Coconut Cookies
I was first drawn to this recipe because it takes shredded coconut — that bright, toasty, tropical flavor — and turns it into a chewy, simple cookie that’s ready in under 20 minutes. These Coconut Cookies are perfect when you want a small-batch treat that’s naturally coconut-forward, easy to adapt for dietary needs, and terrific with a cup of coffee or as a lunchbox snack. If you like other coconut-forward recipes, you might also enjoy this coconut cookies collection for more ideas.
Why you’ll love this dish
Lightly sweet, with an unmistakable coconut aroma, these cookies strike a balance between chewy and tender. They’re great when you want a quick bake without a lot of equipment or eggs. Households with nut or egg allergies will appreciate the straightforward ingredient list, and they’re a budget-friendly way to make something that tastes “special” for brunch, afternoon tea, or as a last-minute dessert.
“The coconut shines through without being cloying — every batch disappears within a day.” — a satisfied tester
Also, if you enjoy texture-forward baked goods, try pairing this with a denser chew like these chewy coconut oatmeal cookies for a cookie platter that covers every craving.
How this recipe comes together
This recipe is a one-bowl dry-then-wet method with a gentle fold. First you toss the shredded coconut with the dry ingredients so every forkful gets lift from the baking powder and even seasoning from the salt. Separately whisk the melted coconut oil with maple syrup and vanilla to create a glossy binder. Combine briefly — the dough is slightly sticky and malleable — then portion onto a baking sheet. A short bake crisps the edges while keeping the centers tender. Cooling briefly on the pan lets them set without falling apart.
What you’ll need
- 1 cup shredded coconut (sweetened or unsweetened depending on how sweet you like it)
- 1 cup all-purpose flour (or a 1:1 gluten-free flour blend)
- 1/2 cup sugar (granulated; coconut sugar can be used for deeper flavor)
- 1/2 cup coconut oil, melted (neutral oil will work, but coconut oil enhances flavor)
- 1/4 cup maple syrup (or agave syrup for a fully vegan option)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Notes and substitutions:
- For a nuttier chew, use larger flaked coconut. For a finer crumb, pulse shredded coconut briefly in a food processor.
- If you’re avoiding refined sugar, replace the 1/2 cup sugar with 1/3–1/2 cup maple syrup and reduce wet ingredients slightly; results will be softer.
- Use a certified gluten-free 1:1 flour if needed; for a grain-free version, see the coconut-flour notes below.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together shredded coconut, flour, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, stir the melted coconut oil with maple syrup and vanilla until smooth.
- Pour the wet mixture into the dry ingredients. Stir until everything is moistened; the dough should hold together but be slightly sticky.
- Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them 1–2 inches apart. Gently press each mound to flatten slightly.
- Bake 10–12 minutes, watching for golden edges — the centers may still look a touch soft but will firm as they cool.
- Let the cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Pro timing tip: if you prefer a chewier center, err on the lower end of the bake time and let them finish on the hot tray.
Best ways to enjoy it
These cookies are versatile:
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a quick dessert.
- Pack them in lunchboxes with fruit slices for an afternoon pick-me-up.
- For a coffee pairing, their coconut flavor complements medium-roast coffee or a bright single-origin pour-over.
- For a cookie tray, alternate these with denser bars or chocolate-dipped shortbreads. If you want a no-bake coconut alternative to mix in with the platter, consider this caramel coconut no‑bake cookie for variety.
Storage and reheating tips
- At room temperature: store in an airtight container for up to 3 days.
- In the refrigerator: cookies will keep 7–10 days if sealed well; bring to room temperature before serving so coconut oil softens.
- To freeze: flash-freeze cookies on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
- Reheating: warm in a 300°F (150°C) oven for 4–6 minutes to crisp edges, or microwave a single cookie 8–10 seconds to revive chewiness.
If refrigerating, separate layers with parchment to prevent sticking. For swaps using low-moisture flours, check our note on coconut flour conversions in related recipes like coconut flour cookies.
Helpful cooking tips
- Don’t overmix: fold until ingredients are just combined to keep the texture tender.
- Measure flour properly: spoon flour into the cup and level it — packed flour will make the cookies dense.
- Coconut oil temperature matters: if it’s too hot it can thin the dough; allow melted oil to cool slightly before mixing.
- Taste test: if you’re unsure of sweetness, taste a small piece of the dough (no raw eggs here) and adjust sugar or maple syrup before baking.
- Uniform sizing: use a small cookie scoop for even baking and consistent appearance.
For a rustic, homey texture reminiscent of old-fashioned skillet cookies, try folding in a handful of oats—see a variation below or compare textures to this classic chewy coconut oatmeal dishpan cookie.
Creative twists
- Chocolate-dipped: cool cookies completely, then dip half in melted dark chocolate and chill until set.
- Citrus lift: add 1 teaspoon of finely grated lime or orange zest to the wet ingredients for brightness.
- Toasted coconut: toast half the shredded coconut before mixing for a deeper, toasty flavor.
- Nutty add-ins: fold in 1/3 cup toasted chopped macadamias, almonds, or pistachios.
- Coconut flour swap: for grain-free, use coconut flour carefully — it’s highly absorbent; follow a tested coconut-flour cookie recipe such as the one in this coconut flour cookies guide for accurate ratios.
FAQ
How long do these cookies take total?
From start to finish plan 20–25 minutes: about 5–10 minutes to mix and scoop, then 10–12 minutes to bake, plus a few minutes cooling.
Can I make these nut-free and egg-free?
Yes — this recipe is already egg-free. Use a neutral oil if you must avoid coconut oil for an allergy to coconut, and double-check all packaged ingredients for cross-contamination if you need certified nut-free.
Can I use sweetened shredded coconut?
Yes. If you use sweetened shredded coconut, reduce granulated sugar by a tablespoon or two to avoid overly sweet cookies.
Why did my cookies turn out dry or crumbly?
Most likely too much flour or overbaking. Check your flour measurement method and shave a minute or two off the bake next time. Adding a teaspoon more maple syrup or a bit more coconut oil can restore moisture.
Are these gluten-free?
They can be if you choose a certified gluten-free 1:1 flour blend. Texture may vary slightly compared to all-purpose flour.
Conclusion
If you like a simple, coconut-forward cookie that’s easy to scale and adapt, this recipe delivers consistently. For more chewy coconut cookie inspiration, try the softer take in Soft and Chewy Coconut Cookies from The Almond Eater. If you prefer a drier, crisper edge with a deeper caramel flavor, check out the Crispy, Chewy Carolina Coconut Cookies at The Café Sucre Farine for a different regional spin.
Coconut Cookies
Ingredients
Dry Ingredients
- 1 cup shredded coconut (sweetened or unsweetened depending on preference)
- 1 cup all-purpose flour (or a 1:1 gluten-free flour blend)
- 1/2 cup granulated sugar (coconut sugar can be used for deeper flavor)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup coconut oil, melted (neutral oil can be used, but coconut oil enhances flavor)
- 1/4 cup maple syrup (or agave syrup for a fully vegan option)
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together shredded coconut, flour, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, stir the melted coconut oil with maple syrup and vanilla until smooth.
- Pour the wet mixture into the dry ingredients. Stir until everything is moistened; the dough should hold together but be slightly sticky.
Baking
- Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them 1–2 inches apart.
- Gently press each mound to flatten slightly.
- Bake for 10–12 minutes, watching for golden edges. The centers may still look a touch soft but will firm as they cool.
- Let the cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
