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 1/2 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 1/2 cup that I used for sprinkling on top of the cookies!
And that’s it!
Happy Friday, everyone! Enjoy!
Coconut Cookies
Ingredients
- 1 cup butter room temperature 216g
- 1 cup brown sugar tightly packed 200g
- 1/2 cup sugar 100g
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2 1/4 cups all-purpose flour 280g
- 2 teaspoons cornstarch cornflour in UK
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3 1/2 cups unsweetened coconut flakes* divided
- 1 cup caramel baking chips Optional, but SO GOOD! I use Ghirardelli, they're sold next to the chocolate chips in a caramel-colored bag (170g)
- 10 oz dark chocolate melting wafers** optional (285g)
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).
- Add eggs, one at a time, beating until combined.
- Stir in vanilla and coconut extract.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and 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.
- 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).
- If dipping in chocolate: Prepare melting wafers according to package instructions, heating until melted.
- Dip cookies about 1/2-way into the chocolate and transfer to wax paper. Sprinkle with remaining 1/2 cup coconut (if using) and allow chocolate to set before serving.
Trish says
Can you freeze these after baking?
Sam says
Hi Trish! I haven’t tried it but I don’t see any reason it wouldn’t work. You could alternatively freeze the uncooked dough balls and bake them when you want a cookie. 🙂
Nonnie says
I give the recipe a 4. The texture was great. Easy to make and I used the caramel chips. The flavor isnt what I thought it should be. It definitely needed the coconut extract. In my area for what ever reason i cannot find it anywhere. I will definitely make these again if I can find the extract
Thank you so much for sharing
Nonnie
Sam says
The extract definitely helps, but I’m glad you still enjoyed them. 🙂
Noni says
I always love your recipe. But for this if i wanna put it in a jar, do i need to put parchment paper between the cookies or not?
Sam says
Hi Noni! You shouldn’t have to separate the cookies with parchment paper. Let them dry completely then you can store them in a jar. 🙂
Patricia says
Hi Samantha. Today made my 2nd time baking these cookies. Enjoyed the recipe. Cookies were delious. I bake all my cookies on a baking stone. Cookies come out perfect every time. Thanks for sharing.
Sam says
I am so glad everyone has enjoyed them so much, Patricia! 🙂
Erin says
Could I use sweetened coconut flakes to sprinkle on top of the melted chocolate or would that be too sweet?
Sam says
You could certainly use sweetened coconut for the top if you’d like. It’s really a personal preference. 🙂
Phyllis says
These came out excellent!. I used chocolate chips instead of caramel chips and sweetened coconut since thats what I had. I omitted the coconut extract. I will definitely make again.
Sam says
I am so glad you enjoyed the cookies, Phyllis! 🙂
Ruby O. says
This is a great recipe. I tried it and did some substitutions. I didn’t have coconut flakes so I used dessicated coconut. Then Inhad some cream that I had stored (cream extracted from fresh boiled cow milk). SomI used half cream and half butter and the cookies still tasted great. Thank you for the recipe.
Sugar Spun Run says
I am so glad that they turned out so well and you enjoyed them, Ruby! Thank you for trying my recipe and for commenting. 🙂
Cheryl says
I just made these and they are delicious. I only had sweetened coconut so I used it and added some salted toasted pecans and a few chocolate chips along with the caramel ones …. So Good.
Sugar Spun Run says
I am so glad that you enjoyed the cookies, Cheryl! 🙂
Sarah says
These look delicious and I can’t wait to make them! I can’t find caramel chips but I do have a bag of the little caramel balls on hand. Is there any reason those can’t be used if I can’t find the chips? I do also have butterscotch chips on hand like another commenter mentioned. Is that preferable over the caramel balls (I’ve never used the balls for anything before so I’m not familiar with how they bake). Any thoughts? Thank you! I can’t wait to try these!
Sam says
Hi Sarah! I just sent the email back, but in case you didn’t get it I’ll chime in here as well. You can use the caramel balls, but they don’t have quite the same flavor I was going for. The butterscotch chips will work as well. You could also leave any of those out. It’s really up to how you feel here. Enjoy! 🙂
Zerqa says
Hi how are you? Can you freeze the batter?
Sugar Spun Run says
Hi, Zerqa! I have not tried it, but I think they will do just fine in the freezer. 🙂
Rose says
I haven’t even dipped them in the chocolate yet and they are delish <3 !!!!!!
Sugar Spun Run says
I am so glad that you enjoyed the coconut cookies, Rose! 🙂
Rose says
I also meant to mention~ I couldn’t find the caramel chips so I used butterscotch. They are super yummy. Also, you can toast the coconut flakes in a frying pan over medium heat constantly mixing with a spatula until toasted.
Sugar Spun Run says
That sounds delicious, Rose! I am glad that you enjoyed the cookies. 🙂
Diana Dsouza Udani says
Hello Sam,
Being an Indian, we love coconut. I love anything with coconut. If you are planning in the near future any pastry or cake with coconut, please do add on your post/list.
Thank you,
Diana
Sam says
Will do! Thanks, Diana! 🙂
Megan says
I know instant pudding can be added to enhance or bring out different flavors,so just wondering have you added pudding to these? I’m thinking of adding caramel pudding since having a hard time for months trying to find caramel chips.
Sugar Spun Run says
Hello, Megan! I have not tried adding instant pudding to the Coconut Cookies. If you try it, let me know how it works for you! I do have a Pudding Cookie recipe that you may also want to try. Adding caramel pudding to this would work. 🙂
Liz M says
These turned out excellently. I used sweetened coconut because it was what I had and it didn’t seem to hurt them (granted I haven’t tried it the other way so 🤷♀️). Thanks for posting such a good recipe.
Sam says
You’re very welcome, I’m so glad to hear you enjoyed the coconut cookies, Liz! 🙂
Nassib says
Good desert I like