These coconut cookies are super chewy and buttery and are made with coconut rum and sweetened shredded coconut. If you love coconut, you will love this easy to make cookie recipe!
I think coconut is either a love it or hate it type situation and I am on the love it side. It’s weird actually because I love coconut in any food form but the second you put it in a drink I am NOT into it!
Weird, yes but I will make up for it in cookies.
The first time I made these cookies I put Malibu coconut rum and shredded coconut in the cookies but it still didn’t have the flavor that I wanted.
So I upped the rum and then rolled the cookie dough in shredded coconut and THEN baked them.
TOTAL GAME CHANGER! They are so perfect. The shredded coconut gets toasty on the outside of the cookie while the inside is chewy and delicious.
You need standard baking pantry staples here but you also need a couple of extra goodies.
Shredded sweetened coconut– I tried this recipe first with unsweetened coconut because I was afraid it was going to be too sweet but I was wrong. The sweetened shredded coconut is the way to go!
Malibu Coconut Rum– This is used instead of extract. If you prefer it and you have it, you can use 1 tsp of coconut extract to replace the rum. Do not use it 1:1 or the extract will be too much. You can sub any kind of coconut rum, this is just the one I used.
How to make coconut cookies from scratch
- Cream the butter and sugars in a hand or stand mixer until light and fluffy. Add the egg the egg yolk, and the rum and cream again.
- Add the flour, baking powder, baking soda, and salt and mix until a dough forms. Scoop out the cookie dough and roll in shredded coconut.
- Line the cookie dough balls on a cookie sheet and freeze for 30 mins.
- Bake for 17 mins at 350° F until golden and crispy on the edges
Make ahead and storing
I love making cookie dough ahead of time and freezing it until I need fresh baked cookies anytime.
All you have to do is make the cookie recipe up until the chilling part. After the cookie dough chills for 30 mins, transfer the cookie dough balls to a zip-top bag. Freeze for up to 2 months. Bake as usual, there is no defrosting needed!
Storing freshly baked cookies
Store the cookies in an airtight container or jar for up to 5 days. You do not have to refrigerate the cookies.
Extra cookie tips
- You can use a regular sized ice cream scoop to meausre out the cookie dough. The cookies will be larger and will need a longer baking time- up to 20 minutes.
- Use a small cookie scoop or a kitchen tablespoon to measure out the cookies accurately and to make sure they are all the same size. I used a small cookie scoop for this recipe.
- Sandwich two cookies between ice cream for a SERIOUS treat.
- Add in chocolate chips, white chocolate chips, or nuts for an added crunch and flavor.
More awesome cookie recipes:
- Chewy lemon coconut cookies
- Coffee Cookies
- Chewy white chocolate oatmeal cookies
- Chewy Pumpkin Maple Cookies
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Coconut Cookies Recipe
- Hand or Stand mixer
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg large
- 1 egg yolk
- 1 tbsp coconut rum, such as Malibu
- 2 1/4 cup all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup sweetened shredded coconut
- In the bowl of a hand or stand mixer fitted with the paddle attachment, cream the 1 cup softened butter with the 1 cup brown sugar and 1/4 cup white sugar until fluffy. About 1 minute on medium speed.
- Add the 1 egg and another egg yolk along with the tablespoon of coconut rum. Cream again for another 30 seconds on medium speed.
- Add the 2 1/4 cup flour, 1/2 tsp baking soda, 1/4 tsp baking powder and 1/4 tsp kosher salt. Mix again this time starting on low and working up to medium speed for another minute.
- Pour the one cup shredded coconut into a shallow medium sized bowl. Scoop out the cookie dough using a small cookie scoop or kitchen tablespoon and roll the dough into the coconut until it's completely covered.
- Line the cookie dough balls onto a parchment lined cookie sheet and freeze for 30 minutes.
- Preheat the oven to 350 degrees F and bake the cookies 8 at a time on a parchment lined cookie sheet for 17 minutes. If you use a larger cookie scoop the cookies will need 20 minutes. The cookies are done when the edges are golden and crispy.