These thick, chewy coconut sugar cookies are soft in the center with lightly golden edges and a gorgeous toasted coconut flavor in every bite. I first made these after my sister Karla brought home a bag of sweetened coconut from the store and insisted we had to bake something "tropical but cozy." The smell of toasted coconut filling the kitchen while they bake is honestly one of my favorite things. They're simple to make with pantry staples.
If you love coconut, you'll want to keep this recipe on repeat. They remind me of the buttery texture in my Yellow Cake but with that unmistakable coconut warmth, and they pair beautifully alongside a slice of Caramel Apple Cheesecake for dessert spreads.
Why You'll Love This Coconut Sugar Cookies
This Coconut Sugar Cookies recipe hits all the right notes. The cookies are soft and thick with a buttery base that melts in your mouth. The toasted coconut adds little pockets of chewiness and a warm, nutty sweetness that makes every bite interesting. They're easy enough for a weeknight baking session but impressive enough to bring to a gathering.
You don't need any fancy equipment or hard-to-find ingredients. Everything comes together in one bowl, and the dough is easy to work with. Plus, they stay soft for days if you store them properly, which means you can make a batch and enjoy them all week long.
If you're a coconut lover, these thick chewy Coconut Sugar Cookies are about to become your new favorite.
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Coconut Sugar Cookies Ingredients
Here's what you'll need to make these Coconut Sugar Cookies soft and chewy.
See Recipe Card Below This Post For Ingredient Quantities
- All-purpose flour: Forms the structure of the cookies and keeps them tender. Measuring it correctly (spoon and level) helps prevent dry, crumbly cookies.
- Baking soda: Helps the cookies rise and spread just enough without going flat.
- Baking powder: Works with the baking soda to give the cookies a soft, thick texture.
- Kosher salt: Balances the sweetness and brings out the coconut flavor.
- Unsalted butter: Adds richness and creates that soft, melt-in-your-mouth texture. Make sure it's at room temperature so it creams properly with the sugar.
- Granulated sugar: Sweetens the cookies and helps create those lightly crisp edges.
- Large egg: Binds everything together and adds moisture.
- Pure vanilla extract: Adds warmth and depth to the flavor.
- Coconut extract: This is what really makes these cookies taste like coconut. It's a small amount but makes a big difference.
- Toasted sweetened flaked coconut: The star of the recipe. Toasting it before mixing it into the dough brings out a deeper, nuttier flavor that takes these cookies to the next level.
How to Make Coconut Sugar Cookies
Here's how to make these easy chewy Coconut Sugar Cookies from start to finish.
Preheat oven: Preheat your oven to 350°F and line your cookie sheets with parchment paper. This keeps the cookies from sticking and makes cleanup easier.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this aside while you work on the wet ingredients.
Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the room-temperature butter and sugar on medium speed until the mixture is light and fluffy, about 3 minutes. This step adds air and makes the cookies soft.
Add wet ingredients: Mix in the egg, vanilla extract, and coconut extract until everything is smooth and combined.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don't overmix or the cookies can turn out tough.
Fold in coconut: Stir in the toasted coconut until it's evenly distributed throughout the dough. You want coconut in every bite.
Scoop the dough: Use a medium cookie scoop (about 1.5 tablespoons) to portion dough balls onto your prepared cookie sheets. Space them a couple of inches apart to allow for spreading.
Bake: Bake for 13 to 15 minutes, or until the edges are lightly browned and the centers still look slightly soft. They'll firm up as they cool.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set without breaking apart.
Substitutions and Variations
Here are a few ways to customize this Coconut Sugar Cookies recipe.
Coconut extract: If you don't have coconut extract, you can use all vanilla extract, but the coconut flavor won't be as strong.
Sweetened coconut: You can use unsweetened flaked coconut if you prefer a less sweet cookie. Just know the flavor will be a bit more subtle.
Add chocolate: Fold in half a cup of mini chocolate chips or white chocolate chips for a fun twist.
Make them tropical: Add a quarter cup of chopped macadamia nuts or dried pineapple bits for a tropical feel.
