This recipe for coconut cookies has been a sunny staple in my kitchen ever since I first experimented with shredded coconut on a rainy afternoon. I love how a handful of pantry ingredients—butter, brown sugar, an egg, and shredded coconut—come together to produce cookies with perfectly crunchy edges and a tender, chewy center. The coconut gives a warm, tropical note without overpowering the classic cookie base, and the toasted edges add a nutty crunch that keeps people coming back for seconds. I discovered this combination when I wanted a simple, comforting cookie that felt a bit exotic and was fast enough for an after-school bake session.

These cookies are special because they balance texture and flavor so well: a slightly caramelized brown-sugar backbone, a touch of vanilla, and the grassy, toasty sweetness of unsweetened shredded coconut. They bake quickly—only about 10 to 12 minutes—so they’re perfect for last-minute treats or when you want a small batch without fuss. I often make a double batch for gatherings because the edges hold up well and the centers remain soft even the next day. Over the years friends and family have told me they taste like a seaside bakery: familiar and comforting, with a little tropical daydream tucked inside each bite.

Ingredients

• Butter: Use 1/2 cup (1 stick) unsalted butter, softened. I prefer unsalted so I can control seasoning; if you use salted butter, reduce added salt slightly. Softened butter creams with brown sugar to create the tenderness and slight chew in the finished cookie.
• Brown sugar: 1 cup packed light brown sugar. The molasses in brown sugar contributes caramel notes and moisture that deepen the coconut flavor and help the centers stay soft.
• Egg: 1 large egg at room temperature. The egg adds structure and moisture—room temperature eggs incorporate more evenly into the batter.
• Vanilla extract: 1 teaspoon pure vanilla extract. A high-quality vanilla elevates the overall flavor and complements the coconut.
• All-purpose flour: 1 1/4 cups. This creates a sturdy base that produces a crisp edge while keeping the center tender.
• Cornstarch: 1/2 teaspoon. A small amount of cornstarch softens the crumb and helps create the chewy interior that contrasts nicely with the crisp edges.
• Baking soda: 1/2 teaspoon. Provides just enough lift for a gentle, tender rise without puffing the cookie into a cakey texture.
• Sea salt: 1/4 teaspoon. Balances sweetness and brightens the coconut notes—use fine sea salt for even distribution.
• Unsweetened shredded coconut: 1 1/3 cups. I use unsweetened to control sweetness and toasting; use medium-shred coconut for good texture. Toast separately if you want an extra nutty boost.

Instructions

Preheat and prepare: Preheat the oven to 350 F and line a baking sheet with parchment paper. Preheating ensures even baking so the edges crisp up while the center remains chewy. Use an oven thermometer if your oven runs hot or cold. Cream butter and sugar: In a mixing bowl, add the softened butter and 1 cup packed light brown sugar. Beat with an electric mixer on medium speed for 2 to 3 minutes until the mixture is light and fluffy. Proper creaming incorporates air, contributing to a lighter texture and better spread. Add egg and vanilla: Beat in 1 large room-temperature egg and 1 teaspoon vanilla extract until smooth and homogenous. Scrape the bowl to ensure the egg is fully incorporated—this yields an even crumb and helps the cookie bake uniformly. Mix dry ingredients: Whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon cornstarch, 1/2 teaspoon baking soda, and 1/4 teaspoon sea salt. Gradually add the dry mix to the butter mixture and stir until you have a thick, smooth batter. Avoid overmixing; mix until just combined to prevent tough cookies. Fold in coconut: Stir in 1 1/3 cups unsweetened shredded coconut until evenly distributed. The coconut adds chew and texture—if you prefer more coconut flavor, reserve a tablespoon to press on top of each dough ball before baking. Scoop and space: Use a 2-tablespoon cookie scoop to portion dough into balls and place them 2 inches apart on the parchment-lined baking sheet. Slightly flatten each ball with your fingers so the cookie spreads evenly and bakes to a uniform thickness. Bake and check: Bake for 10 to 12 minutes. Watch for edges to turn a delicate golden brown and for the coconut on top to toast slightly. The tops should look set and not shiny—this is the cue they’re done even if the centers feel soft; they firm as they cool. Cool and finish: Transfer cookies to a wire rack to cool. Cooling allows the centers to finish setting and crisps the edges just a bit more. Enjoy warm or at room temperature.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 3 days. If you want them to stay softer, place a slice of bread in the container to maintain moisture; swap the bread daily. For longer storage, freeze cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature for 30 to 60 minutes, or warm briefly in a 300 F oven for 5 minutes to refresh crisp edges and warm the center.

Ingredient Substitutions

To make these without dairy, replace the butter with 1/2 cup (1 stick) vegan buttery spread; note the texture will be slightly different and may spread more. For egg-free, use a commercial egg replacer or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, chilled 5 minutes)—expect a slightly denser cookie. To make gluten-free, substitute a 1:1 gluten-free all-purpose flour blend and check that the blend contains xanthan gum for structure. For more coconut flavor, swap 1/4 cup of shredded coconut with finely chopped toasted coconut and reduce oven time by 1 minute to prevent over-toasting.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or alongside a bright fruit salad—mango and pineapple echo the coconut’s tropical notes. For a refined dessert, plate two cookies with a drizzle of salted caramel and a sprinkle of toasted coconut on top. These also work well for brunch paired with strong coffee or a slightly sweetened cold brew. Garnish with a tiny pinch of flaky sea salt to elevate the caramelized brown sugar flavors.

Cultural Background

Cookies made with shredded coconut have roots across many tropical and colonial cuisines where coconut was abundant. In American home baking, coconut was popularized in mid-20th-century cookbooks and became associated with holiday baking and seaside treats. This particular version leans on classic American cookie technique—creaming butter and sugar for structure—while borrowing coconut’s chewy texture. Variations of coconut cookies appear worldwide, often adapted with local sweeteners, spices, or nuts reflecting regional tastes.

Seasonal Adaptations

In summer, brighten the batter with 1 teaspoon lime zest and add 1/3 cup finely chopped macadamia nuts for a tropical twist. In winter, stir in 1/2 teaspoon ground cinnamon and 1/4 teaspoon cardamom for warmth, or add 1/2 cup dried cranberries for color and a tart counterpoint. For holidays, press a few chocolate chips into each cookie before baking for a festive, crowd-pleasing option.

Meal Prep Tips

If you’re preparing these as part of meal prep or for a bake sale, portion the dough into 2-tablespoon balls and freeze on a tray. Once frozen, transfer to a bag and bake straight from frozen—add 1 to 2 minutes to the bake time. This makes it easy to have fresh-baked cookies on demand. For large batches, stagger baking across multiple sheets to ensure even browning; rotate sheets front to back halfway through baking.

These cookies are an everyday pleasure that also shine at gatherings. With minimal fuss and a few thoughtful tweaks, they can be adapted for seasons and occasions—so make a batch, experiment with a variation, and pass them around. There’s joy in sharing something warm and simple that tastes a little like a sunny day.