Oh friends, I’m so glad you’re here! I can’t wait to share this special recipe with you today. These Crispy Chewy Carolina Coconut Cookies are exactly what the name promises—edges with the perfect crunch, centers that melt in your mouth, and a warm, toasty coconut flavor that makes you want to hide the cookie jar from everyone else in the house.
If you love recipes that are easy to whip up but taste like you spent the whole afternoon baking, you’re in for a treat. This one’s a keeper in my kitchen and, I promise, it’s about to be in yours too.
Before we dive in, don’t forget to subscribe to my email list so you never miss a recipe like this again!
Overview of Recipe Content
These cookies are a Southern-inspired delight, perfect for after-school snacks, tea parties, or even holiday cookie exchanges. Carolina is known for its love of coconut in desserts—these little gems are no exception.
Why you’ll love them:
- Easy to make with pantry staples
- That crispy-chewy texture everyone loves
- Beautiful golden coconut flavor
- Ready in under 25 minutes
What they taste like:
Imagine buttery coconut toast, caramelized at the edges, with a tender, chewy bite. Every mouthful tastes like sunshine in cookie form.
Health/Nutritional Benefits:
While this isn’t a “health” cookie, coconut does offer a bit of fiber and healthy fats. Plus, making them at home means you control the ingredients—no weird additives here!
Ingredients:
- 2 cups shredded sweetened coconut
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Tools Needed:
- Mixing bowls
- Hand or stand mixer
- Baking sheet lined with parchment
- Cooling rack
Suggested Substitutions:
- Use unsweetened coconut if you prefer less sweetness
- Swap half the butter for coconut oil for extra coconut flavor
- Add ½ cup chopped pecans for a Southern nutty twist
How to Make Crispy Chewy Carolina Coconut Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream butter & sugars: In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes.
- Add egg & vanilla: Mix until fully incorporated, scraping down the sides of the bowl as needed.
- Combine wet & dry: Gradually add the dry mixture to the wet, mixing on low until just combined.
- Fold in coconut: Gently stir in shredded coconut until evenly distributed.
- Scoop & bake: Drop rounded tablespoons of dough onto the prepared sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes until the edges are golden brown but centers still look soft.
- Cool: Allow cookies to rest on the baking sheet for 2 minutes before transferring to a cooling rack.
What to Serve with Crispy Chewy Carolina Coconut Cookies
- A tall glass of cold milk (classic!)
- Freshly brewed coffee or sweet iced tea for an afternoon pick-me-up
- Crumbled over vanilla ice cream for a quick dessert upgrade
Tips for Making It Perfect
- Chill the dough for 30 minutes before baking if you want extra thick cookies.
- Watch the oven closely—coconut browns fast, so pull them out as soon as edges turn golden.
- Don’t overmix once flour is added—this keeps the cookies tender.
Storage Instructions
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 2 months; thaw at room temperature.
- Freeze unbaked dough balls for fresh-baked cookies anytime—just add 1–2 minutes to baking time.
General Information
Coconut has been a Southern dessert staple for generations, often used in pies, cakes, and candies. These cookies take that love and turn it into a modern, easy-to-make treat that fits both everyday and special occasions.
Frequently Asked Questions
1. Can I use unsweetened coconut?
Yes—just know the cookies will be less sweet, so you may want to add an extra tablespoon of sugar.
2. Can I double the recipe?
Absolutely! They freeze well, so making extra is a great idea.
3. How do I make them chewier?
Slightly underbake them and let them set on the baking sheet for a few minutes before cooling.
Conclusion
These Crispy Chewy Carolina Coconut Cookies are the perfect mix of nostalgia and indulgence. Once you try them, they’ll become a go-to recipe for all seasons. If you love baking with coconut, you’ll also adore my Coconut Cream Pie and Toasted Coconut Macaroons.
Happy baking, my friend!
Interactive Elements
Tried this recipe? Leave a comment below and let me know how it turned out!
Share your cookie photos on Pinterest or tag me on Instagram—I love seeing your kitchen creations.
Nutritional Information (per cookie)
Calories | Protein | Carbs | Sugar | Fat | Saturated Fat | Fiber | Sodium |
---|---|---|---|---|---|---|---|
160 | 2g | 20g | 12g | 8g | 5g | 1g | 80mg |
Crispy Chewy Carolina Coconut Cookies – The Sweet Treat You’ll Crave Again & Again
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Crispy Chewy Carolina Coconut Cookies are a Southern-inspired treat with golden edges, soft chewy centers, and a rich toasted coconut flavor. Perfect for tea time, lunchbox snacks, or holiday baking.
Ingredients
2 cups shredded sweetened coconut
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
4. Add the egg and vanilla extract, mixing until combined.
5. Gradually add the dry mixture to the wet ingredients, mixing on low until just combined.
6. Fold in the shredded coconut until evenly distributed.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10–12 minutes, until the edges are golden but the centers are still soft.
9. Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack.
Notes
For extra chewy cookies, slightly underbake and allow them to finish setting on the baking sheet.
Chill dough for 30 minutes before baking if you prefer thicker cookies.
Add chopped pecans or a sprinkle of sea salt for a flavor twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Hello!! My name is Poulef
The heart and hands behind this blog. Inspired by my grandma’s kitchen, where fresh ingredients and love created magic, I now share recipes to bring that same warmth to your home. Let’s cook something special together! Let’s be friends!