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.