Coconut Cookies
Simple and delicious coconut cookies made with desiccated coconut and basic pantry ingredients.
Equipment
- Mixing bowl
- Baking sheet
- electric mixer
Ingredients
- 1 cup unsalted butter, softened 226g
- ¾ cup granulated sugar 150g
- ½ cup powdered sugar 65g
- 2 cups all-purpose flour 250g
- 1 ½ cups desiccated coconut 120g
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, whisk together the flour, desiccated coconut, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store the cookies in an airtight container at room temperature for up to 5 days.