Coconut Washboards
Transport your taste buds to a tropical paradise with these irresistible Coconut Washboards—soft, chewy cookies laced with the natural sweetness of shredded coconut. Perfectly golden edges and tender centers make these treats a must-try for coconut lovers. A breeze to whip up, they combine pantry staples like unsalted butter, brown sugar, and vanilla with the rich texture of coconut for a dessert that’s both simple and indulgent. The signature “washboard” pattern, created with a fork, adds a charming homemade touch to each bite-sized morsel. Great for bake sales, afternoon tea, or anytime snacking, these easy coconut cookies will quickly become a family favorite. Ready in under 30 minutes, they’re perfect for when you need a crowd-pleasing treat in a hurry!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Shredded coconut (sweetened or unsweetened)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to ensure tender cookies.
Fold in the shredded coconut until evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, portion the dough into 1.5-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Lightly flatten each dough ball with the tines of a fork, pressing down to create a 'washboard' pattern.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Do not overbake to maintain a soft center.
Remove the cookies from the oven and let them cool on the baking sheet 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 one week, or freeze for longer storage. Enjoy!
Nutrition Facts
Calories |
3397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.9 g | 167% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2046 mg | 89% | |
| Total Carbohydrate | 532.5 g | 194% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 286.5 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 188 mg | 14% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 829 mg | 18% | |
*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.
