These Coconut Cookies are a tropical escape in every bite, blending rich, buttery dough with the sweet, nutty flavor of shredded coconut. With a crisp exterior and a chewy, melt-in-your-mouth center, they’re the perfect balance of textures.
Ready in just 37 minutes, including a quick chill, they’re ideal for satisfying sudden cravings or impressing guests. Each cookie is packed with 3g of fiber, making them a slightly indulgent yet wholesome treat. The aroma of toasted coconut as they bake will fill your kitchen with warmth and anticipation.
Whether you’re a coconut lover or just exploring new flavors, these cookies are a delightful way to brighten your day. Their golden edges and soft centers make them irresistible, while the 28g of natural sweetness per cookie ensures they’re a crowd-pleaser. Perfect with a cup of tea or as a dessert, they’re a simple yet luxurious treat that’s worth every minute of the 12-minute bake time. Share them with loved ones or savor them solo—they’re guaranteed to bring a smile.
Ingredients for Delicious Coconut Cookies
- 1 cup (216 g) butter (room temperature)
- 1 cup (200 g) brown sugar (tightly packed)
- ½ cup (100 g) sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- 2 ¼ cups (280 g) all-purpose flour
- 2 teaspoons cornstarch (cornflour in UK)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 3 ½ cups unsweetened coconut flakes* (divided)
- 1 cup (170 g) caramel baking chips (optional, but highly recommended; Ghirardelli brand works well)
- 10 oz (285 g) dark chocolate melting wafers** (optional, for dipping)
Step-by-Step Instructions for Perfect Coconut Cookies
- Beat the butter: In a stand mixer or with an electric beater, beat the butter for about 30 seconds until smooth.
- Add sugars: Add the brown sugar and sugar, then beat until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Incorporate eggs: Add the eggs one at a time, beating until fully combined after each addition.
- Mix extracts: Stir in the vanilla and coconut extracts until evenly distributed.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Add dry mixture: Gradually add the dry ingredients to the butter mixture, mixing until fully combined. Scrape the bowl to ensure even mixing.
- Fold in coconut and caramel chips: Stir in 3 cups of coconut flakes and the caramel chips (if using) until evenly incorporated.
- Chill the dough: Refrigerate the dough for 30 minutes to firm it up.
- Preheat oven: Preheat your oven to 375°F (190°C) and line cookie sheets with parchment paper.
- Shape cookies: Drop rounded 2-3 tablespoon-sized balls of dough onto the prepared sheets, spacing them at least 2 inches apart. For rounder cookies, briefly roll the dough between your hands.
- Bake: Bake for 10-12 minutes, or until the edges are slightly browned. The centers may look slightly underbaked but will set as they cool.
- Cool: Allow the cookies to cool completely on the baking sheet.
- Optional chocolate dip: If using, melt the dark chocolate wafers according to package instructions. Dip each cookie halfway into the chocolate, then place on wax paper. Sprinkle with the remaining ½ cup of coconut flakes (if desired) and let the chocolate set before serving.
Storage and Reheating Tips
Store your Coconut Cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. To reheat, simply warm them in the oven at 300°F (150°C) for 5 minutes to bring back their fresh-baked texture.
Serving Suggestions
These Coconut Cookies pair beautifully with a glass of cold milk or a cup of coffee. For a special treat, serve them alongside a scoop of vanilla ice cream, creating a delightful twist on a classic dessert.
Recipe Variations
Try swapping out the caramel chips for dark chocolate chips or white chocolate chips for a different flavor profile. You can also add a handful of chopped nuts, such as almonds or pecans, for added crunch and texture.
Common Questions
Can I use sweetened coconut flakes instead of unsweetened?
Yes, but remember the cookies will be sweeter. Adjust the sugar slightly if desired.
What if I don’t have coconut extract?
Substitute with an additional 1 teaspoon of vanilla extract, though the coconut flavor will be more subtle.
Special Notes
Ensure your butter is at room temperature for the best consistency when beating. If you’re short on time, you can chill the dough in the freezer for 15 minutes instead of the refrigerator for 30 minutes. This will help the cookies hold their shape better while baking.
Coconut Cookies
Ingredients
- 1 cup butter room temperature
- 1 cup brown sugar tightly packed
- ½ cup sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch cornflour in UK
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 3 ½ cups unsweetened coconut flakes divided
- 1 cup caramel baking chips Optional, but SO GOOD! I use Ghirardelli, they’re sold next to the chocolate chips in a caramel-colored bag
- 10 oz dark chocolate melting wafers optional
Instructions
- Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
- Add eggs, one at a time, beating until combined.
- Stir in vanilla and coconut extract.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
- Gradually stir in 3 cups coconut flakes and caramel chips until completely combined.
- Chill dough in refrigerator for 30 minutes.
- Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
- Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2″ apart (for very round cookies, briefly roll between your hands to form into smooth balls).
- Bake on 375F (190C) for 10-12 (edges should be slightly browned, centers may still be slightly underbaked but shouldn’t be raw, they’ll bake completely as they cool).
- Allow cookies to cool completely on cookie sheet before dipping in dark chocolate (if using).
- If dipping in chocolate: Prepare melting wafers according to package instructions, heating until melted. Dip cookies about ½-way into the chocolate and transfer to wax paper. Sprinkle with remaining ½ cup coconut (if using) and allow chocolate to set before serving.