Soft Buttery Coconut Cookies (Print Version)
Soft, melt-in-your-mouth cookies bursting with coconut flavor and a rich buttery finish—perfect for teatime.
# What You Need:
→ Dry Ingredients
01 - 1¾ cups all-purpose flour
02 - ½ teaspoon baking soda
03 - ¼ teaspoon salt
→ Wet Ingredients
04 - ¾ cup unsalted butter, softened
05 - ½ cup granulated sugar
06 - ½ cup light brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ Coconut
09 - 1½ cups sweetened shredded coconut
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and creamy, about 2–3 minutes.
04 - Beat in the egg and vanilla extract until fully incorporated.
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 - Using a tablespoon or small cookie scoop, drop dough balls about 2 inches apart onto the prepared baking sheets.
08 - Bake for 10–12 minutes or until the edges are lightly golden but the centers remain soft.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Handy Tips:
01 -
- The centers stay pillowy soft while the edges turn just golden enough to give you a slight crunch.
- They come together in under 30 minutes with nothing fancy required, just a bowl, a spoon, and a little patience while they bake.
02 -
- Overbaking is the fastest way to ruin these, so pull them out when the centers still look a touch raw because they will firm up as they cool.
- Toasting half the coconut before folding it in adds a nutty depth that transforms the entire flavor profile.
03 -
- Chill the dough for 20 minutes before scooping if your kitchen is warm, because cooler dough spreads less and bakes thicker.
- Rotate your baking sheets halfway through the bake time so every cookie gets even color on all sides.