Coconut Cookies
These chewy Coconut Cookies blend tropical flavor with simplicity, making them a perfect treat for any occasion.
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.
Notes
For nuttier chew, use larger flaked coconut. For a finer crumb, pulse shredded coconut briefly in a food processor. If avoiding refined sugar, replace the sugar with more maple syrup and adjust wet ingredients slightly.