Chewy Coconut Cookies

It’s crazy how much my taste buds have changed over time.

I used to cry if something had coconut in it.

Anything that involved bananas, coconuts, nuts, mustard, blue cheese or onions always resulted in complete chaos.

Crying, screaming, tantrums…

Time-outs, spankings and starvation

Most of the time, those things went hand in hand.



Thankfully I like all of those things now.

(Weeeellllll most mustardy-things…I still think yellow mustard is the worst thing ever).

I heard once that your taste buds change every 7 years.

Not sure if that’s true…but I’m fine with it if it means I get to discover new foods, like coconut, that I can obsess over.


These cookies spread out a ton when they bake so you only have to use about a teaspoon of dough and you get a pretty large cookie.




These are giant balls of dough.

Make yours a quarter of the size of these and you will be happy.


See how much they flatten out.

They are a very crispy/chewy cookie (That’s an oxymoron, I know. But they are crispy when you bite into and then you get to the coconut which makes them chewy).



Sorry this is blurry…I’m going to blame it on the fact that I had a 24 hour death flu last week that took the complete life out of me.



These are similar to a cookie my mom makes (Her’s are better and I will get the recipe from her soon and share it. Hopefully).

She calls hers garbage cookies (I think) and usually throws in whatever ingredients she has left in her pantry.

Usually extra toasted almonds/pecans, toasted coconut, white chocolate chips, craisins….you get the idea.

You should try adding your leftovers to these!

I think you should add white chocolate and macadamia nuts.




I’m going to try and get my bake-on this weekend.

We are going up to Wisconsin to do a 5 mile run with friends and family so I may not have time to bake anything but I’m going to try my hardest.

Fingers crossed that there will be a new post with lots of chocolate and butter next week…

Fingers also crossed that there will be NO snow on the trail and that I won’t roll my ankle…

That second wish probably won’t come true…

But there’s a tent full of beer at the finish line so I think I’ll be ok 🙂


Chewy Coconut Cookies

  • Difficulty: easy
  • Print

Recipe: Chewy Coconut Cookies

1/2 Cup Butter, Softened

1/2 Cup Brown Sugar

1/2 Cup Granulated Sugar

1 Egg

1 Teaspoon Vanilla Extract

1 1/2 Cups Flaked Coconut

1 Cup All-Purpose Flour

1/2 Teaspoon Baking Soda

1/2 Teaspoon Baking Powder

Pinch of Salt


Preheat oven to 350 Degrees.

In a medium bowl, sift together flour, baking soda, baking powder and salt.

In a separate bowl, use a mixer to combine the butter, sugars, egg and vanilla. Once that is combined well, slowly add the sifted flour mixture.

When the flour and egg batter are well incorporated, add the flaked coconut.

Once that is combined, drop by teaspoonfuls onto parchment lined baking sheets and bake for about 8-10 minutes or until browned.

Let cool and serve.


126 thoughts on “Chewy Coconut Cookies

  1. Thank you for sharing. These cookies look amazing. Cannot wait to try them. Love coconut! Did you use sweetened or unsweetened coconut?

  2. Pingback: Coconut Banana Muffins | FOOD Capitalized

  3. I love the flavor of coconut but not the texture. I had a bag of flakes left from a cake I made for someone else so I made these cookies with it and Oh My Gosh, are they good. With the chewy and crisp texture you don’t get that flake feel in your mouth. Love! Thank you for sharing!

  4. The taste came out great, but my batch was more cake-y, with crispiness only on the top of the cookie. What could I have added too much of or too less of? I poured in a whole coconut full of flakes, but that’s the only place where I switched from your recipe ratios. Thanks!

    • I am thinking it’s because of the coconut. The liquid from the coconut or the sugar that is often added to it can change the texture of your cookies, cakes, etc. Perhaps also try baking them a little bit longer. Let me know if you try them again with less coconut and get a crunchier texture!

    • I would say it could be a couple things. First, make sure that your ingredients are fresh. Sometimes if an ingredient it old it won’t react the way its supposed to. Next, make sure the coconut you used is the right kind. And last, make sure you don’t over-mix your ingredients/that everything is at room temperature. I hope one of these things helps/you have better luck next time you make them! Let me know how it turns out! So sorry they didn’t flatten the first time, always such a bummer when things go kerplunk (it happens to me very often!).

