Soft Buttery Coconut Cookies (Printable)
Melt-in-your-mouth coconut cookies with buttery richness and chewy texture, ready in under 30 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Add-Ins
09 - 1 1/2 cups sweetened shredded coconut
# Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2 to 3 minutes.
04 - Beat in the egg and vanilla extract until well combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix.
06 - Gently fold in the sweetened shredded coconut using a spatula until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheets.
08 - Bake for 10 to 12 minutes or until the edges are lightly golden and the centers remain soft.
09 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The dough comes together in one bowl with zero fuss, making it perfect for when you need a sweet fix fast.
- That golden edge with a chewy coconut center is the kind of texture combination that disappears from the cookie jar overnight.
02 -
- Pulling the cookies out when the centers still look a tiny bit raw is the single biggest secret to soft cookies that stay soft for days.
- If you want extra chewiness, swap the sweetened coconut for unsweetened and the texture shifts in the most wonderful way.
03 -
- Chill the scooped dough for fifteen minutes before baking if your kitchen is hot, because firm dough spreads less and gives you thicker, softer cookies.
- Toast a small handful of the coconut in a dry pan before folding it in, and the flavor goes from good to absolutely unforgettable.