Coconut Cookie
Coconut Cookies
Hey there, fellow baking enthusiasts! Today, I want to share with you my favorite recipe for Coconut Cookies. These cookies are soft, chewy, and packed with coconut flavor. Trust me, they'll become a new favorite in your home too!
Equipment
- Large mixing bowl
- Electric mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cups sweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the shredded coconut until evenly distributed.
- Using a cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra coconut flavor, try using toasted coconut instead of sweetened shredded coconut.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.