Lots of coconut and sugar make these cookies chewy and delicious.

Chewy Coconut Cookies

all-purpose flour

baking soda

salt

butter

brown sugar

white sugar

vanilla extract

coconut

Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.


In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.


Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.


HELPFUL TIPS AFTER MAKING IT SEVERAL TIMES: I only tried this because I had all the ingredients and wanted something different.  Well, I've now made it 20+ times, and it's always what people rave about at parties.  It's amazing how good this tastes.  Most adults I know DO NOT like these dunked/topped with chocolate.  They taste good and have a classy look just as is.  Baking for 11-13 minutes seems to work better and don't get scared off by how dry the mix appears when you add the flour.  Will mix just fine... consistency of any cookie dough (butterscotch color & moist).  If your dough comes out flat, your baking soda has expired or you need to put dough in fridge for an hour.  As long as my butter isn't almost mushy from being room temp, I never have to put it in the fridge!  Two thumbs up and toddler approved!

OH MY GOSH, a local restaurant serves delicious coconut cookies that taste like these! I have been looking for the recipe. Baking is like a hobby for me, so after a little tweaking, I think I have created the PERFECT COOKIE for my family!  The changes I made were:
Increase the vanilla to 1 tsp.
Add 2 cups crushed corn flake cereal
Add 1/2 cup of toasted & cooled coconut.
Then I made a separate batch and added white chocolate chips and OH BABY, they were to die for!  
*NOTE* For those of you who said your cookies came out flat, I have a couple suggestions for you.
First, check the date on your baking soda.  Also make sure it is kept stored in a cool pantry, cannot even be slightly warm.  Over time, heat breaks down the product long before the expiration date.
Second, cool your cookie dough in the fridge for 10-20 mins before baking.
Then when you take it out of the fridge, roll dough into balls, then bake. These cookies should not come out flat at all. Happy Baking!!!

I'm a big cookie baker --everyone loves my cookies-- I tried these and everyone said these were their favorites-- I dipped the cookies in semi-sweet chocolate after I baked them -- tastes just like a Mounds bar

I thought this recipe was good. After reading the reviews for this recipe, I was scared they'd turn out flat. The recipe says to drop by teaspoonfuls, I used approx. a 2 Tbsp scooper (the med. scoop from Pampered Chef), added a bit more vanilla, sugar, and coconut to the second batch. Turned out perfect. Nice and fluffy, crispy and chewy. I also baked them for 16 minutes since I used a bigger scoop.

This recipe was simple, quick, and the cookies are delicious.  Next time, I think I will add some chopped macadamia nuts and maybe drizzle a little chocolate over the top.  (I used a cookie scoop and only got 23 cookies out of the recipe.If you use a scoop, bake for 13 min.)

I think on this one it's either you love 'em or you don't. In other words I don't necessarily think this recipe is flawed in any way it's just a matter of personal preference whether or not you like a thin chewy really buttery (bordering greasy) cookie. I don't. (Especially the bordering greasy part) Hubs for example I know will like these a whole lot better than I do. The flavor's there but given the factors I've just mentioned along with the fact that they're not the prettiest cookie I've ever made either I can only rate these average at best.

I just wanted to comment about the flatness of this cookie.  When you use butter and soda your cookies will flatten out.  It is cooking science.  These cookies are chewy and coconutty and really good the way the recipe is.  If you want your cookies to not flatten you have a couple of options: use margarine or shortening in place of butter; use baking powder instead of soda.  There is a great primer on cookie baking on this site that discusses fats and leaveners and their effects on cookies.  The cookies in the picture for this recipe that are in the container are representative of what the cookies should look like if you follow the recipe.  The ones that are stacked look different to me like perhaps margarine was used.  I doubled the recipe because it calls for teaspoon full and I use a tablespoon cookie scoop. That made 58 cookies of the batch and I baked them for 12 minutes.  The only ingredient adjustment I made was to double the vanilla to 1 tsp per recipe.  Yum yum.  Yes I will make them again.

If I could give this cookie a 10 I would! These are the most yummy cookies ever! I have never written a review for anything, because of the bother of registering and all, but these were well worth it.
I used oil instead of butter... only  1/3 of a cup of oil. And I added about 1/2 + cup of Toffee chips. WOW YUMMY!!!!!!!!!!!!!!!

These were very good and the extra 1/4 cup flour is the trick! It could use some extra flavor though. Maybe replacing the vanilla with coconut extract. Mine also didn't come out perfectly round like the picture. Oh well, they still taste good. Crispy on the outside and chewy on the inside

chewy coconut cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Total: 50 minutes

Servings: 3

Cost: $13.47 /serving

Author : N. Hoff

Ingredients

Instructions

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