Recipe by N. Hoff
"Lots of coconut and sugar make these cookies chewy and delicious."
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1 1/4 cups
packed brown sugar
1 1/3 cups
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!
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.
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.)
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
Very nice non-chocolate addition to my Christmas cookie platters! I used a good quality vanilla and baked for the full 10 minutes til they were golden - had a nice toasted coconut flavor and perfect chewy/crispy texture. Will make these again and again - might try some rum or rum flavoring to give them a pina colada twist, but this recipe is delicious as is!
* Percent Daily Values are based on a 2,000 calorie diet.
Chewy Coconut Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 32
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