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Coconut cookies stacked on a plate, golden edges with visible coconut texture, shredded coconut scattered around
Jonas Mitchell

Coconut Cookies

Buttery, chewy coconut cookies loaded with shredded coconut, with a sweetened vs. unsweetened coconut guide included.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 2 1/2 cups sweetened shredded coconut

Equipment

  • 1 Stand mixer or handheld electric mixer
  • 2 Large baking sheets
  • 1 Cookie scoop
  • 1 Wire cooling rack

Method
 

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. Whisk together flour, salt, and baking soda. Set aside.
  3. Beat butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
  4. Add eggs, vanilla extract, and coconut extract. Mix on low until combined.
  5. Add flour mixture, mix until almost combined, then fold in coconut by hand.
  6. Scoop into 2-tablespoon portions, spacing 2 inches apart.
  7. Bake 10-12 minutes until edges are lightly golden.
  8. Cool on the sheet 5 minutes, then transfer to a wire rack.

Notes

For unsweetened coconut, add 2 extra tablespoons sugar. Toast coconut for a deeper flavor (see article). Avoid eating raw cookie dough.
Nutrition (per cookie)  Calories 175 | Carbs 21g | Protein 2g | Fat 9g | Saturated Fat 6g | Sugar 13g