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Frosting & Fettuccine

Home » Recipe Search » Cookies

Jul 24, 2022(last updated September 30, 2022)

Crispy and Chewy Coconut Cookies

5 from 4 votes
BySam Adler
Jump to Recipe
Coconut cookies on a serving platter.

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These simple coconut cookies are crispy on the outside and super chewy on the inside. They are easily made with either coconut rum or extract and sweetened shredded coconut. If you love coconut desserts, you will love these easy to make delicious coconut cookies!

Coconut cookies on a serving platter

Coconut is either a love it or hate it type flavor and I am on the love it side. Especially when you put it into crispy, buttery, cookies.

Even as a trained pastry chef though, sometime the recipes I create need a couple tries before getting it right. This recipe was no exception. The first time I made them they didn’t have enough coconut flavor. The second time I made them, I decided to roll them in shredded coconut and they came out just perfect!

These easy to make cookies have coconut rum in them for flavor as well as a bunch of shredded coconut that gets crispy on the outside while the inside is chewy and delicious.

For more coconut packed recipes don’t miss out on these lemon coconut cookies, and this coconut buttercream frosting that only takes 5 minutes to make!

Why you should make this recipe

  • They are incredibly crispy, buttery, and delicious
  • They have a ton of coconut flavor that makes you feel like youre on a beach vacation.
  • The cookies are super easy to make!

Ingredients needed

Ingredients for coconut cookies.
  • Unsalted butter- You’ll need room temperature butter. If you forgot to take it out early, learn how to soften butter quickly with these 3 tips!
  • Brown sugar– using a mixture of brown and white sugar makes the cookie extra chewy.
  • Granulated sugar– for sweetness.
  • 1 egg large plus 1 extra yolk- Eggs give the cookie its structure. The extra yolk helps with the texture.
  • Coconut rum, such as Malibu – This gives the coconut flavor. You can sub with coconut extract, see below for how.
  • All purpose flour– Builds the foundation of the cookie.
  • Baking soda– This is a leavening agent.
  • Baking powder– Another leavening agent.
  • Kosher salt– Adds flavor
  • Sweetened shredded coconut– Give the best coconut flavor and crispy chewy texture.

A note on the Malibu Coconut Rum– This is used instead of extract. If you prefer extract 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

Start the cookie batter: Cream the butter and sugars in a hand or stand mixer until light and fluffy about 1 minute. Add the egg, the egg yolk, and the rum and cream again for another minute.

Add the dry ingredients: Add the flour, baking powder, baking soda, and salt and mix on low-medium speed until a smooth dough forms.

Scoop and roll: Scoop out the cookie dough using a small 1 1/2-2 tbsp cookie scoop or shaping by hand. Pour shredded coconut into a shallow ball and roll the cookie dough around, covering in coconut.

Chill: Line the cookie dough balls on a cookie sheet and chill in the fridge for 2 hours or if you are short on time, freeze for 30 mins.

Bake: Bake for 15-18 mins at 350° F until golden and crispy on the edges.

Cookie batter in a bowl on a white surface
Cream the butter and sugars.
Cookie dough in a stainless steel bowl
Mix the rest of the cookie batter.
Cookie dough in a bowl with shredded coconut
Roll the dough in coconut
Coconut cookie dough lined on a cookie sheet
Bake staggered 8 per sheet

Coconut tips

  • This recipe uses shredded sweetened coconut. I tried using unsweetened coconut and the recipe did not com as as good. Definitely stick with the sweetened coconut for this recipe.
  • You can toast the coconut for extra flavor. With the oven preheated to 350, spread the coconut on a sheet tray and bake for 5 minutes until toasty. Make sure to watch it though because it can burn quickly!

Recipe tips

  • You can use a regular sized ice cream scoop to measure 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.
  • You can substitute 1 tsp coconut extract for the rum in this recipe
  • Make sure to use room temperature ingredients
  • Add in chocolate chips, white chocolate chips, or nuts for an added crunch and flavor.
Coconut cookies in a parchment paper lined tray on a white background

Variations

  • Add 1 cup chocolate chips to make them chocolate coconut cookies
  • Add 1 cup chopped nuts to make them crunchy.
  • Use 1 cup of dried fruit like craisins or chopped apricots.

Make ahead Instructions

To make the cookies ahead, 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 and Freezing

Storing: Store the cookies in an airtight container or jar for up to 5 days. You do not have to refrigerate the cookies.

Freezing: To freeze coconut cookies, place them in a zip top freezer safe bag and squeeze out as much air as possible. Freeze for up to 3 months.

Recipe FAQ

Should I use sweetened or unsweetened coconut to make cookies? You should use the sweetened shredded coconut for cookies for the best flavor. Unsweetened coconut has a different texture and wont add sweetness.

What are coconut cookies made of? These coconut cookies use brown and white sugar, one egg and an extra egg yolk, as well as other panty staples like flour, baking soda, baking powder and salt. For flavor we use coconut rum and sweetened shredded coconut.

What can I substitute for the rum? You can substitute 1 tsp of coconut extract for the tbsp of rum. Do not use 1 tbsp of extract because it would be too much.

If you love coconut recipes, these are a great dessert for after making these sweet tamales! You can also sandwich them between coconut frosting!

More awesome cookie recipes:

  • Quick Red Velvet Cake Mix Cookies
  • Thin & Crispy Gingersnap Cookies
  • Crispy and Chewy Orange Cookies
  • Super Chewy Strawberry Cookies

Coconut cookies on a serving platter.

Crispy and Chewy Coconut Cookies

These simple coconut cookies are crispy on the outside and super chewy on the inside. They are easily made with either coconut rum or extract and sweetened shredded coconut. If you love coconut desserts, you will love these easy to make delicious coconut cookies!
5 from 4 votes
Print Pin SaveSaved! Rate
Course: Cookies
Cuisine: American
Diet: Kosher
Keyword: chewy coconut cookies, coconut cookies, simple coconut cookies
Prep Time: 10 minutes
Cook Time: 18 minutes
Chilling Time: 30 minutes
Total Time: 1 hour
Servings: 24 cookies
Calories: 179kcal
Author: Sam Adler

Equipment

  • Hand or Stand mixer

Ingredients

  • 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
US Customary – Metric

Instructions

  • 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.

Notes

You can substitute coconut extract for the rum but only use 1 tsp and not 1 tablespoon.

Nutrition

Nutrition Facts
Crispy and Chewy Coconut Cookies
Amount Per Serving (1 cookie)
Calories 179 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Cholesterol 35mg12%
Sodium 72mg3%
Potassium 42mg1%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 257IU5%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

487 shares

Filed Under: Cookies Tagged With: Coconut

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Maggie says

    October 03, 2022 at 6:15 pm

    5 stars
    I tried your recipe, and my son went nuts for them. He is begging me to make them again. Pinned because everyone needs to try this recipe!

    Reply
    • Sam Adler says

      October 13, 2022 at 9:09 am

      AHH YAY! So happy to hear that Maggie!! Tell your son he just made my day! Thanks so much for coming back and leaving a rating and review!!

      Reply

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XO, Sam

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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487 shares