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    Home ยป Recipes ยป Cookies

    Coconut Cookies

    Updated: Aug 19, 2018 โ€ข Published: Apr 27, 2018 by Sam Merritt โ€ข 106 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    Chew, Chocolate Dipped, coconut cookies

    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!

    Two coconut cookies on a plate

    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.

    Coconut Cookies cooling on a rack

    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.

    toasted coconut

     How to Toast Coconut

    To toast coconut for these coconut cookies, spread ยฝ 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 ยฝ cup that I used for sprinkling on top of the cookies!

    A stack of Coconut Cookies

    And that’s it!

    Happy Friday, everyone! Enjoy!

    Chocolate dipped coconut cookie with toasted coconut flakes

    Coconut Cookies

    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! 
    4.83 from 40 votes
    Print Pin Rate
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    Course: cookie
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 12 minutes minutes
    Chilling Time: 30 minutes minutes
    Total Time: 37 minutes minutes
    Servings: 20 large cookies
    Calories: 377kcal
    Author: Sam Merritt
    YouTube video

    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

    *ยฝ cup of this coconut is for toasting, which is optional. You can add untoasted coconut or no coconut on top at all (there's plenty inside the cookies!)
    If you do want to make and add  toasted coconut, spread the ยฝ cup of your remaining coconut evenly across a parchment paper lined cookie sheet and bake in a 325F (190C) oven for about 5-7 minutes or until lightly golden brown. Allow to cool before sprinkling over dark chocolate, but sprinkle immediately after dipping in chocolate or it won't stick!
    **Alternatively you can use 1 ยฝ cups of melted semisweet chocolate chips or chocolate bar, just keep in mind that the chocolate will take much longer to harden.

    Nutrition

    Serving: 1cookie | Calories: 377kcal | Carbohydrates: 43g | Protein: 4g | Fat: 22g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 274mg | Potassium: 145mg | Fiber: 3g | Sugar: 28g | Vitamin A: 312IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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      Black Bottom Cookies
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    Reader Interactions

    Comments

    1. Chloe

      May 19, 2019 at 8:13 am

      5 stars
      Excellent! Mine came out as pictured. Used Hersheys Salted Caramel chips.

      Reply
      • Sam

        May 19, 2019 at 11:13 am

        I’m so happy to hear you enjoyed the coconut cookies! Thanks for commenting, Chloe! ๐Ÿ™‚

        Reply
    2. Jennifer

      March 03, 2019 at 4:43 pm

      Any high altitude changes before I start these? Iโ€™m at 4500 ft and usually have to follow high alt directions. Just a guess, but that could be the reason for the flat cookies mentioned in other reviews ..

      Reply
      • Sam

        March 03, 2019 at 8:15 pm

        Hi, Jennifer! Unfortunately, I am not very familiar with high altitude baking. If you try it, let me know how it turns out! ๐Ÿ™‚

        Reply
    3. Brittany O.

      January 16, 2019 at 6:47 pm

      5 stars
      Awesome advices and tips.
      I like the specifics & details on how to have the cookie come out perfectly.

      Coconut flavored is one of my favorites..I look forward to trying & enjoying this one.
      (Do you think adding oatmeal to it would work as well..?)

      Also, thanks for the toasted coconut hint in the oven rather than on the stove.

      Reply
      • Sam

        January 16, 2019 at 8:30 pm

        I am so glad you enjoyed them, Brittany! I have not tried adding oatmeal. I think you would need to cut out some of the coconut to do that. ๐Ÿ™‚

        Reply
    4. Dina

      December 25, 2018 at 10:52 pm

      5 stars
      Can these be rolled out with cookie cutters into shaped cookies, and then piped with dark chocolate and coconut flakes???

      Reply
      • Sam

        December 26, 2018 at 10:37 pm

        Hi Dina! Unfortunately they will not hold their shape and the dough is too sticky to roll out.

        Reply
    5. Elaine Bertville

      December 22, 2018 at 9:27 pm

      2 stars
      I was very much looking forward to these cookies since I love coconut and thought the caramel chips and dipping in chocolate would be heavenly. I have no idea what the issue was, but mine turned out so badly that they all went into the garbage. I am 100% sure I followed the recipe perfectly. I refrigerated the dough a good 45 mins before rolling them into balls. I spaced them a good 3″ from one another. The results? Totally flat, buttery greasy, and humongously big. I tried making them smaller and the same happened again, except the smaller ones didn’t combine with each other.

      I was happy that I didn’t melt the chocolate and that I had some reserved coconut (the amount I toasted). Yes, the coconut was unsweetened, and unless Whole Foods market butter is considered crap, I’m not sure what happened.

      Reply
      • Sam

        December 23, 2018 at 12:17 pm

        I’m very disappointed to hear this, Elaine. My best guess would have been that the flour wasn’t measured properly or too much baking soda was accidentally used but it sounds like that is not the case with your cookies. Another guess could be that your oven is running much cooler than it’s reading, but that’s just a guess, I’m really not sure why they would have spread so much otherwise but I am very sorry to hear they weren’t a success for you!

        Reply
        • Sam

          December 24, 2018 at 12:45 am

          5 stars
          Hi again Elaine! I just tried this recipe again just in case maybe I’d made an error (all of my recipes are tested at LEAST 2-3 times, but we’re all human and you never know, right?). They came out just as pictured for me again, thick, chewy, no spreading as you described.
          Because of this, I’m confident in the recipe as written and I’m wondering if perhaps your baking soda is bad or expired? If it’s old that might be the problem with the cookies spreading too much?
          If there’s anything else I might be able to help troubleshoot with the recipe I’m all ears. I take my recipes very very seriously and want you to have only the best results in your kitchen!

    6. Bonnie

      December 02, 2018 at 11:58 am

      Coconut and chocolate is my all time favorite. These look amazing and I can wait to make them. Do you know if they will freeze ok? I like to get a head start on my holiday baking.

      Reply
      • Sam

        December 02, 2018 at 10:58 pm

        I have not tried it, but I think they will do just fine in the freezer. ๐Ÿ™‚

        Reply
    7. Jennifer

      November 29, 2018 at 9:29 pm

      5 stars
      I love these cookies!!! I made them with my son, and they turned out perfect. I only had sweetened coconut flakes so I omitted the white sugar and that seemed to do the trick. There wasnโ€™t any extra spreading of the cookies. Also, we used the caramel bits instead of the chips because that was what I had available. They turned out great!

      Reply
      • Sam

        November 29, 2018 at 10:36 pm

        I am so glad you enjoyed them Jennifer! โ˜บ๏ธ

        Reply
    8. Megan

      November 16, 2018 at 8:47 pm

      5 stars
      I LOVE coconut, so this had me written all over it. Then to add in caramel, definitely a must bake! Unfortunately, out of 4 stores I went to in my town, nobody had caramel chips ๐Ÿ™ Very sad. But I made these anyway. Some I have left plain by request, the others that I dipped in chocolate are now on the wire rack waiting for the chocolate to harden. I melted milk chocolate chips. I did try one and wow these are good and coconut-y! I want to hunt down the caramel chips and make these again. So far, even without the caramel, these are becoming a big hit. Thanks for sharing!

      Reply
      • Sam

        November 16, 2018 at 9:36 pm

        I am so glad everyone enjoyed them, Megan! If you can’t find them in a store, can you find them on online by chance? They are definitely an awesome addition.

        Reply
    9. Sunny

      September 09, 2018 at 9:45 pm

      5 stars
      These were fantastic and a huge hit! <3

      Reply
    10. JoAnn

      June 04, 2018 at 7:36 pm

      3 stars
      Not sure what I did wrong, but they came out flat. I made the first batch and halved it and they spread like mad. But, they tasted really good.
      Sooooo, today, I made another full batch thinking I didn’t let them sit in the fridge long enough, Nope!!! They spread out too!
      Sorry, won’t be making this cookie again.

      Reply
      • Sam

        June 04, 2018 at 8:15 pm

        I’m sorry to hear they didn’t turn out for you JoAnn! You didn’t by chance use sweetened coconut, did you?
        I know how disappointing it can be when a recipe doesn’t turn out, if it’s particularly hot/humid in your house they may also need a bit more chilling time.

        Reply
      • Chris

        November 28, 2018 at 12:45 am

        It could be the butter. Less expensive or lower quality butter has more water in it. I learned that recently at a cooking school

        Reply
        • Darlene

          January 06, 2019 at 2:07 pm

          5 stars
          That is true. I have found European butters are the best for cookies. Really gives them a rich, buttery flavor.

          These were delicious. I will be making again. Thank you for the recipe!

    11. Vanessa Kerwin

      May 07, 2018 at 2:03 am

      5 stars
      Made these for my boyfriend and his dad for their birthday, both of them are huge coconut fans, they loved them! I’m not huge on coconut but I tried a small bite and thought they were good. I let my mom have a few, being the generous person I am, and she loved them as well, she’s also big on coconut! Thank you, Sam, for sharing such an awesome recipe!

      Reply
      • Sam

        May 07, 2018 at 8:24 am

        I’m so glad to hear that everyone enjoyed them, Vanessa!! <3

        Reply
    12. Lisa Langston

      April 27, 2018 at 10:57 pm

      We LOVE coconut!!! These cookies need to be baked by me this weekend!!
      Thanks!

      Reply
      • Sam

        April 27, 2018 at 11:46 pm

        I hope you love these, Lisa!!!! ๐Ÿ˜€

        Reply
    13. Valerie L.

      April 27, 2018 at 12:40 pm

      5 stars
      Hi Sam, I love anything with coconut in it, so please keep those recipes coming ๐Ÿ™‚ ๐Ÿ™‚ However, I wanted to ask you a couple of questions about 2 of the ingredients that you have listed in this recipe. Would there be a problem using the regular sweetened coconut flakes instead of the unsweetened coconut flakes? Also, we are not fans of the taste of caramel, so could I substitute chocolate chips for the caramel chips? Thanks, Sam!

      Reply
      • Sam

        April 27, 2018 at 3:02 pm

        I’m so glad that I’m not alone in my love for coconut!
        For the coconut, I found that the cookies seemed to spread more and it made them sweeter if I used sweetened coconut (I’m guessing because there seems to be more moisture in the sweetened variety), so I recommend using unsweetened.
        You can absolutely sub chocolate chips for the caramel, or you can just leave them out entirely ๐Ÿ™‚
        I hope you love the cookies, Valerie!! <3

        Reply
    14. Mary

      April 27, 2018 at 12:14 pm

      I LOVE all things coconut! These look delicious! Pinned for later!

      Reply
      • Sam

        April 27, 2018 at 3:00 pm

        I’m so glad to hear I’m not the only one! I hope you love the cookies, Mary!!

        Reply
    15. Celina Gray

      April 27, 2018 at 12:12 pm

      5 stars
      I LOVE Coconut! Will try this today. Thank you for the recipe

      Reply
      • Sam

        April 27, 2018 at 3:00 pm

        Yay!! So happy to see another coconut fan! I hope you LOVE these, Celina!! ๐Ÿ™‚

        Reply
      • Minj

        December 18, 2018 at 5:06 pm

        Delishous! I’m baking these Tonite. My grandson brought these cookies today , made fresh at culunary class. Loved them!!!!!

        Reply
        • Sam

          December 18, 2018 at 6:12 pm

          I am so glad you enjoyed them. ๐Ÿ™‚

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