Chewy Coconut Cookies – Allrecipes

This is my absolute all-time favorite cookie in the world. When  My brother Mike and I were little, our favorite cookies were these really crunchy coconut cookies, I think from Drake’s maybe? There’s just something about that coconut and the crispiness of those that we both love to this day.

Years ago, I was searching for a recipe to make a cookie similar to those of our childhood. I came across this one, and while they are not as crunchy as the other cookie, these are absolutely amazing and so so delicious.  This is another cookie that I make a lot of, scoop into individual cookies and freeze the raw dough. This way I can always pull them out to bake them fresh. They freeze beautifully and will last in the freezer for about 6 months. I hope that you will like them as much as we do. Let’s jump right in!

What you’ll need:

  • 2 1/2 cup flour
  • 1 tsp. Baking soda
  • 1/2 teaspoon salt
  • 1-2 scoops Enrichables Pea Protein
  • 1 cup butter
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • Two eggs
  • 1 tsp vanilla extract
  • 2 2/3 cup flaked coconut

Kitchen items you’ll need to help you prepare this recipe: 

Preheat oven to 350°

Combine the flour, baking soda, salt and Enrichables Pea Protein; set aside.

In a medium bowl, cream the butter, brown sugar, and white sugar until smooth.

Beat in the egg and vanilla until light and fluffy.

Gradually blend in the flour mixture.

Add in the coconut.

Use Small Scoop to form cookies, and place onto stone or cookie sheet. Cookies should be about 3 inches apart.

Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.

Cool for 5 minutes on stone or cookie sheet, then remove to cooling racks and cool completely.

That’s it! My video for this recipe is listed below. Please let me know if you make these, and what you think of this recipe. I would love to hear from you. Let’s make great food together!

Link to original recipe:

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