  5. Pingback: Chewy Coconut Cookies | Thistle Yard

  6. Pingback: Monthly Potlucks and Backyard Herbs - FarmLovers Farmers' Markets

  7. Just stumbled upon this via Pinterest yesterday. Made the cookies last night. Half are now gone, thankyouverymuch! I actually loathe baking in most forms, but these were so easy to do and taste so delicious! Glad I found your page!

  8. Hi there! I just made these cookies and they did not flatten out. They stayed in balls. What did I do wrong? I did use coconut flour, but I don’t see how it could make THAT huge of a difference? Thanks!

    • Coconut flour is completely different than All purpose flour. It absorbs moisture more than AP. So in general when baking with coconut flour you would up the liquid (maybe even extra eggs) and decrease the flour. It will take some tweaking to get a recipe correct. Hope you have had luck with the coconut flour!

  9. Baked them last week, my boyfriend had eaten the entire plate before I could come back from thr other room. They are very delicious. Im baking them for the kids on today and adding white chocolate to some and also chocolate chips to some. I might even do a little pecan!!!! LOVE THE RECIPE

  10. While I understand that these are probably so delicious they get eaten immediately, I’m wondering how they keep. Thinking of giving some away and wondering if they hold up well or if they must be eaten on the same day they’re made. Thank you! (And I’m about to make some!)

  11. Mikey, I have just finished baking the cookies, mine did not spread at all, and as one of the but I know that it is because my baking powder is very old, it did not do its job so well, I am going to buy a new jar of baking powder tomorrow and bake it again for Christmas gifts for my son to bring to friends when he visits them. Every year we do the same, this year, I find yours, it is easy, just a little amount of everything, I made about 30, however, they did not spread, I made the first tray in 8gm each, then 10, the final 12,they turned out 6cm while the smallest 4cm only. But my son loves them. This is my first trail tonight to make sure they turn out right, tomorrow is the real thing. Thanks for the recipe.

  12. I just made these using gluten free flour, they aren’t bad but not as coconutty as I would like. I don’t know if it’s the flour or not, but my husband like them so they will get made again! Oh, also, I found they were better baked longer to make them crunchier

  13. These cookies are absolutely, incredibly, the best thing I’ve ever put in my mouth!! I can’t get them out of the oven fast enough before my family gobbles them up!! I’ll be stocking up a few bags of coconut to have on hand for these delights! Thank you for sharing! Merry Christmas!

  14. Pingback: Cookies Coco Chewy (et avec du frozen yoghourt on en fait des sandwiches) | Fou'd'Food (& d'Photo)

  15. These are very similar to my great mothers Cornflake Cookie recipe that my family makes me bake for Christmas every year. Your recipe has all the same ingredients (different measurements though) except ours has equal amounts of coconut and corn flakes. As with your recipe they spread and brown nicely with a crispy exterior & chewy middle baking for 11 minutes. My family prefers them extra crispy so I leave them in the oven for 13 minutes. Perfect every time and a true family favorite now in the 4th generation. Thanks for sharing.

  16. Has anyone tried substituting banana for the egg? I never have eggs for baking, my hubby always uses all the eggs when he cooks breakfast!

    • Great question! I’m not 100% sure. I would say try adding less flour/more sugar. These get thin and spread because of the combo, plus the butter. Maybe add a bit more butter? Sorry I’m note more of a help! Let me know if you try it and it works!

  17. My new favorite cookie! They are incredible, buttery and I love the crisp yet chewy texture. I used a medium scoop which baked out into about 3 inch cookies. They baked up perfectly at 12 minutes. I added chopped dried cherries and macadamia nuts. I will for sure make these again.

  18. My son Mikey and I can’t stop eating the cookie dough. We’re waiting for them to come out of the oven! I’m certain they’re awesome (the dough is)! Love your blog name! My son Mikey is always in my kitchen.

  19. Mine did not spread either, but the flavor is amazing and I still got some of the crunchy and a lot of the chewy. Thank you for sharing!

  20. I want to make these with one of the wheat-free flours. Which would you suggest? Should I alter recipe in any other way because of the flour switch up?

  21. Is the coconut sweetened or unsweetened? I buy unsweetened for another recipe I make so wanted to check which one is used in this recipe. Thank you!

    • I’ve never tried it before. I’ve used coconut flour in granola and things before and it seems to absorb more than regular flour, so my advice would be use a bit less? Let me know if you try it and if they turn out!

  22. How do you think this would work with some coconut oil substituted for half of the butter? Just curious. 🙂 I’ve made these twice now, and they never last more than a day. They are SO GOOD!

