Description
These Coconut Cookies are chewy, sweet, and packed with coconut flavor. Easy to make and perfect for any occasion, these cookies will be a hit with coconut lovers!
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups sweetened shredded coconut
- ½ cup chopped pecans or almonds (optional)
Instructions
- Preheat oven and prepare baking sheets: Preheat oven to 350°F and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla.
- Combine dry ingredients: In another bowl, whisk flour, baking soda, baking powder, and salt.
- Combine wet and dry mixtures: Gradually add dry ingredients to the wet mixture until combined.
- Stir in coconut and nuts: Stir in shredded coconut and nuts, if using.
- Bake: Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 10–12 minutes, until edges are golden but centers are still soft.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For chewier cookies, slightly underbake and allow them to finish setting on the baking sheet.
- Toasting the coconut beforehand adds extra flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
