Description
These soft and chewy Coconut Cookies are perfect for coconut lovers looking for a deliciously sweet treat. Made with shredded sweetened coconut, brown and granulated sugars, and a hint of vanilla, these cookies bake to a golden perfection with a tender crumb and a delightful coconut flavor.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240g)
- ½ teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- ¾ cup unsalted butter, softened (170g)
- ½ cup light brown sugar (110g)
- ½ cup granulated sugar (100g)
- 1 large egg
- 1 teaspoon vanilla extract
Additional Ingredients
- 1¾ cups shredded sweetened coconut (150g)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two large sheet pans with parchment paper to prevent sticking and allow for easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, and baking soda until well combined. This ensures even distribution of the leavening agents.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a handheld mixer in a large bowl, beat the softened butter with the light brown sugar and granulated sugar on medium speed for about 3 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Lower the mixer speed and add the egg and vanilla extract. Mix just until combined to avoid overmixing. Scrape down the sides and bottom of the bowl to ensure all ingredients are incorporated, then mix again briefly.
- Combine Dry and Wet Mixtures: Add the flour mixture to the butter mixture and mix until almost combined. Scrape the bowl down one final time.
- Add Coconut: Add the shredded sweetened coconut to the dough and mix on low speed until just combined. Be careful not to overmix to keep the cookies tender.
- Portion Dough: Using a triggered cookie scoop or two spoons, portion the dough into 2-tablespoon (approximately 32g) sized balls. Place them on the prepared baking sheets, leaving about two inches of space between each cookie to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and set and the tops appear dry.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Soft and chewy coconut cookies are a delightful treat for anyone who loves the tropical flavor of coconut.
- Make sure not to overmix after adding the flour to maintain tender cookies.
- You can substitute unsweetened coconut for a less sweet version, but it will change the flavor slightly.
- Store cookies in an airtight container at room temperature for up to one week.
- For added texture, consider mixing in chopped nuts or chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 170 kcal
- Sugar: 9 g
- Sodium: 102 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 23 mg
