This chewy coconut cookies recipe yields a spicy coconut flavor. The dough is laced with coconut milk and sweetened flaked coconut. You’re going to love the crisp exterior of the cookie and the chewy texture of the flaked coconut!
Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper or a silicone mat.
In a medium-size bowl, combine the flour, coconut, baking powder, baking soda, and salt; stir with a whisk.
Beat the coconut sugar, cream cheese, and melted butter together in a large bowl using a stand mixer with a paddle attachment or a hand-held mixer on medium-high speed until combined. Some lumps of cream cheese will still be visible but that's okay.
Beat in the oil until well combined followed by the egg and milk.
Add the flour mixture to the butter mixture. Beat on low speed just until incorporated. Take care not to over mix.
Scoop dough with a 1 and ½ tablespoon cookie scoop and drop 6 mounds onto each baking sheet.
Press each cookie flat with the bottom of a wet glass dipped in sugar.
Bake cookies 1 sheet at a time until the edges are set and just beginning to brown, about 9-11 minutes. Rotate each sheet halfway through baking.
Cool the cookies on the pan for 5 minutes, then transfer to wire rack to cool completely.
Notes
Be sure to use canned coconut milk!
Not sure what to do with the remaining coconut milk? Make this coconut buttercream frosting and eat it on all the things!
The recipe gives you 30 good sized cookies. The cookies spread quite a bit during baking so I don't recommend placing more than 6 on the baking sheet.
You can make smaller cookies by portioning them with a 1-tablespoon cookie scoop.
Make ahead tip
The cookies will keep for up to 1 week stored in an airtight container at room temperature.
You can freeze baked cookies for up to 3 months. Thaw in the refrigerator overnight.