Description
These Chewy Coconut Cookies are soft, flavorful, and delightfully chewy, bursting with the natural sweetness of shredded coconut. Ideal for family desserts or cozy afternoon treats, they deliver a perfect tropical flavor with a tender texture that melts in your mouth.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Main Flavoring
- 1 cup shredded coconut (unsweetened)
Instructions
- Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Measure out all ingredients precisely to ensure the perfect chewy texture.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution and prevent any clumps.
- Cream the Butter and Sugars: In a large bowl, use a mixer to cream the softened unsalted butter with brown sugar and granulated sugar until light and fluffy, creating a soft yet chewy texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, adding moisture and depth of flavor to the dough.
- Combine Wet and Dry Ingredients: Slowly mix the dry ingredients into the wet ingredients using a mixer on low speed or fold by hand to avoid overworking the dough and tough cookies.
- Stir in Shredded Coconut: Gently fold in the shredded coconut, ensuring it’s evenly spread throughout the dough for consistent coconut flavor in every bite.
- Scoop and Bake: Use a cookie scoop or tablespoon to place dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are golden but centers remain soft.
- Cool and Enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to firm up while keeping their chewy texture.
Notes
- Always use softened butter for uniform mixing and avoid greasy spots.
- Do not overbake; bake just until edges start to show color for chewy centers.
- Use fresh or good-quality dried shredded coconut rather than desiccated or sweetened types for best flavor.
- Chill the dough for 30 minutes to get thicker, more defined cookies.
- Spoon and level flour rather than scooping directly to avoid tough cookies.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: chewy coconut cookies, coconut cookies, soft coconut cookies, chewy cookies, coconut dessert, easy cookie recipe, tropical cookies