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Chewy Coconut Cookies Recipe (2)

Chewy Coconut Cookies Recipe

These cookies are a mix between a sugar cookie and a coconut macaroon!
5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
FREEZER TIME: 2 hours
Total Time: 2 hours 27 minutes
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

  1. Make sure the eggs are room temperature to achieve the perfect crumb.
  2. Add your dry ingredients in various additions to get a uniform dough.
  3. 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