Chewy Coconut Cookies
There is a particular confidence that comes with mastering these Chewy Coconut Cookies. They’re quick to prepare, packed with tropical coconut flavor, and perfect for any occasion.
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups sweetened shredded coconut divided: 1 ½ cups for dough, ½ cup for topping
Instructions
- PREHEAT THE OVEN: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- CREAM THE BUTTER AND SUGARS: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes. Use a hand mixer, stand mixer, or a wooden spoon.
- ADD EGGS AND VANILLA: Beat in the eggs one at a time, then mix in the vanilla extract until fully incorporated and the mixture looks smooth.
- MIX DRY INGREDIENTS: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening.
- COMBINE WET AND DRY: Gradually stir the dry ingredients into the wet mixture, mixing just until no flour streaks remain. Avoid overmixing to maintain a tender texture.
- FOLD IN COCONUT: Gently fold 1 ½ cups of the sweetened shredded coconut into the cookie dough until evenly distributed.
- FORM DOUGH BALLS: Scoop the dough into balls using a cookie scoop or tablespoon and place them on the prepared baking sheet about 2 inches apart.
- TOP WITH COCONUT: Lightly press each dough ball to slightly flatten, then sprinkle a pinch of the remaining ½ cup of shredded coconut on top of each cookie.
- BAKE: Bake for 10–12 minutes, or until the edges are golden brown and the centers appear just set. The centers should look slightly soft—they will continue to cook as they cool.
- COOL: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Toasting the shredded coconut before folding it into the dough can enhance the nutty flavor even more. Bake on the middle rack for the most even browning. Store cooled cookies in an airtight container for up to 5 days.