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Coconut Cookies: Chewy Delights with a Tropical Twist

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 150
Enjoy these chewy coconut cookies that bring a tropical flavor to your baking repertoire, perfect for a sweet treat or snack.

Ingredients

Dairy & Fats

  • 1 cup Butter (can substitute with margarine for a dairy-free version)
  • 0.5 cup Shortening (for a healthier option, try coconut oil)
  • 1 cup Brown Sugar (coconut sugar is a great lower glycemic alternative)

Eggs & Substitutes

  • 2 large Eggs (aquafaba works well as a vegan substitute)
  • 2 tbsp Water (milk or non-dairy milk can enhance flavor)

Flavorings

  • 1 tsp Vanilla Extract (almond extract is a delicious alternative)

Dry Ingredients

  • 2 cups All-Purpose Flour (gluten-free flour blends can be used)
  • 1 tsp Baking Powder (ensure it’s fresh for the best results)
  • 1 tsp Baking Soda
  • 0.5 tsp Salt (non-iodized salt is preferable for baking)

Coconut & Shredded Coconut

  • 1 cup Shredded Coconut (can use sweetened or unsweetened, depending on your preference)

Instructions 

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Cream together butter, shortening, and brown sugar until smooth.
  • Add eggs (or aquafaba), water, and vanilla; mix well.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to wet ingredients, then fold in shredded coconut.
  • Drop spoonfuls of dough onto prepared baking sheet and bake for 10 minutes or until edges are golden.

Notes

For a chewier texture, slightly underbake the cookies and let them cool on the sheet.
Calories: 150kcal
Cost: $12
Course: Dessert
Cuisine: Tropical
Keyword: Coconut