Description

These easy coconut cookies feature a chewy texture and toasted golden edges, made with pantry staples. They are a delightful and comforting treat perfect for busy families and new bakers.

Ingredients

Scale

1.5 cups all-purpose flour
0.75 cup granulated sugar
2 large eggs
1 tsp vanilla extract
0.5 cup unsalted butter, softened
2 cups sweetened shredded coconut
1 tsp baking powder
0.5 tsp salt

Instructions

Preheat Oven & Prep: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper for even baking.
Cream Wet Ingredients: Cream softened butter and sugar until light and fluffy (5-7 minutes). Beat in eggs, then mix in vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt until well-combined.
Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the sweetened shredded coconut. If the dough feels too soft, chill it for 15 minutes.
Scoop & Flatten Dough: Drop rounded tablespoons of dough onto the prepared baking sheets. Slightly flatten each cookie for a chewier texture.
Bake Cookies: Bake for 12-15 minutes, or until the edges are golden brown and the centers are set but still soft. Allow the cookies to cool on the baking sheets for a few minutes to firm up, then transfer them to a wire rack to cool completely.

Notes

Allow cookies to cool on baking sheets for a few minutes before transferring to a wire rack. Do not overbake to ensure soft centers. If dough is too soft, chill for 15 minutes before scooping. Cookies are best enjoyed warm or at room temperature.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (approx 30 g)
Calories: 135 calories
Sugar: 18 g
Sodium: 120 mg
Fat: 10 g
Saturated Fat: 7 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg

Keywords: easy dessert, chewy, coconut, family-friendly, baking, quick, toasted, homemade