Description
Delight in these perfectly golden, chewy Coconut Cookies that combine the rich flavor of shredded coconut with a soft, buttery texture. This easy-to-make recipe yields 24 scrumptious cookies ideal for any occasion, boasting a delightful crunch from the toasted coconut exterior and a moist, tender crumb inside.
Ingredients
Dry Ingredients
- 1½ cups (180 g) all-purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
Wet Ingredients
- ¾ cup (170 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) white sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
Additional Ingredients
- 2 cups (160 g) unsweetened shredded coconut, divided (1½ cups for dough, ½ cup for rolling)
Instructions
- Prepare baking sheets: Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder until well combined.
- Cream butter and sugars: Using a large bowl, beat the softened unsalted butter with the light brown and white sugars until the mixture is light, fluffy, and fully incorporated.
- Add egg and vanilla: Incorporate the large, room temperature egg and vanilla extract into the butter and sugar mixture, mixing just until combined to avoid overmixing.
- Combine wet and dry ingredients: Gradually fold the dry ingredients and 1½ cups of shredded coconut into the wet mixture until a cohesive dough forms. Do not overwork.
- Form dough balls: Scoop dough using a tablespoon or cookie scoop and roll each ball’s top in the remaining ½ cup shredded coconut for added texture and flavor.
- Arrange on sheets: Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Chill dough: Refrigerate the baking sheets with dough balls for 30 minutes to firm up the dough and enhance the cookie’s final texture.
- Preheat oven: Set your oven to 350°F (175°C) for a regular oven, or 320°F (160°C) if using convection.
- Bake cookies: Bake the cookies for 13 to 15 minutes until the edges turn golden brown but the centers remain soft.
- Cool cookies: Allow the cookies to cool on the baking sheets for 15 minutes before transferring them to wire racks to cool completely, preserving their chewy texture.
Notes
- For an extra crunch, toast the shredded coconut prior to mixing into the dough.
- If you prefer a sweeter cookie, increase sugar by 10-15%. Adjust baking time accordingly.
- Make sure the butter is softened, not melted, to achieve the best texture.
- Refrigerating dough helps prevent spreading and produces thicker cookies.
- Store cooled cookies in an airtight container to maintain freshness up to a week.
