Coconut Cookies
These homemade coconut cookies have perfect, crunchy edges with a soft, chewy center. The delightful tropical flavor of coconut shines in every bite!
Servings: 18 cookies
Calories: 173kcal
Equipment
- Baking sheet
- Measuring cups
- measuring spoons
- Mixing bowls
- Electric mixer
- Cookie scoop
- Wire Rack
Ingredients
- ½ cup butter, softened
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cup all purpose flour
- ½ teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 ⅓ cup unsweetened shredded coconut
Instructions
- Preheat your oven to 350 F. Line a baking sheet tray with parchment paper.
- Add the softened butter and brown sugar to a mixing bowl and beat with an electric mixer until light and fluffy.½ cup butter, softened, 1 cup brown sugar
- Add the egg and vanilla extract and mix until the batter is smooth.1 egg, 1 teaspoon vanilla extract
- Add the flour, cornstarch, baking soda, and salt to the bowl and stir into a thick, smooth batter.1 ¼ cup all purpose flour, ½ teaspoon cornstarch, ½ teaspoon baking soda, ¼ teaspoon sea salt
- Stir in the shredded coconut.1 ⅓ cup unsweetened shredded coconut
- Scoop the cookie dough into two tablespoon-sized balls and place on the parchment-lined cookie sheet.
- Bake the cookies for 10-12 minutes. The edges should be just turning golden brown and the coconut on top will look a little toasted. The tops of the cookies should also look set and not shiny.
- Let the cookies cool on a wire rack then enjoy!
Nutrition
Serving: 1serving | Calories: 173kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 113mg | Potassium: 68mg | Fiber: 1g | Sugar: 12g | Vitamin A: 171IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg