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Chewy Coconut Cookies

Experience the soft, chewy goodness of these cookies, perfectly crisp on the outside and tender on the inside, bursting with coconut flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snacks
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup butter, softened Can substitute with coconut oil for a coconut flavor
  • 1 cup sugar
  • 2 large eggs Add one at a time
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Main Ingredient
  • 1 cup shredded coconut

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and sugar until fluffy, about 2-3 minutes. Add the eggs, one at a time, followed by the vanilla extract, mixing well after each addition.
  3. In a separate bowl, whisk together the flour, baking powder, and salt until well blended.
  4. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the shredded coconut until evenly distributed.
Baking
  1. Use a cookie scoop or tablespoon to drop rounded balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
  2. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
  3. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Notes

Store in an airtight container at room temperature for up to a week or freeze for up to 3 months. Reheat at 350°F for a few minutes for best texture.