Chewy coconut cookies

Golden on the outside, soft and chewy on the inside, these Chewy Coconut Cookies are a tropical twist on your favorite classic cookie. Bursting with sweet coconut flakes and rich vanilla flavor, these cookies are the perfect balance of crispy edges and tender centers. Whether you’re baking for a party, dessert platter, or just a sweet afternoon treat, these cookies will disappear fast—guaranteed!

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Why You’ll Love This Recipe
Perfect Chewiness – Moist, soft centers with slightly crisp edges.
Tropical Flavor – Sweet shredded coconut in every bite.
Simple Ingredients – Pantry staples come together in minutes.
Freezer-Friendly – Make ahead and bake when you need a cookie fix.
Customizable – Add white chocolate chips, macadamia nuts, or a drizzle of chocolate.

Ingredients You’ll Need

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar (light or dark)
• 2 large eggs
• 2 tsp vanilla extract
• 2½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 cups sweetened shredded coconut

Optional Add-Ins:

• ½ cup white or dark chocolate chips
• ½ cup chopped macadamia nuts
• 1 tsp lime or orange zest for citrusy flair

Tools You’ll Need

• Mixing bowls
• Hand or stand mixer
• Measuring cups and spoons
• Cookie scoop or spoon
• Baking sheets
• Parchment paper or silicone baking mats
• Cooling rack

Step-by-Step Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Line your baking sheets with parchment paper or silicone baking mats.

Step 2: Cream Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).

Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Mix until smooth and creamy.

Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Step 5: Add the Coconut
Fold in the shredded coconut and any optional mix-ins like chocolate chips or nuts.

Step 6: Scoop and Bake
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are still soft.

Step 7: Cool and Serve
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy warm or at room temperature!

Tips for Success
Use Softened Butter – For even mixing and fluffy texture.
Don’t Overbake – Cookies will continue to firm up as they cool.
Use Sweetened Coconut – Adds the best texture and flavor.
Want Thicker Cookies? – Chill dough for 30 minutes before baking.
Prefer Crispier? – Bake a minute or two longer for golden edges and crunch.

Serving Suggestions
With Cold Milk – Classic pairing for an irresistible treat.
With Ice Cream – Sandwich two cookies around vanilla or coconut ice cream.
On a Dessert Platter – Pair with chocolate chip and peanut butter cookies for variety.
As a Gift – Wrap in a clear bag with a ribbon for a tropical homemade treat.

How to Store & Freeze

Storing:
Room Temp: Store in an airtight container for up to 5 days.
Avoid Refrigeration: Keeps better texture at room temperature.

Freezing:
Freeze baked cookies for up to 2 months.
Freeze cookie dough balls on a tray, then transfer to a freezer bag for fresh-baked cookies anytime.

Reheating:
Microwave: Warm for 8–10 seconds for a fresh-from-the-oven feel.
Oven: Bake frozen dough at 350°F for 11–13 minutes—no need to thaw.

Frequently Asked Questions

1. Can I use unsweetened coconut?
   Yes, but the cookies will be slightly less sweet and not as chewy. Add 2–3 tbsp of extra sugar if needed.
2. Can I make these gluten-free?
   Yes, substitute all-purpose flour with a 1:1 gluten-free baking blend.
3. Can I reduce the sugar?
   You can reduce both sugars slightly, but it may affect the chewiness and spread.
4. Do these cookies spread much?
   Yes, they spread moderately—leave 2 inches between scoops.
5. Can I freeze the dough?
   Absolutely. Portion dough into balls, freeze on a tray, then store in a zip-top bag for easy baking.

Final Thoughts
These Chewy Coconut Cookies are soft, sweet, and incredibly satisfying. With their rich coconut flavor and golden chew, they’re a fun twist on the everyday cookie and guaranteed to become a new favorite. Perfect for bake sales, lunchboxes, or a cozy night in with tea.

Bake a batch today and let the tropical vibes take over—don’t forget to share your cookies online and tag your homemade creations!

Preparation Time: 15 minutes
Cooking Time: 10–12 minutes
Cuisine: American

Nutritional Information (Per Cookie – yields about 24):
Calories: 180 | Protein: 2g | Carbohydrates: 21g | Fat: 9g | Fiber: 1g | Sodium: 100mg

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