Description
Soft, chewy coconut cookies with a rich coconut flavor and a tender texture, perfect with a cup of tea or coffee.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sweetened shredded coconut
- 1 cup rolled oats (optional, for extra chewiness)
Instructions
- Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing just until incorporated.
- Stir in shredded coconut (and oats, if using) by hand with a spatula.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are golden but centers remain soft.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra coconut flavor, lightly toast the shredded coconut before adding.
- Cookies keep in an airtight container at room temperature for up to 5 days.
- To freeze dough, shape into logs, wrap, and freeze; slice and bake directly from frozen, adding a couple extra minutes to bake time.