Coconut Sugar Cookies (Thick & Chewy!)

These “bakery style” coconut sugar cookies have the perfect touch of coconut flavor and a soft, thick and chewy texture! Plus, these cookies freeze well and don’t require chilling!

Coconut Sugar Cookies

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I have always loved coconut, it reminds me of a tropical vacation every time I taste it. I set out to make a bakery-style, thick and chewy sugar cookie but with a coconut twist! I do believe I now have a new favorite sugar cookie recipe, ya’ll! They’re absolutely delicious.

Chewy Coconut Sugar Cookies

These coconut sugar cookies get their coconut flavor from both coconut extract as well as unsweetened coconut flakes. You can absolutely use sweetened coconut flakes, the cookies will just be slightly sweeter – nothing wrong with that!

Coconut Sugar Cookie Ingredients

  • Butter
  • Eggs
  • White Sugar
  • Vanilla Extract
  • Coconut Extract
  • Sea Salt
  • Flour
  • Baking Powder
  • Shredded Coconut Flakes
Easy Coconut Cookies

Baking Tips for Coconut Sugar Cookies

Creaming together butter and sugar: This is a crucial step in the making of a chewy, soft sugar cookie. Be sure to cream the butter and sugar for at least 3 minutes (but not more than 4). You want it to be a light and fluffy texture. Be sure to stop the mixer periodically and scrape down the sides to incorporate all of the mixture.

Coconut flavor: I recommend buying the highest quality coconut extract you can find, it really makes all the difference in these cookies! You can use unsweetened or sweetened coconut flakes mixed in. Naturally, sweetened coconut will produce a sweeter cookie, but both are delicious.

Coconut Sugar Cookie Dough

Rolling in Sugar: Don’t skip this step! Rolling your coconut sugar cookies in extra granulated sugar creates those crisp edges to the cookie that we all love!


I absolutely LOVE these pre-cut parchment paper sheets and always use them to line my cookie sheets!


Easy Coconut Cookies

Don’t over-bake: Be sure not to over-bake your cookies. Ovens vary and so do the sizes of cookies. If you make smaller cookies, you will want to reduce baking time.

Larger cookies? Increase baking time, but the rule of thumb is to pull them out of the oven when the edges are golden brown. The middle might still look underdone but the cookies will set up as they cool.

Coconut Sugar Cookies Recipe

Freezing Coconut Sugar Cookies: These cookies are PERFECT for freezing and pulling anytime you want warm, delicious cookies. Simply freeze the dough balls (prior to rolling in sugar) and store in an airtight container in the freezer for up to 3 months. When ready to bake, allow to thaw, roll in sugar and bake!

Want to make Toasted Coconut Sugar Cookies? No problem! Simply toast your coconut in a pan until lightly brown and then mix it into your cookie dough! DELISH! This would give your cookies even more of a tropical flavor.

While I don’t think these cookies require any icing or frosting, you could certainly drizzle on melted white chocolate or add in lemon or lime zest, etc.

The texture of these sugar cookies is soft, chewy and the perfect crispy edges. The coconut flavor is not too over-powering (even my non-coconut loving husband loves these). Of course, you can add additional coconut extract (up it from 2 teaspoons to 1 tablespoon) if you want a stronger coconut flavor. I found 2 teaspoons to be the perfect amount, however.

Bakery-Style Coconut Sugar Cookies

I hope you LOVE these coconut sugar cookies as much as I do! It’s a simple cookie recipe yet it’s one I go back to again and again. Plus, they require NO chilling time! WIN!

These cookies would make a delicious addition to any cookie platter, as a gift for a neighbor or friend, or served up at a holiday party.

Chewy Coconut Sugar Cookies

Coconut Sugar Cookies

Thick and chewy coconut sugar cookies with a soft, bakery-style texture and the perfect amount of coconut flavor!
SERVINGS 16 cookies
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes


  • 2 sticks unsalted butter - softened, room temperature
  • 1 1/4 cups granulated sugar - plus 1/3 cup sugar for rolling
  • 1 large egg + 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons coconut extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1/2 cup unsweetened coconut flakes - (sweetened also works!)


  • Preheat the oven to 350°F. Arrange rack in middle of oven and line a baking sheet with parchment paper. Set aside.
  • In a large bowl, use an electric mixer with the paddle attachment, cream together butter and 1 1/4 cups of regular sugar. Beat on medium-high speed for 3 minutes, texture should be light and fluffy.
  • Add in egg and additional egg yolk, vanilla and coconut extracts. Mix well on medium speed.
  • In a separate mixing bowl, whisk together the flour, baking powder and salt.
  • Slowly add the dry ingredients to the bowl of your stand mixer with wet ingredients, mixing well until combined. Stop and scrape down the sides of the bowl to fully incorporate the dough. Stir in unsweetened coconut flakes.
  • Using a large cookie scoop, scoop out balls (about 2-3 tablespoons) and roll in additional granulated sugar. Place dough balls on parchment paper. Use the bottom of a glass to gently press the cookie dough ball down slightly.
  • Bake for 11-13 minutes, or until edges of cookie are golden brown and middle of cookie is set. Allow cookies to cool. Cookies can be stored in an airtight container for up to one week.
Tried this recipe?Let us know how it was!

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  1. These coconut sugar cookies are amazing! Super easy to make. A great spin on a classic sugar cookie recipe.

  2. Allyson Zea says:

    Coconut as one of my favorite flavors! This is right up my alley!

  3. Heather Rose says:

    These cookies are so yummy and have the best texture! My kids loved them!

  4. Andrea Thueson says:

    These were so delicious! I cannot wait to make them again.

  5. Cindy Perkins says:

    Could I make a coconut buttercream frosting for the top! Maybe a little toasted coconut too?

  6. I made these for a wedding and they were a big hit! I cut the sugar by 1/4 cup and didn’t roll in sugar because I wanted to frost them. I also ground the coconut a bit in a food processor before adding to the dough. I frosted with vanilla/coconut buttercream and topped with shredded coconut. They were absolutely delicious!

  7. These were so amazing! The most fluffly-puffy cookies I’ve ever made! I’m so pleased!

    My partner is not a big fan of coconut and I also had no vanilla extract so I only used 1/2 tsp of coconut extract and used maple syrup in place of the vanilla extract (and added a teensy bit more just for fun). They turned out great, I will never use another sugar cookie recipe again! Thank you 🤗

  8. Cheryl Haubrich says:

    What if I don’t have sea salt? Will I make a difference if I use iodized or pink salt?

  9. Stacy Gule says:

    These cookies are delicious and I will make them again! Chewy, not overly sweet and yummy!

  10. These Coconut Sugar Cookies have earned a spot among my all-time favorites with their irresistible flavor and chewy texture.

  11. yummy! I cannot wait to make these! I’m buying the ingredients today!!!

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