Coconut Cookies
A delightful tropical cookie that is crispy on the edges and chewy in the center, packed with sweet shredded coconut.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups shredded coconut (sweetened or unsweetened)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a small bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded coconut by hand.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spaced 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra flavor, toast the coconut flakes in a dry pan for 2-3 minutes before adding to the dough.
- Substitute coconut oil for butter for an even more intense coconut flavor.
- These cookies stay chewy for days when stored in an airtight container.
Find it online: https://dishmio.com/coconut-cookies/