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Chewy Coconut Cookies

Chewy Coconut Cookies feature crispy edges and soft, gooey centers, bursting with sweet coconut flavor, ideal for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
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 butter is at room temperature.
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Main Ingredients
  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup chocolate chips or chopped nuts (optional) For added texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
  3. In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined.
  6. Fold in the shredded coconut and optional ingredients like chocolate chips or nuts.
  7. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 12-15 minutes, or until the edges are golden brown but the center looks a little soft.
  2. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage. To enjoy later, thaw at room temperature or microwave for 10-15 seconds.