Coconut Cookies Recipe

March 19, 2023 (last updated Apr 11, 2024) by Amber Brady 0

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These soft and chewy coconut cookies are bursting with coconut inside and out. They’re super coconut-y and delicious!

Coconut Cookies

Unlike coconut macaroons that are round balls of shredded coconut, molded together with sweetened condensed milk, these coconut cookies have a classic cookie base.

I took my favorite cookie dough from my best chocolate chip cookies recipe, that I also use for my m&m cookie recipe, and altered it for this coconut cookies recipe.

I’ve used it to make coconut almond chocolate chip cookies before, but this time I wanted the flavor to be ONLY coconut.

Platter of soft and chewy coconut cookies.

Coconut Flavor

These simple coconut cookies are bursting with coconut flavor.

There’s sweetened coconut flakes inside and out. You could toast the coconut flakes first, if you love the extra nuttiness, but it’s not necessary. The cookie dough is topped with additional sweetened coconut flakes that toast ever-so-lightly as the cookies bake.
Swapping the vanilla with coconut extract also gives these coconut cookies an added boost. Otherwise the vanilla would just be competing with the delicate coconut flavor.
The only other thing you could do to give these cookies more coconut flavor would be to swap the butter for coconut oil. I just don’t think it’s worth using, unless you tend to keep some on hand. There are so many mixed reviews about whether or not coconut oil is flavorful or flavorless anyway.

How to Make Coconut Cookies

Here’s step-by-step instructions for how to make these coconut cookies.

*Full recipe and instructions are in the printable recipe card at the end of the post.

Making cookie dough with shredded coconut.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars.
Cream until light and fluffy. Add the egg and coconut extract. Mix well and scrape bowl.
In a separate bowl, stir together the flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Mix on low until just combined.
Add 1 cup of the sweetened coconut flakes to the cookie dough and mix on low until just combined.

Scooping and Baking

Scooping cookie dough, topping it with coconut, and placing it on a baking tray.

Place 1/4 cup of sweetened coconut flakes in a small bowl. Line half sheet trays with parchment paper or a silicone baking mat.
Use a #30 cookie scoop to portion the dough into balls (about 2 Tbsp each). Gently press the top of each dough ball into the bowl of sweetened coconut flakes and then place the cookies about 3-inches apart (8 cookies per tray) on the prepared pan(s).

Baked coconut cookies on a sheet tray, fresh from the oven.

Bake at 350 degrees Fahrenheit for 11-13 minutes until the cookies are spread out, puffed up, matte (not shiny in the middle), and starting to brown on the edges. Cookies should look slightly under-baked still.
Allow cookies to cool on tray for a few minutes, then transfer to a wire rack to cool completely.

TIP: Use a mug or large glass to swirl around the edges of the cookies, just after removing them from the oven, to round any rough edges. This creates perfectly round cookies.

Storage and Tips

To Store: Place coconut cookies in an airtight container at room temperature up to 1 week.
To Freeze Cookie Dough: Scoop cookie dough balls onto a parchment or silicone lined baking sheet. Set in the freezer for 1-2 hours until firm. Then transfer frozen dough balls into a freezer safe zip-top bag and freeze up to 3 months. NOTE: You will need to bake cookies roughly 3-5 minutes longer, if baking from frozen.
To Freeze Baked Cookies: Freeze cookies in single layers divided by parchment paper, wrapped well or in a freezer bag, up to 3-4 weeks.
For thicker cookies: Refrigerate dough 30-60 minutes before baking in addition to pressing edges inward while still warm.
For crispier cookies: Bake 2-3 minutes longer, until golden brown all over.
Use sweetened coconut flakes, rather than unsweetened for a more distinct coconut flavor.
Do NOT use coconut flour. It is not the same as all-purpose flour and will ruin the recipe.

More Coconut Desserts

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!