Crunchy coconut on the outside takes these chewy coconut cookies to the next level. They are sweet and buttery, and have the best texture. A must make cookie if you love coconut!
The perfect cookies for coconut fans!
I’ve always been a fan of coconut. When I was a kid, the Almond Joy candy bars were one of the first things I would eat from my trick-or-treating bag. I’m always up for a good coconut recipe, sweet or savory!
These cookies are packed with coconut flavor thanks to both coconut flakes and coconut extract. The coconut on the outside gets crispy as the cookies bake, which adds fantastic flavor and texture!
Easy recipe for coconut cookies:
- PREP – Let your butter sit at room temperature until it’s completely soft. Preheat your oven to 350 degrees.
- WET INGREDIENTS – Combine butter and sugars in a mixing bowl. Beat for 2-3 minutes, then beat in the egg and extracts.
- DRY INGREDIENTS – Whisk the flour, soda, and salt in a medium bowl. Add the flour mixture to the large bowl with a cup of the flaked coconut. Stir just until combined.
- FORM – Roll into balls, and roll each cookie dough ball in the remaining coconut.
- BAKE – Place dough balls 1 1/2 – 2 inches apart on a cookie sheet lined with parchment or silicone liner. Bake cookies at 350° for about 10 minutes or until the coconut starts to turn golden brown.
- COOL – Let the cookies cool on the pan for 2-3 minutes, then transfer with a metal spatula to wire racks.
Cookies can be stored in an airtight container at room temperature for 5-6 days. You can also freeze them for 3-4 months in a heavy-duty ziplock bag.
PRO TIPS:
- Make sure your butter is completely soft before starting the recipe. And if you use unsalted butter, add an additional 1/4 teaspoon of salt.
- If you end up with flat cookies, you can either chill the cookie dough balls, or add more flour to the dough.
VARIATIONS:
- For a less sweet cookie, you can use unsweetened coconut either in the dough or to roll the cookies in.
- After the cookies cool, try dipping them in melted chocolate, or drizzling some on top.
- For extra crunchy texture, toast coconut first. Let it cool before adding it to the dough.
MORE SWEET TREATS WITH COCONUT:
- Chocolate Dipped Coconut Macaroons
- Lime White Chocolate Coconut Cookies
- Coconut Chocolate Chip Cookies
- Oatmeal Coconut Cookies
- Simple Coconut Cake Recipe
- Macaroon Brownies
- Coconut Cupcakes
- Chewy Coconut Bars
Recipe for Coconut Cookies
Ingredients
- ½ cup salted butter, softened to room temperature
- ½ cup brown sugar
- ½ cup white sugar
- 1 large egg
- ½ tsp vanilla extract
- ½ tsp coconut extract
- 1 ½ cups all purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups sweetened coconut flakes (divided)
Instructions
- Line large baking sheets with silicone liner or parchment paper. Preheat your oven to 350 degrees.
- Cream butter and sugars in a large bowl with an electric mixer for 2-3 minutes. Beat in the egg and extracts.
- In a separate bowl, whisk the flour, baking soda, and salt. Add to the sugar mixture with 1 cup of the coconut. Stir just until the flour is moistened.
- Roll into balls, then roll each ball in coconut. Place two inches apart on prepared pans.
- Bake in preheated oven at 350° for 9-11 minutes, or until the middle is set and the coconut starts to brown.
- Let sit on the pan for 2-3 minutes, then transfer to a wire rack to cool.
Nutrition
You only need a handful of ingredients to make this simple cookie recipe, and they will delight any coconut fan!
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