Description
Coconut Cookies are soft, chewy, buttery treats loaded with sweet shredded coconut. They’re simple to make, full of tropical flavor, and perfect for snacks, cookie swaps, or pairing with coffee or tea.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups sweetened shredded coconut
- Optional: 1/2 cup white chocolate chips or chopped nuts
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter, granulated sugar, and brown sugar together until light and fluffy.
- Add egg and vanilla extract; mix until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add dry ingredients to wet ingredients and mix until combined.
- Fold in shredded coconut (and optional mix-ins).
- Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra coconut flavor, toast half the shredded coconut before adding.
- Chill dough for 20 minutes for thicker cookies.
- Drizzle cooled cookies with melted white chocolate for decoration.
- Store in an airtight container for 4–5 days.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American