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5 from 2 reviews

These coconut biscuits are packed with coconut flavor! These buttery coconut cookies are so simple to make and they’re loaded up with shredded coconut. Plus, they’re ready in just 20 minutes and no, there’s no chill time required!

coconut biscuits stacked on top of each other with a bite taken out of the one on top

I can never say no to a freshly baked cookie, and that includes these coconut biscuits! Just like my pecan coconut cookies, these coconut cookies are loaded with coconut flavor. 

I love that I don’t need to chill the cookie dough or use more than one bowl. Plus, you can easily make them vegan or gluten-free!

Why You’ll Love These Coconut Biscuits

  • These coconut biscuits are made with shredded coconut, giving you coconut flavor in every bite.
  • You can make these coconut cookies in one bowl, plus you don’t need to chill the cookie dough so they’re ready in 20 minutes.
  • These coconut cookies can easily be made dairy-free, gluten-free or vegan, so they’re perfect if you have food allergies. 
  • You only need 9 simple pantry ingredients to make these biscuits.

Ingredients Needed

Coconut Biscuits ingredients in bowls
  • Butter: You can use regular butter or vegan butter if you’re dairy-free or vegan. 
  • Sugar: I’m using a combination of white sugar and light brown sugar to keep these cookies super soft and chewy.
  • Egg: If you’re vegan you can use a flax egg. 
  • Flour: I’ve tested these coconut biscuits with all-purpose flour, but if you’re gluten-free you can use 1:1 gluten free baking flour with xantham gum.
  • Shredded Coconut: I prefer using unsweetened medium shredded coconut, that way it isn’t too sweet and the coconut pieces aren’t too big.

Step by Step Instructions

Coconut Biscuits process in four steps

Step 1: Preheat the oven to 350°Fahrenheit and line two baking sheets with parchment paper. Set aside. 

Step 2: In a large bowl with a handheld mixer, or in a stand mixer, beat the butter, granulated sugar and light brown sugar together until light and fluffy. Mix in the egg and vanilla extract.

Step 3: Mix the flour, baking soda and salt until just combined. Stir in the shredded coconut. 

Step 4: Using a medium cookie scoop or your hands, roll the dough into 1 ½ tablespoon-sized cookie dough balls and place on the prepared baking sheet, keeping the cookie dough balls around 3 inches apart.

Step 5: Bake one tray at a time for 7-10 minutes, or until the edges have set but the middles look slightly under-baked. 

Step 6: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Enjoy!

coconut biscuits scattered on parchment paper with a bowl of shredded coconut

Expert Tips

  • I always recommend using a kitchen scale to weigh out your flour! It’s really easy to add too much flour, giving you dry and crumbly cookies. If you don’t have a kitchen scale, make sure you use the scoop and level method to weigh your flour. 
  • Want to make these coconut biscuits vegan? Just use vegan butter and a flax egg! To make a flax egg, mix 1 tablespoon of ground flaxseed with 2 ½ tablespoons of warm water in a small bowl. Let sit until gelatinous. 
  • Take the coconut cookies out of the oven before the tops have set and turned golden brown. The cookies will continue baking on the baking sheet, and this will give soft and chewy cookies. 
  • Once the cookies are out of the oven, use a large mug or biscuit cutter to scoot the baked coconut cookies into a perfect shape.

Storage Instructions

Store these coconut biscuits in an airtight container at room temperature for up to 4-5 days. To freeze the cookie dough balls, place in a freezer-safe bag in the freezer for up to 3 months. They might need a few extra minutes in the oven when you bake them!

To freeze the baked cookies, let them defrost before enjoying

More Coconut Recipes You’ll Love

Coconut Chocolate Chip Cookies on parchment paper

Coconut Chocolate Chip Cookies
chocolate coconut cupcake with a bite taken out of it and more cupcakes in the background

Chocolate Coconut Cupcakes
five coconut sugar cookies stacked on top of each other with the one on top missing a bite

Coconut Sugar Cookies
coconut pecan cookies on a tray with pecans and coconut flakes sprinkled around

Coconut Pecan Cookies

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

coconut biscuits stacked on top of each other with a bite taken out of the one on top
5 from 2 reviews

Coconut Biscuits

Gabby Kislanko
These coconut biscuits are packed with coconut flavor! These buttery coconut cookies are so simple to make and they’re loaded up with shredded coconut. Plus, they’re ready in just 20 minutes and no, there’s no chill time required!
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 22 cookies
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Ingredients
 

  • ½ cup (105 g) butter, softened, (regular or dairy free)
  • ½ cup (100 g) white sugar
  • ½ cup (100 g) light brown sugar
  • 1 egg
  • ¾ teaspoon vanilla extract
  • 1 ½ cup (185 g) all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ cup (135 g) unsweetened medium shredded coconut

Instructions
 

  • Preheat the oven to 350°F and line two baking sheets with parchment paper.
  • In the bowl of a handheld mixer or standing mixer, beat the butter, brown sugar, and granulated sugar together until light and fluffy (around 1-2 minutes). Add in the egg and vanilla extract.
  • Add in the flour, salt, and baking soda and mix until just combined. Add the shredded coconut and stir until fully combined.
  • Use a medium cookie scoop or your hands to roll the dough into 1½ tablespoon sized balls and place on the baking sheet around 3 inches apart.
  • Bake one tray at a time for 7-10 minutes or until the edges are set but the tops look under-baked still (top of the cookies should not be golden brown).
  • Let the cookies cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Equipment

Baking Sheets
Baking Sheets
standing mixer or handheld mixer

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above, under the “Metric” tab.
Flour: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it, or use the scoop and level method.
Shredded Coconut: The shredded coconut should be unsweetened, otherwise the cookies will be very sweet from the extra sugar in the coconut. I recommend using the medium/small shredded coconut, not large coconut flakes.
To Make Vegan: To make these cookies vegan, replace the egg with one flax egg.
To Make Gluten Free: To make these cookies gluten free, replace all purpose flour with gluten free all purpose 1-1 baking flour.
Storage and Freezing: Store the cookies in an airtight container at room temperature for up to 4-5 days. You can also freeze the cookie dough balls for up to 3 months, you’ll need to give them an extra minute or two in the oven though! 
You can also freeze the baked cookies, then defrost them overnight in the fridge before baking.
Calories: 143kcal, Carbohydrates: 17g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 7mg, Sodium: 118mg, Potassium: 55mg, Fiber: 1g, Sugar: 10g, Vitamin A: 207IU, Vitamin C: 0.1mg, Calcium: 8mg, Iron: 1mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.