Buttery, chewy Coconut Cookies! These cookies are made with flake coconut and (optional) caramel chips, then are dunked in dark chocolate and topped off with toasted coconut! These were such a hit with everyone who tried them — everyone was asking me for the recipe!
I always feel a liiiitttle bit guilty when I share a coconut recipe because I know that there are a lot of you out there who have made it pretty clear that you don’t appreciate coconut at all (Zach is one of you!).
I get it, not everyone likes the texture (Zach wouldn’t even taste-test my coconut macaroons for me!), but I love it and while I do try to limit the number of coconut recipes that I share, it’s been a while and we’re due for another one. Namely these buttery soft Coconut Cookies.
So, coconut haters, I’m sorry, and if you check back on Monday I promise there will be no coconut in that recipe, but for those of you on #teamcoconutcookies, let’s dig in to today’s recipe.
The texture of coconut cookies reminds me a lot of oatmeal, and I actually adapted my favorite oatmeal cookie recipe to make these.
Tips for Making Coconut Cookies
- Use unsweetened flake coconut for this recipe, it can usually be found right next to the sweetened variety in the baking section.
- Adding caramel chips is optional, but you should definitely add them! I can’t stress enough how tasty these were with little pops of caramel flavor in every bite. I used actual caramel chips and not caramel baking bits (the little balls made of caramel), I used Ghirardelli’s, which are sold (quite appropriately) in a caramel-colored bag. This combo of coconut, caramel, and chocolate reminds me a little of my favorite Girl Scout Cookie — the Samoa.
- I recommend adding the coconut extract, as instructed, for the best cookie flavor. The cookies will still be good if you leave it out (substitute for vanilla extract, if you do), but the flake coconut doesn’t do much to impart an actual coconut flavor into the cookies, and I liked the taste much better with the extract.
- Immediately after dipping each of the cookies in chocolate, you can sprinkle them with coconut. I chose to toast my coconut (I like the slightly crisp texture and the way it looks much better that way), so I’ve provided instructions in case you’d like to toast yours as well.
How to Toast Coconut
To toast coconut for these coconut cookies, spread ½ cup of flake coconut evenly across a parchment paper lined cookie sheet and bake in a 325F (190C) oven for about 5 minutes or until the coconut is toasted lightly golden brown.
Allow the coconut to cool before sprinkling over dark chocolate, but sprinkle immediately after dipping in chocolate or it won’t stick, so if you plan to use toasted coconut make sure you have it ready in advance!
Just to be clear, I did not toast the coconut that went into the cookies, just the last ½ cup that I used for sprinkling on top of the cookies!
And that’s it!
Happy Friday, everyone! Enjoy!
Coconut Cookies
Ingredients
- 1 cup (216 g) butter room temperature
- 1 cup (200 g) brown sugar tightly packed
- ½ cup (100 g) sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- 2 ¼ cups (280 g) all-purpose flour
- 2 teaspoons cornstarch cornflour in UK
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 3 ½ cups unsweetened coconut flakes* divided
- 1 cup (170 g) caramel baking chips Optional, but SO GOOD! I use Ghirardelli, they're sold next to the chocolate chips in a caramel-colored bag
- 10 oz (285 g) dark chocolate melting wafers** optional
Instructions
- Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).1 cup (216 g) butter room temperature, 1 cup (200 g) brown sugar tightly packed, ½ cup (100 g) sugar
- Add eggs, one at a time, beating until combined.2 large eggs
- Stir in vanilla and coconut extract.1 ½ teaspoon vanilla extract, ½ teaspoon coconut extract
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.2 ¼ cups (280 g) all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, ¾ teaspoon salt
- Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
- Gradually stir in 3 cups coconut flakes and caramel chips until completely combined.3 ½ cups unsweetened coconut flakes*, 1 cup (170 g) caramel baking chips
- Chill dough in refrigerator for 30 minutes.
- Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
- Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2" apart (for very round cookies, briefly roll between your hands to form into smooth balls).
- Bake on 375F (190C) for 10-12 (edges should be slightly browned, centers may still be slightly underbaked but shouldn't be raw, they'll bake completely as they cool).
- Allow cookies to cool completely on cookie sheet before dipping in dark chocolate (if using).10 oz (285 g) dark chocolate melting wafers**
- If dipping in chocolate: Prepare melting wafers according to package instructions, heating until melted.
- Dip cookies about ½-way into the chocolate and transfer to wax paper. Sprinkle with remaining ½ cup coconut (if using) and allow chocolate to set before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Mary E
I must agree that these cookies are the absolute best! I’ve made them twice already. I I tried subbing the caramel with chopped pecans because Coconut Pecan Cookies are also a favorite and they were great.
Sam
I’m so glad you enjoyed them so much, Mary! 🙂
Janet Ward
Can these be made with GF flour?
Sam
Hi Janet! I haven’t personally tried it so I can’t say for sure how it would work.
Dawn
OMG!!! I love these cookies. I’ve been trying to find a coconut cookie from when I was a kid. I’ve tried every coconut cookie i could find they have all hit the trash can. Not these! I ate almost a dozen of them! Trust me I’m absolutely head over heals crazy for these. thank you for sharing.
Sam
I’m so glad you enjoyed them so much, Dawn! 🙂
Justin
These are very good. Few changes. I baked at 350F for about 10 mins. I used sweetened coconut. I rolled them first then refrigerated for 2-3 hrs before baking.