Coconut Cookies
These Coconut Cookies are a delightful treat with a chewy center and crispy edges, perfect for any occasion!
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 tsp salt
- 0.25 tsp baking soda
- 0.5 tsp baking powder
Wet Ingredients
- 0.75 cups unsalted butter, softened Make sure it’s at room temperature.
- 0.5 cups light brown sugar
- 0.5 cups white sugar
- 1 large egg, room temp
- 2 tsp vanilla extract
Main Ingredients
- 2 cups unsweetened shredded coconut, divided Use 1.5 cups in the dough and 0.5 cups for rolling.
Instructions
Preparation
- Preheat your oven to 350°F (or 320°F for convection).
- Line two large baking sheets with parchment paper.
- In a bowl, whisk together the flour, salt, baking soda, and baking powder until fully combined.
- In a large mixing bowl, cream the softened butter, brown sugar, and white sugar together until light and fluffy (about 3-5 minutes).
- Mix in the egg and vanilla extract until just combined.
- Slowly add the dry ingredients and 1.5 cups of shredded coconut, mixing until just combined.
Baking
- Scoop cookie dough and roll the tops in the remaining 0.5 cups of shredded coconut.
- Place cookie balls on the baking sheets, spaced about 2 inches apart.
- Chill the trays in the fridge for about 30 minutes.
- Bake in the preheated oven for 13-15 minutes until edges are golden brown.
- Let the cookies cool on trays for 15 minutes, then transfer to wire racks to cool completely.
Notes
These cookies freeze beautifully. Store in an airtight container at room temperature for up to a week. Reheat in the microwave for 10-15 seconds for fresh taste.