Chewy Coconut Cookies Recipe: Soft, Buttery, and Irresistible!

Chewy coconut cookies are a perfect blend of soft, buttery texture and rich coconut flavor.

They’re easy to make, requiring just a handful of simple ingredients.

A crisp edge gives way to a chewy center, making every bite satisfying.

These cookies work for any occasion.

Enjoy them with coffee, pack them in lunchboxes, or serve them at gatherings.

No chilling is needed, so you can whip up a fresh batch in under 30 minutes.

Let’s get baking!

Why You’ll Love This Recipe

Quick and Easy to Make

These chewy coconut cookies come together in no time.

The prep takes about 10 minutes, and they bake in under 15.

No complicated steps, no waiting for the dough to chill—just mix, scoop, and bake.

Perfectly Chewy with Crisp Edges

The balance of brown and white sugar gives these cookies the best texture.

Brown sugar makes them chewy and moist, while white sugar helps create a slight crisp around the edges.

The result? A soft, buttery center with a light crunch in every bite.

Rich Coconut Flavor with Customizable Add-ins

Shredded coconut adds flavor and texture, making every bite taste rich and nutty.

Want more variety? Add chocolate chips for a sweet contrast or mix in chopped nuts for extra crunch.

You can even drizzle caramel or dip them in chocolate for a decadent twist.

No Chilling Needed

Some cookie recipes require chilling the dough to prevent spreading, but not this one.

The butter is creamed properly, and the ingredient balance is just right.

That means you can go straight from mixing to baking without any waiting.

Quick, easy, and perfect for last-minute cravings.

Ingredients

These chewy coconut cookies use simple pantry staples, making them easy to whip up anytime.

Each ingredient plays a key role in creating the perfect texture and flavor.

Essential Ingredients

• 1 ¼ cups all-purpose flour – Provides structure and helps the cookies hold their shape.
• ½ teaspoon baking soda – Helps the cookies rise slightly and spread just enough.
• ¼ teaspoon salt – Enhances flavor and balances the sweetness.
• ½ cup unsalted butter, softened – Adds moisture and a rich, buttery taste.
• ½ cup brown sugar (packed) – Keeps the cookies chewy and adds a hint of caramel flavor.
• ½ cup white sugar – Creates a slight crisp around the edges and balances the chewiness.
• 1 egg – Binds the ingredients together and gives structure to the dough.
• ½ teaspoon vanilla extract – Adds depth of flavor. Can be swapped for coconut extract for an extra coconut taste.
• 1 ⅓ cups sweetened shredded coconut – The star ingredient! Sweetened coconut enhances flavor and helps keep the cookies moist.

Optional Add-ins

• ½ cup chocolate chips – For a touch of sweetness and extra richness.
• ½ cup chopped nuts (pecans, almonds, or macadamia nuts) – Adds crunch and a nutty contrast to the coconut.
• ¼ cup dried fruits (raisins, cranberries, or chopped apricots) – A chewy, fruity twist for extra flavor.

Ingredient Notes and Substitutions

Understanding how each ingredient affects the cookies can help you make adjustments to suit your taste or dietary needs.

Below are key ingredient details and substitution options.

Coconut: Sweetened vs. Unsweetened

• Sweetened shredded coconut is the best choice for this recipe. It adds natural moisture and sweetness, making the cookies soft and chewy.
• Unsweetened shredded coconut can be used for a less sweet option, but the cookies may turn out slightly drier. To compensate, you can add an extra tablespoon of brown sugar or a splash of milk.
• Toasting the coconut before mixing it in enhances the flavor and adds a light crunch. Simply spread it on a baking sheet and toast at 325°F (163°C) for 5-7 minutes, stirring occasionally.

Butter: Unsalted vs. Dairy-Free Options

• Unsalted butter is recommended to control the salt content in the cookies. If using salted butter, reduce the added salt to a pinch.
• Coconut oil can replace butter for a dairy-free version. Use the same amount (½ cup), but note that coconut oil makes cookies spread more. To prevent this, chill the dough for 10-15 minutes before baking.
• Dairy-free butter substitutes (like plant-based butter sticks) work well, maintaining the same texture as regular butter.

