Description
These Coconut Butter Cookies are a delightful treat featuring a perfect balance of rich butter, sweet shredded coconut, and hints of vanilla and coconut extracts. Soft and chewy with lightly golden edges, they are easy to make and ideal for holiday baking or any occasion craving a tropical twist on classic butter cookies.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Additional Ingredients
- 1 cup shredded sweetened coconut
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream the butter and sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add the egg and extracts: Beat in the large egg, vanilla extract, and coconut extract (if using) until fully combined, incorporating flavor and moisture into the dough.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring even distribution of the leavening agents and salt.
- Mix dry and wet ingredients: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the dough, which could make the cookies tough.
- Fold in shredded coconut: Stir in the shredded sweetened coconut evenly throughout the cookie dough for texture and tropical flavor.
- Form cookie dough balls: Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheets to allow space for spreading.
- Flatten the dough balls: Gently flatten each dough ball with your fingers or the bottom of a glass to help cookies bake evenly and achieve a uniform shape.
- Bake the cookies: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges of the cookies turn lightly golden.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which helps them set and prevents breakage.
Notes
- For extra coconut flavor, toast the shredded coconut lightly in a dry pan over medium heat until golden before adding it to the dough.
- Dip the cooled cookies in melted white chocolate for a special and indulgent twist perfect for gifting or parties.
- If you prefer a more intense coconut flavor, you can increase the coconut extract to 1 teaspoon.
- Store cookies in an airtight container at room temperature for up to one week.
