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Chewy Coconut Cookies

Indulgent chewy coconut cookies with crispy edges and a soft center, perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup shredded coconut sweetened or unsweetened based on preference
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cup unsalted butter softened, or coconut oil for a dairy-free option
  • 1 large egg
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, shredded coconut, baking soda, and salt.
  3. In a separate large bowl, cream the softened butter or coconut oil with both sugars using a mixer for about 2-3 minutes until it’s light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the dry mixture to the wet mixture and stir until just combined.
  6. Use a tablespoon to scoop the dough and roll it into balls, then place them on a baking sheet lined with parchment paper, leaving space in between.
Baking
  1. Bake for 12-15 minutes or until the edges are golden brown.
  2. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For dairy-free cookies, use coconut oil instead of butter. Keep an eye on the cookies while baking to prevent burning. Avoid over-mixing the dough to maintain chewiness. Store in an airtight container for up to a week at room temperature, up to three weeks in the refrigerator, or freeze for up to three months.