Chewy Coconut Sugar Cookies
User Reviews
5
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
13 mins
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Servings
24 cookies
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Course
Dessert
Chewy Coconut Sugar Cookies
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These coconut sugar cookies are thick, chewy, and packed with toasted coconut. They’re the perfect cookie to share with anyone who loves coconut!
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Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup butter room temperature, unsalted
- 1 ½ cups granulated sugar
- 1 egg large
- ½ teaspoon vanilla extract pure
- 1 teaspoon coconut extract
- ¾ cup coconut flakes toasted, sweetened, flaked
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add in the egg and extracts and mix until combined.
- Gradually add in the dry ingredients and mix until just combined. Add in the toasted coconut and mix until it is incorporated.
- Use a medium cookie scoop (1.5 tablespoons) to portion dough balls onto the prepared cookie sheets
- Bake 13-15 minutes in preheated oven, or until lightly browned. Allow the cookies to cool on cookie sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for 3-4 days.
- Adapted from my chewy lemon sugar cookies which were adapted from Rock Recipes.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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