Flour: Gluten-Free Alternatives

• Gluten-free all-purpose flour blends work well as a 1:1 replacement. Look for a blend that contains xanthan gum to help with structure.
• Almond flour or coconut flour is not a good substitute in this recipe, as it absorbs more moisture and alters the texture.

Sugar: Adjusting for Texture and Sweetness

• The balance of brown sugar and white sugar affects the texture:
  • More brown sugar (e.g., ¾ cup brown sugar + ¼ cup white sugar) makes the cookies chewier and softer.
  • More white sugar (e.g., ¾ cup white sugar + ¼ cup brown sugar) makes them crisper and lighter.
• If reducing sugar, keep in mind that the cookies may spread less and have a firmer texture.

Eggs: Vegan Substitutions

• To make the recipe egg-free, use one of these substitutes per egg:
  • Flax egg: Mix 1 tablespoon flaxseed meal with 2.5 tablespoons water. Let sit for 5 minutes until gel-like.
  • Chia egg: Mix 1 tablespoon chia seeds with 3 tablespoons water and let sit for 10 minutes.
  • Unsweetened applesauce (¼ cup per egg) can also work but may slightly alter the texture.

Step-by-Step Instructions

These chewy coconut cookies come together quickly with just a few simple steps.

Follow this guide to get perfect results every time.

Step 1: Preparation

Preheat your oven to 350°F (175°C).

This ensures the cookies bake evenly and develop the right texture.

Line a baking sheet with parchment paper or a silicone baking mat.

This prevents sticking and helps the cookies bake with an even golden-brown color.

If you don’t have parchment paper, lightly grease the baking sheet with butter or nonstick spray.

Step 2: Mixing Wet Ingredients

In a large bowl, cream the butter, brown sugar, and white sugar together using a hand mixer or stand mixer.

Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.

This step incorporates air into the dough, giving the cookies their soft, chewy texture.

Add the egg and vanilla extract (or coconut extract for extra flavor).

Beat again until everything is well combined.

The mixture should look smooth and slightly creamy.

Step 3: Incorporating Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt.

Mixing these dry ingredients beforehand ensures even distribution, preventing clumps of baking soda in the dough.

Gradually add the dry ingredients to the wet mixture, stirring on low speed or by hand.

Mix until just combined—overmixing can lead to dense cookies.

Step 4: Adding Coconut and Mix-ins

Fold in the shredded coconut using a spatula or wooden spoon.

If you’re using chocolate chips, nuts, or dried fruit, stir them in now.

Mixing by hand prevents overworking the dough and keeps the cookies soft.

If the dough feels too dry, add 1 tablespoon of milk to help bring it together.

Step 5: Shaping the Cookies

Use a cookie scoop or tablespoon to portion out the dough.

Roll each scoop into a ball and place them on the prepared baking sheet.

Space them 3 inches apart to allow for spreading.

If you want a more even shape, gently flatten each dough ball slightly with your fingers or the back of a spoon.

Step 6: Baking

Bake the cookies for 8-12 minutes or until the edges turn light golden brown.

The centers may look slightly underbaked, but they will firm up as they cool.

For a chewier texture, remove the cookies from the oven at the 9-10 minute mark.

If you prefer a crispier edge, let them bake for the full 12 minutes.

Step 7: Cooling

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

This allows them to set without breaking.

Once cooled completely, they’re ready to enjoy!

If you like, drizzle them with melted chocolate or a simple glaze made from coconut milk and powdered sugar for an extra touch of sweetness.

Tips for Perfect Chewy Coconut Cookies

A few small adjustments can make a big difference in how your cookies turn out.

Follow these tips to ensure they come out soft, chewy, and full of flavor.

Use Room Temperature Butter and Eggs

Room temperature butter and eggs blend more easily into the dough, creating a smoother texture.

Cold butter doesn’t mix well and can lead to uneven cookies.

If your butter is too firm, let it sit at room temperature for about 30 minutes before using.

For a quicker method, cut it into small cubes to soften faster.

