Chewy Coconut Cookies

Name: Chewy Coconut Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 125 gms – 1 cup flour; 90 gms – 1 cup unsweetened shredded coconut; 1 tsp baking powder; 1/8 tsp salt; 125 gms – ½ cup butter (– softened); 125 gms – ½ cup sugar; 1 large egg

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Chewy, buttery, and irresistibly coconutty, these Chewy Coconut Cookies are everything you need for a quick homemade snack. Perfect for cosy afternoons or when the kids crave something sweet.

Close-up of golden, chewy coconut cookies in a bowl.

It’s time again for the Secret Recipe Club reveal. For anyone new to it, it’s a wonderful concept where each month members are assigned another food blogger to cook from, while someone else is secretly assigned your own blog. On reveal day, everyone shares what they made, and it’s always fun to see what everyone has chosen.

This month, I had the pleasure of discovering Cookin’ with Moxie by the talented Jamie, an Italian-American blogger from Long Island now living in Boston. We share a love for Italian food, but what caught my attention was her recipe for Coconut Cookies. I’ve always loved baking with coconut, and during the girls’ autumn break, the kitchen naturally becomes a baking space again. The cookies vanished quickly as my cookie monsters kept coming back for more.

These chewy Coconut Cookies turned out soft, chewy, and perfectly balanced in sweetness. They were easy to make and so good that everyone wanted another one. Thank you, Jamie, for such a great recipe. Do visit her at Cookin’ with Moxie to see more of her delicious creations.

Coconut cookies served in a coconut bowl beside a bottle of milk on a blue background.

Why Everyone Keeps Baking These Chewy Coconut Cookies

Quick to prepare and bake, ideal for last-minute snacks or afternoon cravings.
Freezes well without losing texture or flavour and is perfect for batch baking.
Made with simple pantry ingredients you already have at home, and no special tools needed.

Key Ingredients for Coconut Cookies

Desiccated Coconut

Use finely desiccated coconut for an even texture and a pleasant chew. It gives the cookies their distinct coconut flavour and a light, slightly toasty note once baked.

Butter

Provides richness and depth while helping the edges brown evenly. Using unsalted butter lets you control the salt level and keeps the overall taste balanced.

Sugar

Sweetens the cookies and contributes to their light crispness on the outside. White sugar works best for this recipe as it keeps the texture delicate.

Find the complete list with measurements in the recipe card below.

How to Make Coconut Cookies

Step 1: Mix the flour, coconut, baking powder, and salt in a medium bowl.

Step 2: Using an electric mixer, beat the butter and sugar until creamy.

Step 3: Add the egg, beating until just blended.

Step 4: Add the dry ingredients and mix until combined.

Step 5: Form heaped teaspoons of dough into balls and place them about 5 cm – 2 inches apart on a baking tray lined with baking paper.

Step 6: Bake the cookies in a preheated oven at 205°C – 400°F for about 10–15 minutes, or until the cookies are golden brown but still very soft (they will firm up on cooling).

Step 7: Leave the cookies to cool on the tray for 15 minutes and then transfer them to a wire rack to cool completely.

A bowl filled with golden coconut cookies with a red ribbon on a blue table.

Frequently Asked Questions

How can I achieve the perfect bake for these Coconut Cookies?

They’re ready when the edges turn golden and the centres are still soft. Leave them on the tray for a few minutes after baking to finish setting with the ideal chewy texture.

What kind of coconut should I use for my chewy Coconut Cookies recipe?

For the best results, use desiccated coconut. It gives the cookies a soft chew and delicate coconut taste while keeping the dough light and not overly sweet.

Can I make the dough ahead of time?

Yes, the dough can be prepared up to a day in advance. Keep it covered in the fridge, then let it sit at room temperature for a few minutes before shaping and baking.

How can I make sure the cookies stay chewy?

Mix in a bit more coconut or remove them from the oven while the centres are still soft. They’ll set as they cool.

Extra Help from the Kitchen

Measure the Coconut Accurately – Too much can make the dough dry. Use level cups or weigh it for consistent results.

Cream the Butter and Sugar Well – Mix until pale and fluffy to create a light texture and even crumb.

Use Room-Temperature Ingredients – Butter and egg combine more smoothly, giving the dough a uniform consistency.

Watch the Baking Time Closely – Remove the cookies when the edges turn golden and the centres are still soft. They’ll finish setting as they cool.

Variations and Twists

Chocolate Coconut Cookies – Mix chocolate chips into the dough or dip half of each baked cookie in melted chocolate for a rich and satisfying flavour.

Oatmeal Coconut Cookies – Add a handful of rolled oats to the dry ingredients for extra texture and a heartier bite. Reduce the flour slightly to keep the dough balanced.

Gluten-Free Coconut Cookies – Replace the all-purpose flour with a good-quality gluten-free blend. The cookies may feel a little different in texture, but they will still taste delicious.

Storage and Shelf Life

Store the Coconut Cookies in an airtight container at room temperature for up to 5 days to keep them soft and chewy. For longer storage, freeze the cooled cookies in a sealed bag or container for up to 2 months.

When ready to enjoy, reheat them briefly in a low oven at 150°C – 300°F for a few minutes to bring back their fresh-baked texture.

5 from 4 votes