Chewy Coconut Cookies: Easy, Tropical, and Buttery Recipe
These chewy coconut cookies are soft, buttery, and infused with the sweet flavor of shredded coconut. Perfectly textured with a slight chew and just the right amount of coconut, these cookies are a delightful treat for coconut lovers and a great snack any time of day.
Ingredients
- ½ cup unsalted butter softened
- ¾ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sweetened shredded coconut toasted optional
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and brown sugar until light and fluffy.
- Add egg and vanilla extract; mix well.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet ingredients and mix until just combined.
- Fold in shredded coconut.
- Scoop tablespoon-sized portions of dough onto the baking sheet.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Toasting the coconut enhances its flavor and adds extra crunch.
- Use sweetened shredded coconut for the best flavor and texture.
- Dough can be refrigerated for firmer cookies and easier handling.
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