Coconut Cookies
These Coconut Cookies are soft, buttery, and full of rich coconut flavor. They come together quickly with simple pantry ingredients and bake into golden, melt-in-your-mouth treats perfect for any occasion.
Ingredients
- 1 cup 226g unsalted butter, softened
- ¾ cup 150g granulated sugar
- ½ cup 65g powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups 250g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups 120g desiccated coconut
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the egg and vanilla until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the desiccated coconut evenly.
- Roll dough into 1-inch balls and place on prepared baking sheets.
- Gently flatten each ball with your palm or the bottom of a glass.
- Bake for 12–15 minutes or until the edges turn lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use cold butter for crispier cookies.
- Chill dough for 30 minutes for thicker, softer cookies.
- Add-ins: white chocolate chips, almonds, toasted coconut, or lime zest.
- Gluten-free version: use a 1:1 GF baking flour blend.
- Dough balls can be frozen for up to 3 months; bake from frozen with +1 minute.