Soft Buttery Coconut Cookies (Printable)
Tender coconut cookies with rich buttery texture, perfect for afternoon treats or dessert.
# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Add-Ins
09 - 1 1/2 cups sweetened shredded coconut
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed. Set aside.
03 - In a large bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, approximately 2 to 3 minutes.
04 - Add the large egg and vanilla extract to the creamed butter mixture. Beat until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the flour is incorporated. Avoid overmixing.
06 - Gently fold the sweetened shredded coconut into the dough using a spatula until evenly distributed throughout.
07 - Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
08 - Bake at 350°F for 10 to 12 minutes, or until the edges are lightly golden and the centers remain soft and slightly underbaked.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then carefully transfer them to a wire cooling rack to cool completely before serving or storing.
# Expert Tips:
01 -
- The edges get this delicate golden crunch while the centers stay pillow soft and practically dissolve on your tongue.
- They come together in under thirty minutes with pantry staples you probably already have sitting around.
- That coconut flavor is subtle enough for skeptics but bold enough to satisfy anyone craving something tropical.
02 -
- Pulling the cookies out when the centers still look a little wet is the secret to that melt in your mouth texture everyone obsesses over.
- If your butter is too warm the dough will spread into flat crispy puddles, so aim for cool room temperature butter that yields slightly when pressed.
03 -
- Chill the scooped dough balls on the baking sheet for fifteen minutes before baking to help them hold their shape and develop thicker centers.
- Toast a small handful of extra coconut in a dry pan and press it onto the tops of the warm cookies right out of the oven for an irresistible finishing touch.