Soft and chewy coconut cookies are buttery cookies filled with shredded coconut! The coconut gives these cookies a nice chew. If you're a fan of coconut, you need to try these cookies!
My frontal lobe developed and all of a sudden I love coconut!
These cookies might sound like an ordinary cookie, but they are far from it. They are everything you love in a cookie and thensome. Soft, chewy, buttery..yum!
The softened butter and brown sugar pairs with the coconut extremely well and enhances the flavour!
The shredded coconut makes them chewy! It tastes similar to a sugar cookie, but with sweet hints of coconut throughout.
Step by step instructions
Here is how to make and bake these chewy coconut cookies. You will need one tray lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 - Cream butter and sugar. Cream the butter and sugar on medium speed for 3-4 minutes. Add in egg and vanilla and continue creaming. Scrape the bowl as necessary.
Step 2 - Add in dry ingredients. Toss in flour, baking soda, and salt. Fold with a spatula until a soft dough forms.
Step 3 - Add in coconut. Add in the shredded coconut and fold in a few times. Don't overmix!
Step 4 - Scoop and bake! Evenly divide the cookies into 6-8 cookies, spaced about 2-3 inches apart on the baking sheet. Bake 6 cookies at a time.
Step 5 - Bake! Bake the cookies for 9-13 minutes or until the edges are a light golden brown.
Allow the cookies to cool, and enjoy!
FAQ
Can I use unsweetened coconut?
Yes! Sweetened or unsweetened works. The reason why I suggest sweetened is because it has a stronger coconut flavour, but I've baked these cookies with unsweetened and I can confidently say they both work!
What is the secret to a chewy cookie?
Using brown sugar and avoiding over-baking!
Are these cookies super coconut-y?
For me they are! I think it's because I used dark brown sugar and sweetened coconut, which helps enhance the flavour. They also taste buttery!
Can I substitute the all-purpose flour for coconut flour?
No! This will not work!
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Chewy Coconut Cookies
Ingredients
- 1/2 cup butter softened
- 3/4 cups dark brown sugar or light
- 1 egg room temperature
- 2 tbsp vanilla
- 1 1/3 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup shredded coconut
Instructions
- Preheat the oven to 350℉/180℃ and line a baking tray with parchment paper. Set aside.
- In a large bowl, cream the softened butter and brown sugar on medium speed. I suggest using an electric mixer, but if you don't have one, a spatula works just fine. Cream for 3-4 minutes, scraping the bowl as needed.1/2 cup butter, 3/4 cups dark brown sugar
- Add in the egg and vanilla and continue creaming.1 egg, 2 tbsp vanilla
- Toss in the flour, baking soda, and salt. With a spatula, fold until little to no dry streaks appear. The dough will be super soft. Then, toss in the shredded coconut and fold in a few more times.1 1/3 cup all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 3/4 cup shredded coconut
- Use a large cookie scoop to scoop 6 even cookie dough balls onto the lined baking sheet. Bake for 9-13 minutes, or until the edges are a light golden brown colour.
- The cookies will look really soft when you take them out of the oven! Allow for them to sit on the baking sheet for an additional 5-10 minutes before transferring them onto a wire rack to cool completely.
- Enjoy! Store the cookies for 3 days on your counter, or 7 days in the fridge in an airtight container.
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