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Soft & Buttery Coconut Cookies

Indulge in these soft and chewy coconut cookies that combine the flavors of butter and coconut perfectly, making them a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup unsalted butter, softened For a tropical flavor, can be replaced with coconut oil.
  • 1 cup granulated sugar
  • 2 cups shredded coconut
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 large egg Can be substituted with 1/4 cup unsweetened applesauce for egg-free.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter with granulated sugar until light and fluffy, about 2 to 3 minutes.
  3. Add the egg and vanilla extract to the mixture and beat until well combined.
  4. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually fold the dry mixture into the wet ingredients, being careful not to overmix.
  6. Fold in the shredded coconut until evenly distributed.
  7. Use a tablespoon or cookie scoop to drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
Baking
  1. Bake for 12-15 minutes or until edges are lightly golden, the centers should look slightly underbaked.
  2. Allow cookies to cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. Freeze for longer storage. Reheat in the microwave or in the oven to regain softness.