Description
Delightful, chewy coconut cookies with a crisp edge and toasted finish, perfect for snacking or gifting.
Ingredients
- 1½ cups (180 g) all-purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- ¾ cup (170 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) white sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 2 cups (160 g) unsweetened shredded coconut (divided)
Instructions
- Line two large baking sheets with parchment paper.
- Whisk together the flour, salt, baking soda, and baking powder in a bowl until combined.
- Cream the butter, light brown sugar, and white sugar in a large bowl until fluffy and lighter in color.
- Add the egg and vanilla. Mix until just combined and scrape down the sides of the bowl.
- Add the dry ingredients and 1½ cups shredded coconut. Mix until just combined—do not overmix.
- Scoop dough into even portions and roll the tops in the extra ½ cup shredded coconut so the coconut adheres to the outside.
- Place dough balls on the prepared baking sheets, spaced about 2 inches apart.
- Chill the trays for 30 minutes in the refrigerator to firm up the dough.
- Preheat oven to 350°F (or 320°F for convection) while the dough chills.
- Bake for 13–15 minutes until the edges are golden and the centers are set but still soft.
- Cool on the trays for 15 minutes, then transfer to wire racks to cool completely.
Notes
For a chocolate chip version, fold in mini chocolate chips. Experiment with citrus zest or nuts for additional flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American