      • Well, I made a double batch today, and I used half butter and half coconut oil. WHOA! So good! I chilled the dough since the coconut oil “melts” faster and cooked for the same time as when I used only butter. They still had the same crunchy/chewy consistency that made me love these cookies in the first place with even more coconuttiness (is that a word?)! I better take them to work so I don’t gain 10 lbs…

  23. I made these tonight. WOW! These are quite possibly the best cookies I’ve ever tasted! Thank you for sharing your recipe!

  24. I made these cookies 2 different ways. And we all loved them. I made them the way you did. Then I redid them with peanut butter & chocolate. And they were so yummy. I use cookie parchment paper. And I left the cookies cool for about 5 minutes after I took them out of the oven. Very very good. Thank-you.

  25. Loved. Have been baking my whole life and have not found something I liked so much..they came out perfect But very sweet to me since I used sweet end coconut and unsalted butter. In my second batch I used 1/2 cup white sugar plus 1/3 cup brown sugar (reduced it) and i used salted butter to balance the sugar from the white sugar, brown sugar and sweetened coconut and they are glorious!

  26. I don’t know what cookies your mom makes that are better that these but OMG – I want THAT recipe! These are amazing. Good with walnuts too. . .

  27. Pingback: Chewy Coconut, Ginger, & Thai Basil Cookies – What do you crave?

  28. Delicious! Love this little golden gems! My new favorite cookie. I would not add anything to these cookies it would take away from the coconutty flavor! Thank you for the recipe.

  29. Thank you for sharing this recipe. I just tried it and they turned out perfect! So chewy, and I love how they spread out so much during baking. Yum yum!

  30. I am ALWAYS trying different cookie recipes because I am NOT a cookie fan for the most part. The only cookie I have ever really liked was an oatmeal cookie that was given to me in 1991. The texture on these cookies was fabulous – crispy edge and chewy middle- hands down the best cookie I have ever had. Since that day I have tried literally hundreds of recipes searching for the cookie that got away. This morning I tried this one . Nothing to lose as my husband is glad to eat any cookies that do not pass my test. Anyway
    I tried a bite of one just out of the oven. I literally fell to my knees with tears in my eyes. My long search is over. These are EXACTLY the right texture and flavor as I love coconut. My husband got NONE out if this batch. I ate them all. I know it’s silly to cry over cookies but these are hands down the best cookies I have ever made. Anyone thinking of trying it I recommend
    that you get to it. I spent 40 YEARS looking for this cookie and can now die a happy lady. Thank you SO much for this. You will never know how happy you have made me!!

  31. Made these and first batch did not flatten out so I flatten them myself before I put them in the oven. Worked and everyone liked them.

  32. Pingback: Chewy Vegan Coconut Cookies | vegga

  33. Just made these cookies and they are just what I hoped they’d be. Crunchy on the outside and chewy inside. Did have to cook mine longer for them to brown. They kind of puff up and then flatten out. Thanks for the great recipe.

  34. I had to make cookies with caramel for a cookie exchange this year. I made these, drizzled the top with caramel sauce and HOLY WOW were they good. They are absolutely delicious as is as well.

  35. I made these last year and they’re absolutely amazing! My daughter is home from college for Christmas and she requested these again this year! We’re going to be baking these sometime this week!! I can’t wait to have a few with my morning coffee!! Thanks for the fabulous recipe!!

  36. I used the big coconut flakes from Bob’s Red Mill. They are unsweetened so I mixed the coconut with a lil melted coconut oil and a few tbs of sugar before adding it to the recipe. I also added finely chopped pecans. Deeeelish.

  37. This recipe is the perfect “base” coconut cookie, so much can be tweaked to your personal or diet needs here! I switched to 1/2 coconut flour 1/2whole wheat pastry flour, 1/2butter 1/2 coconut oil, coconut and vanilla extract, white chocolate chips, threw in some oatmeal…. Yummy yummy yum yum! Thanks so much!

  38. I want to add to my comment, that the modified cookies I made (using this recipe but tweaked a bit) did not expand much at all while cooking. As the author/creator of this recipe said in another comment this could’ve been due to the fact my baking soda/powder was very old, or that I added things to the mixture. However, my cookies came out SO SO SO DELICIOUS, absolutely scrumptious! I am making batches and putting them in tons for Christmas gifts next year! Yes they are THAT good, people! Give this recipe a shot- you will not regret it!

    • Thanks for the sweet comment! These cookies are fussy because they can be many different textures depending on the temperature outside, temp of ingredients and freshness. BUT no matter how they look they taste great always!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s