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Chewy Coconut Cookies Recipe

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4.2 from 4 reviews

Deliciously soft and chewy coconut cookies with a perfect blend of toasted and sweetened shredded coconut, enhanced by a hint of vanilla and optional chocolate chips. These cookies offer a tender texture with a pillowy shape, making them a delightful treat for coconut lovers.

Ingredients

Cookies

  • ¾ cup butter, softened
  • 1 cup light brown sugar
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 1 teaspoon coconut extract (optional)
  • 2¼ cups all-purpose flour
  • 3 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 2½ cups toasted sweetened shredded coconut (divided)
  • 1 cup semi-sweet or dark chocolate chips (optional)
  • 1 cup sweetened shredded coconut, not toasted

Instructions

  1. Preheat and cream: Preheat your oven to 350°F. In a large bowl, cream together the softened butter and light brown sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
  2. Add wet ingredients: Beat in the eggs, vanilla extract, and coconut extract (if using) until the batter is smooth and well combined, enhancing the coconut flavor.
  3. Incorporate dry ingredients: Gradually add the all-purpose flour, cornstarch, and baking soda to the wet mixture. Mix thoroughly to ensure uniform dough without overworking it.
  4. Mix in coconut and chocolate chips: Fold in the toasted shredded coconut and optional chocolate chips evenly throughout the dough, adding texture and taste.
  5. Shape and coat cookies: Scoop approximately 2 tablespoons of dough and roll into balls. Pour the un-toasted sweetened shredded coconut into a small bowl and roll each cookie dough ball in it to coat before placing on a parchment-lined baking sheet.
  6. Bake: Bake the cookies for 11-12 minutes at 350°F. Remove when the cookies are puffy and just set, avoiding any browning to keep them soft and chewy.
  7. Cool: Let the cookies cool on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. The cookies will develop their characteristic dips and ridges as they set.
  8. Store: Once fully cooled, store the cookies in an airtight container for up to one week to maintain freshness.

Notes

  • For the best coconut flavor, use a mix of toasted and un-toasted shredded coconut as instructed.
  • The coconut extract is optional but adds a stronger coconut aroma.
  • The cookies should remain pale; avoid letting them brown for a chewy texture.
  • Storing in an airtight container ensures the cookies stay soft and fresh.
  • You can omit chocolate chips for a pure coconut taste or substitute with your preferred mix-ins.

Find it online: https://marthatasty.com/chewy-coconut-cookies-recipe/