I often find that the simplest cookie recipes are the most delightful, requiring no fancy ingredients or tools. These chewy coconut cookies are easy to make and always a hit with everyone.
A delightful blend of sugar cookies and coconut macaroons, they boast a soft, chewy, and buttery texture with just the right amount of sweetness and a rich coconut flavor.
One of the best things about this recipe is that it yields a large batch, ensuring you have plenty to share-if you can resist eating them all yourself!
Don’t be deceived by their simplicity; this is one of the best coconut cookie recipes out there.
Coconut Chewy Cookies Ingredients
- 1 cup shortening (provides structure to the cookies)
- 1 cup granulated sugar (combined with brown sugar for balanced sweetness)
- 1 cup packed brown sugar (light or dark brown sugar works)
- 2 large eggs, room temperature (easier to mix into the dough)
- 1 tsp vanilla extract (essential for almost every cookie)
- 2 cups all-purpose flour (unbleached if possible)
- 1 tsp baking powder (helps cookies rise and hold shape)
- 1 tsp baking soda (aids in leavening)
- ¼ tsp salt (balances the sweetness)
- 1 cup oats (large, flaked oats add texture)
- 1 cup sweetened shredded coconut (unsweetened can be used for less sweetness)
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Can I Freeze Coconut Cookies?
Yes, you can freeze the dough or the baked cookies.
- Dough: Wrap the logs in plastic wrap, place them in an airtight container, and freeze for up to one month. To bake, let the logs sit at room temperature for a few minutes, then slice and bake.
- Cookies: Place cooled cookies in an airtight container or freezer bag and freeze for up to one month.
Cooking Tips for Coconut Cookies
- If you don’t have a hand mixer, use a wooden spoon or sturdy spatula.
- The dough, though frozen before baking, is still quite soft. You might need to reshape the slices to ensure uniform cookies.
- For extra coconut flavor, add ½ tsp of coconut extract.
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I often find that the simplest cookie recipes are the most delightful, requiring no fancy ingredients or tools. These chewy coconut cookies are easy to make and always a hit with everyone.
Ingredients
- 1 cup shortening
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup oats
- 1 cup sweetened shredded coconut
Instructions
- In a large bowl, use a hand mixer to combine the shortening, granulated sugar, and brown sugar on medium speed for about 2 minutes.
- Beat in the eggs and vanilla extract, mixing for another 2 minutes.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- Slowly blend the flour mixture into the shortening mixture until well combined.
- Mix in the oats and coconut.
- Turn the dough onto a lightly floured surface and divide into 4 portions. Shape each portion into a 6-inch-long log and wrap in plastic wrap. Freeze for at least 2 hours or until firm.
- Preheat the oven to 350°F.
- Unwrap the logs and cut the dough into ½-inch slices. Place 2 inches apart on a parchment-lined baking sheet.
- Bake for 10-12 minutes until lightly golden brown. Let cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
Notes
•If you don't have a hand mixer, use a wooden spoon or sturdy spatula.
•The dough, though frozen before baking, is still quite soft. You might need to reshape the slices to ensure uniform cookies.
•For extra coconut flavor, add ½ tsp of coconut extract.
Nutrition Information:
Yield: 28 Serving Size: 1Amount Per Serving: Calories: 124Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgCarbohydrates: 24gFiber: 1gSugar: 15gProtein: 2g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.