These coconut cookies became a summer favorite the first time I made them for a backyard gathering. I was looking for something light, not too sweet, and easy to transport. The recipe delivers thin, crisp edges that catch a little toasted coconut and a soft, chewy middle that melts on the tongue. The coconut flavor is prominent without dominating; it lifts the brown sugar and butter into something bright and slightly tropical. Every batch I make conjures memories of quick afternoons when friends drop by and everyone reaches for a second cookie before the platter is empty.

I discovered this combination on a baking night when I only had pantry staples and a bag of unsweetened shredded coconut. The first bite surprised me with its contrast of textures. The exterior caramelizes lightly while the interior stays tender because of the cornstarch and brown sugar. They are the kind of cookies that travel well in a tin, and they are forgiving enough for bakers who are still learning how to judge doneness by sight. I often make a double batch because my family asks for more and they freeze beautifully for later.

Ingredients

• Unsalted butter, 1/2 cup: Use high-quality unsalted butter and bring it to room temperature so it creams easily with the sugar. I prefer European-style butter for its higher butterfat which gives a richer flavor.
• Brown sugar, 1 cup: Light or dark brown sugar both work. Light brown lends a delicate molasses hint; dark gives a deeper caramel note. Pack it gently when measuring to ensure correct sweetness.
• Large egg, 1: Use a large egg at room temperature for even incorporation. The egg provides structure and moisture while helping the cookies rise slightly.
• Vanilla extract, 1 teaspoon: Pure vanilla extract adds warmth and rounds the coconut. Avoid imitation vanilla for a cleaner flavor.
• All purpose flour, 1 1/4 cups: Spoon and level when measuring to avoid dense dough. For a slightly more tender result, substitute 2 tablespoons of flour with cornstarch though this recipe already includes cornstarch separately.
• Cornstarch, 1/2 teaspoon: A small amount of cornstarch keeps the center soft and chewier by reducing gluten formation, which is why these cookies stay tender beneath their crunchy rims.
• Baking soda, 1/2 teaspoon: Provides gentle lift and contributes to the caramelized edge. Make sure it is fresh for reliable rise.
• Sea salt, 1/4 teaspoon: A pinch sharpens the sweetness and balances the overall flavor; fine or flaky salt will both dissolve during mixing.
• Unsweetened shredded coconut, 1 1/3 cups: Use unsweetened for control over sweetness and a clean coconut taste. Medium shred works best; flaked coconut will create larger pockets of chewiness.

Instructions

Preheat the oven and prepare pans: Set the oven to 350 F and line a baking sheet with parchment paper. Center the rack so the cookies bake evenly and the bottoms do not brown too quickly. Make sure your baking sheet is completely cool if reusing between batches to ensure consistent spreading. Cream butter and sugar: Place the softened butter and packed brown sugar in a mixing bowl and beat with an electric mixer on medium speed until the mixture becomes lighter in color and fluffy which takes about two to three minutes. This step incorporates air for a lighter texture and helps the sugar dissolve slightly. Add egg and vanilla: Crack in the egg and add the vanilla extract. Mix until the batter is smooth and homogenous. Scrape down the sides of the bowl to ensure even distribution. The batter should look glossy and coherent before you add dry ingredients. Combine dry ingredients: Whisk together the flour, cornstarch, baking soda, and sea salt in a separate bowl. Gradually add the dry mixture to the wet ingredients and stir on low speed until just combined. Overmixing will develop gluten and make the cookies tough, so stop when you see no streaks of flour. Fold in shredded coconut: Use a spatula to fold in the unsweetened shredded coconut until evenly dispersed. The coconut adds texture and will toast in the oven, giving the cookies their signature flavor and crunch on the edges. Scoop and bake: Using a cookie scoop or two tablespoons, drop even balls of dough onto the prepared parchment about two inches apart. Bake for 10 to 12 minutes until the edges are golden brown and the tops are set rather than shiny. The coconut on top should look lightly toasted. Rotate the pan halfway through baking if your oven has hot spots. Cool completely: Let the cookies rest on the baking sheet for two minutes then transfer to a wire rack to cool completely. Cooling allows the centers to finish setting while keeping their chew. Store in an airtight container once cooled.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to three days. To maintain crisp edges, layer with sheets of parchment paper and avoid stacking too tightly. For longer storage refrigerate in a sealed container for up to one week or freeze for up to three months. When freezing, flash-freeze the cookies on a tray for 30 minutes then transfer to a freezer bag to prevent sticking. Reheat frozen cookies for a few minutes in a 300 F oven to refresh the texture and revive the toasted coconut aroma.

Ingredient Substitutions

For a dairy-free variation replace butter with a plant-based spread measured cup for cup and chill the dough slightly before baking to prevent spreading. If you need gluten free use a one-to-one gluten free flour blend and add 1 tablespoon more coconut to compensate for texture differences. To add sweetness or contrast fold in 1/2 cup chocolate chips or 1/2 cup chopped macadamia nuts; reduce sugar slightly if using sweetened coconut. Keep cornstarch to maintain the chewy center when making substitutions.

Serving Suggestions

Serve these with a cup of hot coffee or chai for an afternoon treat or pair with a scoop of vanilla ice cream for an easy dessert. Garnish with a light dusting of powdered sugar for presentation or drizzle melted dark chocolate across warm cookies for an elegant touch. They work well on cookie platters at parties or packed into lunchboxes with fresh fruit to balance the sweetness. Try serving alongside chilled coconut milk for an amplified tropical experience.

Cultural Background

Shredded coconut is a staple in many tropical cuisines and has been embraced in American baking for its texture and flavor. These cookies reflect a merging of traditional home baking techniques with tropical ingredients. Coconut appeared in Western kitchens as a preserved pantry item in the 19th century and became popular in cookies, cakes, and confections because it adds chew and a subtle tropical scent. This recipe highlights coconut without relying on exotic sugars or spices so it feels familiar and approachable.

Seasonal Adaptations

In warm months add a tablespoon of lime zest to the batter for a refreshing citrus note. For colder seasons stir in 1/2 teaspoon ground cinnamon and a handful of chopped pecans to add warmth. At holiday time fold in 1/3 cup dried cranberries and chopped pistachios for festive color. Toast the coconut separately for deeper flavor when serving during celebratory meals to enhance the golden edges and aroma.

Meal Prep Tips

Make the dough ahead and refrigerate for up to 48 hours—this actually improves the flavor as the brown sugar and butter meld. Scoop the dough into portioned balls onto a parchment-lined tray, freeze until firm, then store in a resealable bag. When ready to bake, place frozen dough on a sheet and add two minutes to the baking time. This method ensures you always have fresh-baked cookies on demand and prevents over-spreading from room-temperature dough.

These coconut cookies are a dependable crowd pleaser with minimal fuss. They are perfect for everyday indulgence and special occasions alike. Give them a try and adjust the add-ins to make them your own family favorite.