Description
These delightful Coconut Cookies are a perfect blend of buttery richness and tropical coconut flavor. Crispy on the edges with a chewy center, they make an ideal treat for any occasion, combining simple pantry ingredients into a delicious homemade snack.
Ingredients
Dry Ingredients
- 1½ cups (180 g) all-purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- 2 cups (160 g) unsweetened shredded coconut (divided)
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
Instructions
- Prepare Baking Sheets: Line two large baking sheets with parchment paper to ensure the cookies don’t stick and facilitate easy cleanup.
- Mix Dry Ingredients: In a medium-sized bowl, thoroughly whisk together the all-purpose flour, salt, baking soda, and baking powder until evenly combined.
- Cream Butter and Sugars: In a large bowl, use an electric mixer or whisk to cream the softened unsalted butter with the light brown sugar and white sugar until the mixture becomes fluffy and light in texture.
- Add Egg and Vanilla: Beat the large egg and vanilla extract into the creamed butter and sugars, mixing well until fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until a smooth dough forms.
- Add Coconut: Fold in 1½ cups (120 g) of the shredded coconut into the dough, reserving the remaining ½ cup (40 g) for topping.
- Shape Cookies: Using a tablespoon or cookie scoop, form the dough into balls and place them evenly spaced on the prepared baking sheets.
- Top with Coconut: Press the remaining shredded coconut onto the tops of each cookie ball to add texture and flavor.
- Bake Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 12–15 minutes or until the edges turn golden brown and the centers are set.
- Cool and Serve: Remove from oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- Ensure butter is softened, not melted, for best creaming results.
- Room temperature egg mixes more evenly into the batter.
- Use parchment paper to prevent sticking and promote even baking.
- You can substitute half of the shredded coconut with chopped nuts for added crunch if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
