Irresistibly Chewy Coconut Cookies: The Ultimate Family Favorite Recipe

Prepare to fall in love with these incredibly soft and wonderfully chewy coconut cookies. They’re packed with flavor and a delightful texture that makes them truly irresistible. So much so, they’ve become a firm favorite in our household, especially for my husband!

This isn’t just any cookie recipe; it comes with a charming story that highlights just how special these treats are. My husband, who famously dislikes coconut in most forms, absolutely adores these. How, you ask? It all comes down to a little secret in preparation that makes all the difference.

The Unexpected Love Story: A Cruise and a Cookie

Our journey to discovering these perfect Chewy Coconut Cookies began several years ago during a summer family cruise. Like many vacationers, we eagerly explored the ship’s lavish dessert bar. It quickly became clear that my husband had found his singular obsession: a particular cookie he couldn’t get enough of. He’d make multiple trips daily, always returning with a plate piled high with these delectable treats.

One afternoon, to his dismay, the coveted cookies were nowhere to be found. Determined to satisfy his craving, he described them in detail to a helpful staff member, emphasizing their unique softness and amazing flavor. The staff member, with a knowing smile, informed him that he was describing the coconut cookies. My husband was genuinely shocked. “Coconut?” he exclaimed, “But I don’t like coconut!” He was utterly convinced there must be a mistake, yet he couldn’t deny how much he loved these particular cookies.

Indeed, they were coconut! And once we returned home, the mission began: to recreate those magical cookies. After a bit of experimentation, I successfully replicated the recipe, and the results were phenomenal. They were just as good, if not better, than the ones on the cruise ship.

The Secret to Their Irresistible Texture

The key to these amazingly good Chewy Coconut Cookies, and the reason they won over even a coconut skeptic, lies in the preparation of the shredded coconut. Instead of using regular, long strands of coconut, I chop it very finely. This simple step transforms the texture entirely. You still get all the wonderful, sweet coconut flavor, but without the stringy, sometimes overwhelming texture that many people dislike. It integrates seamlessly into the dough, creating a soft, tender bite with every mouthful.

When preparing the coconut, I highly recommend using a food processor. Simply pulse the shredded coconut a few times until it’s very finely chopped, almost like a coarse meal. Adding a small amount of powdered sugar during this process can help prevent the coconut from clumping together due to its natural oils, ensuring an even consistency. This meticulous attention to texture is what truly elevates these cookies from good to extraordinary. My husband, of course, loved them just as much as the originals from the cruise!

Why These Chewy Coconut Cookies Stand Out

Beyond their surprising appeal to non-coconut lovers, these cookies offer several characteristics that make them a standout treat:

• Perfectly Chewy: The combination of brown sugar and honey contributes to a wonderfully soft and chewy interior that stays moist for days.
• Subtle Coconut Flavor: The finely chopped coconut ensures the flavor is present but not overpowering, creating a harmonious balance that complements the other ingredients.
• Easy to Make: With straightforward ingredients and a simple mixing process, these cookies are accessible for bakers of all skill levels.
• Versatile: While perfect as is, they can be easily customized with additions like mini chocolate chips, a drizzle of melted chocolate, or even a touch of lime zest for a tropical twist.
• A Unique Twist: The story behind their discovery makes them a fun conversation starter and a testament to stepping outside one’s culinary comfort zone.

Baking Tips for the Best Chewy Coconut Cookies

To ensure your Chewy Coconut Cookies turn out perfectly every time, keep these tips in mind:

