These chewy coconut cookies have a soft and chewy texture with the perfect coconut flavor. Whether it’s a holiday gathering, a cozy night in, or simply a craving for something sweet, these coconut cookies are a guaranteed hit! My whole family loves it when I make this coconut cookie recipe.
Chewy Coconut Cookie Recipe
The best thing about the holidays is that I can make all the cookies that I love and no one thinks I am going overboard for making lots and lots of cookies. These coconut cookies are one that I love to make. They are soft with the perfect coconut flavor that is not to strong, but just perfect. Taking a bite into these soft coconut cookies is sure to bring a smile to anyone’s face.
These coconut cookies have a slightly crunchy exterior with a soft and chewy inside that makes for the perfect cookie texture.
I love sitting on the couch with a cup of hot coffee and a warm cookie during the colder months. It is the perfect way to have a great end to the day.
These coconut cookies are always a favorite when I put them on cookie trays and make gift baskets with them. If you are planning on making cookies as a gift these are a must add!
- Christmas Sugar Cookies
- Cranberry oatmeal cookies
- Pumpkin Chocolate chip cookies
- Walnut Chocolate Chip Cookies
Tips for Making this recipe
Use Unsweetened coconut. You can use unsweetened coconut however in our house we prefer the sweeter taste of sweetened coconut.
Don’t over-bake. Over-baking can result in crunchy cookies rather than chewy ones. Keep an eye on the oven and remove the cookies when they are just set and lightly golden around the edges.
Use real vanilla extract. While some recipes will work with imitation vanilla when making this cookie recipe you want to use the real thing. You can use homemade vanilla extract or store bought vanilla extract.
Allow cookies to cool completely. When cooling to cookies use a wire rack and allow them to cool completely before storing. Once the cookies are removed from the oven, allow them to sit for 2-3 minutes before transferring them to a cooling rack. Then, be sure to wait for a minimum of 10 minutes before indulging in their deliciousness!
Line your baking sheets. When you are baking the cookies be sure to line your baking sheet with either parchment paper or silicone mats.
Don’t over mix the cookie dough. Overmixing the cookie tough will lead to tough cookies and we want soft and chewy cookies.
Variations of this recipe
Use toasted coconut. You can use toasted coconut or coconut flakes.
Add nuts. You can add nuts that you enjoy into this cookie recipe, macadamia nuts, peanuts, almonds, pecans, and walnuts are great options. You will want to add no more than 1 cup of nuts to this recipe.
Add Chocolate chips. You can add milk chocolate chips or white chocolate chips to this recipe. Add no more than 1 cup of chocolate chips to the cookie dough.
Brown Sugar. You can use dark brown sugar or light brown sugar or you can use homemade brown sugar.
How To Store Coconut Cookies
You need to store them in an airtight container at room temperature. They will stay fresh for up to a week, although let’s be honest, they rarely last that long!
Can I freeze Baked Cookies?
Ensure you store them in an airtight container or wrap them tightly with plastic wrap to avoid freezer burn. You can keep the cookies fresh in the freezer for about a month.
How to Freeze Baked Cookies
Place the cookies in a single layer on a baking sheet, making sure they are not touching each other. Place the baking sheet in the freezer for about an hour or until the cookies are firm.
Once the cookies are frozen, transfer them to an airtight container, a freezer-safe plastic bag, or wrap them tightly with plastic wrap. Make sure to remove as much air as possible from the container or bag to prevent freezer burn. Label the container or bag with the name of the cookies and the date they were frozen.
How do you make cookies soft?
Achieving soft and chewy cookies involves slightly underbaking them. I typically take them out of the oven when they show a light browning at the edges. For a crunchier texture, extend the baking time until the top of the cookie is a golden brown.
Can I make the cookie dough in advance and freeze in balls of dough?
Yes! You can totally make the cookie dough and then shape it into dough balls and freeze it to make cookies easier later. I like to make the dough, scoop the dough into balls, and place it on a baking sheet. Then freeze the dough and once frozen move the frozen cookie dough to a freezer bag.
Should I toast the Coconut?
This is a personal choice, however, I like them best when I use toasted coconut.
Do I need to use a stand mixer?
No. You do not have to use a stand mixer, I just prefer to use mine when making any baked goods or sweets.
Chewy Coconut Cookies Ingredients
- Unsalted butter. You need to have the butter at room temperature, be sure to take it out of the fridge to warm up before you start making the cookies.
- Brown sugar. You can use light brown sugar or dark brown sugar, store bought or homemade brown sugar will work.
- Granulated sugar.
- Honey. You need to use real honey not imitation honey when making these cookies.
- Vanilla Extract. It is important to use real vanilla extract when making this recipe.
- Large eggs. Be sure to bring the eggs to room temperature before making the cookie dough.
- 2All-purpose flour.
- Baking soda.
- Salt. Fine salt, kosher salt and table salt will all work for this recipe.
- Sweetened shredded coconut. If you do not like sweetened coconut you can use unsweetened. You can also use toasted coconut in this cookie recipe.
- Boiling water.
How to Make Chewy Coconut Cookies
Preheat the oven to 350°F.
Line two cookie sheets with parchment paper or silicone mats.
In the bowl of your stand mixer with the paddle attachment, cream together the butter, brown sugar, granulated sugar, and honey on medium speed for about four minutes, or until the mixture is light and fluffy.
In a separate medium bowl, whisk together the flour, baking soda, and salt.
Add the eggs to the butter mixture one at a time, ensuring each is fully incorporated, and then add the vanilla extract.
Reduce the mixer speed to low and slowly add the flour mixture.
Gently stir in the coconut and water until just combined.
Using a tablespoon or a cookie scoop, scoop the mixture onto the prepared cookie sheets, leaving some space between each scoop.
Place the baking sheets in the oven and bake for nine to eleven minutes, until the cookies are golden brown.
Remove the cookies from the baking sheet and place them on a wire rack to cool completely.
Allow the cookies to cool on the sheets before transferring them to an airtight container for storage.
Chewy Coconut Cookies
- Preheat the oven to 350°F.
- Line two cookie sheets with parchment paper or silicone mats.
- In the bowl of your stand mixer with the paddle attachment, cream together the butter, brown sugar, granulated sugar, and honey on medium speed for about four minutes, or until the mixture is light and fluffy.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Add the eggs to the butter mixture one at a time, ensuring each is fully incorporated, and then add the vanilla extract.
- Reduce the mixer speed to low and slowly add the flour mixture.
- Gently stir in the coconut and water until just combined.
- Using a tablespoon or a cookie scoop, scoop the mixture onto the prepared cookie sheets, leaving some space between each scoop.
- Place the baking sheets in the oven and bake for nine to eleven minutes, until the cookies are golden brown.
- Remove the cookies from the baking sheet and place them on a wire rack to cool completely.
- Allow the cookies to cool on the sheets before transferring them to an airtight container for storage.
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