Coconut Cookies
These coconut cookies are crisp at the edges, soft in the middle, and absolutely packed with toasty coconut flavor. Perfect for snacks, meal prep, or as a delightful treat any time.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 tsp salt
- 0.25 tsp baking soda
- 0.5 tsp baking powder
Wet Ingredients
- 0.75 cup unsalted butter, softened
- 0.5 cup light brown sugar
- 0.5 cup white sugar
- 1 large egg, room temp
- 2 tsp vanilla extract
Coconut
- 2 cups unsweetened shredded coconut Divided, reserve 1/2 cup for rolling.
Instructions
Preparation
- Line two large baking sheets with parchment paper.
- Whisk flour, salt, baking soda, and baking powder in a bowl.
- In a large bowl, cream butter, brown sugar, and white sugar until fluffy.
- Add the egg and vanilla. Mix until just combined.
- Add dry ingredients and 1.5 cups shredded coconut. Mix until just combined.
- Scoop dough and roll tops in the reserved coconut.
- Place dough balls on baking sheets spaced 2 inches apart.
- Chill trays for 30 minutes in the fridge.
Baking
- Preheat oven to 350°F (or 320°F for convection).
- Bake for 13-15 minutes until golden on the edges.
- Cool on trays for 15 minutes, then transfer to wire racks.
Notes
Cookies can be stored in an airtight container for 4-5 days. For make-ahead, freeze the dough balls after rolling in coconut and bake from frozen, adding 1-2 minutes to the bake time.