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Coconut Cookies

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27min

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24 servings

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Crispy, buttery, and delightfully coconutty cookies that are perfect for snacking or serving with tea or coffee.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
10 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat oven

Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.

2
Combine dry ingredients

In a medium bowl, whisk together flour, baking powder, and salt.

3
Cream butter and sugar

In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.

4
Add egg and vanilla

Add egg and vanilla extract to the butter mixture. Beat until well combined.

5
Combine wet and dry ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6
Add coconut

Fold in shredded coconut until evenly distributed.

7
Shape cookies

Drop rounded tablespoons of the dough onto the prepared baking sheets, spacing them about 2 inches apart.

8
Bake cookies

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.

9
Serve

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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