Think you detest coconut? Think again! These Coconut Cookies will reignite your love affair, with a crispy-on-the-outside, moist-on-the-inside texture that will melt in your mouth.
I take it as a personal challenge whenever I hear someone say they don’t like coconut. Never mind coconut cream in such things as curries and cocktails (wow, that’s a lot of C’s!), coconut as part of a sweet treat should be as esteemed as chocolate chips and icing. And if not THAT highly esteemed, at least on the same level as raisins and cinnamon.
I’ve always appreciated coconut in my baked goods because its natural flavor is understated. It’s sufficiently sweet without making my teeth tingle. It also brings a lovely texture to whatever I choose to make with them. In the case of these cookies, in every bite you sense that nutty texture while the rest of the batter melts on your tongue. It’s almost incredible so much sensation can be derived from one cookie.
Once this recipe has made you a believer, you, too, will assume the mantle and spread the gospel of coconut far and wide. For every child who blechs at the thought of coconut cookies, you’ll be there!
Should I Use Sweetened or Unsweetened Coconut Flakes?
That really depends on how sweet you want your cookies. And while I realize that was a pretty obvious thing to say, it’s totally true. Like I said above, I like coconut because it doesn’t slap me in the face with its sweetness. It’s mellow (like me!). Instead, I rely on the brown sugar and granulated sugar to bring the sweetness. This gives me greater control over the cookie’s taste. I should point out that, because of the added sugar in the sweetened variety, your cookies should be more moist, whereas unsweetened coconut flakes may make your cookies drier and chewier. Whether this is a good or bad thing depends on personal preference. My advice? Make a batch with unsweetened coconut flakes. If you find it lacking, switch to sweetened flakes. If THAT underwhelms, increase the sugar.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/3 cups shredded coconut
Instructions
Prep Time: 10 minutes
Cook Time: 10 minutes
Yields: 18 servings
Step 1: Preheat your oven to 350°F.
Step 2: Whisk together the flour, baking soda, and salt in a small bowl. Set this aside for later.
Step 3: In a larger bowl, cream the softened butter, brown sugar, and granulated sugar until the mixture is smooth and creamy.
Step 4: Add the egg and vanilla extract to the creamed sugars and beat until the mixture is light and fluffy.
Step 5: Gradually mix in the dry ingredients until just combined, then fold in the shredded coconut.
Step 6: Spoon the cookie dough onto an ungreased cookie sheet, spacing them about 3 inches apart.
Step 7: Bake in the preheated oven until the cookies are lightly golden, which should take about 8 to 12 minutes.
Step 8: Once baked, transfer the cookies to a wire rack to cool completely before serving.
FAQs & Tips
You can store these cookies 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 three weeks in the fridge. You can also freeze them in that airtight container or freezer-safe bag for up to three months. Leave them out at room temperature to thaw.
The molasses in the brown sugar will impact the moistness in your cookies. If they’re dry to you, increase the amount while decreasing the amount of white granulated sugar. If you want chewy cookies, add an egg yolk. For a crispy cookie, use white sugar instead of brown.
Shredded looks more like grated cheese. It’s longer and stringier, with all the pieces pretty much looking the same. Flaked coconut means bigger, irregularly shaped pieces. For batters and doughs, shredded coconut is usually preferred as it’s easier to mix in. Flakes are more decorative and used more as a topping.
Other Cookie Recipes Worth Trying
As much as I love coconut in my cookies, I also LOVE chocolate mint, which is why I recommend these Chocolate Peppermint Cookies no matter the time of year. I also like chocolate and peanut butter (see a trend here?), so I can enthusiastically endorse these Classic Peanut Butter Blossom Cookies—they’re called ‘classic’ for a reason. One more suggestion? Okay, you twisted my arm. For this one, I’ll go for a ‘healthy’ option: Keto No-Bake Haystack Cookies. They’re low in carbs and low in effort, as they don’t require an oven.
Coconut Cookies Recipe
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp 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 creamed sugars and beat until the mixture 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, which should take about 8 to 12 minutes.
- Once baked, transfer the cookies to a wire rack to cool completely before serving.
