Coconut Cookies
Delicious coconut cookies that are chewy and sweet, with a perfect golden edge. Easy to make and great for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened Choose unsalted butter for better flavor.
- 1/2 cup granulated sugar Standard white sugar.
- 1/2 cup brown sugar Provides moisture and flavor.
- 1 large egg Room temperature for better mixing.
- 1 teaspoon vanilla extract Adds flavor.
Dry Ingredients
- 1 cup all-purpose flour Measured accurately for best results.
- 1/2 teaspoon baking soda Leavening agent.
- 1/4 teaspoon salt Enhances flavor.
- 1 cup shredded coconut Use unsweetened for balanced flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and smooth.
- Beat in the egg and vanilla extract until combined.
- In another bowl, mix together the flour, baking soda, salt, and shredded coconut.
- Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them a couple of inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For added flavor, consider drizzling melted chocolate on top or adding toasted coconut before baking. Store cookies in an airtight container for up to a week.