Munching on some healthy breakfast cookies in the morning is a great idea, and coconut cookies are no exception. They may taste similar to a coconut macaroon, but these cookies are denser and pack a ton of flavor.
If you are looking to reduce unnecessary carbs, especially if you’re following a keto diet, try to use less sugar in the recipe. I would recommend lowering the quantity of brown and white sugar to about one-fourth of a cup. While sugar may be unhealthy to some, it plays an important role in cookie recipes in order to give the cookies their great flavor.
Mix your coconut cookies with different ingredients to bolster the flavor. The most common mix-in is chocolate chips, which pairs well with the sweet flavor of coconut. Fruit purees, especially strawberry and blueberry, are great to use by themselves in place of vanilla extract. Finally, if you’re looking to add more protein and fiber in your cookies, use rolled oats. They add more nutrients and minerals in your cookies while still retaining the unique flavor of coconut. These cookies are great to serve to family and you can carry them around wherever you go for a delicious two-bite snack.
Chewy Coconut Cookies
Equipment
- 2 medium/large bowls
- 1 whisk or electric mixer
- 1 baking pan with non-stick baking sheets
- 1 cookie scoop optional
Ingredients
- 1¼ cup gluten-free all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 large egg
- ½ tsp vanilla extract
- 1⅓ cups flaked coconut
- chocolate chips optional
- ¼ cup fruit puree optional
Instructions
- Preheat your oven to 350 F (175 C).
- Take out a baking pan and line it with nonstick baking sheets. Set it aside.
- Beat the butter and two sugar types together in a separate larger bowl until smooth. An electric mixer is highly recommended for this step. Add in egg and vanilla and beat them together until the mixture is smooth.
- Combine the flour mixture and the sugar mixture together gradually, making sure not to pour everything together all at once. Mix until well combined. Add in coconut and mix again.
- Portion out cookie dough balls no more than 2 tablespoons thick and lay them on your baking pan, leaving about 3 inches of space in between cookies.
- Bake the cookies in your oven until they are golden-brown, which should take around 10 minutes.
- Take them out, wait for them to cool off, and serve them on a dish.
How to store coconut cookies
Store your chewy coconut cookies at room temperature or frozen to guarantee optimal freshness. They can be stored in the refrigerator, but this is optional.
For general storage, place your cookies in a plastic container or jar and place it in your pantry. Alternatively, you can place them on a dish and wrap plastic wrapping over them. Cookies stored in a cool and dry place like the pantry will retain their moisture well. They will last several weeks this way.
For freezing, either wrap the cookies in aluminum foil or place them in a freezer safe container, then store them in your freezer. Frozen cookies will stay fresh for up to 6 months.
