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–+ servings
Overhead view of coconut cookies on a table next to a glass of coconut milk.

Coconut Cookies

40aprons.com/coconut-cookies/
Soft and chewy with perfect crispy edges, these easy coconut cookies are just the thing to satisfy those sweet cravings.
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Recipe Makes (Approximate): 20 cookies

Equipment

  • baking sheet
  • parchment paper
  • medium mixing bowl
  • whisk
  • large mixing bowl or bowl for stand mixer
  • Hand mixer or stand mixer
  • silicone or rubber spatula
  • Cookie scoop with release handle
  • Oven
  • cookie spatula optional
  • wire cooling rack

Ingredients

  • 1 ⅓ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt (more or less to taste)
  • ½ cup unsalted butter (at room temperature)
  • ⅓ cup cane sugar (see Notes)
  • ⅓ packed cup light brown sugar (see Notes)
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 cup sweetened coconut flakes

Instructions

  • Preheat oven to 350° Fahrenheit. Line baking sheet with parchment paper and set aside. In medium mixing bowl, whisk together flour, baking powder, baking soda, and salt, until ingredients are well-distributed. Set aside.
  • Add room temperature butter, cane sugar, and light brown sugar to large mixing bowl. Use hand mixer or stand mixer to cream butter and sugar together on medium-high speed until mixture is light and fluffy and ingredients are fully combined.
    Overhead view of creamed butter and sugars in a large silver mixing bowl.
  • Add egg and vanilla extract to mixing bowl with butter mixture. Continue beating mixture on medium speed until egg is fully incorporated, pausing to scrape down sides of mixing bowl as needed.
    Overhead view of creamed butter and sugars with egg and vanilla extract in a large silver mixing bowl.
  • Slowly add flour mixture to large mixing bowl in small increments, pausing to mix the ingredients together after each addition. Continue until flour mixture has been completely incorporated into butter mixture.
    Overhead view of flour mixture added to creamed butter and sugars in a large silver mixing bowl.
  • Add coconut flakes to mixing bowl and use silicone spatula to gently fold flakes into cookie dough mixture, until just incorporated. Be careful not to overmix.
  • Use cookie scoop to scoop 2 tablespoons of dough out of mixing bowl. Place dough scoop on baking sheet lined with parchment paper, leaving approximately 1 inch space between each cookie dough ball. Repeat until all of cookie dough has been rolled. Use additional baking sheets as needed to avoid overcrowding.
    Baking sheet lined with parchment paper and covered with equally-sized scoops of cookie dough and a cookie scoop.
  • When all dough has been portioned into cookie scoops, place baking sheet(s) in preheated oven. Bake cookies 10 to 12 minutes or until golden brown around edges. For crunchier cookies, bake 1 to 2 minutes more.
  • Remove baking sheet from oven. Let coconut cookies cool on baking sheet 2 to 3 minutes, then transfer cookies to wire cooling rack. Allow cookies to cool completely, then serve as desired.
    Overhead view of coconut cookies on a wire cooling rack.

Recipe Notes

  • Sugar: You can swap the cane sugar for Granular Swerve and the brown sugar for Brown Swerve or coconut sugar.
  • Make it Gluten Free: Use the same amount of gluten-free all-purpose flour with xanthan gum. Make sure all other ingredients are gluten free.
  • Storage: Cookies can be stored at room temperature in an airtight container up to 5 days.

Nutrition Information (Approximate)

Serving Size: 1cookieCalories: 122calProtein: 1gFat: 6gSaturated Fat: 4gTrans Fat: 0.2gCholesterol: 22mgSodium: 74mgPotassium: 35mgTotal Carbs: 16gFiber: 1gSugar: 9gNet Carbs: 15gVitamin A: 155IUCalcium: 8mgIron: 1mg
Recipe By: Priscilla Lawrence
https://40aprons.com/coconut-cookies/