Soft Buttery Coconut Cookies (Printable)
Tender coconut cookies with rich buttery texture, golden edges, and a melt-in-your-mouth finish.
# 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:
01 - Preheat oven to 350°F. 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, beat 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 - Gently 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 until the edges are lightly golden and the centers remain soft.
09 - Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The dough comes together in one bowl with no chilling required, so you can go from craving to cookie in under 30 minutes.
- That golden edge with a pillowy center is the kind of texture that makes people close their eyes when they take a bite.
- They store beautifully and actually taste even softer on day two, which almost never happens with homemade cookies.
02 -
- Overbaking is the enemy of soft cookies, so pull them from the oven when the centers still look a touch glossy and underdone.
- If you use unsweetened coconut instead of sweetened, expect a chewier texture and a slightly more subdued sweetness throughout.
03 -
- Soften the butter properly by leaving it out for about an hour, because cold butter leaves lumps and melted butter makes the dough greasy and flat.
- Mix the dough just until combined after adding the flour, since overmixing develops gluten and turns tender cookies tough.