Chewy Coconut Cookies
These chewy coconut cookies are a simple, comforting treat with a tender chew thanks to shredded coconut and the perfect balance of sugars. Ideal for weekends, lunchboxes, or quick desserts.
Ingredients
Dry Ingredients
- 1 cup shredded coconut (sweetened or unsweetened) Sweetened coconut gives more sweetness and chew; unsweetened keeps sugar lower.
- 1 cup all-purpose flour For gluten-free, swap with a 1:1 gluten-free flour blend.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter, softened (not melted) Should hold a slight shape when pressed.
- 1 large egg Room temperature for better emulsification.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment if desired.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and pale (2–3 minutes by hand or 1–2 minutes with a mixer).
- Beat in the egg and vanilla until fully incorporated, scraping the bowl to mix evenly.
- In a separate bowl, whisk together the flour, baking powder, salt, and shredded coconut.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Drop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and tops lightly golden; centers will remain soft.
- Transfer cookies to a wire rack and let cool completely before storing or serving.
Notes
Short-term: Store in an airtight container at room temperature for up to 4 days. Long-term: Freeze baked cookies for up to 3 months. For dough, scoop and freeze, then bake from frozen with added time.