Coconut Cookies
These coconut cookies are crisp at the edges, chewy in the middle, and packed with coconut flavor, making them a delightful treat 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 Use room temperature butter for best results.
- 0.5 cups light brown sugar
- 0.5 cups white sugar
- 1 large egg, room temp
- 2 tsp vanilla extract
Coconut
- 2 cups unsweetened shredded coconut, divided Use unsweetened for balanced sweetness.
Instructions
Preparation
- Line two large baking sheets with parchment paper.
- In a bowl, whisk together the flour, salt, baking soda, and baking powder until evenly mixed.
- In a large bowl, cream the softened butter, brown sugar, and white sugar until fluffy (about 2-3 minutes).
- Add the egg and vanilla extract, mixing until just combined.
- Add the dry ingredients and 1.5 cups of shredded coconut, mixing until just combined.
- Scoop the dough and roll the tops in the remaining 0.5 cups of shredded coconut.
- Place dough balls on baking sheets spaced 2 inches apart.
- Chill the trays for 30 minutes in the fridge.
- Preheat the oven to 350°F (or 320°F for convection).
- Bake for 13-15 minutes until golden on the edges.
- Cool on trays for 15 minutes, then transfer to wire racks.
Notes
For thicker, chewier cookies, chill the dough longer. Store cookies in an airtight container at room temperature for 3-4 days. To refresh, use a quick 5 minutes in a 300°F oven.