• Room Temperature Ingredients: Make sure your butter and egg are at room temperature. This allows them to cream together more easily, creating a smoother, more uniform dough.
• Don’t Overmix: Once you add the flour mixture, mix just until combined. Overmixing can develop the gluten in the flour, leading to tougher cookies.
• Finely Chop Your Coconut: As mentioned, this is the secret! A food processor is your best friend here. If you don’t have one, you can try chopping it by hand with a very sharp knife, but aim for a fine, almost powder-like consistency.
• Boiling Water: The tablespoon of boiling water might seem unusual, but it helps hydrate the coconut and contributes to the chewy texture. Don’t skip it!
• Watch Your Baking Time: Ovens vary, so keep a close eye on your cookies. Bake for approximately 9 minutes, or until the edges are lightly golden brown. The centers might still look slightly soft, but they will set as they cool. Overbaking will result in a drier, crispier cookie, rather than the desired chewiness.
• Cooling is Key: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This allows them to firm up without breaking.
• Storage: Store these cookies in an airtight container at room temperature for up to 3-4 days to maintain their chewiness and freshness.

Common Questions About Chewy Coconut Cookies

Here are answers to some frequently asked questions about making these delightful cookies:

Can I use unsweetened shredded coconut?

Yes, you can use unsweetened shredded coconut. However, the original recipe is balanced for sweetened coconut, so you might find the cookies a little less sweet. If you prefer, you can add an extra tablespoon or two of sugar to the dough to compensate, or simply enjoy the less sweet version.

What if I don’t have a food processor to chop the coconut?

While a food processor is ideal for achieving the fine texture, you can also finely chop the shredded coconut using a very sharp knife on a cutting board. It will take a bit more effort, but aim for small, uniform pieces to avoid a stringy texture in the final cookie.

Can I add other ingredients to these cookies?

Absolutely! These cookies are very adaptable. Consider adding:

• Mini chocolate chips or white chocolate chips for a chocolatey twist.
• Chopped pecans or walnuts for added crunch.
• A half teaspoon of almond extract for a different flavor profile.
• A sprinkle of flaky sea salt on top before baking to enhance the sweetness.

How long do these cookies stay fresh?

When stored in an airtight container at room temperature, these Chewy Coconut Cookies will stay fresh and delightfully chewy for 3-4 days. They also freeze well for up to 2-3 months.

Why is my cookie dough too sticky/dry?

Baking is a science, and small variations can occur. If your dough seems too sticky, add a very small amount of flour (1 teaspoon at a time) until it’s easier to handle. If it’s too dry and crumbly, you might need an extra half teaspoon of boiling water or a tiny bit more honey to bring it together. Humidity can also play a role in dough consistency.

The Perfect Treat for Any Occasion

Whether you’re baking for a special occasion, preparing a snack for school lunches, or simply craving a sweet indulgence with your afternoon coffee, these Chewy Coconut Cookies are an excellent choice. Their unique appeal makes them a conversation starter, and their deliciousness ensures they disappear quickly. They’re a fantastic way to introduce someone who thinks they don’t like coconut to the delightful possibilities of this versatile ingredient.

So, gather your ingredients, follow the simple steps, and get ready to bake a batch of cookies that might just surprise you and everyone you share them with. Enjoy the journey of making and savoring these wonderfully chewy, subtly flavored coconut masterpieces!

Yield: 36

Chewy Coconut Cookies

Prep Time
10 minutes

Cook Time
9 minutes

Total Time
19 minutes

Ingredients

• 1/2 cup butter
• 2/3 cup brown sugar
• 1/4 cup sugar
• 4 teaspoon honey
• 1/2 teaspoon vanilla
• 1 egg
• 1 and 1/3 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 and 1/4 cup shredded coconut
• 1 tablespoon boiling water

Instructions

1. Preheat oven to 350F degrees.
2. Measure flour, baking soda and salt into a bowl and set aside.
3. Beat butter, sugars and honey until fluffy.
4. Add flour mixture and beat until well blended.
5. Beat in the water and coconut.
6. Drop small balls of dough onto a lined cookie sheet 2 inches apart.
7. Bake for approximately 9 minutes or until the edges are brown.
8. Allow to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Notes

I chopped the coconut up in the food processor with a little powdered sugar to keep it from sticking. This fine chop is key to achieving the soft, melt-in-your-mouth texture that makes these cookies so special.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving:
Calories: 52Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 57mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram