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Chewy Coconut Chewies Cookie Recipe

Coconut Chewies

Delicious and chewy coconut cookies with a soft center and lightly golden edges, perfect for quick baking without fuss.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups sweetened shredded coconut For best chewy texture, use sweetened coconut.
  • 1 cup light brown sugar, packed Holds moisture for a chewier cookie.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup melted butter, cooled
  • 1/2 cup all-purpose flour Measure gently to avoid drying out cookies.
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt Enhances coconut flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a bowl, whisk brown sugar, eggs, vanilla, and melted butter until smooth.
  3. Stir in flour, baking powder, and salt just until you no longer see dry flour.
  4. Fold in the coconut until well combined.
  5. Scoop tablespoon-sized mounds of the dough onto the baking sheet, leaving space between them.
Baking
  1. Bake for 9 to 11 minutes, just until the edges turn light golden.
  2. Cool on the baking pan for 5 minutes before transferring to a wire rack.

Notes

Pull cookies from the oven when they still look slightly soft in the middle to keep them chewy. Store in an airtight container for up to 4 days.