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Why You’ll Love My Recipe
These cookies were a rainy day invention, because what better weather is there to make cookies? Easy and delicious, they’re a tasty alternative to your typical, more labor-intensive cookie recipe—nothing beats the texture and sweetness of coconut!
Looking for some other classic, easy to make cookies? Give my Soft Chocolate Chip Cookies a try for a perfect, buttery bite; or for a low effort no-bake option, give my Haystack Cookies a go!
Reader Review
Yum, these remind me of Mounds candy bars. It’s like a coconut explosion with just enough chocolate to round things out.
Karlynn’s Recipe Notes
- Skill Level: These are a perfect, easy to make treat for when you’ve got a cookie craving!
- Total Time: You’ll have chewy, buttery, coconutty and chocolatey cookies in 20 minutes!
- Variations: Rather than adding chocolate chips to the cookie dough, you could use them to make a chocolate-dipped version of this cookie for a fantastic candy-bar style bite! Add a little sprinkle of chopped almonds over your chocolate-dipped side, and you’ve pretty much made an Almond Joy cookie at home!
- Tools For This Recipe: You’ll need mixing bowls and a whisk or electric hand mixer (to cream the butter and sugars together) for this recipe! If you’re really into precision, consider buying a cookie scoop to make consistently portioning your dough easier!
What You’ll Need for Ingredients
Coconut: I use sweetened flaked coconut in this recipe! I wouldn’t suggest using shredded or dessicated coconut, as it won’t have the same texture, and unsweetened coconut has less moisture than the sweetened kind. If you reach for unsweetened coconut, you might be a little disappointed by the flavor in the end—this cookie dough has less sugar in it than usual because of the sweetness the coconut brings to the table.
Coconut Extract: You could substitute vanilla extract if you want, but since flaked coconut’s quite mild in flavor, I find that a little coconut extract helps the coconut really shine!
Chocolate Chips: I use dark or semisweet chocolate chips in this recipe to give them that Mounds vibe! If you use milk chocolate chips, you’ll get a little more sweetness (much like the British/Canadian Bounty). You can also omit the chocolate chips if you just want pure, buttery, coconutty cookie goodness!
How To Make Coconut Cookies
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preaheat your oven to 350°F and line two baking sheets with parchment paper. Then, in a large mixing bowl, cream your butter, sugars, eggs and coconut extract together until light and fluffy.
- Whisk your dry ingredients together in a separate bowl, then add to the wet and mix completely.
- Mix in the coconut until completely combined, then stir in the chocolate chips if desired.
- Drop by tablespoonful onto the prepared baking sheets, leaving two inches of space between each cookie. Bake for 9-11 minutes, until browned.
Karlynn’s Tips and Tricks for the Perfect Coconut Cookies
- Chew Chew: These cookies are best if they’re slightly under baked—the chewy texture is to die for, and reminds me of a macaroon!
- Chunks Away: For a bigger chocolate bite, consider using chunks of chopped chocolate instead of chocolate chips!
- Cream of the Crop: It might seem like a silly step, but make sure that you cream your butter and sugar together thoroughly—at least 3 minutes—to make sure they properly combine! This will make sure your cookies come out with a perfect light and fluffy, soft and chewy texture!
Storage Instructions
You can store these cookies at room temperature in an airtight container for up to 7 days!
Refrigerator: Let your cookies cool, seal them in an airtight container, and keep them in the fridge for up to 3 weeks.
Freezer: Once your cookies have cooled completely, you can transfer them to an airtight container and freeze them for up to 3 months. When you’re ready to eat them, just pop them into the microwave and blitz for 10 seconds at a time until warmed to your liking! You can also freeze the unbaked dough, just portion it out into balls and freeze on a flat surface. Once frozen, you can transfer the balls of dough into a zip-top bag and save for later! When you’re ready to bake, arrange them on your parchment lined baking sheet, let them sit on the counter for about 15 minutes to thaw, and bake at the same time and temperature in the recipe!
More Delicious Cookie Recipes
- Looking for something a little fancier? Why not try my Cheesecake Chocolate Chip Cookies?
- Try my Chocolate Covered Ritz Crackers for another super simple but absolutely delicious treat!
- Try my Peppermint Chocolate Coconut Macaroon Cookies for a holiday-flavored classic!
I absolutely love these cookies as a little pick-me-up when the weather’s gloomy or I just need a little extra sweetness in my day! They’re easy to make and delicious alongside a cup of cocoa or coffee—perfect for feeling cozy!
Give these cookies a try and let me know what you think in the comments below!
Happy Baking!
Karlynn
Coconut Cookies
Ingredients
- 1 cup butter
- ¾ cup brown sugar
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon coconut extract
- 2 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 3 cups sweetened flaked coconut
- ½-1 cup chocolate chips
Instructions
- Preheat your oven to 350 °F. Line two baking sheets with parchment paper and set aside.
- Cream the butter, sugars, eggs and coconut extract together until it’s light and fluffy.
- Whisk the dry ingredients together, then add in to the wet. Mix completely.
- Mix in the coconut until combined completely then stir in the chocolate chips if desired.
- Drop by tablespoonful onto the prepared baking sheets, leaving two inches of space between them.
- Bake for 9-11 minutes in the 350 degree oven, until they are beautifully browned. These are best slightly underbaked and very chewy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Barbara B says
I have so much unsweetened coconut – can I use this (and sugar substitutes for the white and brown sugars?) Might as well ask about using almond flour while I am at it! Nothing like totally reworking the recipe. But maybe?
Barb
Shawna M Ore says
I have a lot of coconut to use up, this is a great recipe for it.
Ram says
I love everything coconut. Did you use sweetened coconut flakes? Thanks for the post.
Lisa says
Yum, these remind me of Mounds candy bars. It’s like a coconut explosion with just enough chocolate to round things out.