Ingredients
- All-purpose flour: 1 1/2 cups
- Sweetened shredded coconut: 1 1/2 cups
- Granulated sugar: 1 cup
- Unsalted butter, softened: 1/2 cup (1 stick)
- Large eggs: 2
- Vanilla extract: 1 teaspoon
- Baking powder: 1 teaspoon
- Salt: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 3: In a separate bowl, whisk together the flour, baking powder, and salt.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Stir in the shredded coconut.
- Step 5: Drop by rounded tablespoons onto the prepared baking sheets.
- Step 6: Bake for 10-12 minutes, or until the edges are lightly golden brown. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain their chewy texture.
- For a warm, comforting treat, microwave a cookie for 5-10 seconds, but watch carefully to prevent burning.
- Serve these coconut cookies with a scoop of vanilla ice cream or a cup of hot tea for a delightful pairing.
- For extra coconut flavor, lightly toast the shredded coconut in a dry pan before adding it to the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American