Coconut Sugar Cookies
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Coconut lovers, get ready for the best coconut sugar cookies! Packed with shredded coconut, these coconut cookies are super soft and chewy. Plus, these sugar cookies need just 10 ingredients and are ready in 20 minutes with no dough chilling!
After making my coconut biscuits, I wanted to make a sugar cookie version! I’ve used my super popular dairy-free sugar cookies recipe, but added coconut extract and shredded coconut to get that coconut flavor! These coconut sugar cookies are just as buttery and soft as my original recipe.
Featured Reader Review
“I absolutely LOVE this recipe! The cookies are so smooth and delicious, everyone wanted another piece when tried the first one🫶🏼”
Vanessa
I also love that I can easily make these cookies dairy-free or vegan, so they’re perfect for those with food allergies!
Why You’ll Love My Coconut Sugar Cookies
- It only takes 20 minutes to make these cookies plus there’s no dough chilling!
- These coconut sugar cookies are super soft and buttery, no dry cookies here.
- The cookies are packed with shredded coconut; you can roll them in more coconut if you want!
- These cookies are perfect to make year-round since they use simple pantry ingredients.
Ingredients Needed
- Butter: you can use regular butter or vegan butter if you’re dairy-free!
- Flour: I’m using all purpose flour, but you can swap it out for whole wheat flour if you want. Just note that the texture of the cookies might change if you do that!
- Coconut: make sure to use unsweetened coconut. These cookies are already sweet enough!
- Sugar: because these are sugar cookies, we’re just using granulated sugar.
- Coconut Extract: using a dash of coconut extract is going to give us even more coconut flavor.
Step by Step Instructions
Step 1: Line two baking sheets with parchment paper and preheat your oven to 350°F.
Step 2: In the bowl of a stand mixer or in a large bowl with a handheld mixer, cream the butter, shredded coconut and sugar together until light and fluffy (about 2 minutes).
Step 3: Add the egg, coconut extract and vanilla extract and mix until combined.
Step 4: Add all of the dry ingredients and mix until just combined.
Step 5: Use a spoon or a medium cookie scoop to scoop out 1 ½ tablespoons of cookie dough. Place on your prepared baking sheets. If you want, you can roll the cookie dough balls in more coconut!
Step 6: Bake for 8-11 minutes, or until the edges are a light golden brown but the middles look soft. Let the cookies cool on the baking sheet for 10 minutes before removing to a wire cooling rack to cool completely.
Expert Tips
- I always recommend using a kitchen scale to weigh out your flour. It’s so easy to add too much flour if you’re using measuring cups, giving you dry and crumbly cookies!
- Don’t have a kitchen scale? Then make sure you use the scoop and level method to weigh out your flour!
- Take the cookies out of the oven once the edges have set but the middles still look slightly underbaked! This is going to give you those perfectly soft and chewy coconut sugar cookies.
- Once you add your dry ingredients, stop mixing the cookie dough as soon as it’s combined. Over-mixing the cookie dough can make the cookies tough.
Storage Instructions
Store the cooled coconut sugar cookies in an airtight container at room temperature for up to 5 days.
More Coconut Recipes You’ll Love
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 Sugar Cookies
Ingredients
- 1 cup (210 g) butter, softened, (regular or dairy free)
- 1 cup (200 g) granulated sugar
- 1 cup (88 g) unsweetened shredded coconut
- 1 egg
- 1 tsp coconut extract
- ½ tsp vanilla extract
- ¾ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2⅓ cup (290 g) all-purpose flour, SEE NOTES
Instructions
- Line two baking sheets with parchment paper and preheat your oven to 350°F.
- In the bowl of a stand mixer or in a large bowl with a handheld mixer, cream the butter, shredded coconut and sugar together until light and fluffy (about 2 minutes).
- Add the egg, coconut extract and vanilla extract and mix until combined.
- Mix in the flour, salt, baking powder, and baking soda until combined. Do not over-mix!
- Use a spoon or a medium cookie scoop to scoop out 1 ½ tablespoons of cookie dough. Place on your prepared baking sheets. If you want, you can roll the cookie dough balls in more coconut!
- Bake for 8-11 minutes, or until the edges are a light golden brown but the middles look soft. Let the cookies cool on the baking sheet for 10 minutes before removing to a wire cooling rack to cool completely. Enjoy!
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Callan from The Cozy Plum
I’m embarrassed not to have mentioned before now that my granddaughters and I chose this cookie for one of our baking days a few (or more?) months ago. Grandling #2, whose favorite granola contains coconut chips and pistachios, asked to include pistachios in these cookies. (She doesn’t hear “No.”) So we chopped up a cup or so of pistachios and rolled the dough balls in the nuts before they went in the oven. Delightful! Another terrific recipe, Gabby – thank you again!
I absolutely LOVE this recipe! The cookies are so smooth and delicious, everyone wanted another piece when tried the first one🫶🏼
So happy to hear this Vanessa! Thank you for your review!
My husband’s favourite flavour is coconut (weird, I know) but these got me out of an argument – will definitely be saving this recipe. Thank you!
Hah! Love it! So glad you both enjoyed these!
coconut flavor is so underrated! these were delicious
Agreed! 🙂 So happy you loved them Hannah!
This recipe looks delicious. May I please ask what kind of salt you intend for us to use, table, Kosher, or sea? I’ve noticed that different bakers seems to use different ones, and it apparently makes a difference. I’d like my cookies to taste exactly as you intend them to, so I’d like to use what you use! Thank you for the help!
Hi John! Table salt is fine and is what I typically use!