Coconut Cookies

These coconut cookies are soft, chewy and buttery with added texture and taste from shredded coconut. The perfect sweet treat for snacks and cookie cravings!

Prep Time: 12

Cook Time: 8

Total Time: 20

Servings:

Ingredients

½ cup (113 grams) unsalted butter , softened
¾ cup (130 grams) light brown sugar , packed
¼ cup (50 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ⅓ cups (175 grams) all-purpose flour
1 teaspoon baking soda
½ teaspoon fine sea salt
1 ¼ cup shredded coconut

Instructions

Preheat: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Mix: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together 1/2 cup butter, 3/4 cup brown sugar, and 1/4 cup white sugar. Mix in 1 egg and 1 teaspoon vanilla.
Combine: Add in 1 1/2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix just until it starts coming together and then add in 1 1/4 cup of coconut. Mix just until combined.
Bake: Using a large cookie scoop (or 2 Tablespoons), scoop the dough onto baking sheets. Press dough balls gently down with your palm. Bake 7 to 8 minutes, or until golden around the edges. The middle should be soft and will firm as they cool.
Serve: Let cool on baking sheet a few minutes before transferring to a cooling rack to cool completely. Enjoy!

Notes

Toasted coconut: For an extra punch in flavor you can use toasted coconut (I only like to do 1/2 cup and the rest plain).

Butter: Make sure to leave the butter out an hour before making or follow these tips on how to soften butter. If using salted butter, only use 1/4 teaspoon salt.

Make ahead: This dough can be made 24 hours in advance and stored in the refrigerator until ready to bake. I prefer to roll the dough balls and cover.

Storage: Store baked cookies in an airtight container up to 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before enjoying, or leave at room temperature.

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