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As the name says, these Crispy, Chewy Carolina Coconut Cookies have moist chewy interiors, crisp buttery edges and lots of fabulous coconut flavor for a delicious sweet indulgence!
To me, these Crispy, Chewy Carolina Coconut Cookies are a cross between a macaroon and a crisp traditional brown sugar cookie. The edges are crisp and buttery while the coconut-laden interiors remain moist and deliciously chewy unlike our Coconut Pecan Toffee Cookies that are equally as delicious but super crisp from edges to center.
Easy to throw together
It's a super easy one-bowl, no-mixer recipe although if you prefer a mixer, that will work too. It's a fun recipe to make with kids with it being so easy. When baking with younger children, I like to have the ingredients measured out in little bowls before getting started which makes the process enjoyable for everyone.
What kind of coconut should you use in these cookies?
I've used both sweetened and unsweetened coconut with good results for these coconut cookies. Sometimes I do half of each.
Double the recipe for lots of cookies!
The recipe makes 18-20 cookies, but if you're looking to feed a crowd, the recipe is easily doubled. I often double this recipe, not because I'm frequently feeding a crowd but because I can freeze the dough in scoops, then pull out exactly as many as I need and have that wonderful fresh baked cookie aroma wafting through my house anytime I please.
"Carolina" Coconut Cookies?
Why are these cookies called Carolina Coconut Cookies? Good question!
The truth? I have to admit, these delicious cookies aren't a classic Carolina cookie. I call them that because it's my recipe, and I make them in my little Carolina kitchen. So there you have it! If you want to sub your state's name, go for it!
A few grand helpers
Two of our grandchildren, Emmy and Hayes, were visiting shortly after I developed this recipe. They were thrilled to help with the photo shoot for these Crispy, Chewy Carolina Coconut Cookies while they were here.
And when we offered them a sweet payment for their "help"... well, as you can see they were absolutely thrilled and gave the cookies a huge thumbs-up!
I think your family, friends, neighbors, etc. will give them a huge thumbs up too! Make a batch of these crispy, chewy cookies soon and serve them with plenty of cold milk. Don't be surprised if you get requests for them again and again!
Cafe Tips for these Chewy Crispy Carolina Coconut Cookies
- Because this is a one-bowl, no-mixer recipe, make sure that your butter is nice and soft. You should be able to push your finger into the butter easily without any resistance. That can be a little tricky, especially during the colder months. Here are a few tricks:
- You can soften the butter in the microwave on power level 10%. It works like magic. You’ll need to experiment a bit with your microwave though, as they’re all different. Start with 1 minute. Add 20 to 30-second increments until you learn how long your microwave will take to get the butter nice and soft, but not melted.
- Another technique I often use to soften butter is to put it in the microwave for a few hours with the light on. To keep the light on in the microwave I put a folded paper towel in the door.
- Boil a cup of water in the microwave for 3-4 minutes and get things nice and steamy. Leave the water cup in the microwave, add the butter and close the door. The warmth from the steamy water will help to quickly soften the butter. Sometimes I will even put a kitchen towel or several thicknesses of paper towels in the door so it won’t completely close and the light will remain on. The warmth from the light will also help soften the butter.
- Cutting the butter into small pieces helps it soften quicker.
- Place the hard butter on a small plate. Fill a bowl with hot water. Wait 5 minutes then discard the water. Put the warm bowl over the butter.
- Put the butter in the oven with the light turned on. This will take a few hours.
- The fastest way to soften butter is to put cold butter in the microwave for 10 seconds. Turn it to the opposite side and microwave for another 10 seconds. It might be ready at this point, but if it’s not completely soft, add one or two more 10-second stints.
- These cookies are delicious on their own but I like to top them with a sprinkle of toffee bits. Toffee bits can be found in many larger grocery stores in the same area as the chocolate chips. Super Targets and Walmarts carry them. If you can't find toffee bits, a sprinkle of raw sugar (Turbinado or Demerara) is also delicious.
Thought for the day:
Let us hold unswervingly
to the hope we profess,
for He who promised is faithful.
Hebrews 10:23
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- ½ cup very soft butter
- ½ cup light brown sugar packed
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 2 cups coconut flakes (divided) I've used both sweetened and unsweetened with good results
- toffee bits or raw, coarse sugar like Turbinado or Demerara for topping (I use about ½ cup toffee bits)
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Preheat the oven to 350˚F. Line two sheet pans with parchment paper for easy cleanup.
