Recipe details
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Coconut Cookies
27min
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
Preheat oven
Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
Combine dry ingredients
In a medium bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
Add egg and vanilla
Add egg and vanilla extract to the butter mixture. Beat until well combined.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add coconut
Fold in shredded coconut until evenly distributed.
Shape cookies
Drop rounded tablespoons of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
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.
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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