Chewy Coconut Cookies
These Coconut Cookies may sound ordinary, but they're absolutely not. They're soft and chewy, meaning the texture is spot-on, and the flavor is buttery and of course, they're filled with coconut. If you're a coconut fan, you need these cookies in your life!
Servings: 12 cookies
Calories: 202kcal
Ingredients
- ½ cup unsalted butter softened
- ¾ cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sweetened shredded coconut toasted (optional, see notes)
Instructions
- Preheat oven to 350°.
- Cream butter and sugar together; then add egg and vanilla and stir to combine.
- In a separate bowl, combine flour, baking soda, salt and ½ cup of shredded coconut; then, pour dry ingredients into wet ingredients and use an electric mixer to stir the batter. It may take a few seconds for it to come together, but if the dough still seems too dry, add 1 tablespoon milk and that should do the trick. Last, stir in the remaining coconut by hand.
- Spray a large baking sheet with nonstick spray (or use parchment), then use an ice cream scooper to scoop cookie dough onto the baking sheet. Bake cookies for 9-11 minutes, or until the edges are set. Remove from the oven and wait 2-3 minutes before transferring cookies to a cooling rack.
- Enjoy!
Video
Notes
*Calories are an estimation and are per cookie
*Every oven is different; check the cookies after 10 minutes, and then bake for 1-2 minutes extra if needed
Vegan/gluten free substitutions: Can use dairy free butter in place of regular butter; can use cane sugar instead of brown sugar; can use 1 flax egg (1 tablespoon flaxseed meal + 2.5 tablespoon water) in place of regular egg; can use gluten free all purpose flour
-Sweetened shredded coconut has more of a coconut-y flavor, so that's what I recommend using. However, you can use unsweetened coconut, just know that the cookies won't taste as coconut-y.
-Using toasted coconut can help bring out the coconut flavor. To toast: add shredded coconut to a skillet and stir over medium heat for 3-5 minutes until golden brown in color, being careful not to burn it. Wait for the coconut to cool before adding it to the batter.
-Do NOT use coconut extract -- I tried it, and it was gross.
Nutrition
Calories: 202kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 227mg | Potassium: 56mg | Fiber: 1g | Sugar: 16g | Vitamin A: 256IU | Calcium: 19mg | Iron: 1mg