If you love sugar cookies and coconut macaroons, you will definitely love this Chewy Coconut Cookies Recipe, because they are like a cross of the two. Easy to make, with no complicated tools needed, these cookies come together in a flash, so you can enjoy them in less than an hour!
What Do I Need To Make Chewy Coconut Cookies?
You will need:
- Shortening
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Oats
- Sweetened shredded coconut
How Do I Make Chewy Coconut Cookies?
To achieve perfectly chewy coconut cookies, follow these simple steps:
- Using a hand-held or stand mixer, cream together the shortening, granulated sugar, and brown sugar until creamy, about 2 minutes
- Pour in the eggs and vanilla extract and mix for 2 more minutes
- Meanwhile, mix together the flour, baking soda, baking powder, and salt in a separate bowl
- Slowly and in various additions, mix the flour mixture into the shortening mixture
- Add the coconut and oats and mix just until combined
- Place the cookie dough on a floured surface and divide into four logs. Wrap each log in plastic wrap and freeze for 2 hours or until firm
- Preheat the oven to 350 F. Take the logs out of the freezer, unwrap, and cut each one into ½ inch-thick slices
- Place the cookies in a baking sheet lined with parchment paper. Space them 2 inches apart and bake them for 10-12 minutes or until golden brown
- Let the cookies rest for 5 minutes, and then transfer them to a cooling rack
Why Do I Need To Freeze Cookie Dough Before Baking It?
Freezing the cookie dough lets the cookies brown quickly while remaining chewy in the middle. If you don’t freeze the cookie dough, you will have flat and hard cookies instead of soft, chewy ones. Do not skip this step.
Other Cookie Recipes For You:
- Soft Pumpkin Sugar Cookies Recipe
- Classic Peanut Butter Cookies Recipe
- Easy Gingerbread Crinkle Cookies
- Easy Coconut Macaroons
Chewy Coconut Cookies Recipe
These cookies are a mix between a sugar cookie and a coconut macaroon!
Print
Pin
Rate
Servings: 4 DOZEN
Calories: 104kcal
Ingredients
- 1 cup shortening
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup oats
- 1 cup sweetened shredded coconut
Instructions
- Using a hand-held or stand mixer, cream together the shortening, granulated sugar, and brown sugar until creamy, about 2 minutes
- Pour in the eggs and vanilla extract and mix for 2 more minutes
- Meanwhile, mix together the flour, baking soda, baking powder, and salt in a separate bowl
- Slowly and in various additions, mix the flour mixture into the shortening mixture
- Add the coconut and oats and mix just until combined
- Place the cookie dough on a floured surface and divide into four logs. Wrap each log in plastic wrap and freeze for 2 hours or until firm
- Preheat the oven to 350 F. Take the logs out of the freezer, unwrap, and cut each one into ½ inch-thick slices
- Place the cookies in a baking sheet lined with parchment paper. Space them 2 inches apart and bake them for 10-12 minutes or until golden brown
- Let the cookies rest for 5 minutes, and then transfer them to a cooling rack
Notes
- Make sure the eggs are room temperature to achieve the perfect crumb.
- Add your dry ingredients in various additions to get a uniform dough.
- DO NOT skip the freezing the dough step. It is crucial to achieve a chewy texture.
Nutrition
Calories: 104kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g
