Crispy, Chewy Carolina Coconut Cookies
These cookies have crispy edges and chewy centers, with a delightful coconut flavor that's perfect for any occasion.
Ingredients
Cookie Ingredients
- ½ cup very soft butter (room temperature) Use very soft butter for the right texture.
- ½ cup light brown sugar, packed
- ½ cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1¼ cups all-purpose flour Avoid overmixing after adding flour.
- ¼ teaspoon salt
- 2 cups coconut flakes, divided Sweetened or unsweetened both work.
- ½ cup Toffee bits or raw coarse sugar (Turbinado or Demerara) for topping Optional topping.
Instructions
Preparation
- Preheat the oven to 350°F. Line two sheet pans with parchment paper.
- In a medium bowl, combine the very soft butter, brown sugar, and white sugar. Stir with a sturdy spatula until smooth.
- Add the egg, then stir in the vanilla extract and baking soda until combined.
- Sprinkle in the flour a little at a time with the salt. Mix only until the flour disappears — avoid overmixing.
- Fold in 1½ cups of the coconut flakes. Reserve ½ cup of coconut in a small bowl.
- Scoop 2-tablespoon portions of dough. Roll the tops and sides of each dough ball in the reserved coconut and place on the sheet pan about 2 inches apart.
Baking
- Bake for 12–16 minutes until the cookies are light golden brown around the edges.
- Remove the sheet pan from the oven. Quickly top each cookie with 1–1½ teaspoons of toffee bits or sprinkle ½–1 teaspoon of Turbinado/Demerara sugar.
- Return the cookies to the oven and bake 2–3 more minutes until nicely golden and the toppings have set.
- Cool on the cookie sheet 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for 3–4 days or freeze for 1–2 months. For best results, keep in an airtight container with a paper towel to absorb moisture.