There’s something about coconut that transports me. Maybe it’s the memory of my grandmother’s pantry—always stocked with shredded coconut in a jar so old the label had long given up. Or maybe it’s because coconut smells like summer, tastes like dessert, and adds a chewy surprise to anything it touches. Either way, these chewy coconut cookies bring that same nostalgic joy, with a modern twist: no chill time and just one bowl of magic.
These aren’t your dry, flavorless store-bought kind either. These are soft, golden on the edges, and utterly loaded with that sweet tropical richness that only coconut can give. The kind you bite into and immediately feel like you’ve done something right with your day.
The Coconut Dilemma: Toasted or Not?
Here’s a hot tip right from the heart of the recipe—you get to choose your coconut adventure. Want a moist, chewy cookie that’s all soft-batch goodness? Stick with the classic sweetened shredded coconut. If you’re more into that nutty, golden, almost-toffee note? Toast it.
“Toasting the coconut really turns up the flavor dial. It gets rid of the moisture, adds crunch, and makes the cookies more compact,” as one home baker put it in a forum I lost an hour to reading. Totally worth it.
How to Toast Coconut (Without Ruining It)
- Preheat the oven to 325°F.
- Spread sweetened shredded coconut in a single layer on a baking sheet.
- Bake for 15 minutes, stirring every 3–5 minutes so it doesn’t catch on fire. (Seriously, coconut burns fast. Watch it like a hawk.)
- Let it cool before mixing it into the dough.
Let’s Talk Dough
This dough is a dream. It comes together in minutes, and since there’s no chill time, you can go from mixing to baking in under 20 minutes. That’s dangerously convenient.
Here’s how it all goes down:
Dry Ingredients First
In a bowl, whisk together:
- 2 cups of all-purpose flour
- ½ tsp of salt
- 1 tsp of baking soda
Give it a good whisk. You want everything playing nicely before it hits the wet crew.
Creaming the Butter Like You Mean It
Next, cream together:
- ¾ cup of softened unsalted butter
- ½ cup granulated sugar
- ½ cup light brown sugar
Beat until fluffy—about 3 minutes. This part makes your cookies puff just right while keeping them soft inside. And don’t skimp on the brown sugar. That molasses-like warmth pairs beautifully with the coconut.
Then add:
- 1 large egg
- 1 tsp vanilla extract
Mix until just combined. You don’t want to overwork it, or your cookies will turn into hockey pucks. And we’re not feeding athletes here, just cookie lovers.
Time for the Star Ingredient
Add in:
- 1¾ cups (150g) shredded coconut (toasted or not)
Mix on low just until it’s all tucked in. You’ll see the dough pull together into something truly glorious. Coconut flecks everywhere.
Scooping Like a Pro
Use a cookie scoop or two tablespoons to portion the dough. Space them about 2 inches apart on parchment-lined baking sheets.
“I always freeze half my cookie dough. It’s like money in the bank,” said one friend, and she’s right. Scoop, freeze, bag—it’ll last 2 months. Bake from frozen with just a few extra minutes.
Bake, Baby, Bake
Bake at 350°F for 10–12 minutes. You’re looking for golden edges and dry tops. Not brown all over—unless crunchy coconut crackers are your thing.
Let them cool (if you can wait). Then dig in. The outside is just a bit crisp, and the inside? A chewy coconut wonderland.
Coconut Cookie Culture
Coconut has been a favorite in kitchens around the world. In India, it’s folded into sweets like laddoo. In Brazil, it stars in cocada. And in the Southern U.S., it’s the secret to many grandma-style desserts.
Cookies like this one? They’re a fusion. A little bit Southern charm, a little bit tropical vacation, and a whole lot of butter.
5 Coconut Cookie Mistakes to Avoid
- Skipping the whisk – Don’t toss dry ingredients in willy-nilly. Salt clumps are nobody’s friend.
- Overmixing the dough – Less is more. When you see streaks of flour, stop mixing and let the coconut finish the job.
- Using all brown sugar – Too much moisture = spread city. Split it with white sugar.
- Burning the coconut – It can go from toasted to tragic in seconds.
- Not spacing cookies out – They spread. Give them room to breathe.
Twists, Add-ins, and Fun Pairings
Using all brown sugar – Too much moisture = spread city. Split it with white sugar.- Burning the coconut – It can go from toasted to tragic in seconds.
- Not spacing cookies out – They spread. Give them room to breathe.
Twists, Add-ins, and Fun Pairings
Want to switch things up? Try these:
Creative Swaps:
- Sub in dark brown sugar for a deeper flavor.
- Add a pinch of cinnamon for warmth.
- Mix in chocolate chips—white chocolate and coconut are a perfect match.
Pair With:
- A cup of chai tea
- Iced coffee with coconut milk
- Or go bold: Piña colada mocktail on the side
Cookie Memories: Sweet, Sticky, and Real
One time, I tried doubling the batch for a bake sale and forgot to double the flour. What came out were flat, gooey puddles of sugar and coconut. Delicious? Yes. Sale-worthy? Not so much. But they were gone in 10 minutes—moms and kids just scooped them up with forks.
A Week of Chewy Bliss
Store these cookies in an airtight container, and they’ll last a whole week. But let’s be honest—they won’t. You’ll eat one “just to test,” then three more to “see how they taste cooled,” and by day two, the jar will be empty.
A Quote to Bake On
“Cookies are made of butter and love.” – Norwegian Proverb
This recipe has both. So go ahead—scoop, bake, snack, repeat. You’ve earned it.
Final Note: No Fancy Tools Needed
- Stand mixer? Great.
- Hand mixer? Works fine.
- Big spoon and some elbow grease? That’s how our grandmothers did it, and those cookies were just as good.
Just don’t skip the coconut. That would be like making spaghetti without the sauce.
