These buttery chewy coconut cookies are one of my favorite cookies of all time. They are made with pantry staples and are no-chill. Therefore they only take minutes to make.
These coconut drop cookies are slightly crisp on the outside and chewy on the inside. They are the perfect combination of sweet, butter, crisp, and chewy. After eating these, you will be craving more.
Fresh coconut drop cookies
These cookies taste like a chocolate chip cookie without the chips but instead adding a burst of coconut flavor goodness.
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How to Make Coconut Cookies
If you are looking for a quick treat to satisfy your sweet tooth this is a great recipe to use.
Cookie Ingredients
Before gathering supplies and the ingredients preheat your oven to 375 degrees F.
Supplies:
- Cookie baking sheet pan
- Silpat
- Cookie scoop
- Mixer
- Teaspoons
- Measuring cups
- Coconut cooking spray
- Non-stick cooling rack
Simple Cookie Ingredients:
- 1 cup butter (room temperature)
- 2/3 cup firmly packed light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 3/4 cups flour {additional flour for flattening}
- 1 1/3 cups coconut flakes or shredded {plus 3/4 to 1/2 cup coconut for topping)
Note: You can use either shredded sweetened coconut or unsweetened coconut. I have used both.
You can toast your coconut, however, I prefer to use it straight out of the package. The bits of coconut on the top of your cookies will toast to a delicious golden brown.
You can use coconut extract in place of the vanilla extract. For this recipe, I have used organic vanilla flavoring that is a gel. It has a wonderful flavor. I have used vanilla extract and it turns out perfect too.
Easy Cookies Measuring and Mixing
Why make complicated cookie recipes when you can make these heavenly easy cookies?
The easiest way to make this recipe is with a mixer (I use this one).
Tip: Scrap the bowl between each addition.
Add butter and sugar to your mixer bowl and cream them together.
Slowly mix in the egg and vanilla.
Then add the flour.
Add salt to the flour mixture.
Baking the Cookies
Line your sheet pan with a non-stick liner (I use this one) or you could use parchment paper.
Next, I spray this baking spray on the inside of the cookie scoop so the dough easily releases.
Drop coconut cookie dough onto a lined sheet pan
To flatten the cookies you can use a drinking glass. First, spray the bottom of the glass with this cooking spray. After spraying the glass I like to dip it in a small bowl of flour.
Cookie dough, flour, coconut
Flatten the cookies with a glass.
Flatten coconut cookies with a glass
Top with Additional Coconut
The coconut on the top gets toasted adding a rich coconut flavor and a little crunch. This combined with the buttery cookie dough and the soft and chewy center is a treat for the palate.
Top with additional coconut
Coconut Cookie Recipe
These buttery chewy coconut cookies are one of my favorite cookies of all time. They are made with pantry staples and are no-chill. Therefore they only take minutes to make.
These coconut drop cookies are slightly crisp on the outside and chewy on the inside. They are the perfect combination of sweet, butter, crisp, and chewy. After eating these you will be craving for more.
5 from 4 votes
Print Recipe Rate
Course: Dessert, Recipes
Cuisine: American, British, Cookies - Candy
Keyword: Coconut cookies
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Servings: 24
Calories: 118kcal
Cost: 4
Ingredients
- 1 cup butter (room temperature)
- 2/3 cup firmly packed light brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1 ¾ cups flour
- 1 ⅓ cups coconut shredded
Instructions
Preheat oven 375 degrees F
Using a mixer cream butter and sugar together
Slowly mix in egg and vanilla
Add flour and salt and scrape down the sides of the bowl
Stir in coconut
Using a cookie scoop measure cookie dough and drop onto a lined sheet pan
To flatten the cookies use a glass with the bottom sprayed with cooking spray and dipped in flour
Sprinkle additional shredded coconut on the top of the flattened cookies
See AlsoCandy Corn Fudge RecipePlace cookies in the oven for 10 minutes
Once the cookies are a light golden brown remove from oven place them on cooling racks
Notes
Please note:
You will need a little extra flour to dip your glass in between flattening cookies
You will need additional shredded coconut if you would like to sprinkle some on the tops before baking.
Nutrition
Serving: 2g | Calories: 118kcal | Carbohydrates: 6g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 104mg | Potassium: 33mg | Fiber: 1g | Sugar: -1g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
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The cookies are ready for the oven.
Cookies ready for the oven
After 10 minutes in the oven (when cookies are golden brown) place them on cooling racks.
Shredded coconut cookies baked
Yummy easy cookies
Easy cookie recipe
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Thank you so much for your visit today. I hope you have found some inspiration.
Bon appétit,
Kippi
Ps. This post was shared onBetween Naps on The Porch