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 butter room temperature (216g)
- 1 cup brown sugar tightly packed (200g)
- ½ cup sugar (100g)
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- 2 ¼ cups all-purpose flour (280g)
- 2 teaspoons cornstarch cornflour in UK
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 3 ½ 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 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.
Michelle
These look terrific and I’ll be making them in the next couple of days. Do you think there’s any benefit to toasting the coconut flakes that go into the cookie dough? If you think it boosts the flavor, I would add that step but if not, I wouldn’t bother. Thank you!
Sam
Hi Michelle! It could boost the flavor, but it could also change the texture and make them crunchy or a bit tougher.
Julie
These are the perfect cookie! I love that they are not too sweet (I make them without the carmel chips). I’ve used the larger flaked unsweetened coconut and I love the consistency!
Sam
I’m so glad you enjoyed them so much, Julie! 🙂
Ni
Hi would dessicated coconut work here? ( very small flakes of dessicated coconut is what i have available where i live)
Sam
Hi Ni! I haven’t tried it with dessicated coconut but I think that would be fine. If you try it, would you let me know how it turns out for you?
Annette W.
I don’t write reviews but in this case i felt it was a great idea to write one. My son baked and brought me these cookies, which was a treat in itself. I am going to go as far as to say these are the best cookie i have ever had! These are so good. My other family members love them just as much. I intend on making these myself soon. Thank you for sharing such a delicious recipe with us. When i asked him to share your link i didn’t realize i had already been making your Pineapple Upside Cake for awhile. : )
Sam
Thank you so much for taking the time to leave a review, Annette! I’m so glad you enjoyed them so much! 🙂
Natalie
Fantastic recipe and a favorite for hosting!
Tonya
Hi Sam,
I tried your coconut cookie recipe and it was wonderful! Definitely a keeper! Thank you!
Ashia
Beautiful delicious cookies ! They came out great ! Did everything except the caramel chips ( too much sugar in my opinion) I also used light brown sugar instead of white sugar 🙂
Emily @ Sugar Spun Run
We’re so happy you like them, Ashia! Thanks for trying our recipe 😊
Monique
SUCH a yummy recipe! Thanks for sharing!
Kate
I can’t find the caramel chips either, I’m wondering about making my own but am not sure how to combine unto the mix. Thanks!
Sam
Hi Kate! They are optional. I’m not sure how making your own would go either. Let me know how it goes if you try it. 🙂
Dejana Veseli
Silly question but I was only able to find salted caramel chips… Do you think that will work or change the flavor? I feel like it would be a good combo!!
Sam
Honestly I think that will be delicious! Enjoy!
Rebecca
Can I use sweetened coconut instead of unsweetened?
Sam
The cookies will be sweeter and may spread more.