Coconut Cookies Recipe
User Reviews
5
Coconut Cookies Recipe
Description
The Coconut Cookies Recipe features a dough made from all-purpose flour, baking soda, and salt, creamed with butter and two types of sugar to build a light texture. Incorporating shredded sweetened coconut adds a distinctive chewy texture and coconut taste throughout the cookie. The baking process creates cookies with set edges and dry tops, indicating they are fully baked yet still soft inside. This recipe calls for spoons or a cookie scoop to form uniform portions and requires space between cookies to allow even spreading during baking.
These cookies work well as a treat alongside tea or coffee or as a baked good to share. Their moderate sweetness and coconut element make them a nice choice for those who enjoy coconut flavors without an overly dense cookie.
To achieve softer cookies, you can substitute a tablespoon of flour with cornstarch, as noted in the recipe tips. Measuring flour by weight or properly fluffing it before measuring helps prevent dry results. Using room temperature ingredients ensures the dough comes together smoothly, and the dough can be made without a stand mixer if needed.
Ingredients
- 2 cups all-purpose flour (240g)
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¾ cup butter softened (170g, unsalted
- ½ cup light brown sugar (110g)
- ½ cup granulated sugar (100g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups coconut 150g, shredded, sweetened
Instructions
- Preheat the oven to 350°F. Line 2 large sheet pans with parchment paper.
- In a large bowl, whisk to combine the flour, salt, and baking soda.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), beat the butter and sugars on medium speed for about 3 minutes until light and fluffy.
- Add the egg and vanilla extract. Mix on low speed just until combined. Scrape the bottom and sides of the bowl and mix once more.
- Add the flour mixture to the butter mixture and mix until almost combined. Scrape the bowl down one last time then add the coconut. Mix on low until just combined.
- Use a triggered cookie scoop or two spoons to portion cookies to be about 2 tablespoons in size (32g). Place the dough on the baking sheets, leaving about two inches of space between the cookies to allow for spreading.
- Bake for 10 to 12 minutes or until the bottom edge is lightly golden and set and the tops of the cookies look dry. Let them cool for 5 minutes on the sheet tray, then transfer to a wire rack to cool completely.
Notes
- For softer cookies, replace 1 tablespoon of flour with 1 tablespoon of cornstarch.
- Measure flour by weight or fluff then level for best texture and to avoid dryness.
- Use room temperature butter and egg to help the ingredients combine into a smooth dough.
- If you don't have a stand mixer, use a handheld mixer in a large bowl to mix the dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 102mg | 4% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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