Coconut Drop Cookies
Delightfully chewy and bursting with tropical flavor, these Coconut Drop Cookies are a must-try for any coconut lover! Made with shredded unsweetened coconut, these cookies offer a perfect balance of sweetness and texture, thanks to a combination of granulated sugar and a hint of brown sugar for richness. The easy drop-style method means no rolling or cutting is required, making them a quick and convenient treat to whip up. With a tender, buttery base infused with vanilla and a touch of milk for added moisture, these cookies bake to golden perfection in just 12 minutes. Ideal for holiday trays, afternoon snacks, or any time you're craving a taste of paradise, these coconut cookies are simple to make but impossible to resist. Keep your cookie jar stocked with this tropical delight!
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 2 pieces Large eggs
- 1.5 teaspoons Vanilla extract
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 150 grams Shredded unsweetened coconut
- 2 tablespoons Milk
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using a hand mixer or stand mixer, until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until just combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough starts to form.
Stir in the shredded coconut and milk until evenly incorporated.
Using a tablespoon or small cookie scoop, drop spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft, which is fine.
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.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.9 g | 272% | |
| Saturated Fat | 149.4 g | 747% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 1869 mg | 81% | |
| Total Carbohydrate | 395.5 g | 144% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 211.9 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 226 mg | 17% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 933 mg | 20% | |
*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.
