Soft and Chewy Coconut Christmas Cookies
These coconut Christmas cookies are the kind of treat that disappears fast from the holiday platter. Buttery, chewy, and loaded with sweet coconut, they come together in under 30 minutes.
A quick roll in colorful sprinkles makes them look festive, and the flavor is pure coconut bliss. No chilling required, so you can have a warm batch on the table before the cocoa is done.
Why These Are My Go-To Holiday Cookie
I love how the shredded coconut keeps each bite moist and chewy, even a few days later. The buttery vanilla base is just enough to let the coconut shine, and the red and green sugar crystals on the outside give them that Christmas sparkle.
It’s a recipe I keep coming back to because it’s fast, forgiving, and always gets requests. One bowl of dough, one sheet pan, and a whole lot of holiday cheer.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened: Bring to room temperature so it creams easily.
- 3/4 cup granulated sugar: Adds sweetness and helps the edges get that slight crunch.
- 1 large egg: Binds the dough and keeps it tender.
- 1 teaspoon vanilla extract: Use the real stuff if you have it, but imitation works too.
- 1 1/4 cups all-purpose flour: Spoon and level it for a soft cookie, not a dense one.
- 1/2 teaspoon baking powder: Gives just a little lift so they’re not flat.
- 1/4 teaspoon salt: Balances the sweet coconut and butter.
- 1 1/2 cups sweetened shredded coconut: The star of the show, packed into every cookie.
- 1/4 cup red and green sprinkles (jimmies): For that Christmas look, plus extra for rolling if you like.
Variations / Substitutions
- Gluten-free: Use a 1:1 gluten-free flour blend and the cookies will be slightly more tender but just as good.
- Less sweet: Swap sweetened coconut for unsweetened and add 2 tablespoons more sugar to the dough, or they’ll be a touch dry.
- Almond flavor: Replace the vanilla with 1/2 teaspoon almond extract for a cookie that tastes like a coconut macaroon.
- Chocolate lovers: Fold in 1/3 cup mini chocolate chips along with the coconut for a chocolate-coconut twist.
- Dairy-free: Use a solid dairy-free butter stick (like Earth Balance) and results will be nearly identical.
If you love coconut, try our Coconut Macaroons.
How to Make Soft and Chewy Coconut Christmas Cookies
Step 1: Cream the Butter and Sugar
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, beat the 1/2 cup softened butter and 3/4 cup sugar with an electric mixer on medium speed until pale and fluffy, about 2 minutes. Scrape down the bowl, then add the 1 egg and 1 teaspoon vanilla. Beat again until smooth, another 30 seconds.
Step 2: Mix in the Dry Ingredients
In a separate bowl, whisk together the 1 1/4 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. With the mixer on low, gradually add the dry mixture to the wet ingredients, just until no streaks of flour remain. Switch to a spatula and fold in the 1 1/2 cups shredded coconut and 1/4 cup sprinkles, being careful not to overwork the dough.
Step 3: Shape the Cookies
Scoop rounded tablespoon-sized portions of dough (about 1 1/2 inches across) and roll them into balls. If you want more color, roll each ball in extra sprinkles, then place them 2 inches apart on the prepared baking sheet. The dough will be soft and slightly sticky but should hold its shape on the sheet.
Step 4: Bake and Cool
Bake for 10 to 12 minutes, until the edges are set and lightly golden. The centers will look a bit underdone, which is exactly what you want for a chewy finish. Let the cookies rest on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature; they stay soft for days.
A Few Tips for the Best Coconut Cookies
- Use room-temperature butter for the fluffiest dough. Cold butter won’t cream properly and can lead to dense cookies.
- Once the flour goes in, mix as little as possible. A quick fold keeps them tender rather than tough.
- If your dough feels too sticky to roll, pop it into the refrigerator for 10 minutes. It’s a quick fix that makes shaping easier.
Storing Leftover Cookies
Keep baked cookies in an airtight container at room temperature for up to 5 days. You can also freeze the scooped dough balls on a baking sheet until solid, then transfer them to a freezer bag. Bake straight from frozen, adding 1 to 2 extra minutes.
Frequently Asked Questions
My cookies spread into flat discs—what went wrong?
Too-warm butter or over-creaming is usually the culprit. Make sure the butter is softened but not melted, and chill the dough for 15 minutes if your kitchen runs warm.
Can I fold in white chocolate chips instead of sprinkles?
Yes, swap the sprinkles for 1/3 cup of white chocolate chips and skip the extra rolling step. The flavor will be sweeter and creamier.
Can I use coconut oil instead of butter?
You can, but the cookies will spread more and have a slightly greasy texture. A solid dairy-free butter alternative works closer to the original result.
Coconut Christmas Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Beat butter and sugar until fluffy, about 2 minutes. Add egg and vanilla; beat until smooth.
- Whisk flour, baking powder, and salt. Gradually mix into wet ingredients on low speed. Fold in coconut and sprinkles with a spatula.
- Roll dough into tablespoon-sized balls, coat in extra sprinkles if desired, and place 2 inches apart on sheet.
- Bake 10 to 12 minutes until edges are set and lightly golden. Cool on sheet 5 minutes, then transfer to a rack.
