Chewy Coconut Cookies Recipe

Picture this: you’re cozied up in your kitchen, playlist on shuffle, as the sweet aroma of coconut cookies fills the air—utter bliss!

I adore how coconut cookies combine the wonderful rich flavor of sweetened flaked coconut with the perfectly balanced amounts of granulated and brown sugar. My favorite part?

That’s easily the softened butter and vanilla extract, which create a tender crumb that hits just the right way. All-purpose flour gives these cookies the ideal amount of chew, while a hint of baking powder helps keep them from falling flat.

Ingredients

• All-purpose flour: Provides structure; rich in carbohydrates.
• Unsalted butter: Adds richness and moisture; high in fats.
• Granulated sugar: Sweetens cookies; easily dissolves for uniform sweetness.
• Light brown sugar: Adds moisture and a hint of caramel flavor.
• Sweetened shredded coconut: Infuses coconut flavor; contributes healthy fiber.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut

How to Make this

1. Set your oven to 350°F (175°C) ahead of time, and prepare a baking sheet by lining it with parchment paper.

2. In a medium bowl, blend together the flour, baking powder, baking soda, and salt. Put aside.

3. In a big mixing bowl, mix the softened butter, regular sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.

4. Incorporate the egg and vanilla extract into the butter blend, and mix until well integrated.

5. Slowly incorporate the dry ingredients into the wet ingredients, blending until barely mixed.

6. Gently incorporate the sweetened shredded coconut, so it’s evenly distributed throughout the dough.

7. Using a tablespoon or cookie scoop, round dough balls are dropped onto the prepared baking sheet, with each ball spaced about 2 inches apart from every other ball.

8. In the preheated oven, bake for 10-12 minutes, or until the edges are only golden and the centers are set.

9. Take the cookies from the oven and let them cool on the baking sheet for 5 minutes.

10. Move the cookies to a wire rack so they can cool completely before you serve them. Dig in and enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Measuring cups
7. Measuring spoons
8. Electric mixer or whisk
9. Spatula
10. Cookie scoop or tablespoon
11. Wire rack

FAQ

• Q: Can I use unsweetened coconut instead of sweetened shredded coconut?
  
  A: Yes, you can use unsweetened coconut, but the cookies will be less sweet. You might want to increase the sugar slightly if you prefer the sweetness.
• Q: How do I store the leftover cookies?
  
  A: Store the cooled cookies in an airtight container at room temperature for up to a week to keep them chewy and fresh.
• Q: Can these cookies be frozen?
  
  A: Yes, you can freeze both the cookie dough and baked cookies. For dough, freeze scoop-sized portions on a tray before transferring them to a bag. Baked cookies can be stored in a freezer-safe container for up to 3 months.
• Q: What if I don’t have light brown sugar?
  
  A: If you don’t have light brown sugar, you can make your own by mixing 1/2 cup granulated sugar with 2 teaspoons of molasses.
• Q: Can I add chocolate chips or nuts to the dough?
  
  A: Definitely! Feel free to add about 1/2 cup of chocolate chips or chopped nuts to the dough for extra flavor and texture.
• Q: How can I make the cookies more chewy?
  
  A: Slightly underbaking the cookies by 1-2 minutes can help make them even chewier, as they will firm up as they cool.

Chewy Coconut Cookies Recipe Substitutions and Variations

All-purpose flour: Substitute with the same amount of whole wheat flour, or use a gluten-free baking blend for a gluten-free alternative.
Unsalted butter: Substitute with an equal amount of coconut oil or margarine for a non-dairy alternative.
Granulated sugar: For a deeper flavor, substitute an equal amount of coconut sugar or brown sugar.
When a recipe calls for light brown sugar, you can use either dark brown sugar in the same amount or half a cup of granulated sugar plus one tablespoon of molasses.
Coconut, shredded and sweetened: Use shredded coconut with no added sugar. Stir in 2 tablespoons of sugar to keep the flavor sweet.

Pro Tips

1. Chill the Dough After mixing the dough, let it chill in the refrigerator for about 30 minutes. This helps to solidify the fat (butter), which in turn prevents the cookies from spreading out too much while baking, giving them a better texture.

2. Use Fresh Ingredients For the best flavor and texture, make sure your baking soda and baking powder are fresh. These leavening agents lose their potency over time, which can affect how well your cookies rise.

3. Cream Butter and Sugars Properly Ensure that you cream the butter and sugars thoroughly until the mixture is light and fluffy, as this incorporates air into the butter, contributing to the cookie’s structure and texture.

4. Check the Oven Temperature Use an oven thermometer to ensure your oven is at the right temperature. Many ovens can be off by 25°F (15°C) or more, which can impact baking times and results.

5. Customize the Coconut For a deeper flavor, lightly toast the shredded coconut before adding it to the dough. Spread it on a baking sheet and toast in the oven at 350°F (175°C) for about 5-7 minutes, stirring occasionally, until golden brown. Let it cool before incorporating.