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Coconut Cookies

Soft, chewy coconut cookies with buttery flavor and golden crisp edges, perfect for dessert or snacking.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup sweetened shredded coconut
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 tsp coconut extract optional
  • 2 tbsp milk

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter, granulated sugar, and brown sugar until fluffy.
  4. Add eggs, vanilla extract, and coconut extract.
  5. Gradually combine dry ingredients with wet ingredients.
  6. Fold in shredded coconut and milk.
  7. Scoop dough onto baking sheets and flatten slightly.
  8. Bake 10–12 minutes until golden around edges.
  9. Cool on baking sheet briefly before transferring to wire rack.

Notes

For extra flavor, toast coconut before mixing into dough. Cookies freeze well for up to 3 months.