Chewy Coconut Cookies Easy

This chewy coconut cookies recipe is perfect when you want a treat with a little tropical flair and the nostalgic comfort of a home-baked cookie. The dough comes together quickly and the chewy texture is a definite crowd-pleaser for both adults and kids alike. I love making a batch to bring to family gatherings or just to brighten up a quiet Sunday afternoon.

When I first brought these to a teacher potluck they disappeared in minutes and I ended up scribbling the recipe on the backs of napkins for friends. The flavor reminds me of coconut macaroon candy but with the chewiness of a classic bakery cookie.

Gather Your Ingredients

• Unsalted butter: soft and creamy butter forms the base for that chewy texture use good quality for the best results
• Granulated sugar: sweetness and structure look for fine organic sugar for better melting
• Light brown sugar: brings moisture and a hint of caramel choose fresh soft-packed sugar for maximum chew
• Large eggs: help bind and add softness room temperature eggs blend better into dough
• Vanilla extract: classic cookie depth use pure not imitation for best flavor
• Coconut extract: amps up coconut flavor find pure coconut essence at baking stores
• All-purpose flour: gives the cookies heft sift if possible for lightness
• Baking soda: helps cookies spread slightly during baking check expiration date for potency
• Cream of tartar: keeps the texture tender and slightly tangy ensure your jar is fresh
• Sea salt: enhances flavor opt for fine sea salt so it disperses well
• Sweetened coconut flakes: main star for chew and coconut flavor buy unsweetened only if you want less sweetness or toast for added depth

How to Make It

Prepare the Oven:

Set your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to help prevent sticking and create even browning

Cream the Butter and Sugars:

In a stand mixer beat softened butter granulated sugar and brown sugar on medium speed for two minutes until pale and fluffy. This develops air pockets for chewy cookies

Add Extracts and Eggs:

Mix in both vanilla and coconut extracts before adding eggs. Beat one egg at a time on high speed until both are thoroughly incorporated and mixture looks light and glossy. Scrape the bowl to ensure even mixing

Combine Dry Ingredients:

In a separate bowl whisk the flour baking soda cream of tartar and sea salt until you see no more streaks. This makes sure the cookies rise evenly and avoids bitter clumps

Mix Wet and Dry:

Gradually add the dry mixture to the wet ingredients on low speed. Mix just until combined stopping to fold in any dry bits left at the bottom

Add Coconut Flakes:

Gently fold in most of the sweetened coconut flakes by hand using a spatula. This prevents overmixing which can result in tough cookies

Scoop and Shape:

Using a cookie scoop portion dough onto prepared baking sheets and gently press each ball. Lightly sprinkle remaining coconut flakes on top for extra texture

Bake to Perfection:

Bake on the center rack eight to nine minutes for soft chewy cookies or up to eleven for crispier edges. Cookies will look pale in center but finish setting as they cool

Cool and Serve:

Let cookies cool on the sheet for five minutes to set up then transfer to a wire rack for complete cooling. This ensures they do not break apart and develop the perfect texture throughout

My favorite part is the toasted coconut on top. I remember making these with my grandma who always sneaked an extra handful onto the cookies for just a little more golden crunch. The aroma in the kitchen instantly brings me back to those childhood baking days.

Flavor Boosters

Keep cookies in an airtight container at cool room temperature for up to four days. Place a slice of bread in the container to help retain chewiness. For longer storage, freeze the cookies stacked between layers of parchment and thaw as needed.

Serving Suggestions

Serve these cookies warm from the oven with a scoop of vanilla ice cream for a dreamy dessert. Pair with coffee or a cold glass of milk as an after-school snack. They are sturdy enough to wrap individually as lunchbox treats or gifts.

Creative Twists

Swap coconut extract with almond extract for a different twist. Non-dairy butter or plant-based margarine can replace the butter with only a slight difference in flavor. You can use unsweetened coconut flakes but sweetened gives that classic crowd-pleasing taste.

You will find yourself reaching for this recipe again and again for holidays, bake sales, or whenever the craving hits. Each bite delivers rich tropical flavor and that irresistible chewy center that keeps everyone coming back for more.

Common Questions About This Recipe

→ What makes these cookies chewy?

The combination of butter, both types of sugar, and sweetened coconut flakes creates a soft and chewy texture inside each cookie.

→ Can I substitute the coconut extract?

Yes, if you don’t have coconut extract, increase the vanilla extract slightly or add more coconut flakes for additional flavor.

→ Should I use sweetened or unsweetened coconut flakes?

Sweetened coconut flakes are preferred as they add both moisture and sweetness, contributing to the cookies' chewy texture.

→ How do I know when the cookies are done baking?

The cookies should be just set and lightly golden around the edges, but still soft in the center. Avoid overbaking to keep them chewy.

→ Can I freeze the dough or baked cookies?

Yes, both the dough and baked cookies freeze well. Store in an airtight container for best results and thaw before serving.