Coconut Cookies

by Annie
4 dozen
24 min

Looking for a soft chewy coconut cookie recipe? We've been making this for years. Although this recipe makes a lot of cookies (4 dozen), they never seem to last long.

If you store them in an airtight container, these coconut cookies will stay soft and chewy for over a week.

You can add chocolate chips to the mix if you like, or raisins or cranberries.

Sometimes we will add just a bit of this homemade pumpkin spice to these cookies.

I often add these macadamia nuts, but these cookies are delicious just the way the recipe sets out.

Sift the dry ingredients and set aside. Beat the butter and sugars together, then add the egg and vanilla.

Once mixed, slowly add the dry ingredients mix well. Then add the coconut. The dough will be quite stiff but stir really well.

You can just drop them by the teaspoon right onto the baking sheet, there's no need to flatten them or shape them at all.

Cool after baking and be sure to store them in an airtight container.

Recipe details
  • 4  dozen
  • Prep time: 15 Minutes Cook time: 9 Minutes Total time: 24 min
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  • 1 1/4 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 1/3 cup flaked coconut

Combine the flour, baking soda and salt. Set aside.
Cream the butter and both sugars until smooth. 
Beat in the egg and vanilla until fluffy.
Gradually blend in the flour mixture, and then add the coconut.
Mix very well; the dough will be stiff. Make sure the coconut is well mixed into the dough.
Drop onto ungreased cookie sheet. Put them about 3 inches apart as these cookies really spread in the oven.
Bake at 350 degrees for 8 - 10 minutes. Remove them from the sheet right away onto wire racks.
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