Description
These chewy coconut cookies are delightfully soft and packed with rich shredded coconut. Easy to make and perfect for coconut lovers, they offer a sweet, buttery flavor with a subtle hint of vanilla, making them a delicious treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups shredded unsweetened coconut
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup coconut oil (or melted butter)
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined to ensure even distribution of the leavening agents.
- Cream Wet Ingredients: In a large bowl, mix the coconut oil (or melted butter) with the brown sugar until the mixture becomes creamy and well blended, which helps create a tender cookie texture.
- Add Egg and Flavorings: Beat in the egg, vanilla extract, and milk to the coconut oil and sugar mixture, mixing until the batter is smooth and homogenous.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Incorporate Coconut: Fold in the shredded coconut evenly into the dough to distribute the chewy coconut texture throughout each cookie.
- Portion Dough: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookie edges turn a light golden brown and the centers are set, indicating they are cooked through but still chewy.
- Cool Cookies: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving to prevent breakage and ensure the best texture.
Notes
- You can substitute coconut oil with melted butter for a richer flavor.
- Make sure not to overbake to keep the cookies chewy rather than crispy.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, use coconut oil and a plant-based milk.
- If you prefer a more pronounced coconut taste, toast the shredded coconut lightly before adding it to the dough.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
