Coconut Cookies
Ingredients
Directions / Instructions
Why You'll Love These Coconut Cookies
These Coconut Cookies are soft, chewy, buttery, and packed with delicious coconut flavor. Shredded coconut adds a wonderful chewy texture while the lightly golden edges provide just the right amount of crispness.
They're easy to make with simple baking ingredients and are perfect for holiday cookie trays, bake sales, afternoon snacks, lunchboxes, or a simple homemade dessert. If you love coconut, these cookies are sure to become a favorite.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup white chocolate chips, optional
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 2 to 3 minutes.
4. Add the Eggs and Vanilla
Beat in the eggs one at a time, then mix in the vanilla extract until smooth and fully combined.
5. Make the Dough
Gradually add the dry ingredients to the butter mixture and mix just until combined. Avoid overmixing the dough.
6. Add the Coconut
Gently fold in the shredded coconut and white chocolate chips if using.
7. Scoop the Cookies
Scoop about 2 tablespoons of dough for each cookie and place them about 2 inches apart on the prepared baking sheets.
8. Bake
Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
9. Cool
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips
Use room-temperature butter so it creams evenly with the sugars. Do not overmix the dough after adding the flour because this can make the cookies tough. Slightly underbake the cookies so the centers stay soft and chewy. For deeper coconut flavor, lightly toast the shredded coconut before adding it to the dough.
Storage
Store Coconut Cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers if stacking them. Baked cookies can be frozen for up to 3 months, and scooped cookie dough can also be frozen for easy future baking.
Serving Suggestions
Serve these cookies with cold milk, coffee, tea, hot chocolate, or a scoop of vanilla ice cream. They also make a delicious addition to holiday dessert platters and homemade cookie gift boxes.
Recipe Variations
Use unsweetened shredded coconut for a less-sweet cookie, add white chocolate chips or macadamia nuts, drizzle cooled cookies with melted white chocolate, dip the bottoms in chocolate, or add a little lime or lemon zest for a bright tropical flavor.
Frequently Asked Questions
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