Chewy Coconut Cookies

Chewy Coconut Cookies

1,071 Reviews 120 Pics
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    50 m
N. Hoff
Recipe by  N. Hoff

“Lots of coconut and sugar make these cookies chewy and delicious.”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
  2. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
  3. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

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Reviews (1,071)

Rate This Recipe
Chef Joy
672

Chef Joy

HELPFUL TIPS AFTER MAKING IT SEVERAL TIMES: I only tried this because I had all the ingredients and wanted something different. Well, I've now made it 20+ times, and it's always what people rave about at parties. It's amazing how good this tastes. Most adults I know DO NOT like these dunked/topped with chocolate. They taste good and have a classy look just as is. Baking for 11-13 minutes seems to work better and don't get scared off by how dry the mix appears when you add the flour. Will mix just fine... consistency of any cookie dough (butterscotch color & moist). If your dough comes out flat, your baking soda has expired or you need to put dough in fridge for an hour. As long as my butter isn't almost mushy from being room temp, I never have to put it in the fridge! Two thumbs up and toddler approved!

sugamomma63
338

sugamomma63

OH MY GOSH, a local restaurant serves delicious coconut cookies that taste like these! I have been looking for the recipe. Baking is like a hobby for me, so after a little tweaking, I think I have created the PERFECT COOKIE for my family! The changes I made were: Increase the vanilla to 1 tsp. Add 2 cups crushed corn flake cereal Add 1/2 cup of toasted & cooled coconut. Then I made a separate batch and added white chocolate chips and OH BABY, they were to die for! *NOTE* For those of you who said your cookies came out flat, I have a couple suggestions for you. First, check the date on your baking soda. Also make sure it is kept stored in a cool pantry, cannot even be slightly warm. Over time, heat breaks down the product long before the expiration date. Second, cool your cookie dough in the fridge for 10-20 mins before baking. Then when you take it out of the fridge, roll dough into balls, then bake. These cookies should not come out flat at all. Happy Baking!!!

Stephanie
188

Stephanie

I'm a big cookie baker --everyone loves my cookies-- I tried these and everyone said these were their favorites-- I dipped the cookies in semi-sweet chocolate after I baked them -- tastes just like a Mounds bar

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 75 cal
  • 4%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 10.5 g
  • 3%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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Chewy Crispy Coconut Cookies

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