Description
These Soft and Chewy Coconut Cookies are the perfect balance of sweetness and texture. Made with buttery goodness, brown sugar, and shredded coconut, these cookies come out soft and chewy with a subtle coconut flavor. They’re quick to make and can be customized with toasted coconut for an added crunch. Perfect for cookie lovers and coconut fans alike!
Ingredients
- ½ cup unsalted butter (softened)
- ¾ cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sweetened shredded coconut (toasted, optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cream butter and brown sugar together in a bowl.
- Add the egg and vanilla extract, and stir until fully combined.
- In a separate bowl, mix together flour, baking soda, salt, and ½ cup of shredded coconut. Gradually add the dry ingredients to the wet ingredients and mix using an electric mixer. If the dough appears too dry, add 1 tablespoon of milk.
- Stir in the remaining coconut by hand.
- Spray a large baking sheet with nonstick spray or line it with parchment paper.
- Use an ice cream scooper to scoop dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 9-11 minutes, or until the edges are set and golden. Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack.
Notes
- For added flavor, you can toast the shredded coconut before adding it to the dough.
- Ensure you don’t over-bake the cookies; they should be slightly soft in the center when you remove them.
- You can also add white chocolate chips or macadamia nuts for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
