These Coconut Cookies are a delicious and tasty alternative to the typical cookie recipe. Nothing beats the crunch and sweetness of coconut.
Mmmm. These were a rainy day concoction, because what better weather to make cookies is there, really? Ok, well in Alberta there are snowy days, that definitely counts as a cookie baking day.
How to Make Coconut Cookies
To get started, you’ll need the following ingredients:
- 1 cup of butter
- 3/4 cup of brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 tsp coconut extract
- 2 1/2 cups of flour
- 1 tsp of baking soda
- 1/2 tsp baking powder
- 3 cups of flaked coconut
- 1/2 to 1 cup of chocolate chips
Follow these directions once you’ve gathered your ingredients:
- Kick the tires and light the fires to 350 degrees.
- Cream the butter, sugars, eggs and coconut extract together until it’s light and fluffy. Add in the dry ingredients and mix completely.
- Time for the coconut and then add in the chocolate chips.
- Bake for 9-11 minutes in the 350 degree oven, until they are beautifully browned. These are best slightly underbaked and very chewy.
You can omit the chocolate chips if you want just a pure buttery, coconutty golden cookie goodness. That’s what these are, pure buttery coconut taste. If you don’t like either of those-and if you don’t whassa matter wit you?- then these are not the cookie for you.
How Long Can You Freeze Coconut Cookies?
Coconut cookies can be frozen for quite a long time, simply freeze them individually on a cookie tray first, then remove from the freezer, add the frozen cookies to a ziploc bag (freezer safe is best obviously) and return to the freezer.
Other Excellent Cookies to Try
Enjoy!
Love,
Karlynn
Coconut Cookies
Ingredients
- 1 cup butter
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon coconut extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 cups sweetened flaked coconut
- 1/2-1 cup chocolate chips
Instructions
- Preheat your oven to 350 °F. Line two baking sheets with parchment paper and set aside.
- Cream the butter, sugars, eggs and coconut extract together until it’s light and fluffy.
- Whisk the dry ingredients together, then add in to the wet. Mix completely.
- Mix in the coconut until combined completely then stir in the chocolate chips if desired.
- Drop by tablespoonful onto the prepared baking sheets, leaving two inches of space between them.
- Bake for 9-11 minutes in the 350 degree oven, until they are beautifully browned. These are best slightly underbaked and very chewy.
Notes
Nutrition
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Barbara B says
I have so much unsweetened coconut – can I use this (and sugar substitutes for the white and brown sugars?) Might as well ask about using almond flour while I am at it! Nothing like totally reworking the recipe. But maybe?
Barb
Shawna M Ore says
I have a lot of coconut to use up, this is a great recipe for it.
Ram says
I love everything coconut. Did you use sweetened coconut flakes? Thanks for the post.
Lisa says
Yum, these remind me of Mounds candy bars. It’s like a coconut explosion with just enough chocolate to round things out.