Gluten-free option: Swap the all-purpose flour for a 1-to-1 gluten-free baking flour. The texture might be slightly different, but they'll still taste great.
Equipment For Coconut Sugar Cookies
Having the right tools makes baking these Coconut Sugar Cookies with coconut so much easier.
- KitchenAid 9-Speed Digital Hand Mixer: This makes creaming the butter and sugar quick and effortless. A stand mixer works great too.
- Mixing bowl set: You'll need at least one medium bowl for the dry ingredients and a large bowl for mixing everything together.
- Cookie scoop set: A medium cookie scoop helps you portion the dough evenly so all the cookies bake at the same rate and come out the same size.
- Parchment paper: Lining your baking sheets with parchment prevents sticking and makes cleanup a breeze.
- Wire cooling rack: Lets the cookies cool evenly without getting soggy on the bottom.
Storage Tips
These Coconut Sugar Cookies stay fresh and soft for several days if you store them right.
Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days. Placing a piece of bread in the container helps keep them soft.
Freezing baked cookies: Freeze baked cookies in a freezer-safe container or zip-top bag for up to 3 months. Let them thaw at room temperature before serving.
Freezing cookie dough: You can scoop the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding an extra minute or two to the baking time.
Serving Suggestions
These toasted Coconut Sugar Cookies are delicious on their own, but here are a few ways to enjoy them.
With coffee or tea: The buttery coconut flavor pairs perfectly with a warm cup of coffee or chai tea in the afternoon.
Ice cream sandwiches: Sandwich a scoop of vanilla or mango ice cream between two cookies for a fun summer treat.
Dessert platter: Serve them alongside Lemon Poppy Seed Cookies and Gingerbread Cake for a variety of flavors at your next gathering.
Coconut milk: Dunking these in a cold glass of coconut milk feels almost too perfect.
Expert Tips
Toast the coconut properly: Spread the coconut on a baking sheet and toast it in a 350°F oven for 5 to 7 minutes, stirring every couple of minutes. Watch it closely because it can go from golden to burnt very quickly.
Don't skip the creaming step: Beating the butter and sugar until light and fluffy adds air to the dough and makes the cookies soft and tender.
Use room temperature butter: Cold butter won't cream properly, and melted butter will make the cookies spread too much. Room temperature butter should be soft enough to leave a slight indent when you press it.
Don't overbake: The cookies should look slightly underdone in the center when you pull them out of the oven. They'll continue to bake on the hot pan as they cool.
Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs in too much flour and makes the cookies dry.
FAQ
What does coconut sugar do to cookies?
Coconut sugar adds a slight caramel flavor and makes cookies a bit chewier with a darker color. It's not the same as using coconut in cookies, though. This Coconut Sugar Cookies uses regular granulated sugar and coconut flakes for flavor. Mom always says coconut sugar works well in oatmeal cookies if you want to try it.
Are there downsides to coconut sugar?
Coconut sugar can make baked goods denser and sometimes drier because it doesn't dissolve as easily as white sugar. It's also more expensive. For this recipe, stick with regular sugar for the best texture. If you're experimenting, try replacing only half the sugar with coconut sugar.
What are some common mistakes when baking coconut cookies?
The biggest mistake is not toasting the coconut first. Raw coconut doesn't have as much flavor. Also, overbaking makes them dry and hard instead of soft and chewy. Grandma always tells me to take cookies out when they look barely done, and she's right every time.
What are Taylor Swift's cookies called?
Taylor Swift's famous cookies are called Chai Sugar Cookies. They have chai spices mixed into a classic sugar cookie. These coconut sugar cookies are different but just as delicious if you're a coconut fan.
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Coconut Sugar Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer or using an electric mixer, beat the butter and sugar on medium speed for about 3 minutes until light and fluffy.
- Add the egg, vanilla extract, and coconut extract, and mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the toasted coconut and mix until incorporated.
- Use a medium cookie scoop (1.5 tablespoons) to portion dough balls onto the prepared baking sheets.
- Bake for 13-15 minutes, or until cookies are lightly browned. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
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