Coconut Cookies
Golden-edged, chewy coconut cookies with a rich buttery flavor and a hint of toasted coconut in every bite. Quick, simple, and absolutely irresistible.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each, then mix in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined.
- Fold in the shredded coconut evenly throughout the dough.
- Scoop the dough into balls and place them on the baking sheet about 2 inches apart.
- Bake for 10 to 12 minutes or until the edges are golden and the centers are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for thicker cookies with a soft center.
- Add a pinch of flaky salt on top before baking for a gourmet finish.
- Store in an airtight container to maintain freshness for up to a week.
- To freeze, portion the dough and freeze in balls for up to 3 months.
Find it online: https://tastyze.com/coconut-cookies/