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Soft and chewy coconut cookies on a plate, perfect for dessert

Coconut Cookies

These soft and chewy coconut cookies are your new go-to treat, featuring crisp edges and a tender center enriched with shredded coconut for a delightful texture and aroma.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour Measure flour properly to avoid dense cookies.
  • 1 teaspoon baking soda Distributes leavening.
  • 1/2 teaspoon salt Balance flavors.
Wet Ingredients
  • 1 cup unsalted butter, softened Provides richness and flavor.
  • 3/4 cup granulated sugar Adds crispness and lift.
  • 3/4 cup brown sugar, packed Adds moisture and chew.
  • 1 large egg, room temperature Binds the ingredients.
  • 1 teaspoon vanilla extract Boosts flavor.
Special Ingredient
  • 2 cups shredded coconut, sweetened or unsweetened Texture and flavor star.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt until well combined.
  3. In a large bowl, cream the softened butter with granulated and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until homogeneous.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the shredded coconut evenly into the dough.
  7. Chill the dough for at least 30 minutes.
Baking
  1. Use a cookie scoop to drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 10–12 minutes until edges are golden brown, centers remain slightly soft.
  3. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack.

Notes

Cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months. Chilling dough helps enhance flavor and control spread.