Description
These Chewy Coconut Cookies bake up soft in the center, lightly crisp at the edges, and packed with rich coconut flavor. They are simple to make, beautiful to serve, and perfect for everyday baking or special occasions.
Ingredients
Scale
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup (170 g) unsalted butter, softened
- 1/2 cup (100 g) light brown sugar
- 1/2 cup (100 g) white sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (160 g) unsweetened shredded coconut, divided
Instructions
- Prepare the baking sheets.
Line two large baking trays with parchment paper and set them aside. This keeps the cookies from sticking and helps the bottoms bake evenly. - Combine the dry ingredients.
In a medium bowl, whisk together the flour, salt, baking soda, and baking powder until everything looks evenly mixed. Set the bowl aside while you work on the wet ingredients. - Cream the butter and sugars.
In a large mixing bowl, beat the softened butter with the brown sugar and white sugar until the mixture looks pale, fluffy, and smooth. This step helps create the soft texture that makes these cookies so good. - Add the egg and vanilla.
Crack in the egg and pour in the vanilla extract. Mix just until the ingredients blend together and the batter looks smooth. Try not to overmix at this stage. - Add the dry mixture and coconut.
Slowly add the flour mixture to the butter mixture. Mix on low speed or stir gently until the dough starts coming together. Add 1 1/2 cups of the shredded coconut and fold it in until evenly distributed. - Shape the cookies.
Scoop the dough into medium-sized portions. Roll the tops of each dough ball in the remaining 1/2 cup of shredded coconut so the outside gets a pretty, textured coating. - Arrange on the trays.
Place the dough balls on the prepared baking sheets, leaving about 2 inches between each one so they have room to spread as they bake. - Chill the dough.
Put the trays in the refrigerator for 30 minutes. This helps the cookies keep their shape in the oven and gives the coconut time to settle into the dough. - Bake the cookies.
Preheat your oven to 350°F, or 320°F if you are using convection. Bake the chilled cookies for 13 to 15 minutes, or until the edges turn golden and the centers look set. - Cool before moving.
Let the cookies rest on the baking sheets for about 15 minutes after baking. Then transfer them carefully to wire racks and let them cool completely.
Notes
- Unsweetened shredded coconut gives the best texture and keeps the cookies balanced.
- Chilling matters because it helps prevent spreading.
- These cookies freeze well, either baked or as unbaked dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg