Soft Buttery Coconut Cookies (Printable Version)
Soft, buttery cookies loaded with shredded coconut. Melt-in-your-mouth texture in just 27 minutes.
# What You 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
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 to 3 minutes.
04 - Beat in the egg and vanilla extract until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
06 - Gently fold in the shredded coconut using a spatula until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheets.
08 - Bake for 10 to 12 minutes until the edges are lightly golden and the centers remain soft.
09 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The edges turn golden and slightly crisp while the centers stay pillowy soft, giving you the best of both textures in every bite.
- They come together with one bowl, one mixer, and zero fuss, which makes them perfect for those afternoons when you just want something sweet without a production.
02 -
- Underbaking by one minute is far better than overbaking, because these cookies dry out quickly once they go past golden at the edges.
- Using cold butter instead of properly softened butter was my biggest early mistake, resulting in dense little hockey pucks instead of tender cookies.
03 -
- Toast half the coconut in a dry skillet before folding it in, because the contrast between raw and toasted coconut makes the flavor three dimensional.
- Chill the scooped dough on the sheets for 15 minutes before baking if you want thicker, puffier cookies that hold their shape beautifully.