Chewy Coconut Cookies
Chewy Coconut Cookies are a delightful treat that brings the tropical essence of coconut straight into your kitchen. These cookies are soft and chewy, packed with rich coconut flavor, making them an ideal snack or dessert.
Equipment
- Mixing Bowl
- Baking Sheets
- Electric Mixer
- Parchment Paper
Ingredients
Ingredients
- 1 cup unsalted butter (softened) Ensure it's at room temperature for easier mixing.
- 1 cup granulated sugar Adds sweetness and helps create a slightly crisp exterior.
- 1 cup packed brown sugar Adds depth of flavor with its molasses content.
- 2 large eggs Binds the ingredients together and provides structure.
- 1 teaspoon vanilla extract Enhances the flavor profile of the cookies.
- 2.25 cups all-purpose flour Main structure of the cookie; measure correctly.
- 1 teaspoon baking soda Helps the cookies rise slightly.
- 0.5 teaspoon salt Balances the sweetness and enhances flavor.
- 2 cups shredded coconut (unsweetened) Provides texture and a tropical flavor.
- 1 cup chocolate chips or nuts (optional) For added flavor and texture.
Instructions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the shredded coconut and optional chocolate chips or nuts.
- Scoop generous amounts of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
Notes
Store leftover cookies in an airtight container at room temperature for about a week. For longer freshness, consider refrigeration.