Chewy coconut cookies

If you’re a fan of soft, sweet treats with tropical flair, these Chewy Coconut Cookies will steal your heart. Packed with shredded coconut and hints of vanilla, they deliver the perfect balance of chewy centers and slightly crisp edges. Whether you enjoy them with a glass of milk or a cup of coffee, these cookies are bound to become a go-to in your baking rotation.

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Why You’ll Love This Recipe
Perfect Texture – Crisp on the edges, soft and chewy in the center.
Tropical Flavor – Coconut lovers will swoon over the rich, toasty coconut taste.
Simple Ingredients – You likely have most of the ingredients in your pantry already.
Quick to Make – Ready in just 30 minutes from start to finish.
Great for Gifting – These cookies stay chewy and travel well for sharing.

Ingredients You’ll Need

For the Cookie Dough: 1 cup unsalted butter, softened
1 ¼ cups light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 ½ tsp vanilla extract
2 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 ½ cups sweetened shredded coconut

Optional Add-Ins: ½ cup chopped white chocolate or dark chocolate chips
½ cup chopped nuts (macadamia or almonds work great)

Tools You’ll Need
Large mixing bowl
Electric hand mixer or stand mixer
Measuring cups and spoons
Spatula
Baking sheets
Parchment paper or silicone baking mats
Cooling rack

Step-by-Step Instructions

Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and promotes even baking.

Step 2: Cream Butter & Sugars
In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
This step is key to creating that soft and chewy texture.

Step 3: Add Eggs & Vanilla
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract to enhance flavor.

Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients, mixing just until combined.

Step 5: Fold in the Coconut
Add the shredded coconut and gently fold it in using a spatula.
If you’re using optional add-ins like chocolate or nuts, stir them in at this stage.

Step 6: Scoop the Dough
Use a cookie scoop or tablespoon to form dough balls about 1 ½ inches wide.
Place them on the prepared baking sheets, leaving about 2 inches between each cookie.

Step 7: Bake to Perfection
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden.
The centers will still look soft — that’s what you want for chewy cookies!

Step 8: Cool Completely
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
This helps them firm up while keeping their chewy interior.

Tips for Perfect Chewy Coconut Cookies
Use Room Temperature Butter – Softened butter creams better with sugar and gives the right texture.
Don’t Overbake – Cookies should look slightly underdone in the center when you take them out.
Measure Flour Correctly – Spoon it into your measuring cup and level off to avoid dense cookies.
Add Texture – Mix in chopped nuts or chocolate for an extra treat.
Chill Dough for Thicker Cookies – If you prefer a thicker cookie, chill the dough for 30 minutes before baking.

Serving Suggestions
With Milk – A classic pairing, especially warm out of the oven.
Alongside Ice Cream – Use them to sandwich vanilla ice cream for chewy cookie ice cream sandwiches.
Afternoon Tea – These cookies make a sweet companion to your favorite tea or coffee.
Cookie Platter – Combine with other homemade favorites for a festive dessert spread.

How to Store & Freeze

Storing:
Room Temperature: Store cooled cookies in an airtight container for up to 5 days.
Refrigerate: Keeps fresh slightly longer in the fridge, up to 7 days.

Freezing:
Freeze Dough: Scoop cookie dough onto a tray and freeze. Once solid, transfer to a freezer bag for up to 3 months.
Freeze Baked Cookies: Place cooled cookies in layers with parchment between, freeze for up to 2 months.

Reheating:
Microwave: Warm cookies for 10-15 seconds to revive their fresh-from-the-oven chewiness.
Oven: Reheat at 300°F (150°C) for about 5 minutes.

Frequently Asked Questions

1. Can I use unsweetened shredded coconut?
   Yes, but the cookies will be less sweet. You may want to increase the sugar slightly or mix in some white chocolate for balance.
2. Can I make these cookies gluten-free?
   Absolutely! Use a 1:1 gluten-free baking flour blend for best results.
3. Can I use coconut oil instead of butter?
   Yes, but the texture will be slightly different — more tender and less rich.
4. Do I need to chill the dough?
   Not required, but if your kitchen is warm or you want thicker cookies, chilling helps prevent spreading.
5. Can I double the recipe?
   Yes! This recipe doubles well and is perfect for larger batches or holiday baking.

Final Thoughts
These Chewy Coconut Cookies are the kind of treat that keeps you coming back for more. With their soft centers, golden edges, and tropical sweetness, they’re perfect for satisfying your sweet tooth any time of year. Whether you’re baking for a crowd or just for yourself, this recipe is bound to become a favorite.

Try them out and share your batch with friends and family—you’ll be amazed how quickly they disappear!

Preparation Time: 10 minutes
Cooking Time: 12 minutes
Cuisine: American

Nutritional Information (Per Cookie):
Calories: 180 | Protein: 2g | Carbohydrates: 22g | Fat: 9g | Fiber: 1g | Sodium: 85mg

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