Tropical Coconut Chewy Granola Cookies

Tropical Coconut Chewy Granola Cookies

Granola isn’t just for breakfast anymore! These soft baked cookies have just the right chew factor and the perfect amount of crunch from the added granola.

These cookies are bigger (in flavour) on the inside than you would expect. Take a nibble, and you’ll be transported to a coconut lover’s paradise complete with sweet dried pineapple and crunchy macadamia nuts.

Bake them up anytime for a quick tropical treat. They are the perfect cookie for on-the-go snacking or tucked into kid’s school lunches.

Tasty Tropical Ingredients

These granola cookies are triple packed full of coconut flavour. They are made using coconut oil, coconut extract, and coconut flakes. Any coconut flakes will do, from large flakes to shredded. They are a coconut lovers dream!

While we’re talking extract, the cookies would also be delicious with traditional vanilla extract and amazing with RUM extract.

If you are unable to source sweetened dried pineapple chunks, try other dried tropical fruits such as banana chips or papaya.

Macadamia nuts really increase the ‘crunch’ factor in this recipe but go ahead and switch them up using your favourite nut.

Lastly, let’s talk granola. Freshly homemade granola will give these cookies the best flavour and texture. However, if you need to use up store bought granola from your pantry, no one is judging. These cookies are the perfect way to use up old granola.

Alternatively, if ‘Tropical’ isn’t your thing, these cookies are quite versatile. Just leave out the coconut, pineapple, and macadamia nuts and replace with an equivalent amount of your preferred add ins.

These add-ins can include your favourite kind of chopped nuts like pecan, walnuts, hazelnuts or cashews, dried fruits like apples, apricots, craisins or raisins. White or semi-sweet chocolate chips to make the ultimate chewy chocolate chip granola cookie.

How to Make Tropical Coconut Chewy Granola Cookies

These are some special cookies. The dreamy tropical flavours and chewy, yet crunchy texture really set them apart from your average cookie.

While I usually begin baking cookies by creaming butter and sugar together, these cookies begin differently. They are made with coconut oil, which is solid at room temperature.

PS. Now is a great time to pre-heat your oven to 350 degrees Fahrenheit.

The coconut oil needs to be softened before it is creamed with the brown sugar. You can achieve this by microwaving it for a few seconds or by placing it in a cup in a bowl of boiling water. It doesn’t take much heat or time to melt coconut oil.

Using the paddle attachment of a stand mixer, cream the coconut oil and brown sugar together for a few minutes. You can also use a large bowl and wooden spoon if you prefer.

Next, add the eggs (always room temperature) and coconut extract.

Why room temperature eggs you ask? Room temperature eggs won’t number one reduce the temperature in you cookie dough therefore requiring longer to bake. They also mix better when warmer and your cookies will rise more easily.

With the mixer still running, add in the flour, baking soda, and salt. The dough will come together, but it’s a good idea to scrape down the sides of the bowl so that the dough is mixed well.

At this point, the dough should be fairly stiff. Detach the mixing paddle and mix in the add-ins (coconut flakes, pineapple, macadamias) using a wooden spoon and some old fashioned elbow grease.

Chill the dough for an hour before scooping it by rounded tablespoon onto parchment paper lined baking sheets. Alternatively, use a cookie scoop if you have one.

Baking Granola Cookies to Perfection

Ovens are temperamental appliances and can often vary widely in temperature. Even though the dial says 350 F, it may be baking at a few degrees above or below this optimal cookie temperature.

This is the reason I have given a range of 10-14 minute baking time with 12 minutes being the average bake time.

The first time you bake these cookies, keep a close eye on how they are baking. If your oven runs ‘hot’ you’ll need less baking time then one that runs ‘cool’.

The cookies should be slightly golden with a darker bottom and still quite soft if you poke them with your finger. Careful! They are hot.

Cool the cookies on a wire rack, then enjoy!

Storing Baked Cookies

I like to keep these cookies on the kitchen counter and grab one every time I walk by. Let’s pretend for a moment that they won’t disappear as soon as they come out of the oven…

Store the Tropical Coconut Chewy Granola Cookies in a cookie jar or tin for up to a week. They freeze well too. Just make sure they are in an airtight container so they don’t end up tasting like ‘freezer’.

That’s it. You and I both know they won’t last that long.