Crispy Coconut Cookies
Indulge in the irresistible crunch of homemade Crispy Coconut Cookies, a delightful treat perfect for any coconut lover! These cookies combine golden brown edges and a light, airy crispness with the tropical sweetness of shredded sweetened coconut. Made with just a handful of pantry staples like unsalted butter, brown sugar, and vanilla extract, this easy recipe comes together in under 30 minutes, making it ideal for busy bakers. Each bite boasts a perfectly balanced blend of buttery richness and coconut-infused goodness, making these cookies a standout addition to any dessert spread. Whether enjoyed on their own, with a cup of coffee, or alongside a scoop of vanilla ice cream, these coconut cookies deliver pure satisfaction. Perfect for gifting or keeping all to yourself, they stay fresh for days and even hold up well in the freezer for longer-term storage.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams granulated sugar
- 50 grams brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 160 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 120 grams shredded sweetened coconut
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together using a hand or stand mixer until the mixture is light and fluffy, about 2 minutes.
Add the vanilla extract and egg to the bowl, and continue mixing until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the shredded sweetened coconut until evenly distributed in the dough.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, leaving about 2 inches (5 cm) of space between each ball.
Press each dough ball lightly with your palm or the back of a spoon to slightly flatten.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
Remove the cookies from the oven and allow them to cool on the baking 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 a week, or freeze for longer storage.
Nutrition Facts
Calories |
2852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1402 mg | 61% | |
| Total Carbohydrate | 402.1 g | 146% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 255.5 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 130 mg | 10% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 582 mg | 12% | |
*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.
