Soft & Chewy Coconut Cookies
These cookies are soft, chewy, and bursting with coconut flavor, making them ideal for any occasion, whether it's a cookie swap or a simple afternoon treat.
Ingredients
Main Ingredients
- 1/2 cup unsalted butter, softened Or use equal coconut oil for extra coconut flavor
- 3/4 cup light brown sugar, packed Gives chew and flavor
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cornstarch Helps keep cookies soft
- 1 cup shredded sweetened coconut See notes for desiccated vs sweetened
- 1/2 cup chopped nuts or 1/3 cup white chocolate chips Optional
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- In a large bowl, beat the softened butter and brown sugar until light and creamy (about 2–3 minutes). Scrape sides.
- Add the egg and vanilla; beat until combined.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually fold the dry mix into the wet mixture until just combined. Stir in shredded coconut (and any mix-ins).
Baking
- Scoop 1 1/2 tablespoon-sized dough balls and place 2 inches apart on the prepared sheet. Slightly flatten each mound with your fingers.
- Bake for 9–11 minutes. The edges should be set and lightly golden; centers will look soft.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container for up to 4 days. For extra chew, add 1 tablespoon of honey or corn syrup to the dough. Chilling the dough briefly may help if using coconut oil.