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–+ servings
Coconut Cookies

Soft and Chewy Coconut Cookies for Cozy Baking Moments

Delightful Soft and Chewy Coconut Cookies are a nostalgic treat that brings warmth and sweetness to any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour Can substitute with gluten-free blend.
  • 0.5 teaspoon Salt Essential for flavor.
  • 1 te teaspoon Baking Soda Use fresh for best results.
  • 1 teaspoon Baking Powder Can substitute with self-rising flour.
  • 0.5 cups Unsalted Butter Can replace with margarine or vegan butter.
  • 0.75 cups Light Brown Sugar Swap with dark brown sugar for bold flavor.
  • 0.5 cups White Sugar Reduce for less sweetness.
  • 1 large Egg Use flax egg for vegan option.
  • 1 teaspoon Vanilla Extract Opt for pure extract.
  • 1.5 cups Unsweetened Shredded Coconut Sweetened coconut can be used with sugar adjustments.
Optional Mix-Ins
  • 0.5 cups Mini Chocolate Chips For chocolate-coconut fusion.
  • Nuts Consider walnuts or pecans.
  • Spices Cinnamon or nutmeg for warmth.

Equipment

  • Oven
  • Mixing bowls
  • electric mixer
  • Baking sheets
  • Parchment Paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (or 320°F for convection baking).
  2. Line two baking sheets with parchment paper.
  3. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
  4. In a separate large bowl, beat the butter, brown sugar, and white sugar until light and fluffy.
  5. Add the egg and vanilla extract to the butter mixture, mixing until smooth.
  6. Fold the dry ingredient mixture into the wet mixture until just combined, then fold in the shredded coconut.
  7. Scoop the dough into 2-inch balls, optionally rolling in extra shredded coconut.
  8. Space the dough balls on the baking sheets, leaving at least 2 inches between each.
  9. Chill the dough on the baking sheets for 30 minutes in the refrigerator.
  10. Bake in the preheated oven for 13-15 minutes until edges are golden brown.
  11. Remove from the oven and cool on baking sheets for 15 minutes before transferring to wire racks.
  12. Serve warm or at room temperature.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

Use unsweetened coconut for best results and remember to chill the dough.

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