🥥 Chewy Coconut Cookies

Soft, buttery, and bursting with coconut flavor, these cookies are the perfect balance of sweet and chewy with just a little crunch around the edges.

Calories per cookie (approx. 1 of 24 small cookies): ~120 kcal
Preparation Time: 15 minutes
Baking Time: 10–12 minutes
Cooling Time: 10 minutes
Total Time: ~35 minutes
Yields: About 24 cookies

If you're a coconut lover, this one’s for you. These Chewy Coconut Cookies are incredibly simple to make and dangerously delicious. With crisp edges and a soft, melt-in-your-mouth center, they’re the kind of treat you’ll want to bake on repeat. The blend of brown and white sugar adds depth and richness, while the flaked coconut brings texture and tropical flair.

Perfect for cookie swaps, afternoon cravings, or casual dessert trays — and trust us, one batch won’t be enough!

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🍪 Ingredients:

• ½ cup (113g) butter, softened

• ½ cup (100g) brown sugar, packed

• ½ cup (100g) granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1½ cups (130g) flaked coconut

• 1 cup (125g) all-purpose flour

• ½ tsp baking soda

• ½ tsp baking powder

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👩‍🍳 Instructions:

1. Preheat & Prep:

• Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix Wet Ingredients:

• In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).

• Add the egg and vanilla extract. Beat until well combined.

3. Add Dry Ingredients:

• In a separate bowl, whisk together the flour, baking soda, and baking powder.

• Gradually add the dry mixture to the wet ingredients and stir until just combined.

• Fold in the flaked coconut evenly throughout the dough.

4. Scoop & Shape:

• Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 5cm (2 inches) apart.

5. Bake:

• Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set.

6. Cool:

• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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⚡ Energy-Saving Tip:

• Bake multiple trays at once using the top and middle racks to maximize oven space and reduce energy use.

• Opt for smaller batches in a toaster oven or air fryer with baking mode — these heat up faster and consume less electricity than traditional ovens.

• Always preheat the oven only when ready to bake, and avoid opening the oven door frequently to maintain a stable temperature.

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✅ Health & Nutrition Notes:

Great for:

• Fans of chewy, soft cookies with a tropical twist.

• People looking for an easy, no-fuss baking recipe with everyday ingredients.

• Perfect for making gift boxes or party platters, as they store and travel well.

• Can be enjoyed in moderation as an energy-rich snack.

Not suitable for:

• Individuals with gluten intolerance or celiac disease, unless gluten-free flour is used.

• People on a low-sugar or low-fat diet, as the recipe contains butter and two types of sugar.

• Those with egg or dairy allergies, unless suitable substitutions are made.

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Would you like a gluten-free, vegan, or sugar-reduced version of this cookie recipe? I’d be happy to adapt it for your dietary needs!