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27min
24 servings
0
Crispy, buttery, and delightfully coconutty cookies that are perfect for snacking or serving with tea or coffee.
Calories
Protein
Carbs
Fat
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
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Read instructions and get ready to cook
Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
Add egg and vanilla extract to the butter mixture. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in shredded coconut until evenly distributed.
Drop rounded tablespoons of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Serve the cookies at room temperature. Store any leftovers in an airtight container at room temperature for up to 1 week.
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