Soft and Chewy Coconut Cookies Recipe (Easy & Delicious!) (Edit recipe)

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These soft and chewy coconut cookies are packed with sweet shredded coconut and have the perfect golden edges and tender centers. A quick, easy dessert with tropical vibes!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

12 minutes

INGREDIENTS

9

Serves: 24

Ingredients

2 cup All Purpose Flour
1 tsp Baking Soda
0.5 tsp Salt
0.75 cup Butter, Unsalted, softened
0.75 cup Light Brown Sugar
0.5 cup Granulated White Sugar
1 whole Egg
0.5 tsp Vanilla Extract
0.75 cup Coconut, Shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl or stand mixer, beat butter and both sugars for 3 minutes until light and fluffy.
Add egg and vanilla extract, beating until well combined.
Add flour mixture to butter mixture and mix on low speed until just combined.
Fold in shredded coconut on low speed until evenly distributed.
Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
Bake for 10-12 minutes until edges are golden and tops look set.
Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for 4-5 days. Cookie dough can be frozen for up to 3 months; bake from frozen, adding 2-3 minutes to baking time. For softer cookies, remove from oven when centers still look slightly underdone. Measure flour using the spoon-and-level method for best results.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	149
Fat:	7 g
Carbohydrates:	19 g
Protein:	3 g
Cholesterol:	15 g
Sodium:	99 mg
Fiber:	0 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.