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Combine the soft butter, sugars and egg in a medium-size mixing bowl. Stir with a sturdy spatula until nice and smooth.
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Add the vanilla and baking soda and stir to combine.
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Stir in the flour, a little at a time and the salt. Mix just until any traces of flour have been mixed in. Add 1 ½ cups of the coconut, reserving the other half cup in a small bowl.
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Scoop up the cookies in 2 tablespoon portions. Roll the tops and sides of the dough balls in the reserved coconut and place on the prepared sheet pans with 2 inches between each one.
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Bake for 12-16 minutes until light golden brown. Remove from the oven and quickly top each cookie with 1-1½ teaspoons of the toffee bits. Alternatively, you can sprinkle each cookie with ½-1 teaspoon of Turbinado or Demerara raw sugar.
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Return the cookies to the oven and bake for another 2-3 minutes until nicely golden brown.
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Cool on the cookie sheet for 2-3 minutes then transfer to a cooling rack to cool.
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Store in an airtight container for 3-4 days or in the freezer for 1-2 months.
See Café Tips above in the post for more detailed instructions and tips.
Sarah R. says
These cookies are amazing! My husband isn’t a huge sweets fam but he kept eating these, they were a hit. Thank you for this wonderful recipe❤️
Lindsay @ The Café Sucre Farine says
Awesome! Thanks for letting us know, Sarah!
Liz Anderson says
These are fantastic, and exactly what I wanted when I got a sudden craving for something coconutty! I'm thinking of drizzling a little dark chocolate on them. This is my new go-to recipe for cookies!
Lindsay @ The Café Sucre Farine says
Awesome! Thanks for your review, Liz!
Judith says
I haven’t tried the recipe yet but wonder about substituting coconut flour for all or part of the ap flour?
What are your thoughts please?
Chris Scheuer says
Hi Judith, I haven't tested this recipe with coconut flour so I can't say for sure. If you are looking for great gluten free recipes, my nephew is a fantastic cook and has started a GF website: https://cakesandcoriander.com
barb says
These are truly wonderful! Crunchy, yet soft in the middle. a vamily favorite. Thank you.
Lindsay @ The Café Sucre Farine says
That's great, Barb! Thank you for letting us know!
Ashley says
Please can you clarify, when scoping into 2 tablespoon balls, do you actually place them on the baking try in balls or do you flatten them slightly? Thanks, looking forward to trying these!
Lindsay @ The Café Sucre Farine says
Hi Ashley, you place them on the baking sheet in balls. They will spread in the oven. Enjoy!
Toni W. says
I just scooped & rolled in the coconut. Then put on pain. They do spread so don't place them too close to each other.
Lindsay @ The Café Sucre Farine says
Thanks, Toni!
Heidi says
These cookies are absolutely delicious! I did cheat and use my KitchenAid and they were perfect. I didn't have toffee bits so I omitted them and I thought the cookie was perfection! Thank you SO much for the recipe and inspiration.
Chris Scheuer says
Awesome! Thank you for letting us know, Heidi!
Natalia says
Fantastic!
Chris Scheuer says
Thanks, Natalia!
Alice. says
So good and so easy.. Please send labels. Thank you.
Chris Scheuer says
Hi Alice, we do not have labels for these cookies at this time.
Pam Tidwell says
Delicious! Big hit with my neighbors and friends! Delicious mid morning or afternoon snack with a hot cup of coffee. I laid my cookie on top of my coffee cup and the heat warmed the cookie ever so slightly! Love all your recipes! This one is definitely a keeper. ❤️
Chris Scheuer says
Thank you, Pam!
Louise says
These are very similar to the Australian Anzac biscuit (cookie) recipe except we don't use egg and would have less sugar but add golden syrup. The recipe was used to send biscuits to the soldiers in the first world war. They wouldn't deteriorate because they have no egg or dairy. A much loved recipe in Australia
Chris Scheuer says
So interesting! Thanks, Louise!
Ava Tillmon says
My Cookie Monster wanted a coconut cookie.surprise you had one .Amazing!! Taste just as you described.I made them as the recipe said to, but mine spread out. Guess I wont be doing any photo shoots. My Cookie Monster says cookie tastes GOOD!!!
Chris Scheuer says
Thanks, Ava!
