I’m a sucker for coconut and these Chewy Coconut Cookies were a cinch to prepare and fulfilled a major craving. 

I could not keep my hands off of this Coconut Cookies Recipe! So soft, buttery, and perfect for anyone who loves a good Coconut Dessert. They’re addictive!!!

Overhead view of 4 coconut cookies on a white ceramic tray.

Why You Must Make

  • If you love coconut, these cookies will be your new favorite treat.
  • They’re simple to make and freeze well.
  • They’re absolutely irresistible!!!
Coconut Cookies Ingredients on a sheet pan with labels.

Ingredient Notes

  • Kitchen Staples – Sugar, Flour, Salt, Baking Soda
  • Butter – Salted is fine. Have the butter at room temperature so it will be easy to mix it into the dough.
  • Brown Sugar – Packed. When you measure your brown sugar, press it down into the measuring cup so it’s packed into the cup.
  • Egg – Have at room temperature for easier incorporation. You’ll need to bring your egg out of the refrigerator an hour or two before you plan to start mixing. You can also set your egg in a bowl of very hot tap water to hurry the process along.
  • Vanilla Extract – Read the label. It should never say artificially flavored or you won’t get the true vanilla flavor.
  • Coconut – Use Angelflake shredded and sweetened coconut
Overhead view of 4 coconut cookies on a white rectangular ceramic tray.

Expert Tips 

  • As with most cookie recipes, start with room-temperature butter and eggs. This will allow the ingredients to incorporate more efficiently.
  • Use a cookie disher cookie disher to make evenly sized cookies.
  • Do not use a mixer to mix in the flour or if you do, use the paddle attachment and mix only until incorporated. Over-mixing will activate the gluten and make tough cookies and the mixer whisk will incorporate too much air and change the cookies’ texture. I like to use a wooden spoon.
  • I also like to use half baking sheets and line with parchment for easy cleanup. The parchment also prevents these coconut sugar cookies from sticking.
  • You can reuse the parchment sheets for a couple batches of cookies, then toss them.
  • Store your coconut flakes cookies in an airtight container for up to 4 days. Freeze the leftovers so they don’t get stale. They’ll keep well in the freezer for up to 3 months.

How to Make

Coconut cookies process shotes numbered 1, 2.
  1. Cream together the butter, brown sugar and sugar.
  2. Add egg and mix well.
Coconut cookies process shots numbered 3,4.
  1. Add the vanilla, then the dry ingredients, and finally the coconut.
  2. Scoop dough out onto a prepared baking sheet and bake as directed.

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3 coconut cookies on a white ceramic plate.

Coconut Cookies

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Yield 2 dozen

Chewy and irresistible coconut cookies.


  • ½ cup butter. at room temperature
  • ½ cup packed brown sugar
  • ½ cup sugar
  • 1 egg
  • ½ teaspoon vanilla
  • 1 ½ cups flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1⅓ cup coconut


  1. Preheat oven to 350º. Line baking sheets with parchment paper.
  2. Cream butter with brown sugar and sugar. Add egg and mix well.
  3. Add vanilla, then flour, baking soda, and salt. Mix well. Add coconut.
  4. Place 1 ½ tablespoon scoops of dough onto prepared baking sheets about 3 inches apart.
  5. Bake for 10-12 minutes. Cool on wire racks.


Adapted from Indigo's Sugar Spectrum and Allrecipes

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Nutrition Information:



Serving Size:

2 cookies

Amount Per Serving: Calories: 235Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 193mgCarbohydrates: 33gFiber: 1gSugar: 19gProtein: 3g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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Chewy Coconut Cookies on a white plate with a glass of milk and straws
Photo from April 2011.