Description
These chewy coconut cookies are soft, flavorful treats perfect for coconut lovers. With a balanced sweetness from brown and granulated sugars and a rich coconut texture, they make an ideal snack or dessert. Baked to golden perfection, these cookies are easy to prepare and delightfully chewy with a light crisp edge.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
Other
- 1 1/2 cups flaked coconut
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Sift the dry ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, and a pinch of salt to evenly distribute the leavening agents and salt throughout the flour.
- Cream the butter and sugars: In a large mixing bowl, use a mixer to cream the softened butter, brown sugar, granulated sugar, egg, and vanilla extract until the mixture is smooth, creamy, and well combined, which adds moisture and sweetness.
- Combine the wet and dry ingredients: Gradually add the sifted dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
- Add the coconut: Fold in the flaked coconut carefully to ensure it is evenly distributed throughout the dough, adding the signature chewy texture and flavor.
- Shape the cookies: Drop teaspoonfuls of dough onto the prepared baking sheets, spacing them sufficiently apart as the cookies will spread and flatten while baking.
- Bake the cookies: Place the baking sheets in the preheated oven and bake for 8-10 minutes, or until the edges turn golden brown and the cookies are set but still soft in the center for that chewy consistency.
- Cool and serve: Allow the cookies to cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely. Enjoy your chewy coconut cookies!
Notes
- Ensure butter is softened, not melted, to achieve the best creamy texture when creaming with sugars.
- Do not overmix once the dry ingredients are added; this keeps the cookies tender.
- For extra coconut flavor, lightly toast the flaked coconut before adding it to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To make the cookies vegan, substitute butter with a plant-based butter and use a flax egg instead of a regular egg.
