Soft Buttery Coconut Cookies (Print Version)
Tender coconut cookies with rich buttery texture, perfect for an afternoon treat 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 Steps:
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, cream the softened butter and sugar together using a hand mixer or stand mixer 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 ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix.
06 - 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 or until the edges are lightly golden and the centers remain soft.
09 - Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The centers stay pillowy soft while the edges turn just golden enough to give you that perfect contrast in every bite.
- They come together in under thirty minutes with pantry staples you probably already have on hand.
- Sweetened shredded coconut caramelizes slightly during baking, creating tiny crispy pockets of flavor throughout each cookie.
02 -
- If your butter is too warm or melted, the cookies will spread into thin discs, so aim for cool room temperature where it yields to a gentle press of your finger.
- Underbaking by about one minute gives you that coveted soft center that stays tender even the next day.
03 -
- Toast the shredded coconut in a dry skillet for three minutes before adding it to the dough for a deeper, nuttier flavor that takes these cookies from good to unforgettable.
- Use a cookie scoop instead of a spoon so every cookie is the same size and they all bake evenly.