Soft Buttery Coconut Cookies (Printable)
Tender coconut cookies with rich buttery texture, perfect for afternoon treats or dessert.
# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups 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 unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Add-Ins
09 - 1 1/2 cups sweetened shredded coconut
# How To Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, approximately 2 to 3 minutes.
04 - Add the egg and vanilla extract to the butter mixture, beating until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough comes together. Avoid overmixing.
06 - Using a spatula, gently fold the shredded coconut into the dough until evenly distributed throughout.
07 - Scoop tablespoon-sized portions of dough and place them approximately 2 inches apart on the prepared baking sheets to allow for spreading.
08 - Bake for 10 to 12 minutes, or until the edges are lightly golden while the centers remain soft and slightly underdone.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Tips:
01 -
- These cookies have a tenderness that borders on shortbread but with a tropical coconut twist that makes them impossible to stop eating.
- The recipe comes together in one bowl with zero fuss making it perfect for sudden cookie cravings on a weeknight.
02 -
- If your butter is too warm the cookies will spread into flat discs so pop the dough in the fridge for 15 minutes if your kitchen is hot.
- Pulling the cookies out when the centers still look slightly raw is the single trick that guarantees that melt in your mouth texture after cooling.
03 -
- Rolling the dough balls in extra shredded coconut before baking gives the edges a beautiful toasted coconut crust that looks and tastes incredible.
- Using a cookie scoop ensures uniform cookies that all bake at the same rate so you never end up with some burnt and some raw.