Introduction

These coconut cookies are a delightful treat combining buttery richness with the tropical flavor of toasted coconut. They are crisp around the edges and soft in the center, perfect for any coconut lover looking for a simple yet delicious homemade cookie.

A stack of five round, golden coconut cookies with a slightly crispy texture and rough edges sits on a white plate. Each cookie layer is light brown with small white coconut flakes sprinkled thickly on top and scattered lightly around, showing a moist and crumbly surface. The cookies look soft in the middle and cracked on the top, emphasizing the fresh coconut pieces. The background is a white marbled texture with more cookies blurred out in the distance, enhancing the focus on the stack. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
½ cup packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon sea salt
1 ½ cups sweetened coconut flakes, divided

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a stand mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes on medium speed. Add the vanilla and coconut extracts, then the eggs, and continue beating on high speed for 2-3 more minutes, occasionally scraping down the sides of the bowl.
Step 3: In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
Step 4: Gradually add the dry ingredients to the butter mixture, mixing on low speed until fully combined.
Step 5: Fold in most of the coconut flakes, reserving about ⅓ cup. Mix until the flakes are evenly distributed throughout the dough.
Step 6: Using a cookie scoop or spoon, drop balls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle the reserved coconut flakes over the tops of the cookies.
Step 7: Bake for 9-10 minutes until the cookies are lightly golden brown and the coconut flakes are toasted.
Step 8: Transfer the cookies to a cooling rack and allow them to cool completely before serving.

Tips & Variations

For extra coconut flavor, try toasting the coconut flakes lightly before adding them to the dough.
You can substitute half of the all-purpose flour with whole wheat flour for a nuttier taste and chewier texture.
If you prefer a chewier cookie, reduce the baking time by 1-2 minutes.
Adding a handful of chopped macadamia nuts complements the coconut beautifully and adds crunch.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze the baked cookies for up to 3 months. When ready to eat, thaw at room temperature or warm briefly in the oven to restore their crispness.

How to Serve

A close-up view of a stack of six golden brown cookies on a white plate, each cookie sprinkled with white coconut flakes that add texture and a bit of shine. The cookies have a slightly rough surface and crisp, slightly darker edges, showing their freshly baked quality. Around the plate, there are a few loose coconut flakes scattered on a white marbled surface, giving a light and clean background. The focus is tight on the cookies, highlighting their crumbly texture and the coconut pieces on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut flakes instead of sweetened?

Yes, you can use unsweetened coconut flakes if you prefer less sweetness. You might want to increase the sugar slightly or drizzle the baked cookies with a little honey or glaze to balance the flavor.

What can I substitute for cream of tartar?

If you don’t have cream of tartar, you can replace it with an equal amount of lemon juice or white vinegar. This helps activate the baking soda and gives the cookies a light texture.