1-Hour Chewy Coconut Cookies
1-Hour Chewy Coconut Cookies
These Coconut Cookies bake into chewy rounds with golden, lightly crisp edges and a deep toasted coconut flavor that plain shredded coconut cannot match. A short chill keeps them thick, and pulling the tray while the centers still look soft keeps them chewy for days. This coconut cookies recipe uses one bowl and simple pantry ingredients, and the dough freezes well for fresh coconut biscuits anytime.
Ingredients
Equipment
Method
- Toast 1 1/2 cups coconut at 350°F for 4 to 5 minutes; cool completely.
- Cream butter and both sugars; beat in egg and vanilla.
- Stir in flour, baking soda, and salt, then fold in the toasted coconut.
- Chill the dough 30 minutes.
- Scoop into balls, roll in untoasted coconut, and place 2 inches apart.
- Bake at 350°F for 11 to 13 minutes until edges are golden and centers look soft.
- Cool 5 minutes on the sheet, then on a wire rack.
Toast the coconut until just pale gold and let it cool fully before mixing it in; this adds deep flavor without melting the butter.
Notes
- Chill the dough for the full 30 minutes so the cookies stay thick.
- Pull the tray while the centers look soft; they firm up as they cool.
- Use a cookie scoop so every cookie bakes at the same rate.
- Parchment paper prevents spreading and makes cleanup easy.