates the cookies are cooked through but will remain chewy once cooled. Overbaking can make them crunchier, so it’s a good idea to check at 10 minutes and adjust time as needed.
Final Thoughts
Once you’ve tried this Chewy Coconut Cookies Recipe, it’s hard not to keep coming back for more. The simplicity of the ingredients combined with the luscious chewiness and coconutty flavor creates a cookie experience that feels both indulgent and comforting. Whether you bake them for yourself, friends, or family, these cookies have a way of spreading joy and warmth that sticks long after the last crumb is gone. So, get that oven preheated and treat yourself to a batch—you won’t regret it!
Print
Chewy Coconut Cookies Recipe
- Total Time: 22 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These chewy coconut cookies are delightfully soft and packed with rich shredded coconut. Easy to make and perfect for coconut lovers, they offer a sweet, buttery flavor with a subtle hint of vanilla, making them a delicious treat for any occasion.
Ingredients
Dry Ingredients
- 1 ½ cups shredded unsweetened coconut
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup coconut oil (or melted butter)
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined to ensure even distribution of the leavening agents.
- Cream Wet Ingredients: In a large bowl, mix the coconut oil (or melted butter) with the brown sugar until the mixture becomes creamy and well blended, which helps create a tender cookie texture.
- Add Egg and Flavorings: Beat in the egg, vanilla extract, and milk to the coconut oil and sugar mixture, mixing until the batter is smooth and homogenous.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Incorporate Coconut: Fold in the shredded coconut evenly into the dough to distribute the chewy coconut texture throughout each cookie.
- Portion Dough: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookie edges turn a light golden brown and the centers are set, indicating they are cooked through but still chewy.
- Cool Cookies: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving to prevent breakage and ensure the best texture.
Notes
- You can substitute coconut oil with melted butter for a richer flavor.
- Make sure not to overbake to keep the cookies chewy rather than crispy.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, use coconut oil and a plant-based milk.
- If you prefer a more pronounced coconut taste, toast the shredded coconut lightly before adding it to the dough.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
