These coconut cookies have the best flavor and texture! They have a buttery and sweet flavor. These traditional cookies have slightly chewy edges and a soft center. This recipe takes only 20 minutes total. Feel free to add in nuts or chocolate chips. They are great for Christmas, birthdays, and more!
Why You’ll Love This Recipe
- These coconut cookies are quick and easy.
- The recipe takes only 20 minutes total.
- Only one mixing bowl needed.
- No dough chilling required.
- They are sweet and buttery.
- The coconut adds the best flavor.
- This recipe requires only pantry staples.
- This recipe can be made with gluten free ingredients.
- In addition, this recipe is nut free as written.
- Check out these Coconut Flour Chocolate Chip Cookies for another delicious dessert!
Ingredients & Substitutions
These are the main ingredients and substitutions for coconut cookies. Scroll down to the recipe card for full ingredients list and instructions.
Use room temperature butter. When gently pressed, it should be soft. It should not immediately melt on your fingers. Place butter on kitchen counter about 1 hour before baking. For dairy free, use Earth Balance butter sticks.
Both white sugar and light brown sugar add sweetness. I have not tried this recipe using a keto or low carb sugar free sweetener.
Only one egg needed. For an egg free recipe, try these Eggless Cookies!
A little vanilla extract adds a classic cookie flavor. Feel free to substitute with almond extract for a unique flavor!
Baking soda helps these cookies slightly rise.
Use regular all purpose flour or gluten free 1 to 1 flour. Do not substitute with almond flour, coconut flour or oat flour.
Add in a pinch of sea salt if desired.
Lastly, use coconut flakes. Both sweetened and unsweetened work well. These cookies have enough sweetness even with unsweetened coconut flakes.
Taste & Texture
These coconut cookies are sweet, buttery and delicious! They taste mostly like coconut flakes, butter and sugar. No flavor surprises.
These cookies are more thin than thick. They have slightly chewy edges. The middles are softer.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, add room temperature butter, sugar and brown sugar. Mix on high for 2 to 3 minutes, until no clumps of butter remain.
Then, add in the egg and vanilla extract. Stir to combine.
Next, add in baking soda, flour and sea salt. Stir to combine.
Fold in the coconut flakes.
Roll dough into 1.5 inch sized balls. Place 3 inches apart.
Bake for 9 to 10 minutes or until edges are just barely set.
Remove coconut cookies from oven. Allow cookies to cool on pan for 10 minutes before carefully removing to a cooling rack.
Expert Tips & Tricks
Carefully measure all ingredients.
Use room temperature butter. Do not use melted butter.
The room temperature butter should be soft to the touch.
Use either all purpose flour or gluten free 1 to 1 flour. Other flours cannot be directly substituted.
Roll into equally sized balls of dough. This ensures even baking.
Space dough balls 3 inches apart. These cookies spread a little bit.
Do not over bake. The edges will be just slightly golden and set.
These cookies are meant to be soft in the middle.
Flavor Variations & Add Ins
Consider these additions to these coconut cookies.
Add in chopped pecans.
Add in chopped walnuts.
Throw in some mini chocolate chips.
Add some regular chocolate.
Use crushed Oreos.
Add in chopped chocolate bars.
Use white chocolate chips.
Add in dried cranberries.
Add in chopped peanuts. Or, top with a smear of peanut butter!
How to Serve & Store
Serve coconut cookies once cool enough to handle. They are soft at first, but will firm up as they cool.
Serve with coffee, tea, hot chocolate or by themselves.
These cookies are great with ice cream or whipped cream.
Keep in an airtight container for up to 4 days.
Freeze for 1 month.
Frequently Asked Questions
These coconut cookies are not any healthier than normal cookies.
No. There is no need to taste the coconut. If you want to, go for it!
Use gluten free flour to keep them gluten free.
Both work well!
No. Do not use melted butter. These cookies would spread too thin.
You May Also Like
- Vegan Sugar Cookies
- Chewy Peanut Butter Cookies
- The Best Paleo Chocolate Chip Cookies
- 3 Ingredient Banana Oatmeal Cookies
- Keto Chocolate Chip Cookies
If you make this coconut cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Coconut Cookies
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add room temperature butter, sugar and brown sugar. Beat for 2 to 3 minutes, until completely creamy. Be sure no clumps of butter remain.
- Then, add in egg and vanilla. Stir to combine.
- Next, add in baking soda, flour and sea salt. Stir to combine.
- Fold in coconut flakes.
- Roll dough into 1.5 inch sized balls. Place 3 inches apart on lined pan.
- Bake for 9 to 10 minutes or until edges are just barely set. They may look slightly soft in the middle.
- Remove from oven. Allow cookies to cool on pan for 10 minutes before carefully removing.
- Use room temperature butter. Place butter on kitchen counter 1 hour before baking.
- It should be soft to the touch, but not immediately melt.
- Both regular all purpose flour and gluten free 1 to 1 flour work well. Do not use another flour.
- These cookies spread while baking. Space balls of dough at least 3 inches apart.
- Bake until cookies have set edges, but soft centers.
- Store cookies in an airtight container for up to 4 days.
- Freeze for 1 month.
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