Community Pick
Chewy Coconut Cookies
"These cookies are so chewy and delicious! Margarine or real butter work well but the real butter I think gives it that extra flavor:) The key is to under bake them. I usually take them out once they're semi golden and put them on a cooling rack immediately. Easy to make!"
photo by wabolsky
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
1 dozen
ingredients
- 1 1⁄4 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup butter
- 1⁄2 cup brown sugar
- 1⁄2 cup white sugar
- 1 egg
- 1⁄2 teaspoon vanilla
- 1 1⁄3 cups coconut
directions
- -Preheat oven to 350.
- -In a separate bowl, mix together flour, baking soda, salt and set aside.
- -In a separate bowl cream butter and sugars together.
- -Add the egg and mix well.
- -Combine the flour mixture with the sugar mixture.
- -Add coconut and vanilla.
- Bake for 8-10,
- Times may vary due to different ovens.
Questions & Replies
-
If I use only white sugar( one cup) how many calories per cookie will it be? Also I am using margarine instead of butter? -
Do I need to use fresh coconut powder or I can use dry coconut powder also?
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Anyone try adding chocolate chips? -
hey can you make these without white sugar. I don't have any so just wondering if I can just go ahead and make them without .
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Sorry, I see the answer below! :) Making them tomorrow!
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Reviews
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Yummmmmmmm, these were so good. After reading the reviews I decided to leave out the vanilla extract and use coconut, it was a good choice, they had a great coconut flavor. I also drizzled some dark chocolate over the top, they tasted similar to a Mounds bar with the chocolate on them. I have already shared the recipe with my sister, another coconut lover! -
very good cookies. they came together very fast and i baked them for 9 minutes. i thought they were still raw but once they cooled they were perfect. -
These cookies have a great flavor, and are pretty basic to make, although they are very time-sensitive! Right at 8 min. they are chewy, and even just a minute more made them a bit crispy (but that did not take away from the great flavor.) Thank you for a great recipe!
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Wow, quick easy yummy coconut cookies! I used whole spelt flour and olive oil (try it before you groan). Chewy and coconut-y cookies were quick to make. I will try cutting the sugar a bit next time, as that's my habit with most recipes. Definitely a keeper recipe! Update: when I cut back on the sugar, the cookies were no longer chewy. Next I will try sylan (date honey) to see if I can get the texture to stay chewy with a more nutritious sweetener. Second update: Sylan (date honey) leaves them soft, but not chewy. The original wins! -
Love, love, love these cookies! They were an instant hit with my coconut-loving friends!!
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Tweaks
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LOVE these cookies. I used coconut oil instead of butter and increased the amount of coconut, the 2nd batch that I made these. I liked it a lot better the 2nd time.
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I also subbed 1/2 cup butter for 1/2 coconut oil (melted) and had great results. Soft, chewy, and delicious in 9 minutes! -
Hi from Larnook Australia! I tried your recipie for the chewy coconut cookies, but I didn't have any brown or white sugar, so I used raw sugar...the only complaint I have is that when I mixed all the ingredients together, it was very dry, so I added a cup of milk--& presto! They turned out fine; but I had to cook them for 20minutes, but they tasted great & were chewy! Jenny Dennis. -
I somehow didn't have the required quantity of flour that this recipe called for. So I added 1/2 cup of semolina to make up for the shortfall. Worked like a charm. That hint of a crackle that the semolina added was magic. Love these cookies!! -
I'm on a virgin coconut oil kick. Thought I'd try these and see if I could substitute 1/2 cup coconut oil for butter. Worked perfectly. Chewy, delicious, baked for same time. So excited to find a new way to use coconut oil. Great cookie.
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