Chewy Coconut Cookie Recipe

Chewy Coconut Cookie Recipe

Recently, I found myself with some extra coconut from a new granola bar recipe I was trying, so I decided to give a coconut cookie recipe a try. The cookies were excellent: chewy, light, and just sweet enough.

The original recipe can be found here.


Makes 2 dozen cookies

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

1/2 cup packed brown sugar

1/2 cup white sugar

1 egg

1/2 teaspoon vanilla extract

1 1/3 cups flaked coconut


Preheat the oven to 350 degrees F. Mix flour, baking soda, and salt.

In a separate larger bowl, cream the butter, brown sugar, and white sugar until its smooth. Add the egg and the vanilla until mixture is fluffy.

Bit by bit, blend in the flour mixture. Add the coconut.

Drop 1 inch round balls of the dough onto a ungreased cookie sheet. Gently press each ball slightly flat. Space cookies 3 inches apart.

Bake for 8 to 10 minutes or until they get slightly golden on the edges. Let cool.


Related Posts:

Chewy Coconut Oatmeal Cookies on Two Peas & Their Pod

Raspberry Coconut Cookies on Taste of Home

Coconut Chocolate Chip Cookies on Laura in the Kitchen

Banana Cookie Recipe- Easy & Amazing!

Banana Cookie Recipe

I was so surprised how well this banana cookie recipe turned out. After all, I used the first “banana cookie” recipe that came up on Google…plus, I used only ingredients I had sitting in my pantry! So easy and so delicious! The cookies have a wonderful cake-y texture. My cookies disappeared in a few hours at work, so it’s certainly a recipe I will repeat.

I found the recipe here on The original recipe included pecans and a few spices that I didn’t have at the time. Below is my version of the recipe. Hope you enjoy!


  • 1/2 cup of unsalted butter, room temperature
  • 1 cup of sugar
  • 1 egg, room temperature
  • 1 cup of mashed bananas (about 2 ½ large bananas)
  • 1 teaspoon of baking soda
  • 2 cups of flour
  • pinch of salt
  • 1/2 teaspoon of ground cinnamon
  • 1/2 cup almonds
  • 1/2 cup dark chocolate chips

1 Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.

2 In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.

3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and cinnamon and sift into the butter and banana mixture and mix until just combined.

4 Fold into the batter the almonds and chocolate chips. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown.