Coconut Crackle Cookies
Indulge in the irresistible charm of Coconut Crackle Cookies, a delightful fusion of crispy edges, soft centers, and a touch of tropical sweetness in every bite. These cookies, coated in a delicate powdered sugar crust, "crackle" as they bake, revealing a beautifully textured surface that’s as enticing as the flavor within. Made with shredded sweetened coconut, a hint of vanilla, and a perfectly balanced blend of brown and granulated sugars, these cookies boast a rich, buttery flavor and chewy texture. Quick to prepare in just under 30 minutes, they are perfect for busy weeknights, bake sales, or holiday cookie platters. Serve these crowd-pleasers with a glass of milk or a cozy cup of tea, and watch them disappear. Perfect for coconut enthusiasts, this easy cookie recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups shredded sweetened coconut
- 0.5 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until creamy and smooth.
Add the egg and vanilla extract to the mixture, and beat again until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the shredded sweetened coconut, ensuring it is evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, portion out the dough into small balls and roll each ball in powdered sugar until fully coated.
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and slightly crispy. The centers should remain soft.
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.
Enjoy your Coconut Crackle Cookies with a glass of milk or a cup of tea!
Nutrition Facts
Calories |
4906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.6 g | 244% | |
| Saturated Fat | 132.9 g | 664% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 2682 mg | 117% | |
| Total Carbohydrate | 794.4 g | 289% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 535.6 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 199 mg | 15% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1244 mg | 26% | |
*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.
