Description
These Chewy Coconut Cookies are delightfully soft and rich, featuring a perfect blend of buttery sweetness and toasted coconut flavor. With a golden exterior and tender, chewy center, they make a perfect treat for coconut lovers and cookie enthusiasts alike. Easy to prepare and ideal for sharing, these cookies bring a tropical twist to classic chewy cookies.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
Other
- 1 1/2 cups flaked coconut
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Sift the dry ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, and a pinch of salt to ensure they are evenly combined and aerated for a light texture.
- Cream the butter and sugars: In a large mixing bowl, cream the softened butter with brown sugar, granulated sugar, egg, and vanilla extract until the mixture is smooth and homogenous, which helps create the ideal chewy texture.
- Combine the wet and dry ingredients: Gradually add the sifted dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough and maintain tenderness.
- Add the coconut: Fold in the flaked coconut thoroughly so that it’s evenly distributed throughout the cookie dough, infusing each bite with tropical flavor and texture.
- Shape the cookies: Drop teaspoonfuls of dough onto the prepared baking sheets, spacing each mound to allow room for spreading and flattening as they bake.
- Bake the cookies: Bake at 350°F (175°C) for 8 to 10 minutes, or until the edges turn golden brown and the cookies are set but still soft, signaling perfect chewiness.
- Cool and serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step helps them firm up while retaining their chewy texture. Then, enjoy your freshly baked chewy coconut cookies!
Notes
- Use freshly grated or unsweetened flaked coconut for the best flavor and texture.
- For a crunchier cookie, bake an additional 1-2 minutes but watch closely to avoid burning.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Adding a pinch of salt enhances the sweetness and balances flavors.
- Use parchment paper or silicone baking mats to prevent sticking and facilitate cleanup.
