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    Home » Dessert Recipes » Cookie Recipes

    Coconut Crunch Cookies

    Published: Nov 2, 2022 Last updated: Nov 2, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A delicious cookie made in under 30 minutes with a tasty crispy edge and chewy center packed with coconut and chocolate. These are perfect for parties, picnics, and holiday cookie trays.
    Jump to Recipe
    A stack of three Coconut Crunch Cookies .
    Pin image for coconut crunch cookies

    Coconut Crunch Cookies have have my favorite combinations of ingredients. These cookies are packed with chocolate and coconut making them slightly chewy inside and with crispy edges.

    An upclose image of four stacked coconut crunch cookies.
    Jump to:
    • Why You'll Love this Recipe
    • Ingredients
    • Instructions
    • Equipment
    • Variations
    • Tips
    • Storage
    • Related Recipes
    • Serving Suggestion
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love this Recipe

    Great texture and flavor: The cookies, while warm from the oven were slightly crispy on the edges, chewy on the inside, chocolatey and melty. Just plain yummy!

    Simple ingredients: made with ingredients you probably already have in the pantry.

    Ingredients

    As an Amazon Associate I earn from qualifying purchases.

    Unsalted butter, this should be at room temperature

    Granulated sugar

    Light brown sugar

    Large eggs

    Pure Vanilla extract

    Almond extract

    All-purpose flour

    Baking soda

    Salt

    Coconut flakes

    Dark chocolate chips

    Chopped pecans

    Adding the dry ingredients to wet ingredients
    Be sure that you sift the flour before adding to the wet ingredients.

    Instructions

    • Preheat oven to 375. In a large bowl using a hand mixer at medium speed, cream butter and sugar until light and fluffy.
    • Add eggs and extracts and mix until creamy. Set aside.
    • In another large mixing bowl, combine flour, baking soda and salt. Gradually add dry ingredients to wet ingredients, until well incorporated. Stir in the coconut, chocolate chips, and nuts.
    • Line a baking sheet with parchment paper. Using small cookie scoop, drop onto cookie onto prepared baking sheet. Bake for 10 minutes or until lightly browned. Cool for 1 minute before removing from pan to rack.
    A stack of four cookies.

    Equipment

    Electric mixer

    Cookie sheet

    Wooden spoon

    Small cookie scoop

    Rubber scraper

    Cookie spatula

    Variations

    • Use toasted coconut in the cookies. Toast the coconut in a 325 degree oven for 3 minutes, until golden brown.
    • Substitute milk chocolate or white chocolate chips for the dark chocolate.

    Tips

    • The butter is softened if you can press your finger into the stick easily. If the room is not warm enough for the butter to do this, soften in a microwave safe dish at 30% for 15 seconds. Repeat if necessary.
    Cookies cooling on wire rack.

    Storage

    Room temperature: store cookies in an airtight container on the counter up to 1 week.

    Freeze: cookies can be frozen in an airtight freezer safe container up to 3 months.

    Related Recipes

    Try these tasty Chocolate Peanut Butter Chip Cookies!

    These Butterscotch Haystacks are only 2 ww points and no bake!

    If you love crispy crunch food, then you are going to love these Extra Crispy Maple Hot Wings!

    Serving Suggestion

    Serve cookies with a glass of cold milk or hot tea as after dinner dessert or snack.


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    A stack of three Coconut Crunch Cookies .

    Coconut Crunch Cookies

    Shelby Law Ruttan
    A delicious cookie made in under 30 minutes with a tasty crispy edge and chewy center packed with coconut and chocolate. These are perfect for parties, picnics, and holiday cookie trays.
    5 from 2 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Cookie Recipes
    Cuisine American
    Servings 54
    Calories 125 kcal

    Equipment

    • Electric mixer
    • Cookie sheet
    • Wooden spoon
    • Small cookie scoop
    • Rubber scraper
    • Cookie spatula

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 1 cup unsalted butter softened
    • ¾ cup sugar
    • ¾ cup packed brown sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1 teaspoon almond extract
    • 2 cups flour
    • 1 teaspoon baking soda
    • ¾ teaspoon salt
    • 2 cups flaked coconut
    • 6 ounces dark chocolate chips
    • 1½ cups finely chopped pecans

    Instructions
     

    • Pre-heat oven to 375. In a large bowl using a hand mixer at medium speed, cream butter and sugar until light and fluffy.
    • Add eggs and extracts and mix until creamy. Set aside.
    • In another large mixing bowl, combine flour, baking soda and salt. Gradually add dry ingredients to wet ingredients, until well incorporated. Stir in the coconut, chocolate chips, and nuts.
    • Line a baking sheet with parchment paper. Using small cookie scoop, drop onto cookie onto prepared baking sheet. Bake for 10 minutes or until lightly browned. Cool for 1 minute before removing from pan to rack.

    Nutrition

    Calories: 125kcalCarbohydrates: 13gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 16mgSodium: 69mgPotassium: 57mgFiber: 1gSugar: 8gVitamin A: 117IUVitamin C: 0.05mgCalcium: 17mgIron: 0.4mgNet Carbohydrates: 12g
    Keyword Coconut Crunch Cookies
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Cookie Recipes

    • Gluten Free Peanut Butter Cookies
    • Air Fryer Eggnog Cookies
    • Red Velvet Peppermint Thumbprints
    • Butter Pecan Cookies

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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