Lou says
Chris—- you’ve done it again! These cookies are so delicious and easy. I added pecans to half the batter as Publix bakery has a similar cookie with pecans (however not nearly as good) and really liked them added. I would advise your readers to make sure you don’t crowd the cookies on the baking pan as they will not get the crispy edges which are so yummy. how would I know?😳
Thank you Chris for all your great recipes and your encouragement to me and all your readers.
Lou
Chris Scheuer says
That's great to know, Lou! And thank you for the kind comment 💕
Virginia says
These are so delicious! My Mom had to have her own batch to stash away. My sister in law adores coconut, so these are her new favorite cookie! Thanks for the great recipe.
Chris Scheuer says
Awesome! Thanks for letting us know, Virginia!
Mia says
Wonder if I could replace with a one to one gluten free flour mix?
Chris Scheuer says
Hi Mia, I haven't tried this but other readers have reported success. Let us know if you try it!
Elisabeth says
We are a coconut loving family so I have been wanting to try this for quite a while. This is absolutely a new favorite cookie! This might be one of the easiest cookies I have ever made- with the best results! Thank you for such a wonderful recipe!!
Chris Scheuer says
Wonderful! Thanks for letting us know, Elisabeth!
Paula C says
These were sooooo good! Thank you for sharing this delicious, and amazingly easy, recipe!
Chris Scheuer says
Awesome! Thanks, Paula!
Mary says
I just love your bible verses and inspiration thank you
Chris Scheuer says
I'm so glad, Mary!
Mary says
Two stars for the delicious taste, but mine spread to the thinness of a dime. I made the dough with my Kitchen Aid; could I have mixed the butter & sugar too long? I froze the dough balls & popped them in a 350 degree oven to bake. Whether I bake them from frozen or after an hour in the fridge, I get the same result. So disappointing. Help would be appreciated!
Chris Scheuer says
Hi Mary, I’m so sorry this recipe caused problems for you.
It’s difficult to say what went wrong without having been right there in the kitchen with you.
I haven’t had others report an issue with the cookies spreading nor have I had this issue. This recipe was designed to be a one bowl, no mixer recipe so that could be part of the problem, again, it’s hard to say.
Carole Ann O'Connell says
This gem of a recipe is wonderful even for non-coconut lovers. The first time I made them, I did not roll them in coconut. The second time, you bet I did. Both versions are excellent although I have a preference for the rolled in coconut cookies.
I served them with home made apple sauce over vanilla ice cream - they were the stars of my dinner party.
Thank you for a wonderful recipe c
Chris Scheuer says
I'm so happy you enjoyed them, Carole! Thanks for letting us know 🙂
Susie Clark says
Out of this world delicious! Chewy on the inside and crisp edges. I did toast the coconut that I put in the cookie dough, but not the coconut I rolled them in. I did refrigerate or 30 minutes as well. I took them to a party and they were gone instantly it seemed and I've passed the recipe on as well. I've never seen baking soda added with vanilla. Can you explain why you did that?
Chris Scheuer says
Hi Susie, so happy you enjoyed them!
Regarding your question, I don't use the traditional method of mixing dry ingredients in a separate bowl so it's important for the baking soda to be completely incorporated before the flour is added. It's also a great time to add the vanilla so I do them together.
Lisa says
Not sure what I did wrong but my cookies did not spread out. They stayed in little balls
Chris Scheuer says
Hi Lisa, so sorry you had difficulty with this recipe. It's difficult to say what went wrong without having been right there in the kitchen with you.
Helene says
I love coconut and looked at your cookies recipes and I wanted to make them all !
I decide to make the double recipe of this recipe « for now » and it’s so good !
I saved some to give to my sister among other things to my sister for her birthday.
I’d love to have the labels to make a nice presentation 🙂
It will go on my list favorite recipes that’s for sure.
Thank you so much for the amazing pictures and presentation.
Chris Scheuer says
Thanks, Helene! We unfortunately do not have labels for this recipe at this time.
Patsy says
I thought this recipe looked too easy to be good. Boy, was I wrong! Coconut is one of my favorite things so I thought I’d give it a try. Today I did and these cookies are sooooooo dang good! Thank you! ❤️
Chris Scheuer says
I'm so glad! Thanks for letting us know, Patsy!
Melissa Hypes says
Oh my goodness! These are not only delicious, they are so easy! I love when I don’t have to get my kitchen aid out, I just used a small cookie scoop aka, a little ice cream scoop rolled them around in the coconut, The dough is soft but not too soft my hubby loved them!
Chris Scheuer says
So glad you enjoyed these, Melissa!