Great tasting Coconut Sugar Cookies that bake up with crisp edges and a soft center. The shredded coconut gives these cookies a great chewy texture.

Copper baking rack filled with coconut sugar cookies.

This easy cookie recipe tastes great plain, but if you like, drizzle chocolate over them or add some frosting on top! If you are looking for a sugar cookie recipe that is great for making cut out cookies, then try my Best Ever Sugar Cookie recipe.

Ingredients for making these cookies.

Flour - just plain all purpose flour. Do not sift before measuring, just scoop out of the container and level off.

Baking Powder - Adding baking powder to cookies results in a cookie that is soft and thick.

Coconut - I use sweetened shredded coconut. Unsweetened will also work, the cookies will just not be as sweet. The coconut adds to the great chewy texture of these sugar cookies.

Salt - A bit of salt accentuates the flavor of baked goods. Table salt or fine grain Kosher salt is what I use in my cookie recipes.

Sugar - plain white granulated sugar is what is used in this recipe.

Butter - Butter adds significant flavor to baked goods. Unsalted butter works best for baking as it ensures that you control the amount of salt added to a recipe. Different companies add various amounts of salt to their butter. One thing I never use margarine instead of butter!

Eggs - This recipe calls for 3 eggs which helps create a chewier, fluffier cookie.

Vanilla - Pure vanilla extract is what I usually use in my recipes. I do love baking with vanilla beans, but they are very expensive and hard to find. I never use imitation vanilla extract.

How to make these scrumptious sugar cookies that are soft and chewy with buttery coconut flavor.

Preheat the oven to 350 F degrees. Line baking sheets with parchment paper.
Combine the flour, baking powder, salt and coconut in medium sized bowl. I like to use a whisk to ensure dry ingredients are well combined. Set aside.
Cream butter and sugar together until light and fluffy using an electric mixer or stand mixer with the paddle attachment.
Add eggs and vanilla, mixing until well combined.
Gradually add in the flour mixture until combined. Do not over-mix or cookies will be flatter and crispier.
Use a cookie scoop to make evenly sized cookies. I use a medium 2 tablespoon scoop. Space cookies about 2 inches apart. Flatten slightly with a fork.
Bake 350 degree oven for 12 to 15 minutes. They will be done when the edges are golden and the tops do not look wet.
Cool on wire baking rack.