Super soft and chewy coconut cookies with a subtle caramel note. Delicate, simple, and absolutely delicious.
Last week I bought a large bag of shredded coconut without a plan. I considered cupcakes or tropical muffins, but finally landed on a much easier — and tastier — option: coconut cookies.
These are not haystacks or ANZAC-style treats, but thin, chewy coconut cookies with a light caramel flavor. They’re soft in the center, slightly crisp at the edges, and full of coconut texture. Because they spread and remain tender, they’re the kind of cookie you can stack and happily eat several at once.
The caramel-like chewiness comes from brown sugar and a touch of honey. Using sweetened shredded coconut adds both flavor and chew, and slightly underbaking the cookies keeps them soft and irresistible.
Although I often prefer thick cookies, these thin coconut cookies are so tender and flavorful that I didn’t miss a thicker version. Because they’re designed to spread thinly, I don’t recommend adding mix-ins like chocolate chips, which can change the texture and balance.
A few tips to keep these cookies thin without burning: drop dough balls no larger than 1 tablespoon, space them at least 2–3 inches apart so they don’t merge, and remove them while the edges are just set so the centers stay soft.
These coconut cookies are wonderfully soft, chewy, and addictive. I can easily eat several in one sitting — and I think you’ll love them too.
Chewy Coconut Cookies
Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 2/3 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon honey
- 1/2 teaspoon vanilla
- 1 large egg, room temperature
- 1 and 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/3 cups sweetened shredded coconut
- 2 teaspoons boiling water
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
- In a large bowl, beat the butter, brown sugar, granulated sugar, and honey together until light and fluffy. Add the egg and vanilla, and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the butter mixture and beat on low to low–medium speed until almost combined. Stir in the boiling water, then fold in the shredded coconut.
- Drop the dough into small balls, slightly less than 1 tablespoon each, onto the prepared baking sheet about 2–3 inches apart.
- Bake for 8–10 minutes, until the edges are just beginning to brown and the tops are set.
- Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.
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