Name: Chewy Coconut Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup 2 sticks unsalted butter, softened; 1 cup granulated sugar; ½ cup brown sugar (packed); 2 large eggs; 2 teaspoons vanilla extract; 2 ½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 2 cups sweetened shredded coconut (divided: 1 ½ cups for dough, ½ cup for topping)

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Craving a Tropical Dessert that’s both simple and irresistible? These Chewy Coconut Cookies deliver bakery-style perfection with crisp golden edges and soft, chewy centers packed with sweet shredded coconut. Perfect for summer gatherings, tea time, or a cozy treat, these cookies are easy to master and guaranteed to impress your family and friends.

Why You’ll Love These Chewy Coconut Cookies

These Chewy Coconut Cookies are a standout Tropical Dessert:

Perfect Texture: Crisp edges with a soft, chewy core that melts in your mouth.
Bold Coconut Flavor: Sweetened shredded coconut shines in every bite.
Easy to Bake: Simple ingredients and techniques for consistent results.
Customizable: Add nuts, spices, or extracts for your own twist.
Crowd-Pleaser: Ideal for sharing at parties or gifting.
I bake this Tropical Dessert for beach picnics, and the coconut aroma always draws a crowd!

Ingredients for Chewy Coconut Cookies

Here’s what you’ll need for Chewy Coconut Cookies (makes 24 cookies):

1 ½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
1 ½ cups sweetened shredded coconut
¼ cup sweetened shredded coconut (for topping)

Ingredient Tips:

Butter: Softened for 1 hour to cream smoothly; avoid melting.
Coconut: Sweetened shredded for chewy texture; unsweetened is drier.
Sugars: Granulated for structure, brown for moisture and chew.
Eggs: Room temperature for a silky batter.
Flour: Measure by spooning and leveling to avoid dense cookies.

Directions for Chewy Coconut Cookies

Let’s bake these delightful Chewy Coconut Cookies!

Preheat Oven

I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper for easy release.

Mix Dry Ingredients

In a medium bowl, I whisk 1 ½ cups flour, ½ tsp baking soda, and ¼ tsp salt, then set aside for even distribution.

Cream Butter and Sugars

In a large bowl, I beat ½ cup softened butter, ½ cup granulated sugar, and ½ cup brown sugar with a mixer for 2–3 minutes until pale and fluffy, creating air for soft cookies.

Add Wet Ingredients

I beat in 2 eggs one at a time, followed by 1 tsp vanilla extract, until the mixture is smooth and silky.

Combine Mixtures

I gradually fold the dry ingredients into the wet, mixing gently until just combined to keep the dough tender.

Fold in Coconut

I gently fold in 1 ½ cups sweetened shredded coconut, ensuring it’s evenly distributed without deflating the dough.

Shape and Top

Using a cookie scoop, I form tablespoon-sized dough balls, placing them 2 inches apart on the baking sheets. I flatten each slightly and sprinkle with ¼ cup shredded coconut for a toasty finish.

Bake and Cool

I bake for 10–12 minutes, until edges are lightly golden and centers are just set. I let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Prep Time: 15 minutes
Bake Time: 10–12 minutes
Total Time: ~30 minutes
Servings: 24 cookies
Calories: ~140 kcal per cookie
Macros per Serving: 18g carbs, 2g protein, 7g fat, 1g fiber

Variations for Chewy Coconut Cookies

Try these twists on Chewy Coconut Cookies:

Almond Twist: Add ½ tsp almond extract for a nutty Tropical Dessert.
Toasted Coconut: Toast ¾ cup coconut at 325°F for 5–8 minutes for deeper flavor.
Churro Style: Roll dough balls in cinnamon-sugar before baking for a sweet crunch.
Chocolate Dip: Dip half of each cooled cookie in melted dark chocolate.
Nutty Add-In: Fold in ¼ cup chopped pecans or macadamia nuts for extra texture.

Serving Ideas:

Pair with mango iced tea or a piña colada for a Tropical Dessert vibe.
Serve at summer barbecues or luaus for a crowd-pleasing treat.
Package in gift tins for a thoughtful homemade gift.

Storage

I store Chewy Coconut Cookies in an airtight container at room temperature for up to 5 days to keep them fresh. For longer storage, I freeze baked cookies or unbaked dough balls in a freezer-safe bag for up to 3 months. I thaw baked cookies at room temperature or bake frozen dough balls at 350°F for 11–13 minutes.

FAQs:

Can I use unsweetened coconut in Chewy Coconut Cookies?
I prefer sweetened shredded coconut for this Tropical Dessert for its chewy texture; unsweetened makes drier cookies.

How do I get the perfect chewy texture in this Tropical Dessert?
I cream butter and sugars thoroughly and avoid overbaking to keep Chewy Coconut Cookies soft and chewy.

Can I add almond extract to Chewy Coconut Cookies?
Yes, I add ½ tsp almond extract with the vanilla for a complementary nutty flavor.

Can I freeze the cookie dough?
I scoop dough balls, freeze on a tray, then store in a bag for up to 3 months, baking as needed.

How do I prevent cookies from spreading too much?
I chill the dough for 15 minutes before baking if it feels too soft, ensuring thicker cookies.

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Conclusion

There is a particular confidence that comes with mastering these Chewy Coconut Cookies. They’re quick to prepare, packed with tropical coconut flavor, and perfect for any occasion. Whether you’re baking for a summer party or a cozy night in, these cookies deliver crisp edges and chewy centers that everyone will love. Give them a try, and I’m sure they’ll become a staple in your cookie jar!