The first impression of this cookie was if a coconut macaroon walked into a sugar cookie. Shredded coconut gets added to a lightly sweetened base to make a delightful confection.
Variations
Extract – Replace the vanilla coconut extract for bigger flavor.
Sugar – To make these coconut cookies sweeter, increase the granulated sugar to 1/2 cup. I cut down the white sugar since sweetened coconut flakes were used.
Substitutions
Gluten-free – The all purpose flour can be replaced with your favorite gluten-free 1:1 blend.
Storage
These coconut cookies keep well in an airtight container on the counter for up to 5 days. You can also keep them in the refrigerator. They can be frozen for up to 3 months.
Coconut Cookies
Chewy sugar cookies filled with shredded coconut.
Servings: 22 cookies
Ingredients
- 1¼ cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1⅓ cup sweetened coconut flakes
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a small mixing bowl, add flour, baking soda, and salt. Mix and set aside.
- In a bowl of a stand mixer or a large mixing bowl, add the butter, brown sugar, and granulated sugar. With the stand mixer or hand mixer, cream them together on medium speed until light and smooth.
- Add the egg and vanilla and beat until light and fluffy.
- Add the flour mixture until fully incorporated.
- Fold in the coconut flakes with a mixing spoon or spatula.
- Drop about 2 tablespoons of dough onto the prepared baking pans about 3 inches apart. Bake for 10-12 minutes or until lightly browned around the edges. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
These cookies can be stored in an airtight container at room temperature for up to 5 days and frozen for up to 3 months.
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