Coconut Cookies
These simple coconut cookies are buttery, lightly sweet, and studded with chewy shredded coconut, making them the perfect homemade treat in under 30 minutes.
Ingredients
Main Ingredients
- 1 cup shredded coconut (sweetened or unsweetened) Sweetened gives a bit more cookie-sugar balance.
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened Softened (not melted) for better texture.
- 1 cup granulated sugar Sweetened coconut may necessitate reducing sugar.
- 1 large egg For egg-free, replace with applesauce or egg replacer.
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, cream the softened butter and granulated sugar together until light and slightly fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until the mixture looks smooth and glossy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined.
- Fold in the shredded coconut until evenly incorporated.
Baking
- Use a spoon or small cookie scoop to drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 1½ inches apart.
- Bake for 12–15 minutes, until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container for up to 4 days; refrigerate for longer freshness. Can freeze cookies for up to 3 months.