Chewy Coconut Sugar Cookies – A Delightful Recipe for Every Occasion

Indulge in Chewy Toasted Coconut Sugar Cookies

If you love chewy sugar cookies and have a fondness for coconut, this recipe is a must-try! Inspired by my popular chewy lemon sugar cookies, this version swaps out the citrus for the rich flavor of coconut.

These cookies incorporate two types of coconut: toasted sweetened flaked coconut and coconut extract. The extract enhances the coconut flavor without overwhelming it. The toasting process adds depth, making the cookies complex and nutty, while the delightful texture of coconut contributes to their chewy nature.

Whether it’s for a holiday gathering, a summer barbecue, or just a sweet treat any day of the week, these coconut sugar cookies are bound to become a favorite!

How to Make Coconut Sugar Cookies

Making these chewy coconut sugar cookies is quick and straightforward. There’s no need for chilling the dough, so you can enjoy these delicious cookies in no time!

Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 1 cup room-temperature unsalted butter
• 1 ½ cups granulated sugar
• 1 large egg
• ½ teaspoon pure vanilla extract
• 1 teaspoon coconut extract
• ¾ cup toasted sweetened flaked coconut

Before starting, make sure you know how to measure flour accurately and cream butter with sugar properly for perfect cookies. If your butter is still cold, refer to tips for quickly softening it.

For toasting coconut, follow my guide on the methods – oven, microwave, or stovetop.

Steps to Make the Cookies

1. Preheat the oven to 350°F and line cookie sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. In a mixer, cream the butter and granulated sugar on medium speed until light and fluffy, which takes about 3 minutes. Add in the egg and both extracts; mix until well combined.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the toasted coconut.
5. Using a medium cookie scoop, portion the dough onto the prepared cookie sheets, leaving a couple of inches between each ball.
6. Bake in the preheated oven for 13-15 minutes or until lightly browned. For the best results, slightly underbake if you’re unsure, allowing for a chewy texture.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Storage and Freezing Tips

Store these delightful cookies in an airtight container at room temperature for 3-4 days. For longer preservation, freeze the cookies or the portioned dough to enjoy freshly baked goodness anytime.