Go Back
+ servings

Coconut Cookies

These large Coconut Cookies pack a big coconut flavor punch! They have a light crunch with bursts of coconut flavor, toasted coconut on top and the light flavor of vanilla baking chips.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time (estimate) 20 minutes
Total Time 48 minutes
Servings 10 large cookies
Calories 328kcal
Author Toni Dash


  • 1 ¼ cup all purpose flour regular or gluten-free measure-for-measure flour blend
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter softened
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon coconut extract
  • 1 ½ cup sweetened shredded coconut + some extra for topping the cookies with
  • ½ cup vanilla chips


  • Preheat oven to 350 degrees F. If not using a non-stick baking sheet, spray baking sheet with non-stick cooking spray or line with a piece of parchment paper.
  • In a small bowl, whisk the flour, baking powder, and salt. Set aside.
  • In a large bowl, using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar until creamy (3-5 minutes).
  • Mix in the egg and coconut extract.
  • Add the flour mixture and continue beating until a dough has formed and it’s no longer crumbly. Don’t over mix, just beat until the crumbles are gone.
  • Fold in the shredded coconut and vanilla chips (or any other mix ins you choose to use).
  • Scoop the cookie dough with a ¼ cup measuring cup, flatten it slightly in your hand, and top it with a little bit of shredded coconut. Repeat to use all the cookie dough.
  • Place onto the cookie sheet about 3 inches apart. NOTE: These cookies don’t spread much but do take up space in size.
    Bake for 13-15 minutes, just until the tops no longer look wet and the coconut topping has started to become golden brown.
  • Remove from the oven and allow to cool for 5 minutes before moving to a cooling rack.
    Store covered at room temperature.


Ingredient Notes
This recipe includes sweetened coconut. This cookie has a BIG coconut taste but not overly sweet. Other options:
  • To use unsweetened coconut:  increase the granulated sugar to ½ cup.
  • To use half sweetened and half unsweetened coconut: the sugar amounts can be kept them same as written.
Replace the vanilla chips with chocolate chips. Or with chopped dried pineapple.
For a Mounds candy bar flavor drizzle melted chocolate chips over the top or dip the cookie on it’s side.
How to Store
Store in an airtight container at room temperature or in the refrigerator for up to 1 week.


Calories: 328kcal | Carbohydrates: 40g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 114mg | Potassium: 133mg | Fiber: 1g | Sugar: 27g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg