Name: Chewy Coconut Cookies
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Yield: 0
Ingredients: 1 1/4 cup flour; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup butter, softened; 1/2 cup brown sugar; 1/2 cup white sugar; 1 egg; 1/2 tsp vanilla; 1 1/3 cup flaked coconut

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These delicious coconut cookies are soft and chewy and just sweet enough to satisfy your dessert cravings!

Coconut cookies sitting on a blue plate. — These cookies are sweet and light, so delicious!

Why You’ll Love These Coconut Cookies

We usually eat healthy foods here; our love of gardening helps us grow a lot of what we eat. But we’re not only about the vegetables and fruits, we each have a sweet tooth. I don’t bake sweets every week and when I do, it’s often a sweet loaf, like Banana Bread or Pumpkin Cranberry Banana Bread.

But when we are in the mood for something sweeter, I will whip up a batch of these chewy coconut cookies. We like them so much they never last long. Graham can vouch for these. So can I.

If you love coconut, you’ll make these more than once. Guaranteed.

How To Make Chewy Coconut Cookies

Coconut cookies sit on a plate. — Once you try this recipe, you’ll come back to it again and again.

Combine flour, baking soda and salt and then set it aside. Cream butter and add both sugars.
Stir until the batter is smooth.
Beat in an egg and add the vanilla. Blend until fluffy.

Flaked coconut being mixed into cookie dough. — This seems like a lot of coconut to add, but add it all!

Gradually blend in the flour mixture and then add the coconut.
- Note: At this point, the dough will be very thick. Be sure to blend the coconut in well.
Drop by the teaspoon onto an ungreased cookie sheet.
- Note: Place the dough about 3 inches apart, because these cookies will really spread!

Baked coconut cookies sitting on plates. — Make sure not to overbake; you want these cookies nice and chewy!

Bake in a preheated 350 F oven for 8 – 10 minutes. Make sure to watch them in the last minute.
You will want to remove them as soon as you see the bottom edge of the cookies turn golden brown. It may seem they aren’t done yet, but if you take them out now, they will be nice and chewy.
Remove them right away from the sheet and cool on wire racks.

The recipe makes about 2 dozen chewy cookies. I always double the recipe when I make these. They keep great in the cookie jar – not that they’ll be around very long!

FAQ

What’s the difference between flaked coconut and shredded coconut?

It mostly comes down to shape. While flakes are a bit thicker and shorter, shreds tend to be longer and wider.
Either could really be used for this recipe, they’re more or less interchangeable. Just make sure the pieces aren’t too big (unless that’s how you like your cookies!).

Can these coconut cookies be made vegan?

Yes! One way to do this is replace the butter with coconut oil and omit the egg, instead adding a tablespoon of ground flaxseed and about 3 tablespoons of water.

Serving Suggestions and Variations

For some added sweetness and flavor, try adding some mini chocolate chips to your cookie batter.
Instead of butter, you could use coconut oil in order to emphasize the coconut flavor.
To make your cookies even heartier, add some oats into the batter. (That means you can eat them for breakfast, right?)
Other add-ins that would enhance these cookies: dried fruit like cranberries or raisins, white chocolate chips, macadamia nuts, lemon zest.

More Sweet Recipes

Our entire Country Living in a Cariboo Valley Recipe Collection can be found here, which includes some of these great recipes:

If you’re looking for something light and refreshing, try this Lemon Loaf Cake with Rosemary Glaze.
My Easy Fantasy Fudge will satisfy all of you chocolate lovers out there!
Fireball Pumpkin Pie is perfect for cold days when you need a little kick of cinnamon to warm you up.