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If you're craving something sweet and chewy, these coconut cookies are just the ticket. With a perfect blend of butter, sugar, and shredded coconut, they offer a delightful texture and flavor that will have you reaching for more. Easy to whip up and even easier to devour, this recipe is a must-try for any cookie lover. Let's get baking!
Chewy Coconut Cookies Recipe
Ingredients:
- 1 cup softened butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups shredded coconut
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter, white sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended.
- Mix in the shredded coconut.
- Drop by rounded spoonfuls onto ungreased baking sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly browned.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
What You Will Need
Read more: Chewy Chocolate Chip Oatmeal Cookies Recipe
What you will need to make chewy coconut cookies
- Butter: Adds richness, moisture, and helps create that chewy texture we love in cookies.
- White sugar: Provides sweetness and helps achieve a slightly crispy edge.
- Brown sugar: Adds a deeper flavor and contributes to the chewiness.
- Eggs: Bind ingredients together and add moisture, making cookies soft.
- Vanilla extract: Enhances overall flavor with a warm, sweet aroma.
- All-purpose flour: Forms the base structure of the cookies.
- Baking soda: Helps cookies rise and become light and fluffy.
- Shredded coconut: Adds texture and a delightful coconut flavor.
Tools and Instruments Required
What tools/instruments will be needed to make chewy coconut cookies
- Mixing bowl: Essential for combining ingredients smoothly and evenly.
- Electric mixer: Helps cream butter and sugars to a fluffy consistency.
- Measuring cups: Ensures precise ingredient quantities for consistent results.
- Baking sheets: Provides a flat surface for even baking.
- Wire rack: Allows cookies to cool properly, preventing sogginess.

Chewy Coconut Cookies
Ingredients:
Main Ingredients
- 1 cup Butter softened
- 1 cup White Sugar
- 1 cup Brown Sugar packed
- 2 Eggs
- 1 tsp Vanilla Extract
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 cups Shredded Coconut
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter, white sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended.
- Mix in the shredded coconut.
- Drop by rounded spoonfuls onto ungreased baking sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly browned.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes:
Read more: No-Bake Cookies Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare dough as directed.
- Shape into balls, place on baking sheet.
- Freeze until firm.
- Transfer to airtight container, label with date.
- Store in freezer up to 3 months.
Freezing Instructions
- Preheat oven to 350°F (175°C).
- Place frozen dough balls on baking sheet.
- Bake 10-12 minutes, until lightly browned.
- Cool on sheet 5 minutes, transfer to wire rack.
Using brown sugar in this recipe not only adds sweetness but also helps keep the cookies moist and chewy due to its higher molasses content.
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