Soft Buttery Coconut Cookies (Print Version)
Tender, melt-in-your-mouth coconut cookies with rich buttery sweetness, perfect for any occasion.
# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups 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 unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Add-Ins
09 - 1 1/2 cups sweetened shredded coconut
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2 to 3 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Beat until well combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the flour is fully incorporated. Do not overmix.
06 - Using a spatula, gently fold the shredded coconut into the dough until evenly distributed throughout.
07 - Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, spacing about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers still appear soft and slightly underdone.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely before serving or storing.
# Expert Advice:
01 -
- These cookies have this incredible melt in your mouth tenderness that makes it nearly impossible to stop at just one.
- The recipe uses simple pantry staples and comes together in under 30 minutes from start to finish.
02 -
- Overbaking is the biggest danger here because the cookies continue cooking on the hot sheet after you pull them out.
- Softened butter means room temperature and slightly yielding when pressed, not melty or greasy.
03 -
- The secret to that melt in your mouth quality is stopping the mixer the instant the flour is incorporated.
- Toasting the coconut lightly before folding it in adds a deeper, nuttier dimension to the flavor.