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Golden Coconut Cookies on a White Plate
TahiraJaved

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.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Servings: 20 Cookies
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg at room temperature
  • 1 tsp vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups sweetened shredded coconut toasted
For Rolling:
  • 1/2 cup sweetened shredded coconut untoasted

Equipment

  • 1 Cookie scoop portions the dough into even rounds
  • 1 Baking sheets and parchment paper bake the cookies without sticking
  • 1 Rimmed baking sheet toasts the coconut evenly
  • 1 Mixing bowl and spatula bring the one bowl dough together
  • 1 Wire rack cools the cookies so the bottoms stay crisp

Method
 

  1. Toast 1 1/2 cups coconut at 350°F for 4 to 5 minutes; cool completely.
  2. Cream butter and both sugars; beat in egg and vanilla.
  3. Stir in flour, baking soda, and salt, then fold in the toasted coconut.
  4. Chill the dough 30 minutes.
  5. Scoop into balls, roll in untoasted coconut, and place 2 inches apart.
  6. Bake at 350°F for 11 to 13 minutes until edges are golden and centers look soft.
  7. Cool 5 minutes on the sheet, then on a wire rack.
    8. 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.
STORAGE: Store airtight up to 5 days, or freeze baked cookies or raw dough up to 3 months.
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