Description
These chewy coconut cookies are soft, flavorful treats perfect for coconut lovers. Made with flaked coconut, a blend of brown and granulated sugar, and a hint of vanilla, these cookies deliver a delightful chewy texture with a golden edge. Quick to prepare and baked to perfection, they make an ideal snack or dessert for any occasion.
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
Add-ins
- 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 for consistent texture and flavor.
- Cream the butter and sugars: In a large mixing bowl, cream the softened butter with the brown and granulated sugars, then mix in the egg and vanilla extract until the mixture is smooth and well combined, creating a light base for the cookie dough.
- Combine the wet and dry ingredients: Gradually add the sifted dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Add the coconut: Fold in the flaked coconut, ensuring it is evenly distributed throughout the dough to provide chewy coconut texture in every bite.
- Shape the cookies: Drop teaspoonfuls of the dough onto the prepared baking sheets, spacing them out adequately to allow for spreading and flattening during baking.
- Bake the cookies: Bake in the preheated oven for 8-10 minutes until the edges turn golden brown and the cookies are set but still soft in the center.
- Cool and serve: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before serving to allow them to firm up perfectly.
Notes
- For extra chewiness, slightly underbake the cookies by taking them out at the 8-minute mark.
- You can substitute flaked coconut with shredded coconut if preferred, but flaked gives a better texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a richer flavor, toast the coconut lightly before adding it to the dough.
