Soft Buttery Coconut Cookies (Printable)
Tender coconut cookies with rich buttery texture, perfect for afternoon treats or dessert.
# What You'll 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
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until pale, light, and fluffy, about 2 to 3 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Beat on medium speed until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the flour is incorporated. Avoid overmixing.
06 - Using a spatula, gently fold the sweetened shredded coconut into the dough until evenly distributed.
07 - Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets, spacing about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes until the edges are lightly golden while the centers remain soft and slightly underdone.
09 - Allow cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Tips from dashanddishes:
01 -
- The dough comes together in under fifteen minutes with ingredients you probably already have sitting in your pantry.
- That golden edge and tender center make them taste like something from a bakery display case without any fancy technique.
02 -
- Overbaking is the easiest mistake to make with these cookies because they look underdone when they are actually perfect.
- Switching to unsweetened coconut creates a chewier cookie with a more pronounced coconut flavor that some people actually prefer.
03 -
- If your dough feels too warm and sticky to scoop, chill it in the fridge for fifteen minutes and it will firm up beautifully.
- Rotate your baking sheets halfway through the bake time for even browning especially if your oven has hot spots.