Ingredients
- All-purpose flour: 2 1/2 cups
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1 cup (2 sticks)
- Granulated sugar: 1 1/2 cups
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Sweetened shredded coconut: 1 cup
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
- Step 3: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the shredded coconut.
- Step 5: Drop by rounded tablespoons onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Step 6: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Drizzle with lemon glaze (recipe not included) if desired.
Notes
- Store these coconutty delights in an airtight container at room temperature to keep them soft and chewy.
- If you want a warm, melt-in-your-mouth experience, microwave a cookie for about 5-10 seconds before serving.
- These cookies are especially delightful with a scoop of vanilla ice cream or alongside a steaming cup of tea.
- For the fluffiest cookies, be careful not to overmix the dough once you add the dry ingredients – gently combine until just incorporated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American