Coconut Cookies Recipe

Coconut cookies on a marble surface with shredded coconut scattered around.

Soft and chewy coconut cookies are the best treat for the coconut lover in your life!

Course Dessert

Cuisine American, British

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 170kcal

Author John Kanell

Equipment

Stand mixer or handheld electric mixer
Large baking sheets

Ingredients

2 cups all-purpose flour (240g)
½ teaspoon salt
1 teaspoon baking soda
¾ cup unsalted butter softened (170g)
½ cup light brown sugar (110g)
½ cup granulated sugar (100g)
1 large egg
1 teaspoon vanilla extract
1¾ cups shredded sweetened coconut (150g)

Instructions

Preheat the oven to 350°F. Line 2 large sheet pans with parchment paper.
In a large bowl, whisk to combine the flour, salt, and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), beat the butter and sugars on medium speed for about 3 minutes until light and fluffy.
Add the egg and vanilla extract. Mix on low speed just until combined. Scrape the bottom and sides of the bowl and mix once more.
Add the flour mixture to the butter mixture and mix until almost combined. Scrape the bowl down one last time then add the coconut. Mix on low until just combined.
Use a triggered cookie scoop or two spoons to portion cookies to be about 2 tablespoons in size (32g). Place the dough on the baking sheets, leaving about two inches of space between the cookies to allow for spreading.
Bake for 10 to 12 minutes or until the bottom edge is lightly golden and set and the tops of the cookies look dry. Let them cool for 5 minutes on the sheet tray, then transfer to a wire rack to cool completely.

Video

Notes

For a softer cookie, replace 1 tablespoon of flour with 1 tablespoon of cornstarch.
Measure your flour correctly. Adding too much flour to the recipe is a common mistake, which will yield dry cookies. The easiest way to measure flour is by using a scale. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
Use room temperature ingredients. To make sure all the ingredients are incorporated into a cohesive dough, use ingredients that aren’t cold from the fridge. Set the egg and butter out in advance so they have time to come to room temperature. If you forget to set out the butter, check out my tutorial for how to soften butter quickly.
If you don’t have a stand mixer, make the cookie dough in a large bowl using a handheld mixer.

Nutrition

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