Chewy Coconut Cookies
Coconut cookies are buttery cookies filled with brown sugar and shredded coconut. The coconut gives these cookies a nice chew! If you love coconut, you must try these cookies!
Ingredients
- 1/2 cup butter softened
- 3/4 cups dark brown sugar or light
- 1 egg room temperature
- 2 tbsp vanilla
- 1 1/3 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup shredded coconut
Instructions
- Preheat the oven to 350℉/180℃ and line a baking tray with parchment paper. Set aside.
- In a large bowl, cream the softened butter and brown sugar on medium speed. I suggest using an electric mixer, but if you don't have one, a spatula works just fine. Cream for 3-4 minutes.1/2 cup butter, 3/4 cups dark brown sugar
- Add in the egg and vanilla and continue creaming.1 egg, 2 tbsp vanilla
- Toss in the flour, baking soda, and salt. With a spatula, fold until little to no dry streaks appear. The dough will be super soft. Then, toss in the shredded coconut and fold in a few more times.1 1/3 cup all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 3/4 cup shredded coconut
- Use a large cookie scoop to scoop 6 even cookie dough balls onto the lined baking sheet. Bake for 9-13 minutes, or until the edges are a light golden brown colour.
- The cookies will look really soft when you take them out of the oven! Allow for them to sit on the baking sheet for an additional 5-10 minutes before transferring them onto a wire rack to cool completely.
- Enjoy! Store the cookies for 3 days on your counter, or 7 days in the fridge in an airtight container.