Eggs should also be at room temperature.

Cold eggs can cause the butter to firm up, affecting how the cookies spread.

If you need to warm an egg quickly, place it in a bowl of warm water for 5 minutes before adding it to the dough.

Toast the Coconut for More Flavor

Toasting the coconut intensifies its natural sweetness and adds a subtle crunch.

It also prevents it from becoming too chewy inside the cookies.

To toast coconut, spread it on a baking sheet and bake at 325°F (163°C) for 5-7 minutes, stirring halfway through.

Watch closely, as it can burn quickly.

Let it cool before mixing it into the dough.

Avoid Overmixing the Dough

Overmixing leads to tough cookies.

When combining the dry ingredients with the wet mixture, mix only until the flour disappears.

Overworking the dough develops too much gluten, making the cookies dense rather than soft.

Stir gently and stop as soon as everything is combined.

Use a Cookie Scoop for Even Sizes

A cookie scoop helps ensure all cookies are the same size, which means they will bake evenly.

Uneven cookie sizes can lead to some cookies being overbaked while others remain undercooked.

If you don’t have a scoop, use a tablespoon and roll the dough into uniform balls before placing them on the baking sheet.

Slightly Underbake for Chewier Cookies

For the best chewy texture, remove the cookies from the oven when the edges are lightly golden but the centers still look slightly soft.

They will continue to set as they cool.

If you bake them until they look fully done in the oven, they may turn out too firm once cooled.

Variations and Add-ins

Customizing your coconut cookies is easy.

A few simple additions can change the flavor and texture to match your preferences.

Here are some great ways to switch things up.

Chocolate Lovers

Chocolate and coconut make a perfect pair. Stir ½ cup of chocolate chips into the dough for a rich, sweet contrast.

Dark, milk, or white chocolate all work well.

For an extra indulgent treat, dip cooled cookies in melted chocolate and let them set on parchment paper.

This creates a crisp chocolate coating that adds texture and flavor.

Nutty Twist

Nuts bring crunch and depth to these cookies.

Add ½ cup of chopped pecans, almonds, or macadamia nuts to the dough before baking.

Toasting the nuts beforehand enhances their flavor.

If you love coconut macaroons, try mixing in shredded coconut and chopped almonds for a chewy, nutty bite.

Fruity Flair

Dried fruit adds a natural sweetness and chewy texture.

Mix in ¼ cup of chopped dried apricots, cranberries, or raisins to balance the rich coconut flavor.

Cranberries provide a tart contrast, while apricots add a mellow fruitiness.

Raisins blend well for a classic, soft chew.

Spiced Aroma

A little spice can transform these cookies.

Add ½ teaspoon of cinnamon or nutmeg to the flour mixture for a warm, cozy flavor.

For a holiday-inspired version, try a blend of cinnamon, nutmeg, and a pinch of ground ginger.

This gives the cookies a festive touch while complementing the coconut’s sweetness.

Citrus Zest

A hint of citrus brightens up the cookies.

Mix in 1 teaspoon of fresh lemon or orange zest for a refreshing twist.

Lemon zest adds a slight tang, while orange zest pairs well with chocolate or nuts.

For extra flavor, sprinkle a little zest on top of the cookies before baking.

Dietary Adjustments

With a few simple swaps, you can make these chewy coconut cookies fit various dietary needs.

Here’s how to adjust the recipe without sacrificing flavor or texture.

Gluten-Free Version

To make these cookies gluten-free, use a gluten-free all-purpose flour blend.

Look for a blend that contains xanthan gum or guar gum, as these help mimic the structure provided by gluten.

Replace the regular flour with the same amount of gluten-free flour.

Keep in mind that gluten-free dough can be slightly drier, so you may need to add 1-2 tablespoons of milk if the dough feels too thick.

This will help achieve a similar chewy texture.

Vegan Adaptation

To make these cookies vegan, substitute the butter with a plant-based butter.

Make sure to use a stick-style vegan butter for the best texture, as spreads can be too soft.

Alternatively, coconut oil works well, but it may cause the cookies to spread more.

Replace the egg with a flax or chia egg.

