Go Back
–+ servings
Coconut Cookies

Coconut Cookies That Melt in Your Mouth and Bring Joy

Delicious Coconut Cookies that melt in your mouth, perfect for gatherings and everyday baking, bringing joy in every bite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Tropical
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Feel free to swap with a gluten-free blend if needed.
  • 1 teaspoon Salt Essential for perfect balance.
  • 1 teaspoon Baking Soda Ensure it’s fresh for optimal results.
  • 1 teaspoon Baking Powder Can be substituted with extra baking soda.
  • 1 cup Unsalted Butter For best results, don’t substitute with margarine.
  • 1 cup Light Brown Sugar Dark brown sugar works great as an alternative.
  • 1 cup White Sugar Coconut sugar can be used for a caramel-like flavor.
  • 1 Large Egg Use a flax egg for a vegan version.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract for best flavor.
  • 1.5 cups Unsweetened Shredded Coconut Sweetened coconut can be used while reducing sugar.
Optional Toppings
  • 1 cup Extra Shredded Coconut Roll cookie dough in this before baking for added texture.

Equipment

  • Oven
  • Mixing bowls
  • baking sheets
  • Parchment paper
  • cookie scoop
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Coconut Cookies
  1. Preheat your oven to 350°F (or 320°F for convection) and prepare baking sheets with parchment paper.
  2. Line two baking sheets with parchment paper.
  3. In a large mixing bowl, whisk together all-purpose flour, salt, baking soda, and baking powder.
  4. In a separate bowl, cream together softened unsalted butter, light brown sugar, and white sugar until light and fluffy.
  5. Mix in the large egg and pure vanilla extract until fully combined.
  6. Slowly add the dry flour mixture to the wet ingredients and mix until just combined. Fold in shredded coconut.
  7. Scoop out portions of dough, roll into a ball, and roll in remaining shredded coconut. Place on prepared baking sheets.
  8. Refrigerate the shaped dough balls for about 30 minutes.
  9. Bake for 13-15 minutes until edges are golden brown and centers remain slightly soft.
  10. Cool cookies on the baking sheets for about 15 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 100mgPotassium: 25mgSugar: 8gVitamin A: 5IUCalcium: 1mgIron: 2mg

Notes

Chill your dough to prevent excessive spreading and ensure cookies stay chewy. Experiment with add-ins like chocolate chips or dried fruits for added flavor.

Tried this recipe?

Let us know how it was!