Chewy Coconut Cookies
Indulge in the tropical sweetness of chewy coconut cookies—golden-edged, soft-centered delights packed with the irresistible flavor of sweetened shredded coconut. Perfectly balanced with rich brown sugar, creamy butter, and a hint of pure vanilla, these cookies come together effortlessly in just 15 minutes of prep time. Each bite delivers the perfect balance of crispness and chewiness, making them a crowd-pleasing treat for any occasion. The recipe yields 24 cookies and is designed for simplicity, using pantry staples like all-purpose flour and baking soda while spotlighting coconut as the star ingredient. Whether you’re baking for a holiday, a party, or just to satisfy a sweet craving, these tropical-inspired cookies are sure to become a favorite. Pair with a cold glass of milk or a steaming cup of coffee for the ultimate cookie experience!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 large Eggs
- 1 teaspoon Pure vanilla extract
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Sweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. This will take about 2-3 minutes using an electric mixer.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the pure vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Take care not to overmix.
Fold in the sweetened shredded coconut until evenly distributed throughout the dough.
Using a medium cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look just set.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 91.1 g | 456% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2923 mg | 127% | |
| Total Carbohydrate | 577.5 g | 210% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 343.0 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 218 mg | 17% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 767 mg | 16% | |
*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.