To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water.

Let it sit for about 5 minutes until it thickens.

For a chia egg, use 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for 10 minutes.

Reducing Sugar

For a less sweet version, you can reduce the amount of sugar.

Use ¼ cup brown sugar and ¼ cup white sugar instead of the full amounts listed.

This will still create chewy cookies but with a milder sweetness.

If you prefer natural sweeteners, try using coconut sugar instead of brown sugar.

This gives the cookies a slightly deeper flavor.

Keep in mind that coconut sugar is less sweet than regular sugar, so the cookies will be more subtly sweet.

Storage and Freezing

Proper storage keeps your chewy coconut cookies fresh and delicious for days.

Whether you’re saving them for later or prepping in advance, here’s how to store and freeze them the right way.

Storing at Room Temperature

To keep cookies soft and chewy, store them in an airtight container at room temperature.

Place a sheet of parchment paper between layers to prevent sticking.

For best freshness, store them for up to 5 days.

If you live in a humid climate, adding a small slice of bread to the container helps absorb moisture and keeps the cookies from drying out.

Freezing Baked Cookies

Baked cookies freeze well and can be stored for later enjoyment.

Let them cool completely before freezing to prevent ice crystals from forming.

1. Place the cookies in a single layer on a baking sheet and freeze for 30 minutes. This prevents them from sticking together.
2. Transfer the frozen cookies to a sealed freezer bag or airtight container. Label with the date for reference.
3. Store in the freezer for up to 3 months.

To thaw, remove cookies from the freezer and let them sit at room temperature for 15-20 minutes.

For a warm, fresh-baked taste, heat them in the oven at 300°F (150°C) for 5 minutes.

Freezing Cookie Dough

Freezing the dough allows you to bake fresh cookies anytime.

Here’s how to do it:

1. Scoop the dough into individual cookie portions and place them on a baking sheet.
2. Freeze for 30 minutes, or until firm.
3. Transfer the frozen dough balls to a zip-top bag or airtight container. Label with the date.
4. Store in the freezer for up to 2 months.

When ready to bake, place the frozen dough balls directly on a baking sheet.

No need to thaw—just add 1-2 extra minutes to the baking time.

Conclusion

These chewy coconut cookies are easy to make and packed with flavor.

With simple ingredients and no chilling required, they’re perfect for any occasion.

Try different variations by adding chocolate chips, nuts, or spices.

Customize them to your taste and see what works best for you.

Give this recipe a try and let us know how it turns out!

Share your favorite mix-ins or any creative twists in the comments.

Looking for more coconut treats?

Check out our other coconut-based recipes for more delicious inspiration!

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes, but the texture and sweetness will change.

Sweetened coconut adds moisture and helps keep the cookies chewy.

If using unsweetened coconut, consider adding an extra tablespoon of brown sugar or a splash of milk to prevent dryness.

How do I prevent my cookies from spreading too much?

To stop cookies from spreading too much:

• Use room-temperature butter instead of melted butter. Melted butter causes excess spreading.
• Measure flour correctly by using the spoon-and-level method. Too little flour results in flat cookies.
• Chill the dough for 10-15 minutes before baking if it seems too soft.
• Line your baking sheet with parchment paper instead of greasing it. Greased pans can cause the cookies to spread more.

What causes cookies to be too dry or too moist, and how can I fix it?

• Too dry? The dough may have too much flour or not enough fat. Add 1 tablespoon of milk or slightly reduce the flour to fix it.
• Too moist? Overmixing the butter and sugar can create excess air, making cookies spread too much. Make sure to mix only until combined.

Can I add oatmeal to this recipe?

Yes! Adding ½ cup of rolled oats gives the cookies a heartier texture.

It also pairs well with coconut and chocolate chips.

If adding oats, slightly reduce the flour by ¼ cup to keep the dough balanced.

How can I make the coconut flavor more pronounced?

For a stronger coconut flavor:

• Use coconut extract instead of vanilla extract.
• Toast the coconut flakes before adding them to the dough.
• Swap half of the butter for coconut oil for an extra coconut boost.