Description
Deliciously soft and chewy coconut cookies made with shredded sweetened coconut, perfect for coconut lovers craving a sweet treat with a delightful texture and 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
Other
- 1¾ cups shredded sweetened coconut (150g)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Line 2 large sheet pans with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, and baking soda until evenly combined. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment or using a handheld mixer, beat the softened butter, light brown sugar, and granulated sugar on medium speed for about 3 minutes. This should result in a light and fluffy mixture.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter mixture. Mix on low speed just until combined to avoid overmixing. Scrape the bottom and sides of the bowl, then mix again briefly.
- Combine Flour Mixture: Slowly add the dry flour mixture into the wet ingredients and mix until almost incorporated. Scrape the bowl once more to make sure everything is combined evenly.
- Add Coconut: Fold in the shredded sweetened coconut on low speed until just combined, ensuring the coconut is well distributed throughout the cookie dough.
- Portion Cookies: Using a triggered cookie scoop or two spoons, portion out dough balls of about 2 tablespoons (approximately 32g each). Place them spaced about two inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the bottom edges are lightly golden, and the tops appear dry and set.
- Cool Cookies: 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
- These coconut cookies are best enjoyed soft and chewy, making them perfect for coconut enthusiasts.
- Make sure the butter is softened but not melted for best creaming results.
- Space cookies well on the baking tray to prevent them from merging as they spread during baking.
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
