These coconut zucchini cookies are soft in the middle, lightly crisp around the edges, and full of toasted coconut flavor. Finely grated zucchini adds moisture without making the cookies taste like vegetables, while a short chill and a careful squeeze help keep the dough from spreading too much.
Ingredients
- 1 cup (125 g) all-purpose flour, spooned into the measuring cup and leveled
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ½ teaspoon ground cinnamon
- ½ cup (113 g) unsalted butter, softened but not melted
- ½ cup (100 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup (60 g) old-fashioned rolled oats
- ¾ cup (60 g) unsweetened shredded coconut
- ½ cup (60 g) finely grated zucchini, lightly squeezed and measured after squeezing
- ⅓ cup (55 g) semisweet chocolate chips, optional
Instructions
- Prepare the zucchini. Wash and trim the zucchini, then grate it finely using the small holes of a box grater. Place the grated zucchini in a clean kitchen towel or several layers of paper towel and gently squeeze out excess liquid. Do not wring it completely dry; it should feel moist, not dripping. Measure ½ cup after squeezing.
- Heat the oven and prepare pans. Set a rack in the center of the oven and heat it to 350°F (175°C). Line two baking sheets with parchment paper. If you have only one sheet, let it cool completely between batches so the dough does not begin melting on a hot pan.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. Stir in the oats and shredded coconut. Set aside.
- Cream the butter and sugars. In a large bowl, beat the softened butter with the brown and granulated sugars for about 2 minutes, until creamy and a little lighter in color. A hand mixer works well; you can also mix firmly with a wooden spoon. Avoid using melted butter, which can make the cookies spread excessively.
- Add the egg and vanilla. Beat in the egg until smooth, scraping down the bowl as needed, then mix in the vanilla. If the mixture looks slightly curdled, that is usually fine; the flour will bring the dough together.
- Make the dough. Add the flour mixture and stir just until no dry streaks remain. Fold in the squeezed zucchini and, if using, the chocolate chips. The dough will be soft and somewhat sticky. Do not add extra flour just because it is not as firm as a classic chocolate-chip-cookie dough.
- Chill briefly. Cover the bowl and refrigerate the dough for 20 to 30 minutes. This helps the butter firm up and gives the oats time to absorb some moisture. If your kitchen is warm or the dough seems especially loose, chill it for up to 45 minutes.
- Scoop and bake. Scoop rounded tablespoons of dough, about 1½ tablespoons each, onto the prepared sheets, leaving about 2 inches between portions. Bake one sheet at a time for 11 to 14 minutes, until the edges are set and lightly golden but the centers still look slightly soft. Rotate the sheet halfway through if your oven browns unevenly.
- Cool before moving. Leave the cookies on the baking sheet for 5 minutes; they are delicate while hot and will finish setting as they rest. Transfer them to a wire rack to cool completely. Bake the remaining dough on a cool, lined sheet.
Tips
- Squeeze, then measure. Zucchini varies in water content. Removing the drips helps prevent cakey, overly wet cookies, but squeezing it bone-dry can make them less tender. Measure the zucchini after squeezing so the amount stays consistent.
- Measure flour gently. Spoon flour into the measuring cup and level the top, or weigh 125 g. Scooping directly from the bag can pack in too much flour and make the cookies dry.
- Use room-temperature ingredients. Softened butter should give slightly when pressed but should not look shiny or greasy. A cold egg can make the creamed butter mixture look uneven; let it sit out briefly or place it in warm water for a few minutes.
- Watch the centers, not just the clock. The cookies should look set at the edges and a little underdone in the middle when they come out. Overbaking makes them dry after they cool. If a test cookie spreads too far, chill the remaining dough longer.
Serving Suggestions
Serve the cookies at room temperature with coffee, tea, or a glass of milk. Their coconut and cinnamon notes also pair well with plain yogurt and fresh berries for a simple snack. For a warm dessert, let a cookie rest for a few minutes after baking and serve it with vanilla ice cream; the cookie will be soft rather than crisp, so use a plate and spoon.
Variations
For a nutty version, replace the chocolate chips with ⅓ cup chopped pecans or walnuts. You can also use sweetened shredded coconut, though the cookies will be sweeter; reduce the granulated sugar to 2 tablespoons if you prefer a less-sweet result. For a tropical flavor, add ¼ teaspoon finely grated lime zest. To make the recipe dairy-free, use a firm dairy-free baking stick in place of butter, not a soft tub spread, and check that your chocolate chips are dairy-free. The texture may vary by brand. For a chocolate-free batch, simply leave out the chips; no other adjustment is needed.
Storage and Reheating
Cool the cookies completely before storing. Keep them in an airtight container at room temperature for up to 3 days. Because zucchini adds moisture, do not leave them uncovered, and discard any cookies that develop an off smell or visible mold. For longer storage, freeze the cooled cookies in a freezer-safe container or bag, with parchment between layers, for up to 2 months. Thaw at room temperature for about 30 minutes. To warm one or two cookies, microwave for 8 to 12 seconds; avoid heating them for long, as they can turn tough. For a crisper edge, warm them in a 300°F (150°C) oven for about 4 minutes.
Frequently Asked Questions
Should I peel the zucchini?
No. The peel is thin and softens as the cookies bake, and it adds a little color. Wash the zucchini well and remove the ends before grating.
Do I need to remove the zucchini seeds?
Not for a small or medium zucchini with tender seeds. If you have a very large zucchini with a spongy center and prominent seeds, scoop out that center before grating so it contributes less excess moisture.
Can I use quick oats?
Old-fashioned rolled oats give the cookies more chew and texture. Quick oats can work in the same quantity, but the cookies will be softer and less distinct in texture. Do not use steel-cut oats, which will remain hard.
Why did my cookies turn out cakey?
The most common cause is excess moisture from zucchini that was not squeezed enough, or too much flour from packing the measuring cup. Squeeze the zucchini gently but thoroughly, measure it after squeezing, and weigh or spoon-and-level the flour.
Can I prepare the dough ahead?
Yes. Cover and refrigerate it for up to 24 hours. The dough may become firm, so let it stand at room temperature for 10 to 15 minutes before scooping. You can also freeze scoops of dough on a tray, then store them in a freezer bag for up to 2 months; bake from frozen at 350°F (175°C), allowing a few extra minutes and checking for set edges.
Are these cookies crisp or chewy?
They are designed to be soft and chewy, with lightly golden edges. The zucchini and oats keep the centers tender, while baking until the edges set gives the outside enough structure. For firmer cookies, bake toward the longer end of the range, but avoid waiting until the centers look fully dry in the oven.