Soft Buttery Coconut Cookies (Printable)
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
# Directions:
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, beat the softened butter and sugar together 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 ingredients to the wet mixture, mixing just until combined.
06 - Fold in the shredded coconut using a spatula until evenly distributed.
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 are still 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 texture lands somewhere between a sugar cookie and a macaroon, which means nobody at your table will have anything to complain about.
- They stay soft for days when stored properly, making them ideal for gifting or sneaking from the cookie jar at midnight.
02 -
- If the butter is too warm when you cream it, the dough will spread into thin, crispy disks instead of holding its shape. A quick 15-minute chill in the fridge fixes a soft dough instantly.
- Pulling the cookies out when the centers still look slightly wet is the single best thing you can do for a soft, melt-in-your-mouth texture.
03 -
- Toast half the coconut in a dry skillet before folding it into the dough for a deeper, nuttier flavor that people will notice but not quite be able to identify.
- Chill the shaped dough balls for 20 minutes before baking if you want thicker, puffier cookies with less spreading.