Chewy Coconut Cookies
I’m a sucker for coconut and these Chewy Coconut Cookies were a cinch to prepare and fulfilled a major craving.
I could not keep my hands off of this Coconut Cookies Recipe! So soft, buttery, and perfect for anyone who loves a good Coconut Dessert. They’re addictive!!!
Why You Must Make
- If you love coconut, these cookies will be your new favorite treat.
- They’re simple to make and freeze well.
- They’re absolutely irresistible!!!
- Kitchen Staples – Sugar, Flour, Salt, Baking Soda
- Butter – Salted is fine. Have the butter at room temperature so it will be easy to mix it into the dough.
- Brown Sugar – Packed. When you measure your brown sugar, press it down into the measuring cup so it’s packed into the cup.
- Egg – Have at room temperature for easier incorporation. You’ll need to bring your egg out of the refrigerator an hour or two before you plan to start mixing. You can also set your egg in a bowl of very hot tap water to hurry the process along.
- Vanilla Extract – Read the label. It should never say artificially flavored or you won’t get the true vanilla flavor.
- Coconut – Use Angelflake shredded and sweetened coconut
- As with most cookie recipes, start with room-temperature butter and eggs. This will allow the ingredients to incorporate more efficiently.
- Use a cookie disher cookie disher to make evenly sized cookies.
- Do not use a mixer to mix in the flour or if you do, use the paddle attachment and mix only until incorporated. Over-mixing will activate the gluten and make tough cookies and the mixer whisk will incorporate too much air and change the cookies’ texture. I like to use a wooden spoon.
- I also like to use half baking sheets and line with parchment for easy cleanup. The parchment also prevents these coconut sugar cookies from sticking.
- You can reuse the parchment sheets for a couple batches of cookies, then toss them.
- Store your coconut flakes cookies in an airtight container for up to 4 days. Freeze the leftovers so they don’t get stale. They’ll keep well in the freezer for up to 3 months.
How to Make
- Cream together the butter, brown sugar and sugar.
- Add egg and mix well.
- Add the vanilla, then the dry ingredients, and finally the coconut.
- Scoop dough out onto a prepared baking sheet and bake as directed.
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- Coconut Macadamia Nut Bars
- More of the Best Cookie Recipes
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- ½ cup butter. at room temperature
- ½ cup packed brown sugar
- ½ cup sugar
- 1 egg
- ½ teaspoon vanilla
- 1 ½ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1⅓ cup coconut
- Preheat oven to 350º. Line baking sheets with parchment paper.
- Cream butter with brown sugar and sugar. Add egg and mix well.
- Add vanilla, then flour, baking soda, and salt. Mix well. Add coconut.
- Place 1 ½ tablespoon scoops of dough onto prepared baking sheets about 3 inches apart.
- Bake for 10-12 minutes. Cool on wire racks.
Adapted from Indigo's Sugar Spectrum and Allrecipes
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:2 cookies
Amount Per Serving: Calories: 235Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 193mgCarbohydrates: 33gFiber: 1gSugar: 19gProtein: 3g
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