These soft, chewy coconut cookies are packed with coconut flavor both inside and out. They’re intensely coconut-y and utterly delicious.
Coconut Cookies
These are not coconut macaroons — which are molded balls of shredded coconut and sweetened condensed milk — but rather a classic cookie made with a familiar cookie dough base. I adapted my favorite cookie dough from my best chocolate chip cookie recipe and modified it here so the coconut is the star.
Coconut Flavor
These simple cookies deliver bold coconut flavor:
- Sweetened coconut flakes are folded into the dough and also pressed onto the tops of the cookies before baking. If you prefer a nuttier taste you can toast the flakes first, but it’s not required.
- Replacing vanilla with coconut extract amplifies the coconut profile so the delicate coconut notes aren’t competing with vanilla.
- You can swap butter for coconut oil to increase coconut aroma, but results vary and I don’t find it necessary unless you already prefer coconut oil in baking.
How to Make Coconut Cookies
Step-by-step overview for making these coconut cookies. The full printable recipe card with exact measurements and timings appears below.
- Preheat the oven to 350°F. Line half-sheet trays with parchment paper or silicone baking mats.
- In a stand mixer fitted with the paddle attachment, combine butter and both sugars and cream until light and fluffy.
- Add the egg and coconut extract, mixing until incorporated and scraping the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, and salt, then add the dry ingredients to the wet and mix on low until just combined.
- Fold in 1 cup of sweetened coconut flakes on low until evenly distributed.
Scooping and Baking
- Place 1/4 cup of sweetened coconut flakes in a small bowl for topping. Portion the dough with a #30 cookie scoop (about 2 tablespoons per cookie).
- Gently press the top of each dough ball into the coconut flakes, then place the cookies about 3 inches apart on the prepared pans (about 8 cookies per tray).
- Bake at 350°F for 11–13 minutes, until cookies have spread, are puffed and matte in the center, and the edges are just beginning to brown. They may look slightly underbaked in the center — that’s okay for a soft, chewy texture.
- Let the cookies cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
Tip: After removing the cookies from the oven, run the rim of a mug or large glass around the edges to smooth and round them while still warm for perfectly round cookies.
Storage and Tips
- Store: Keep cookies in an airtight container at room temperature for up to one week.
- Freeze dough: Scoop dough onto a lined sheet and freeze 1–2 hours until firm. Transfer to a freezer-safe bag for up to 3 months. Add 3–5 minutes to bake time when baking from frozen.
- Freeze baked cookies: Freeze in single layers separated by parchment for up to 3–4 weeks.
- Thicker cookies: Chill dough 30–60 minutes before baking and press edges inward while still warm.
- Crispier cookies: Bake 2–3 minutes longer until fully golden.
- Use sweetened coconut flakes for a more pronounced coconut flavor; do not use coconut flour in place of all-purpose flour.
More Coconut Desserts
- Coconut Cupcakes
- Jello Coconut Cream Pie
- Coconut Fruit Dip
- Coconut Poke Cake
- Cream of Coconut Ice Cream
- Coconut Cookie Bars
- Coconut Cashews
- No Bake Coconut Snowballs
If you make this recipe, please leave a rating and review in the comments. Thanks!
Coconut Cookies Recipe
Amber Brady
Ingredients
- ½ cup (113 g) unsalted butter (1 stick), room temperature
- ½ cup (100 g) light brown sugar, gently packed
- 6 Tbsp (75 g) granulated sugar
- 1 large egg
- 1 tsp coconut extract
- 1½ cups (180 g) all-purpose flour, stir, spoon & level
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cups (150 g) sweetened coconut flakes, divided
Instructions
- Preheat oven to 350°F. Line half-sheet trays with parchment paper or silicone baking mats.
- Cream butter and both sugars in a stand mixer fitted with the paddle attachment until light and fluffy. Add the egg and coconut extract; mix and scrape the bowl.
- Whisk flour, baking soda, and salt in a separate bowl. Add to wet ingredients and mix on low until just combined.
- Fold in 1 cup of the sweetened coconut flakes on low until evenly incorporated.
- Place ¼ cup sweetened coconut flakes in a small bowl. Scoop dough with a #30 cookie scoop (about 2 Tbsp). Press the top of each dough ball into the coconut flakes and space cookies about 3 inches apart on prepared pans.
- Bake at 350°F for 11–13 minutes, until cookies are puffed, matte in the center, and just browning at the edges. Allow to cool on the tray briefly, then transfer to a wire rack to cool completely.
Tip: Use a mug or large glass to swirl around warm cookie edges to create perfectly round cookies.
Notes
- To Store: Keep in an airtight container at room temperature up to 1 week.
- Freeze dough: Freeze scooped dough on a tray 1–2 hours, then transfer to a freezer bag for up to 3 months. Add 3–5 minutes to baking time when baked from frozen.
- Freeze baked cookies: Freeze layers separated by parchment for 3–4 weeks.
- For thicker cookies: Chill dough 30–60 minutes before baking and press edges inward while warm.
- For crisper cookies: Bake 2–3 minutes longer until golden all over.
Nutrition
Disclaimer: Nutritional values are estimates only.
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