Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in the shredded coconut with a spatula.
- Drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9–11 minutes, or until edges are golden and centers are set but soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, toast half the coconut before mixing in.
- Store in an airtight container for up to 5 days.
- You can freeze dough balls and bake directly from frozen—add 1–2 minutes to baking time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: coconut cookies, chewy cookies, easy dessert