Description
Deliciously buttery coconut cookies with a chewy center and a crispy edge, perfect for sharing.
Ingredients
Scale
- 1½ cups (180 g) all-purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- ¾ cup (170 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) white sugar
- 1 large egg, room temp
- 2 tsp vanilla extract
- 2 cups (160 g) unsweetened shredded coconut (divided)
Instructions
- Line two large baking sheets with parchment paper.
- Whisk flour, salt, baking soda, and baking powder in a bowl.
- Cream butter, brown sugar, and white sugar in a large bowl until fluffy.
- Add the egg and vanilla. Mix until just combined.
- Incorporate dry ingredients and 1½ cups shredded coconut. Mix until just combined.
- Scoop dough and roll the tops in the extra ½ cup coconut.
- Place dough balls on baking sheets spaced 2 inches apart.
- Chill trays for 30 minutes in the fridge.
- Preheat oven to 350°F (or 320°F for convection).
- Bake for 13–15 minutes until golden on the edges.
- Cool on trays for 15 minutes, then transfer to wire racks.
Notes
For a richer taste, consider using fresh shredded coconut. Chilling the dough is essential for maintaining the cookie shape.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg