Description
These chewy coconut cookies are a deliciously moist treat, bursting with the tropical flavor of shredded coconut and a perfect balance of sweet brown sugar. Easy to make and perfect for any occasion, they offer a soft, chewy texture with golden edges, ideal for coconut lovers looking for a simple homemade cookie recipe.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups shredded unsweetened coconut
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup coconut oil (or melted butter)
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and to promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Oil and Sugar: In a large bowl, use a mixer or whisk to blend the coconut oil (or melted butter) with brown sugar until the mixture becomes creamy and well combined, which helps create a tender cookie base.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, and milk into the creamed mixture, mixing well until the batter is smooth and homogeneous.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the dough which might make the cookies tough.
- Stir in Coconut: Fold in the shredded coconut ensuring it is evenly distributed throughout the cookie dough, adding texture and flavor.
- Shape Dough: Drop spoonfuls of dough spaced about 2 inches apart onto the prepared baking sheet to allow room for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the centers are set, ensuring a chewy texture inside.
- Cool Down: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely, preventing breakage and preserving texture.
Notes
- You can substitute coconut oil with melted butter, but coconut oil enhances the coconut flavor.
- Ensure to measure flour properly by spooning into the cup and leveling to avoid dry cookies.
- For a richer flavor, toast the shredded coconut lightly before mixing into the dough.
- These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- If you prefer crunchier cookies, bake for an additional 1-2 minutes while monitoring closely to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
