Soft Buttery Coconut Cookies (Printer-friendly)
Melt-in-your-mouth coconut cookies with rich buttery flavor, perfect for teatime treats and sweet snacking.
# What You'll Need:
→ Dry Ingredients
01 - 1¾ cups (220 g) all-purpose flour
02 - ½ teaspoon baking soda
03 - ¼ teaspoon salt
→ Wet Ingredients
04 - ¾ cup (170 g) unsalted butter, softened to room temperature
05 - ½ cup (100 g) granulated sugar
06 - ½ cup (100 g) light brown sugar, firmly packed
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ Coconut
09 - 1½ cups (120 g) sweetened shredded coconut
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed. Set aside.
03 - In a large mixing bowl, beat the softened butter, granulated sugar, and packed brown sugar using an electric mixer on medium speed until the mixture is light and creamy, approximately 2 to 3 minutes.
04 - Add the large egg and pure vanilla extract to the creamed mixture. Continue beating until fully incorporated and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough comes together. Avoid overmixing.
06 - Using a spatula, gently fold the sweetened shredded coconut into the dough until evenly distributed throughout.
07 - Using a tablespoon or small cookie scoop, drop rounded mounds of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden while the centers remain soft and slightly underdone.
09 - Allow the cookies to rest on the baking sheets for 5 minutes to set, then carefully transfer them to a wire cooling rack to cool completely.
# Expert Hints:
01 -
- They stay soft for days if you can resist eating them all straight from the oven.
- The coconut flavor is subtle enough for skeptics but rich enough to satisfy anyone craving something tropical and buttery.
02 -
- Overbaking is the fastest way to ruin a soft cookie so pull them out the moment those edges turn golden even if the center looks wobbly.
- Toasting half the coconut before folding it in creates a deeper, nuttier flavor that takes these from good to unforgettable.
03 -
- If your butter is too cold it will not cream properly so press it gently with your finger and if it leaves a dent without sinking it is ready.
- Chilling the dough for thirty minutes before scooping helps the cookies hold their shape and develop a richer flavor.