Swedish Coconut Cookies
Delight in the irresistibly chewy and golden charm of Swedish Coconut Cookies, a timeless treat packed with rich flavor and texture. Featuring shredded unsweetened coconut as the star ingredient, each bite offers a perfect balance of crisp edges and soft, tender centers. Made with a blend of granulated and brown sugar for nuanced sweetness, these cookies come together effortlessly in just 15 minutes of prep time. Whether you’re baking for a festive occasion or simply indulging a sweet craving, this recipe strikes the perfect harmony of simplicity and sophistication. Serve them with a cup of coffee or tea for a cozy Scandinavian-inspired dessert, and enjoy the comforting taste of homemade bliss. These coconut cookies also store beautifully, making them an excellent option for gifting or savoring throughout the week. Keywords: Swedish Coconut Cookies, easy coconut cookie recipe, homemade cookies, chewy coconut cookies, Scandinavian desserts.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 100 grams granulated sugar
- 50 grams brown sugar, packed
- 1 teaspoon vanilla extract
- 1 unit egg, large
- 120 grams all-purpose flour
- 0.5 teaspoons baking powder
- 0.25 teaspoons salt
- 120 grams shredded unsweetened coconut
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy using a hand or stand mixer.
Add the vanilla extract and the egg to the bowl. Beat on low speed until fully combined, ensuring the mixture is smooth and homogenous.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix.
Fold in the shredded unsweetened coconut with a spatula until evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, portion the dough into small balls and place them 2 inches apart on the prepared baking sheets.
Gently flatten each ball slightly with the back of a spoon or your fingers to help them spread evenly while baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers remain soft. Rotate the pans halfway through baking for even cooking.
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.
Serve the cookies once cool and enjoy! Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.2 g | 225% | |
| Saturated Fat | 125.3 g | 626% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 222.6 g | 81% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 108.8 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 496 mg | 11% | |
*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.
