If you’re a fan of coconut, you need to make these Chewy Coconut Cookies. This basic looking cookie made with easy pantry staples, makes a great holiday cookie. They are dense, chewy and bursting with coconut flavour.

---

If you love Coconut Macaroon Cookies, you’ll want to save this recipe to make for later. Much like the traditional coconut macaroon, but denser and more the texture of a Chewy Chocolate Chip Cookie.

---

What are These Cookies Like

• Difficulty – These cookies use easy pantry staples and are very easy to make. Anyone can make them!
• Taste – These cookies have a huge coconut flavour. They are chewy and dense. Just make sure not to over bake the cookies.
• Serving – This recipe will make approximately 20 cookies. You can easily adjust the serving in the recipe card at the end of the post.

---

Ingredients

• Butter – These cookies use unsalted butter at room temperature.
• Sugars – This recipe uses a mix of granulated white sugar and brown sugar.
• Egg – A large egg at room temperature.
• Vanilla extract – Vanilla extract enhances flavour in the cookies.
• Flour – All purpose flour is used for these cookies. All purpose flour is the most common type of flour used for baking.
• Baking soda – Baking soda is important for cookies as it helps spreading the cookies and gives them a little rise.
• Salt – Salt is used to help enhance flavours.
• Coconut – I used unsweetened fine coconut.

NOTE, The full ingredient list and instructions can be found in the recipe card at the end of the post.

---

Instructions

• Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Line a baking tray with parchment paper and set aside.
• Combine flour, baking soda and salt – In a small bowl combine the flour, baking soda and salt. Set aside.
• Mix butter and sugar – In the bowl of your electric mixer, combine the butter, white sugar and brown sugar. Mix on high speed for about 3 minutes until well combined and smooth.
• Add egg and vanilla – Add the egg and vanilla. Mix for about one minute until combined.
• Add flour – Stir in the flour with a wooden spoon until just combined. Don’t over mix, you just want to combine it until it’s incorporated. It will take less than a minute.
• Add coconut – Add the coconut and stir.
• Bake – Drop the cookie dough by tablespoons onto the prepared cookie sheet. Make sure they are 2 inches apart. Bake for 8 – 11 minutes until they are slightly under baked.
• Shape cookies – Remove pan from oven and drop the baking pan onto the counter so the cookies will compact a little. Then, immediately place a glass over the cookies and do a circular motion to make the cookie rounder. This will also create a denser cookie.
• Cool – Leave to cool on the baking rack for about 5 m

---

Recipe Tips

• Baking the cookies – I’ve stated the baking time between 8 – 11 minutes. All ovens bake differently and I know in some ovens they will bake quicker. You will know the cookies are baked with they are slightly golden at the edges but still a little under cooked in the centre.
• Achieving the shape – It is recommend but not necessary to use the glass to get the rounded cookie. I like to do this to achieve a rounder cookie. When these cookies come out of the oven, the shape is a little irregular. You can place a glass over each cookie and make a circular motion to get a more rounded cookie. This step is purely for looks.

---

Substitutions

I don’t recommend many substitutions to these cookies to achieve the desired results. See below for any substitutions that you may make.

• Coconut – I used fine unsweetened coconut for this recipe. Coconut comes in different varieties of coarseness and you can really use any kind you like. Just make sure it’s unsweetened for these cookies.

---

Storage

• On the counter – These will keep in an airtight container for about 3 days on the counter at room temperature.
• In the fridge – Store in an airtight container and store in the fridge for up to 5 days. For best results, bring to room temperature before serving.
• In the freezer – Once cooled completely, you can freeze these cookies. Place the cooled cookies in a freezer proof container. Place parchment paper between the layers and freeze up to two months. Allow to defrost at room temperature before serving.

---

Frequently Asked Questions

---

---

---

---

Thanks For Stopping by & Hope To See You Soon!