Soft Buttery Coconut Cookies (Printable version)
Chewy coconut cookies with a rich buttery finish, ready in just 27 minutes for a sweet anytime treat.
# What you'll need:
→ Dry Ingredients
01 - 1 ¾ cups (220 g) all-purpose flour
02 - ½ teaspoon baking soda
03 - ¼ teaspoon salt
→ Wet Ingredients
04 - ¾ cup (170 g) unsalted butter, softened
05 - ½ cup (100 g) granulated sugar
06 - ½ cup (100 g) light brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ Coconut
09 - 1 ½ cups (120 g) sweetened shredded coconut
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and creamy, about 2–3 minutes.
04 - Beat in the egg and vanilla until fully incorporated.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
06 - Fold in the shredded coconut with a spatula until evenly distributed.
07 - Using a tablespoon or small cookie scoop, drop dough balls about 2 inches apart onto prepared baking sheets.
08 - Bake for 10–12 minutes or until the edges are lightly golden but centers remain soft.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- The dough comes together in one bowl with zero fuss, which means you can go from craving to cookie in under thirty minutes.
- That contrast between crisp golden edges and a pillowy coconut studded center is genuinely addictive.
- They taste even better on day two, if you can manage to hide them from everyone long enough.
02 -
- Overbaking by even two minutes turns these from soft and chewey into disappointingly crisp, so pull them out when the centers still look slightly wet.
- Toasting half the shredded coconut in a dry skillet before folding it in deepens the flavor dramatically and is absolutely worth the extra step.
03 -
- Chill the scooped dough balls for fifteen minutes in the fridge before baking if your kitchen runs hot, because firm dough spreads less and holds a thicker shape.
- A tiny pinch of flaky sea salt on top of each warm cookie right out of the oven elevates the buttery coconut flavor in a way people will notice but never quite identify.