In Case You Skimmed, Here’s the Cheat Sheet:
| Step | What You’re Doing |
|---|---|
| 1 | Mix dry ingredients: flour, salt, baking soda |
| 2 | Cream butter and sugars until fluffy |
| 3 | Add egg and vanilla |
| 4 | Gently mix in flour mix |
| 5 | Fold in shredded (or toasted) coconut |
| 6 | Scoop onto parchment-lined sheets |
| 7 | Bake at 350°F for 10–12 mins |
| 8 | Cool, eat, repeat |
If chewy, sweet coconut bliss is what you’re after, this cookie checks every box. It’s fast, forgiving, and totally freezer-friendly. A baking win on every level.
How to Make Chewy Coconut Cookies Without Any Chill Time
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Soft, chewy, and packed with coconut flavor, these no-chill cookies are a coconut lover’s dream. Quick to make and even quicker to disappear!
- Total Time: 22 minutes
- Yield: About 24 cookies 1x
Ingredients
Scale1x2x3x
- 2 cups all-purpose flour
- ½ tsp salt
- 1 tsp baking soda
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¾ cups sweetened shredded coconut (toasted optional)
Cook Mode Prevent your screen from going dark
Instructions
Step 1: Preheat oven to 350°F (175°C).
Step 2: In a bowl, whisk together flour, salt, and baking soda.
Step 3: In a stand mixer or large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
Step 4: Add the egg and vanilla extract. Mix until just combined.
Step 5: Gradually add dry ingredients and mix on low until almost combined.
Step 6: Add shredded coconut and mix until evenly distributed.
Step 7: Scoop 2-tablespoon-sized balls of dough onto parchment-lined baking sheets, spacing 2 inches apart.
Step 8: Bake for 10–12 minutes, until edges are golden and tops are dry.
Step 9: Let cool before serving. Store in an airtight container.
Notes
- Toasted coconut adds a deeper, nuttier flavor and a crispier texture.
- Freeze unbaked cookie dough portions for up to 2 months. Bake from frozen with a few extra minutes.
- Cookies stay fresh for about a week at room temperature.
- Author: Emilie Faivre
- Prep Time: 10 minutes
- Cook Time: 12 minutes
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Want to switch things up? Try these:
Creative Swaps:
- Sub in dark brown sugar for a deeper flavor.
- Add a pinch of cinnamon for warmth.
- Mix in chocolate chips—white chocolate and coconut are a perfect match.
Pair With:
- A cup of chai tea
- Iced coffee with coconut milk
- Or go bold: Piña colada mocktail on the side
Cookie Memories: Sweet, Sticky, and Real
One time, I tried doubling the batch for a bake sale and forgot to double the flour. What came out were flat, gooey puddles of sugar and coconut. Delicious? Yes. Sale-worthy? Not so much. But they were gone in 10 minutes—moms and kids just scooped them up with forks.
A Week of Chewy Bliss
Store these cookies in an airtight container, and they’ll last a whole week. But let’s be honest—they won’t. You’ll eat one “just to test,” then three more to “see how they taste cooled,” and by day two, the jar will be empty.
A Quote to Bake On
“Cookies are made of butter and love.” – Norwegian Proverb
This recipe has both. So go ahead—scoop, bake, snack, repeat. You’ve earned it.
Final Note: No Fancy Tools Needed
- Stand mixer? Great.
- Hand mixer? Works fine.
- Big spoon and some elbow grease? That’s how our grandmothers did it, and those cookies were just as good.
Just don’t skip the coconut. That would be like making spaghetti without the sauce.
In Case You Skimmed, Here’s the Cheat Sheet:
| Step | What You’re Doing |
|---|---|
| 1 | Mix dry ingredients: flour, salt, baking soda |
| 2 | Cream butter and sugars until fluffy |
| 3 | Add egg and vanilla |
| 4 | Gently mix in flour mix |
| 5 | Fold in shredded (or toasted) coconut |
| 6 | Scoop onto parchment-lined sheets |
| 7 | Bake at 350°F for 10–12 mins |
| 8 | Cool, eat, repeat |
If chewy, sweet coconut bliss is what you’re after, this cookie checks every box. It’s fast, forgiving, and totally freezer-friendly. A baking win on every level.
Print How to Make Chewy Coconut Cookies Without Any Chill Time
Soft, chewy, and packed with coconut flavor, these no-chill cookies are a coconut lover’s dream. Quick to make and even quicker to disappear!
- Total Time: 22 minutes
- Yield: About 24 cookies 1x
Ingredients
-
2 cups all-purpose flour
-
½ tsp salt
-
1 tsp baking soda
-
¾ cup unsalted butter, softened
-
½ cup granulated sugar
-
½ cup light brown sugar
-
1 large egg
-
1 tsp vanilla extract
-
1¾ cups sweetened shredded coconut (toasted optional)
Instructions
Step 1: Preheat oven to 350°F (175°C).
Step 2: In a bowl, whisk together flour, salt, and baking soda.
Step 3: In a stand mixer or large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
Step 4: Add the egg and vanilla extract. Mix until just combined.
Step 5: Gradually add dry ingredients and mix on low until almost combined.
Step 6: Add shredded coconut and mix until evenly distributed.
Step 7: Scoop 2-tablespoon-sized balls of dough onto parchment-lined baking sheets, spacing 2 inches apart.
Step 8: Bake for 10–12 minutes, until edges are golden and tops are dry.
Step 9: Let cool before serving. Store in an airtight container.
Notes
-
Toasted coconut adds a deeper, nuttier flavor and a crispier texture.
-
Freeze unbaked cookie dough portions for up to 2 months. Bake from frozen with a few extra minutes.
-
Cookies stay fresh for about a week at room temperature.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
