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A stack of golden brown coconut macaroons resting on white parchment paper.

Coconut Crispy Cookies

These delightful Coconut Crispy Cookies offer a perfect balance of chewy centers and wonderfully crisp edges, packed with sweet, toasted coconut flavor. A simple recipe for a truly satisfying treat!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Baked Goods, Dessert, Snack
Cuisine: American, Comfort Food
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
Wet Ingredients
  • 1/2 cup Unsalted butter softened
  • 1/2 cup Granulated sugar
  • 1/4 cup Light brown sugar packed
  • 1 Large egg
  • 1 tsp Vanilla extract
For the Crispy Texture
  • 1 1/2 cups Sweetened shredded coconut

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Electric Mixer
  • Rubber Spatula
  • Baking sheets
  • Parchment Paper
  • Wire cooling rack

Method
 

Prepare for Baking
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Set aside.
Combine Dry Ingredients
  1. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Cream Wet Ingredients
  1. In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  2. Beat in the large egg and vanilla extract until well combined and smooth.
Form the Dough
  1. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  2. Fold in the sweetened shredded coconut using a rubber spatula until evenly distributed throughout the dough.
Bake the Cookies
  1. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. The cookies will spread.
  2. Bake for 10-12 minutes, or until the edges are golden brown and crispy, and the centers are just set. If baking multiple sheets, rotate them halfway through.
  3. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an extra crispy edge, flatten the cookie dough balls slightly before baking. Store leftover cookies in an airtight container at room temperature for up to 3-4 days.