Go Back
–+ servings
Coconut Cookies

Deliciously Soft Coconut Cookies That Bring Back Memories

These Coconut Cookies are a delightful treat that combines soft, chewy centers with lightly crisp edges, perfect for satisfying cravings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Tropical
Calories: 110
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend.
  • 0.5 teaspoon Salt Enhances flavor.
  • 0.5 teaspoon Baking Soda Helps cookies rise.
  • 0.5 teaspoon Baking Powder Works with baking soda for leavening.
  • 0.5 cups Unsalted Butter (softened) Add richness and moisture.
  • 0.75 cups Light Brown Sugar Offers sweetness and moisture.
  • 0.5 cups White Sugar Sweetens the dough.
  • 1 large Egg Acts as a binder.
  • 1 teaspoon Vanilla Extract Infuses flavor.
  • 1.5 cups Unsweetened Shredded Coconut (divided) Star flavor component.
Optional Add-Ins
  • 0.5 cups Mini Chocolate Chips For extra sweetness.
  • 0.5 cups Chopped Dried Fruits Pineapple or mango for tropical flair.
  • 0.5 cups Chopped Nuts For added crunch.
  • 1 teaspoon Warm Spices Cinnamon or nutmeg for festive flavors.

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking Sheets
  • Parchment Paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (or 320°F for convection). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
  3. In a large bowl, cream together the butter, light brown sugar, and white sugar until light and fluffy.
  4. Mix in the egg and vanilla extract until fully combined.
  5. Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined.
  6. Fold in the unsweetened shredded coconut until evenly distributed.
  7. Portion out the dough into balls, roll in shredded coconut if desired, and place on the baking sheets.
  8. Chill the dough in the refrigerator for about 30 minutes.
  9. Bake in the preheated oven for 13-15 minutes until golden around the edges.
  10. Let cool on baking sheets for 15 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 110kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 50mgPotassium: 30mgFiber: 0.5gSugar: 6gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage. Unbaked dough can be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!