Coconut Cookies (Printable Version)
Soft, buttery treats filled with coconut flakes that stay perfectly chewy. These are quick to whip up and too good not to share—you might need two batches!
# Ingredients:
01 -
1/2 cup granulated sugar
02 -
1/2 teaspoon baking powder
03 -
1/2 cup brown sugar
04 -
1/2 teaspoon baking soda
05 -
1 1/2 cups flaked coconut
06 -
Pinch of salt
07 -
1 cup all-purpose flour
08 -
1 teaspoon vanilla extract
09 -
1 egg
10 -
1/2 cup softened butter
# Steps:
01 -
Set your oven to 350°F (175°C) and get your baking sheets ready with parchment paper.
02 -
In a bowl, mix together the flour, salt, baking soda, and baking powder.
03 -
Grab another bowl and use a mixer to cream together the butter, both sugars, egg, and vanilla until smooth.
04 -
Gradually add the dry ingredients into the wet mixture, stirring until it’s all evenly combined.
05 -
Gently fold in the shredded coconut until it’s spread evenly through the dough.
06 -
Scoop out teaspoon-sized drops of dough and place them far apart on the baking sheet since they spread while baking.
07 -
Bake for around 8 to 10 minutes or until the edges have a nice golden-brown color.
08 -
Let the cookies sit on the baking sheet for a brief moment before moving them to a cooling rack.
# Notes:
01 -
During baking, these cookies will spread a lot, so don’t place them too close together.
02 -
For an extra tropical kick, toss in 1/2 teaspoon of coconut extract when adding the vanilla.
03 -
Store them in a sealed container at room temperature and enjoy them within 5 days.
04 -
Want a big batch? This adjusts well for quadrupling if needed!