Sometimes you just need a really good, simple cookie recipe…and today I am delivering for you. These coconut cookies are a cross between a soft sugar cookie and a coconut macaroon. They are loaded with sweetened flaked coconut, giving them a chewy coconut consistency, but also buttery and sweet like a sugar cookie.
Honestly they’re simple to describe, but you don’t realize how much you will love them until you try them!
Coconut Cookie Ingredients:
This easy cookie recipe requires very simple ingredients! You might even have them in your kitchen right now!
light brown sugar
all purpose flour
sweetened flaked coconut
Tips On Making Perfect Cookies:
This cookie recipe is extra forgiving. You can over-bake them slightly and end up a crisp and chewy cookie or bake them as-written and get a soft in the middle cookie with buttery, crisp edges. Long story short, you can’t really mess these up! But here are a few extra tips that will ensure cookie success:
Make sure to mix the butter and sugars completely for the full 2 minutes the recipe calls for. You want your butter to be light and fluffy. This will ensure the sugar is dispersed evenly and will even begin to slightly dissolve. Your cookies will have a lighter texture because of this step.
Also make sure you are scraping down both the sides AND bottom of your mixing bowl as work. You don’t want clumps of butter stuck down there at the bottom because, again, you want everything mixed evenly. If you leave clumps of butter, what will happen is some cookies as they bake will spread a lot (too much butter), and leaving others to not spread as much.
If your cookies don’t come out shaped perfectly, you can easily shape them as soon as they come out of the oven. You can use a spatula to do this, pressing the sides gently, or a large, round biscuit cutter. To do this, just place a larger biscuit cutter around the warm cookie around wiggle it around to make it perfectly circular.
Mini chocolate chips
White chocolate chips
Add a little coconut extract too to really amp up the coconut flavor.
Can You Use Coconut Oil Instead of Butter?
Yes you can, just measure the coconut oil in its solid state and you can swap it out in equal portion to the butter. I prefer butter in these cookies, as I really like the flavor and crisp, buttery edges. But with that said, you can absolutely use coconut oil instead.
How To Store Coconut Cookies:
These cookies store great! For best freshness I like to keep them for up to 3 days airtight, at room temperature. But you can also freeze these airtight for up to 30 days.
You can even freeze the dough before baking if you would like to prep these in advance. Hop over to my post on How To Freeze Cookie Dough which explains how to do it easily!
Love Coconut In Your Cookies? Here Are A Few More Recipes To Try:
These sweet Coconut Cookies are a perfect combination of a coconut macaroon and a buttery sugar cookie!
1 cup butter, room temperature
1 cup light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 teaspoon baking soda
2 1/2 cups all purpose flour
2 1/2 cups sweetened flaked coconut
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix the butter, light brown sugar, and granulated sugar for 2 minutes on medium speed. Add in the eggs, vanilla, salt, and baking soda and mix until smooth, scraping the sides and bottom of the bowl as necessary.
Turn the mixer to low and add in the flour, mixing until just combined then add in the coconut mixing until incorporated.
Using a medium (2- tablespoon) cookie scoop drop dough onto the prepared baking sheet 2- inches apart. Bake for 9 – 10 minutes, until the cookies are lightly golden at the edge. Allow the cookies to cool on the baking sheet for 3- 4 minutes and then transfer to a wire rack to cool completely.
Store airtight at room temperature for up to 3 days for best freshness.
Keywords:: cookies and cups, coconut cookies, cookie recipe
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