Chewy Coconut Cookies Recipe (2024)

Published: Nov 6, 2017 · Modified: Dec 3, 2023 by Abeer Rizvi · This post may contain affiliate links · 20 Comments

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Quick and easy coconut cookies recipe, made with simple ingredients. These crispy, chewy coconut cookies with caramel center are great for cookie exchanges.

*Thank you Bob's Red Mill for sponsoring today's post so that I can share this recipe for chewy coconut cookies with all of you. As always, all opinions are mine.*

Halloween is over and it's time to start off your holiday baking with these CHEWYcoconut cookies.

I lost my family recipe for these cookies about 3 years ago and for some reason, no one inmy family seems to have the correct recipe because they were not turning out the way I remembered.

I was on a mission now... I decided to start testing with different ingredients week after week.

After numerous unsuccessful batches, I finally made the PERFECT coconut cookies!

These cookies areSOFT andCHEWY with aCRISPY,CRUNCHY sugar coating.

I filled them with caramel and each bite is just HEAVENLY.

Now, these are not coconut flour cookies or vegan eggless healthy coconut cookies, which seems to be fairly popular (not exactly sure why?!)

They are far better tasting!

These coconut cookies are:

Easy to make
Require simple ingredients from your pantry
Perfect for a cookie exchange (Makes over 2 dozen cookies)
Easy to modify to make different flavors
Easy to package andship to family and friendsas a homemade gift

Here are some TIPS for making coconut cookies:

Make sure butter and eggs are atROOM TEMPERATURE because they blend together better this way.
Your recipe is only as good as the ingredients you use. So, use the best quality of ingredients you can find.
Don't omit coconut extract since it really enhances the coconut flavor.
Don't omit rolling cookie dough balls in sugar because that gives these cookies a sugary crispy crunch.
UseUNSWEETENED coconut since the sweetened one makes the cookies very sweet.
UseUNSALTED butter since salted butter makes cookies very salty.
The cookie dough will be thick and that's perfectly normal.
You canmake these cookies without the caramel filling and they will still taste incredible.
Cookies taste best when servedFRESH because the caramel in the center is so ooey gooey.
Reheat older cookies in the microwave for about 15 seconds to make the caramel center soft again.

Here are some FLAVOR variations you can try with this easy cookie recipe:

Use toasted coconut to make toasted coconut cookies (I am a little impatient and don't do this!).
To make cranberry coconut cookies, add ¾ cup dried cranberries into the batter.
To make coconut candy cane cookies, dip half of each cookie in melted chocolate and before it has a chance to set, sprinkle crushed candy canes.
To make orange, lemon or lime coconut cookies, add 1 tablespoon orange, lemon or lime zest and relevant extracts to give these cookies a citrus flavor.
To make coconut cookies with chocolate drizzle, allow the cookies to cool down and the drizzleyour choice ofmelted chocolate on top of each cookie.
To make coconut almond cookies, add ½ cup roughly chopped nuts into the batter.
To make coconut cookies with chocolate chips or coconut chocolate cookies, add ¾ cups chocolate chips or chocolate chunks (your choice of milk, semisweet, dark or white)
To make coconut oatmeal cookies, reduce flour to 2 ½ cups and add ¼ cup quick cooking oats.

I usedBob's Red Mill Organic All-Purpose Baking Flour to make these cookies.

How to make coconut cookies from scratch?

The process is very SIMPLE. Start off by creaming together butter and sugar. Mix in egg, milk, vanilla extract, coconut extract until smooth. Add flour, shredded coconut, baking powder, baking soda and mix until just combined. Scoop out small portions of the dough and place a caramel in the center and roll into a ball. Toss these cookie dough balls in a bowl of granulated sugar. Place them on a cookie tray, lined with parchment paper. Chill for 20 minutes. Bake at 350 degrees for 12-15 minutes or until the edges are golden brown. Enjoy!

Well, that's all for today.

If you liked this crispy coconut cookies, you may like some of these other cookie recipes too:

Banana Chocolate Chip Cookies

Key Lime Cookies

Classic No Bake Cookies Recipe

Also, here are some other coconut recipes you might enjoy:

Coconut Sugar Cookies

Strawberry Coconut Bars

Coconut Orange Cupcakes

Ingredients

1 cup Butter Unsalted, Room temperature
1 ½ cups Granulated sugar
1 Egg Large
3 tablespoon Milk Whole
1 teaspoon Vanilla extract
1 teaspoon Coconut extract
2 ¾ cups All-purpose flour
½ cup Shredded coconut Unsweetened
1 tsp Baking powder
¼ teaspoon Baking soda
½ cup Granulated sugar For rolling cookie dough balls
30 Caramel candies Small, Square ones

Instructions

In a large mixing bowl, cream together butter and sugar.
Add egg, milk, vanilla extract, coconut extract and mix until smooth.
Add flour, shredded coconut, baking powder, baking soda and mix until just combined.
Scoop out small portions of the dough and place a caramel in the center and form it into a dough ball.
Roll these dough balls in a bowl of granulated sugar.
Place them on a cookie tray, lined with parchment paper.
Chill the trays in the freezer for 20 minutes.
Bake at 350 degrees for 12-15 minutes or until golden brown along the edges. Enjoy!

Notes

Read all my tips above.
Leftovers can be stored in a cookie jar at room temperature for up to 3 days.

Nutrition

Calories: 196kcalCarbohydrates: 30gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 22mgSodium: 96mgPotassium: 61mgSugar: 20gVitamin A: 205IUCalcium: 27mgIron: 0.6mg

Keyword caramel filling, coconut cookies, soft and chewy cookies

Tried this recipe?Let us know how it was!

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