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Chewy Toasted Coconut Cookies

These coconut cookies feature a perfect balance of crispy edges and tender, moist centers. Made with toasted shredded coconut, butter, and brown sugar, they develop a rich, toasted aroma and a chewy texture that’s both simple and satisfying. The recipe emphasizes gentle mixing, toasting, and careful baking to achieve their signature look and feel.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 cup shredded coconut unsweetened
  • 1/2 cup butter softened
  • 1/2 cup brown sugar dark or light
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • pinch sea salt

Equipment

  • Oven
  • Baking sheet with parchment paper
  • Mixing bowl
  • Spatula
  • Cookie scoop

Method
 

  1. Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. Begin by toasting the shredded coconut in a dry skillet over medium heat. Stir constantly until it turns golden and fragrant, about 3-4 minutes. Remove from heat and set aside to cool slightly.
  2. In a large mixing bowl, beat the softened butter and brown sugar together until the mixture becomes light, fluffy, and slightly creamy, about 2-3 minutes. This helps incorporate air and ensures a tender cookie.
  3. Add the egg and vanilla extract to the butter mixture. Mix well until fully combined and smooth, about 30 seconds. This step helps bond the ingredients together for the cookie’s structure.
  4. Stir in the toasted shredded coconut, ensuring it’s evenly distributed throughout the batter. This adds texture and rich toasted flavor to the cookies.
  5. In a separate bowl, whisk together the flour, baking soda, and a pinch of sea salt. Gradually add this dry mixture to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing to keep the cookies tender.
  6. Using a cookie scoop, portion out 12 even balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball slightly with the back of a spoon or your fingers to encourage even spreading.
  7. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn a beautiful golden brown and the centers look just set but still soft. The aroma of toasted coconut will fill your kitchen as they bake.
  8. Remove the baking sheet from the oven and let the cookies rest for about 5 minutes. During this time, they’ll firm up slightly but remain chewy at the center.
  9. Transfer the cookies to a wire rack using a spatula. Allow them to cool completely before handling further. The final result should be cookies with crisp edges, tender centers, and a toasted coconut aroma.
  10. Enjoy these chewy toasted coconut cookies with a glass of milk or your favorite tea. Store leftovers in an airtight container at room temperature for up to 3 days for optimal chewiness.