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Chewy Coconut Cookies

Delightful, chewy cookies infused with the tropical flavor of toasted coconut, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Ensure at room temperature.
  • 1/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg Ensure at room temperature.
Mix-ins
  • 1 cup shredded coconut (sweetened or unsweetened) Use according to preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  4. Mix in the vanilla extract and the egg until well combined.
  5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  6. Gently fold in the shredded coconut until evenly distributed.
Baking
  1. Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared baking sheet, spaced about 2 inches apart.
  2. Bake for about 10-12 minutes or until the edges are lightly golden.
  3. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients and fresh shredded coconut. Store leftovers in an airtight container for up to a week.