Soft Buttery Coconut Cookies (Printable)
Tender coconut cookies with rich buttery texture, perfect for afternoon treats or dessert.
# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Add-Ins
09 - 1 1/2 cups sweetened shredded coconut
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in the egg and vanilla extract until the mixture is smooth and well combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until the dough comes together. Do not overmix.
06 - Using a spatula, gently fold the sweetened shredded coconut into the dough until evenly distributed.
07 - Scoop tablespoon-sized portions of dough and place them approximately 2 inches apart on the prepared baking sheets to allow for spreading.
08 - Bake for 10 to 12 minutes until the edges are lightly golden and the centers remain soft.
09 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The texture lands somewhere between a sugar cookie and a macaroon, which means nobody at your table will have anything to complain about.
- They come together with pantry staples and one bowl, so you can decide to make them and be eating one within half an hour.
02 -
- Pulling the cookies out when the centers still look slightly raw is the single most important thing you can do for a chewy texture.
- If your butter is too warm the cookies will spread into flat discs, so aim for cool room temperature.
03 -
- Using unsweetened coconut instead of sweetened gives a chewier texture and a more pronounced coconut flavor.
- Chilling the dough for twenty minutes before scooping prevents excessive spreading and gives thicker, softer centers.