why make this recipe
Coconut cookies are a delightful treat that bring a taste of the tropics to your kitchen. These cookies are soft, chewy, and packed with flavor, thanks to the addition of unsweetened shredded coconut. They are perfect for any occasion, whether it’s a casual afternoon snack or a special dessert at a gathering. Plus, they are easy to make, making them a great choice for bakers of all skill levels.
how to make Coconut Cookies
Ingredients:
- 1½ cups (180 g) all-purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- ¾ cup (170 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) white sugar
- 1 large egg, room temp
- 2 tsp vanilla extract
- 2 cups (160 g) unsweetened shredded coconut (divided)
Directions:
- Line two large baking sheets with parchment paper.
- In a bowl, whisk together the flour, salt, baking soda, and baking powder.
- In a large bowl, cream the softened butter with the brown sugar and white sugar until fluffy.
- Add the egg and vanilla to the butter mixture. Mix until just combined.
- Add the dry ingredients and 1½ cups of shredded coconut. Mix until just combined.
- Scoop dough and roll the tops in the extra ½ cup of coconut.
- Place dough balls on the 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 the trays for 15 minutes, then transfer to wire racks.
how to serve Coconut Cookies
These coconut cookies are best served fresh out of the oven, warm and slightly chewy. They pair wonderfully with a cold glass of milk or a hot cup of tea. You can also serve them at parties on a dessert platter, or enjoy them as a simple snack anytime.
how to store Coconut Cookies
To keep your coconut cookies fresh, store them in an airtight container at room temperature. They will stay good for up to a week. If you want to keep them longer, you can freeze them. Just place the cooled cookies in a freezer-safe bag or container, and they can last for up to three months.
tips to make Coconut Cookies
- Make sure your butter is soft but not melted for the best texture.
- Chilling the dough helps prevent the cookies from spreading too much while baking.
- Don’t skip rolling the dough balls in shredded coconut; it adds a nice texture and extra flavor.
variation
For a twist, you can add chocolate chips or dried fruit to the cookie dough. You can also replace some of the all-purpose flour with coconut flour for a stronger coconut flavor.
FAQs
- Can I use sweetened shredded coconut instead? Yes, you can, but it will make the cookies sweeter. Adjust the sugars in the recipe to your liking.
- Can I make these cookies gluten-free? You can try using a gluten-free flour blend. The texture may vary slightly, but they should work well.
- How do I know when the cookies are done? The cookies should be golden on the edges. They may look a bit soft in the center but will firm up as they cool.
Coconut Cookies
Ingredients
Method
- Preheat the oven to 350°F (or 320°F for convection).
- Line two large baking sheets with parchment paper.
- In a bowl, whisk together the flour, salt, baking soda, and baking powder.
- In a large bowl, cream the softened butter with the brown sugar and white sugar until fluffy.
- Add the egg and vanilla to the butter mixture. Mix until just combined.
- Add the dry ingredients and 1.5 cups of shredded coconut. Mix until just combined.
- Scoop dough and roll the tops in the extra 0.5 cup of coconut.
- Place dough balls on the baking sheets spaced 2 inches apart.
- Chill the trays for 30 minutes in the fridge.
- Bake for 13–15 minutes until golden on the edges.
- Cool on the trays for 15 minutes, then transfer to wire racks.
