Soft Buttery Coconut Cookies (Printer-friendly)
Tender coconut cookies with rich buttery texture, perfect for afternoon treats and desserts.
# What You Need:
→ Dry Ingredients
01 - 1 3/4 cups (220 g) all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 3/4 cup (170 g) unsalted butter, softened
06 - 1 cup (200 g) granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Add-Ins
09 - 1 1/2 cups (120 g) sweetened shredded coconut
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2 to 3 minutes.
04 - Beat in the egg and vanilla extract until well combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix.
06 - Fold in the sweetened shredded coconut using a spatula until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheets.
08 - Bake for 10 to 12 minutes or until the edges are lightly golden and the centers are still soft.
09 - Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
# Expert Tips:
01 -
- The dough comes together in one bowl with zero fuss, making this a go-to when you need something sweet fast.
- That golden edge with a soft, barely set center is the kind of texture people assume only bakery cookies can achieve.
02 -
- Take the cookies out when the centers still look a little doughy because they will continue cooking on the hot baking sheet after you remove them.
- If your butter is too warm, the dough will spread too much in the oven, so aim for cool room temperature butter that holds a slight indent when pressed.
03 -
- Toast the coconut lightly in a dry pan before folding it into the dough for a deeper, nuttier flavor that takes these cookies from good to unforgettable.
- Chill the scooped dough balls for fifteen minutes before baking if you want thicker, puffier cookies with less spread.