Carrot Coconut Cookies
Indulge in the perfect combination of cozy and tropical flavors with these irresistible Carrot Coconut Cookies! Packed with freshly grated carrots, unsweetened shredded coconut, and a hint of cinnamon, these cookies strike a harmonious balance between natural sweetness and warm spice. A soft, chewy texture is complemented by optional crunchy pecans or walnuts, making each bite an adventure in flavor and texture. Ready in under 35 minutes, these easy-to-make cookies are ideal for satisfying your sweet tooth or for sharing at gatherings. Whether you enjoy them fresh out of the oven or save some in the freezer for later, these one-bowl delights are a must-try for any cookie lover. Perfect keywords: carrot cookies, coconut cookies, easy dessert recipes, soft and chewy cookies.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 1 Egg
- 1.5 teaspoons Vanilla extract
- 1 cup Grated carrot
- 0.75 cup Unsweetened shredded coconut
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the grated carrot, shredded coconut, and chopped pecans or walnuts (if using) with a spatula.
Using a tablespoon or small cookie scoop, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will still look slightly soft but will firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
3236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.6 g | 238% | |
| Saturated Fat | 102.5 g | 512% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 1295 mg | 56% | |
| Total Carbohydrate | 374.3 g | 136% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 208.1 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 319 mg | 25% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1418 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
