If you love the combination of crispy edges, chewy centers, and a delightful coconut flavor, then these Coconut Cookies are just for you! They’re sweet, buttery, and packed with coconut goodness—perfect for an afternoon treat, a holiday platter, or just because you deserve a little something special. Trust me, these cookies will have everyone asking for the recipe!
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Why You’ll Love Coconut Cookies
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a cozy afternoon snack, sharing with friends, or making a sweet homemade gift, these cookies fit the occasion perfectly. Here’s why they’re a favorite:
Easy to Make: Simple ingredients and minimal effort for maximum deliciousness.
Perfect Texture: Crispy on the edges, soft and chewy in the center.
Irresistible Flavor: A buttery base with the tropical taste of coconut in every bite.
Customizable: Add chocolate chips, nuts, or even a drizzle of caramel to mix things up.
Crowd-Pleaser: Everyone—from kids to adults—loves a good coconut cookie!
Ingredients in Coconut Cookies
Here’s what makes these cookies so special:
Butter: The rich, creamy base that gives these cookies their delicious flavor.
Sugar: A mix of brown and white sugar for the perfect balance of sweetness and chewiness.
Eggs: Helps bind everything together and adds a soft texture.
Vanilla Extract: Enhances the overall flavor and adds warmth.
Flour: The structure that holds everything together.
Baking Soda & Baking Powder: The perfect leavening agents for a light, chewy texture.
Salt: A pinch to balance the sweetness.
Shredded Coconut: The star ingredient that makes these cookies irresistibly good.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the Butter and Sugar: In a large bowl, beat the butter and sugars together until light and fluffy.
Add the Wet Ingredients: Mix in the eggs and vanilla extract until fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Mix Everything Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded coconut.
Scoop and Bake: Drop spoonfuls of dough onto the prepared baking sheet and bake for about 10-12 minutes, or until golden brown on the edges.
Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy warm or store for later!
How to Serve Coconut Cookies
These cookies are perfect on their own, but here are a few fun serving ideas:
With Coffee or Tea: A warm drink makes these cookies even better.
With Ice Cream: Sandwich them around vanilla or coconut ice cream for an extra indulgent treat.
Dipped in Chocolate: Half-dip them in melted chocolate for a bakery-style finish.
With Fresh Fruit: Serve with berries for a refreshing contrast.
Additional Tips
Use Fresh Coconut: If possible, opt for unsweetened shredded coconut for the best flavor.
Don’t Overmix: Mix until just combined to keep the cookies soft and tender.
Chill the Dough: If you want thicker cookies, refrigerate the dough for 30 minutes before baking.
Store Properly: Keep in an airtight container at room temperature for up to a week.
Freeze for Later: These cookies freeze well—just thaw and enjoy whenever you need a sweet treat!
FAQ Section
Can I use sweetened coconut instead of unsweetened?
Yes, but the cookies will be sweeter, so you may want to reduce the sugar slightly.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.
How do I store leftovers?
Store in an airtight container at room temperature for up to a week or freeze for longer storage.
Can I add chocolate chips or nuts?
Yes! Chocolate chips, macadamia nuts, or even white chocolate work great in these cookies.
How do I keep my cookies chewy?
Be sure not to overbake them! They should look slightly underdone in the center when you take them out.
Can I make these cookies dairy-free?
Yes! Use a plant-based butter alternative for a dairy-free version.
What’s the best way to freeze the dough?
Scoop the dough into balls, place them on a tray to freeze, then store in a freezer bag. Bake straight from frozen with an extra minute or two added to the baking time.
Can I make these cookies egg-free?
Yes! Use a flax egg or an egg replacer to make them egg-free.
How can I make them extra crispy?
Bake them a few minutes longer for crispier cookies.
Can I add coconut extract for more flavor?
Absolutely! A small amount of coconut extract will enhance the coconut flavor even more.
Conclusion
There you have it—Coconut Cookies that are sweet, chewy, and packed with coconut flavor! Whether you’re baking for yourself or sharing with loved ones, this recipe is sure to be a hit. Give them a try and let me know how they turn out. Happy baking!
Print
Coconut Cookies
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 28 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These light and crispy coconut cookies are the perfect balance between a macaroon and a meringue, with an added crunch from finely crushed cornflakes. Naturally gluten-free and irresistibly delicious! A must-try for those who love simple yet elegant homemade desserts.
Ingredients
- 3 large egg whites
- 3/4 cup sugar
- 1/4 tsp cream of tartar
- 1 cup sweetened coconut flakes
- 3/4 cup corn flake crumbs* (from about 2 cups crushed cornflakes)
Instructions
- Preheat & Prep: Preheat oven to 325°F (163°C). Line 2 sheet pans with parchment paper or silicone mats.
- Beat Egg Whites: In a clean, dry mixing bowl, beat egg whites and cream of tartar with an electric mixer on high speed until soft peaks form.
- Add Sugar Gradually: While beating, slowly add sugar, one spoonful at a time, until stiff peaks form and the mixture is glossy.
- Fold in Ingredients: Gently fold in coconut flakes and cornflake crumbs, ensuring everything is well combined without deflating the mixture.
- Scoop & Shape: Drop spoonfuls of the mixture onto prepared baking sheets, spacing them 1 inch apart.
- Bake: Bake for 18 minutes, or until the edges turn lightly golden.
- Cool & Enjoy: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For best results, crush cornflakes into fine crumbs—a food processor works well!
- Store in an airtight container for up to 1 week.
- These cookies make an elegant treat alongside a cup of tea or coffee—perfect for a cozy reading session or watching your favorite series!
Nutrition
- Serving Size: 2 cookies
- Calories: 188 kcal
- Sugar: 14g
- Sodium: 30mg
- Fat: 25g
- Saturated Fat: 2g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 1.5 g
- Cholesterol: 0mg