Name: Coconut Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (240g); ½ teaspoon salt; 1 teaspoon baking soda; ¾ cup unsalted butter, softened (170g); ½ cup light brown sugar (110g); ½ cup granulated sugar (100g); 1 large egg; 1 teaspoon vanilla extract; 1¾ cups shredded sweetened coconut (150g)

Description

These Coconut Cookies offer a delightful combination of chewy texture with a crisp edge and a rich coconut flavor. Made with a simple blend of flour, sugars, butter, and shredded sweetened coconut, they are perfect for a sweet treat anytime. The cookies bake to a light golden brown with tender centers and crunchy edges, making them ideal for snack time or dessert.

Ingredients

Dry Ingredients

2 cups all-purpose flour (240g)
½ teaspoon salt
1 teaspoon baking soda

Wet Ingredients and Mix-ins

¾ cup unsalted butter, softened (170g)
½ cup light brown sugar (110g)
½ cup granulated sugar (100g)
1 large egg
1 teaspoon vanilla extract
1¾ cups shredded sweetened coconut (150g)

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two large sheet pans with parchment paper to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, and baking soda to evenly distribute the leavening agents and salt throughout the flour.
Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, or a handheld mixer in a large bowl, beat the softened unsalted butter with the light brown sugar and granulated sugar on medium speed for about 3 minutes. This process lightens the mixture, incorporates air for a tender texture, and dissolves the sugars.
Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed mixture and mix on low speed just until combined. Scrape the sides and bottom of the bowl with a spatula and mix again briefly to ensure all ingredients are fully incorporated.
Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture. Mix at low speed until the dough is almost combined. Scrape the bowl down again to prevent any pockets of dry ingredients.
Add Coconut: Fold in the shredded sweetened coconut, mixing on low speed until just combined to evenly distribute the coconut without overmixing, which could affect texture.
Portion Cookies: Using a triggered cookie scoop or two spoons, scoop out approximately 2 tablespoons (32g) of dough per cookie. Place the dough on the prepared sheet pans, spacing them about 2 inches apart to allow room for spreading during baking.
Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and set, and the tops look dry. The centers should look slightly soft but cooked through.
Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.

Notes

For a chewier cookie, reduce the baking time by 1-2 minutes.
You can substitute sweetened coconut with unsweetened if you prefer a less sweet cookie; however, you may want to increase the sugar slightly.
Make sure the butter is softened but not melted for proper creaming and texture.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing the cookie dough balls is possible; freeze on a tray and then transfer to a freezer-safe container for up to 3 months. Bake directly from frozen, adding 1-2 minutes to baking time.