Soft Buttery Coconut Cookies (Printable Version)
Tender coconut cookies with rich buttery texture, perfect for an afternoon treat 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 and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Beat until well combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the flour is incorporated. Do not overmix.
06 - Using a spatula, gently fold the sweetened shredded coconut into the cookie dough until evenly distributed throughout.
07 - Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, spacing about 2 inches apart to allow for spreading.
08 - Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers remain soft and slightly underdone.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then carefully transfer them to a wire rack to cool completely before serving or storing.
# Quick Tips:
01 -
- The texture walks a beautiful line between crisp edges and pillowy centers that practically dissolve on your tongue.
- They come together in under thirty minutes, which makes them dangerously easy to whip up on a random Tuesday afternoon.
- The coconut flavor is present without being overwhelming, making them a crowd pleaser even among people who are picky about coconut.
02 -
- Do not skip the cooling step on the baking sheet, because the cookies continue to cook from residual heat and will fall apart if moved too soon.
- If your dough feels too soft to scoop, refrigerate it for twenty minutes and it will firm up beautifully.
- Using unsweetened coconut instead of sweetened gives a chewier texture and a more pronounced natural coconut flavor.
03 -
- Set your butter out on the counter at least two hours before baking so it softens evenly and creams properly with the sugar.
- Rotate your baking sheets halfway through the bake time if your oven has hot spots, ensuring even golden color on every cookie.