Tropical Traditions - Recipe - Chewy Coconutty Cookies

Chewy Coconutty Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

If you love chewy, coconutty cookies then this recipe is for you. Crisp on the outside and wonderfully chewy throughout, this cookie is a total crowd pleaser.

Servings: approximately 30 cookies
Preparation time: 15 minutes

1 1/4 cups organic wheat flour
1/2 teaspoon baking soda
1/2 cup salted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla/coconut extract (or 1/2 teaspoon of each extract)
1 egg
1 1/2 cups dried, unsweetened, flaked coconut
coconut oil

Preheat oven to 350 degrees F. Grease cookie sheets lightly with coconut oil.

Combine the flour and baking soda together in a small bowl; mix well and set aside.

Cream the butter and sugars together with an electric mixer. Beat in vanilla extract and/or coconut extract and egg until light and fluffy.

Add the flour mixture to the butter mix and when it is almost fully incorporated add the flaked coconut (dough will not form a stiff “typical” cookie dough, it will be sticky and the color of butterscotch).

Drop dough (measuring tablespoon size) unto prepared cookie sheets and bake for 8-10 minutes. Cookies should be lightly browned.

Cool for a few minutes on cookie sheets before removing to wire rack to cool completely.

Recipe courtesy Sarah Shilhavy

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My husband told me these are the best cookies I have ever made.

# Posted By Heather | 4/21/10 7:58 PM

Haha! So glad you like them. :)

# Posted By Sarah | 4/21/10 8:45 PM

i'm gonna try these. i will try them with shredded...cause i have lots more of that then the flakes.

# Posted By Tammy | 4/22/10 6:20 AM

don't do well w/ grains so wonder how either coconut flour or almond flower would work w/ these cookies?
I am a diabetic

# Posted By Betty | 4/26/10 8:32 AM

This isn't a gluten free recipe. We do have many gluten free recipes though that you can check out. There's a tab on the top of the page that says "Gluten-Free" or you could do a search in the little white search box on top.

# Posted By Sarah | 4/26/10 12:07 PM

These are wonderful! Could you use coconut oil instead of the butter?

# Posted By Debby | 4/27/10 8:03 AM

Thanks Debby! I'm sure you could; the texture may turn out different but I'd give it a try. Just be sure the coconut oil is at soft butter consistency.

# Posted By Sarah | 4/27/10 1:56 PM

i used coconut oil... worked just fine!!!! more ecomical... especially if you are using the really good butter.

# Posted By Tammy | 4/27/10 4:30 PM

Great! Thanks for sharing that Tammy! I'm so glad it works great. :)

# Posted By Sarah | 4/28/10 12:54 PM

Would spelt flour work with these?

# Posted By Lily | 6/20/10 2:37 PM

Um...I don't work with spelt. Unless to can be substituted one to one for wheat, then no.

# Posted By Sarah | 6/20/10 7:33 PM

Can I use coconut chips in this recipe? If not, what recipes do call for coconut chips?

# Posted By Purplelarkspur | 6/14/11 7:57 PM

Purplelarkspur: You can usually use coconut chips and coconut flakes interchangeably. It should work great in this recipe.

It's also great for toppings, cake decorations, trail mixes, granola, things of that sort. The only thing I don't see it working in is something like a coconut macaroon.

# Posted By Sarah:) | 6/15/11 12:53 AM

Could you add coconut flour into this recipe as well?

# Posted By Steve | 6/29/11 9:10 PM

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