Coconut Cookies

These Coconut Cookies are a delightful treat for any occasion. Crisp around the edges, soft and chewy in the center, they boast a rich coconut flavor that will have you reaching for seconds. Whether served with coffee, tea, or a cold glass of milk, these cookies are sure to impress family and friends alike.

Why You’ll Love This Recipe

• Full of flavor: Bursting with the tropical taste of coconut.
• Perfect texture: Crispy edges with a soft, chewy center.
• Easy to make: Simple ingredients and quick prep time.

Ingredients

For the Cookies

• All-purpose flour: Provides structure and holds the cookies together.
• Baking powder: Helps the cookies rise slightly for the perfect texture.
• Salt: Enhances the flavors.
• Unsalted butter: Adds richness and keeps the cookies tender.
• Sugar: For sweetness and slight caramelization.
• Egg: Binds the ingredients together.
• Vanilla extract: Enhances the flavor and aroma.
• Shredded coconut (sweetened or unsweetened): The star ingredient that adds flavor and texture.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes.

Step 4: Add the Egg and Vanilla

Beat in the egg and vanilla extract, mixing until well combined.

Step 5: Incorporate the Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Step 6: Fold in the Coconut

Using a spatula, gently fold in the shredded coconut until evenly distributed.

Step 7: Shape the Cookies

Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the palm of your hand or the back of a spoon.

Step 8: Bake the Cookies

Bake for 10-12 minutes, or until the edges are lightly golden.

Step 9: Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Nutrition Facts (per cookie)

Servings: 24 cookies
Calories: 120
Total Fat: 6g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 60mg
Carbohydrates: 14g
Fiber: 1g
Sugar: 8g
Protein: 1.5g

FAQ

Q1: Can I use unsweetened coconut instead of sweetened?
A1: Yes, unsweetened coconut works perfectly and provides a less sweet but equally flavorful cookie.

Q2: Can I make these cookies gluten-free?
A2: Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.

Q3: How should I store these cookies?
A3: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Q4: Can I add mix-ins to the cookies?
A4: Absolutely! Try adding chocolate chips, chopped nuts, or dried fruit for extra texture and flavor.

Q5: Can I make these cookies vegan?
A5: Use plant-based butter, a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water), and ensure the coconut is vegan-friendly.

Q6: Why are my cookies spreading too much?
A6: Ensure your butter isn’t too soft and chill the dough for 30 minutes before baking if needed.

Q7: Can I double the recipe?
A7: Yes, this recipe doubles easily to make a larger batch.

Q8: What’s the best way to toast the coconut?
A8: Spread the shredded coconut on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, stirring occasionally, until golden brown.

Q9: Can I use coconut oil instead of butter?
A9: Yes, but it may slightly change the texture of the cookies. Use solid coconut oil for best results.

Q10: How can I make these cookies extra chewy?
A10: Adding an extra egg yolk and using brown sugar instead of granulated sugar can enhance chewiness.

These Coconut Cookies are a tropical twist on a classic dessert, perfect for cookie lovers and coconut enthusiasts alike!

Print