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Coconut Cookies Recipe

Soft and chewy with the delicate, tropical flavor of coconut, our recipe for Coconut Cookies is perfect to serve as a snack or as part of an afternoon tea party. Whether you like nibbling cookies with milk or as an accompaniment to coffee, these cookies are perfect for dunking!

Coconut Cookies

This recipe can also be quite versatile, allowing you to add a variety of different ingredients to adapt your cookies to your own specific taste. White chocolate chips, almonds, pecans or chocolate chips are all wonderful additions to add to the cookie dough before baking. Just toss in a cup of the extra ingredient right before you start spooning out the cookie dough onto the pans.

Do you want your cookies to come out even more chewy? Under bake them slightly by removing them as soon as the edges start to brown in the oven. If you want them to come out crunchier, wait till the tops turn a golden brown, and they will be crispy to the touch.

Coconut Cookies

Coconut Cookies Recipe

April Freeman
Are you looking for a sweet treat to serve with tea or as an after school snack? This chewy and crispy cookie is perfect to serve as a tasty sugar pick-me-up. These Coconut Cookies are made with a spoonful of honey to ensure a long-lasting chewy texture. They are also loaded with shredded coconut making for a mouthful of wonderful, tropical flavor. 
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Cuisine British
Servings 15 Cookies


  • Oven
  • Baking Sheets
  • parchment paper
  • Electric Mixer
  • Medium-Sized Bowl
  • Spoon
  • Spatula
  • Wire Rack


  • 1/2 cup butter, softened at room temperature
  • 2/3 cup brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla
  • 1 tbsp honey
  • 1 egg
  • 1 ⅓ cup flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ⅓ cups shredded coconut
  • 2 teaspoons boiling water
  • Powdered sugar for dusting the tops of the cookies


  • Set your oven to preheat at 350 degrees Fahrenheit.
    Prepare the ingredients
  • Prepare your baking sheets by lining them with parchment paper.
  • In a large bowl, using an electric mixer, beat together the butter, brown sugar, granulated sugar, and honey until fluffy and thoroughly mixed.
  • Add the egg and vanilla and continue to beat the mixture.
    Ingredients with egg
  • Using a separate medium-sized bowl, combine the flour, baking soda, and salt. Whisk these dry ingredients together to combine them.
    Dry ingredients
  • Combine the dry ingredients and wet mixture using the electric mixer on medium speed to thoroughly mix them. Add the boiling water and coconut last. Beat until the coconut is evenly distributed in the mixture. This should take just a few minutes.
  • Using a spoon, scoop out slightly less than a tablespoon of batter and shape it into a small ball. The batter will be sticky, so you may need to coat your hands in a light dusting of flour.
  • Then, place the cookie dough balls onto the baking sheet about 3 inches apart. Be sure to space them correctly as the cookies will spread.
  • Bake the cookies for 8 to 10 minutes until the edges are beginning to crisp up and brown.
  • Cool cookies for 5 to 10 minutes on the pan without disturbing them.
  • Then, scrape them off with a spatula to a wire rack, so they can cool completely.
  • Dust the cookies with a light sprinkling of powdered sugar.
  • Store cookies in a container with an airtight lid at room temperature for up to five days.


This cookie works great as a coffee cookie, the sweet coconut flavor pairing wonderfully with the strong taste of a dark roast. It’s the perfect after school snack, as it can be dunked in milk as well. 
Do you like dipping cookies into your drink? The act of dunking cookies and biscuits into tea and coffee goes back all the way to the 1500s. At this time sailors were served hardtack and crackers on their voyages to far-flung lands.
Historians think that at this time, bakers made their hard tack and crackers extremely crispy, so they would last longer and maintain their crunch for extended periods of time during long voyages. To soften and moisten these crispy biscuits, sailors would often dunk them in coffee or tea. This would not only add flavor to the hardtack but also help them chew their snacks without damaging their teeth. Unsurprisingly, these ship biscuits were known as “tooth dullers” because of this.
Do you like having tea parties with your friends or grandchildren? Our recipe for Coconut Cookies will also work well as tea cookies, being able to be stacked and presented on a fancy tea tray as well as dipped in your favorite Oolong or Darjeeling. The trend of serving cookies with tea began in the late 1700’s when the middle and upper class of Britain began hosting tea parties between the larger meals of lunch and dinner.
These meals not only included cookies (known as ‘biscuits’ to the British) but also finger sandwiches and small cakes. Later, when tea became more accessible to all the classes, this tradition changed to the well known one of serving cookies with tea. To this day, serving cookies with tea is a staple, especially in Britain.
So if you’re feeling experimental, feel free to join ancient sailors and the British in the tradition of serving your Coconut Cookies with tea and perhaps even dunking them in another favorite hot beverage. If you are not a fan of tea or coffee, milk is definitely the way to enjoy this recipe for Coconut Cookies.
Keyword Chewy Cookie, Coconut Cookies, Crispy cookie

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