Name: Seaside Coconut Cookies
Prep time: 15 min
Cook time: 20 min
Ingredients: 1 Cup Cold Butter, Cubed; 1 Cup Brown Sugar, Packed; 1/2 cup Sugar; 2 Large Eggs; 1 Teaspoons Vanilla; 1 1/2 Teaspoons Coconut Extract; 2 1/2 Cups All Purpose Flour; 1 1/2 Teaspoons Baking Soda; 1 Teaspoon Salt

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Chewy in the center, crispy around the edges, and loaded with toasted coconut, these easy homemade cookies are rich, buttery, and perfect for summer.

A dream cookie for the coconut lovers

You all know I’ve been mentioning the big beach trip we have planned for the end of the summer. It’s going to be a week-long trip, so I’ve been thinking about all the fun recipes to make while we’re there, but these cookies are definitely getting packed! Perfectly crunchy, chewy coconut cookies by the beach? Absolutely yes!

When I visited Miami years ago with my best friend, we stopped at a little bakery and coffee shop and had a coconut guava cookie that I’ve thought about ever since. I’ve spent so much time trying to recreate a cookie with that same flavor and texture, and this recipe is the closest I’ve come. They’re buttery, chewy, perfectly crisp around the edges, and packed with toasted coconut flavor. You can even add white chocolate chips and macadamia nuts to take them even better!

I made these cookies weekly for my farmers market and coffee shop sales, and they were always one of the first treats to sell out. Anytime a coconut lover tried one, they were hooked!

Sea Side Coconut Cookies Ingredients:

Butter
Brown Sugar
Sugar
Eggs
Vanilla Extract
Coconut Extract (or almond extract)
Flour
Baking Soda
Sea Salt
4 Cups Sweetened Coconut (or unsweetened)

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How to make the best coconut cookies

In a medium bowl, whisk together the flour, sea salt, and baking soda. Set aside.Using an electric mixer, beat the cold butter (cut into cubes), brown sugar, and granulated sugar until well combined.

Add the eggs and mix on medium speed for about 1 minute, or until incorporated. Mix in the vanilla extract and coconut extract. Gradually add the dry ingredients and mix until a dough forms.

Fold in the coconut until evenly distributed throughout the dough. Cover and chill the dough for 1 hour.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Scoop the dough into 90-gram balls and place them on the prepared baking sheet about 2 inches apart. Bake for 14–17 minutes, or until the edges are golden brown and the centers are set.

If the cookies spread too much while baking, use the back of a spoon to gently push the edges back toward the center as soon as they come out of the oven.

Allow the cookies to cool on the baking sheet for at least 20 minutes before serving.

Seaside Coconut Cookies

Taralynn

These Coconut Cookies are thick, chewy, and perfectly crisp around the edges. Packed with coconut flavor and loaded with toasted coconut in every bite, they're an easy bakery-style cookie that's perfect for coconut lovers.

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Prep Time 15

Cook Time 20

Course Dessert

Cuisine American

Servings Cookies

Ingredients

1 Cup Cold Butter, Cubed
1 Cup Brown Sugar, Packed
1/2 cup Sugar
2 Large Eggs
1 Teaspoons Vanilla
1 1/2 Teaspoons Coconut Extract
2 1/2 Cups All Purpose Flour
1 1/2 Teaspoons Baking Soda
1 Teaspoon Salt

Instructions

in a medium bowl, whisk together the flour, sea salt, and baking soda. Set aside.
Using an electric mixer, beat the cold butter (cut into cubes), brown sugar, and granulated sugar until well combined.
Add the eggs and mix on medium speed for about 1 minute, or until incorporated. Mix in the vanilla extract and coconut extract.
Gradually add the dry ingredients and mix until a dough forms. Fold in the coconut until evenly distributed throughout the dough.
Cover and chill the dough for 1 hour.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Scoop the dough into 90-gram balls and place them on the prepared baking sheet about 2 inches apart.
Bake for 14–17 minutes, or until the edges are golden brown and the centers are set.
*If the cookies spread too much while baking, use the back of a spoon to gently push the edges back toward the center as soon as they come out of the oven.
Allow the cookies to cool on the baking sheet for at least 20 minutes before serving.