Crispy on the outside and moist on the inside with a buttery, sweet flavor, these classic Coconut Cookies are sure to become a fast favorite!
It’s funny how your tastes change as you get older. I was never a fan of coconut when I was younger. In fact, if any Almond Joy or Mounds bars made their way into my trick-or-treating bucket, I happily traded them away. And you’d never find Samoas in my Girl Scouts cookie order. However, sometime in my mid-twenties, I began to have a change of heart about coconut.
After trying a yellow curry dish that had a coconut milk base, I couldn’t stop ordering it—I’d get it for takeout at least once a week. Then I tried coquito at a holiday gathering and found myself liking it more and more with each sip. After that, I ventured into trying other coconut-flavored dishes and drinks and discovered that my palate had surprisingly acquired a taste for coconut.
Nowadays, I often make desserts with coconut as the star ingredient, like with these cookies. They are so delicious that it’s hard to imagine I would have turned my nose up to them as a kid. They’re perfectly crispy on the outside, with a moist, chewy interior. Buttery and nutty, they are sweet but not overly so.
Maybe acquiring a taste for coconut is a journey that some of us have to go on, but if you have a kiddo who’s not yet on team coco, you might just want to start them with these wonderful cookies. It’s sure to convert them into coconut lovers a whole lot faster!
What kind of coconut should I use?
In this recipe for classic coconut cookies, it’s best to use sweetened shredded coconut. Some brands might use the label “sweetened coconut flakes,” which works just as well. If you prefer your cookies to be less sweet, you might be tempted to use unsweetened shredded coconut, but be aware that the moisture content is very different (it’s much drier than the sweetened versions), which could negatively affect the texture of your cookies. Also, avoid using coconut that’s labeled “desiccated,” as its moisture content is much drier as well.
How do you store leftovers?
Once the cookies have cooled completely, you can store them in an airtight container at room temperature for up to a week. If you don’t mind a slight chill to them (I sure don’t!), you can keep them for up to 3 weeks in the fridge. You can also freeze them in a freezer-safe bag or container for up to 3 months. You may want to place a piece of parchment paper between the cookies to prevent sticking. Leave them out at room temperature to thaw.
Serving suggestions
Nothing goes better with a cookie than a glass of milk, but if you want to be extra decadent, why not enjoy it a Delicious Vanilla Milkshake instead? Or, serve your cookies with a scoop of Coconut Ice Cream for extra coconut-y goodness. They’d also go great with a side of Chocolate Ice Cream, or a mug of Dark Hot Chocolate if it’s cold outside.
Coconut Cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/3 cups shredded coconut
Instructions
- Preheat your oven to 350°F.
- Whisk together the flour, baking soda, and salt in a small bowl. Set this aside for later.
- In a larger bowl, cream the softened butter, brown sugar, and granulated sugar until the mixture is smooth and creamy.
- Add the egg and vanilla extract to the butter mixture, and beat until the mix is light and fluffy.
- Gradually mix in the dry ingredients until just combined; then fold in the shredded coconut.
- Spoon the cookie dough onto an ungreased cookie sheet, spacing them about 3 inches apart.
- Bake in the preheated oven until the cookies are lightly golden, about 8 to 12 minutes.
- Once baked, transfer the cookies to a wire rack to cool completely before serving.
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