• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Dish Diary
  • Recipes
  • Dish Diary
  • Tidbits
  • About

Coconut Cookies

04/24/2023 by Ume

Jump to Recipe Print Recipe

The first impression of this cookie was if a coconut macaroon walked into a sugar cookie. Shredded coconut gets added to a lightly sweetened base to make a delightful confection.


Coconut Cookies

Variations

Extract – Replace the vanilla coconut extract for bigger flavor.
Sugar – To make these coconut cookies sweeter, increase the granulated sugar to 1/2 cup. I cut down the white sugar since sweetened coconut flakes were used.


Coconut Cookies

Substitutions

Gluten-free – The all purpose flour can be replaced with your favorite gluten-free 1:1 blend.


Coconut Cookies

Storage

These coconut cookies keep well in an airtight container on the counter for up to 5 days. You can also keep them in the refrigerator. They can be frozen for up to 3 months.


Coconut Cookies
Coconut Cookies
Print Recipe

Coconut Cookies

Chewy sugar cookies filled with shredded coconut.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Keyword: Coconut cookie, cookie
Servings: 22 cookies

Ingredients

  • 1¼ cup all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter room temperature
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1⅓ cup sweetened coconut flakes

Instructions

  • Preheat oven to 350°F. Line baking sheets with parchment paper.
  • In a small mixing bowl, add flour, baking soda, and salt. Mix and set aside.
  • In a bowl of a stand mixer or a large mixing bowl, add the butter, brown sugar, and granulated sugar. With the stand mixer or hand mixer, cream them together on medium speed until light and smooth.
  • Add the egg and vanilla and beat until light and fluffy.
  • Add the flour mixture until fully incorporated.
  • Fold in the coconut flakes with a mixing spoon or spatula.
  • Drop about 2 tablespoons of dough onto the prepared baking pans about 3 inches apart. Bake for 10-12 minutes or until lightly browned around the edges. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

These cookies can be stored in an airtight container at room temperature for up to 5 days and frozen for up to 3 months.

Filed Under: Dessert, Recipes, Under 30 Minutes Tagged With: Coconut, Coconut cookie, cookie, Dessert

Previous Post: « Tofu Vegetable Stir-fry with Peanut Sauce
Next Post: Cucumber Sunomono »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello, Dishes!

We’re so glad you’re here! Check out our favorite recipes and dish diary entries that are updated weekly.

More on who we are.
Mysa, Ume, Kiwi + Momo

  • Facebook
  • Instagram
  • Pinterest

Latest Posts

Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

Chicken with Eggplant and Mushrooms

Chicken with Chinese Eggplant and Mushrooms

Simply Crepes Homespun Craft Kitchen

Simply Crepes Homespun Craft Kitchen

How to Cook a Wolf

How to Cook a Wolf

Footer

Follow Us

  • Facebook
  • Instagram
  • Pinterest
  • Recipes
  • Dish Diary
  • Tidbits
  • About
  • Contact Us
  • Privacy Policy

Copyright © 2025 The Dish Diary