Soft Buttery Coconut Cookies (Printer-friendly)
Tender coconut cookies with buttery richness and a melt-in-your-mouth texture, ready in under 30 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups (220 g) 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 (170 g) unsalted butter, softened
06 - 1 cup (200 g) granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Add-Ins
09 - 1 1/2 cups (120 g) sweetened shredded coconut
# Directions:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream the softened butter and sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
04 - Beat in the egg and vanilla extract until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
06 - Fold in the shredded coconut using a spatula until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheets.
08 - Bake for 10-12 minutes or until the edges are lightly golden and the centers are still soft.
09 - Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
# Expert Advice:
01 -
- The dough comes together in one bowl with no chilling required, which means you can go from craving to cookie in under thirty minutes.
- That golden edge with a pillowy center creates a texture contrast that makes people assume you bought them from a bakery.
02 -
- Overbaking is the enemy here because the centers firm up as they cool, so pull them out when they still look slightly raw in the middle.
- Room-temperature butter creams properly and creates air pockets that give you that melt-in-your-mouth texture rather than a greasy flat disc.
03 -
- If your dough feels too soft to scoop, pop it in the fridge for fifteen minutes and it will firm up beautifully without changing the final texture.
- Press a few extra shreds of coconut on top of each dough ball before baking for a gorgeous toasted look that makes people reach for one immediately.