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Soft and Chewy Coconut Cookies

Delightful cookies that offer a perfect balance of softness and chewiness, infused with the tropical essence of coconut.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Ensure butter is not melted
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Coconut
  • 1 1/2 cups shredded coconut Sweetened or unsweetened depending on preference

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, combine the all-purpose flour, baking powder, and salt. Stir gently to mix and set aside.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  4. Add the egg and vanilla extract to the butter mixture, mixing until well combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing.
  6. Gently fold in the shredded coconut until evenly distributed.
  7. Use a cookie scoop or tablespoon to drop rounded portions of dough onto a lined baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes or until the edges are golden and centers are still soft.
  2. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a Halal-friendly version, substitute vegetable oil or coconut oil for butter. Make sure not to overbake the cookies to maintain their chewy texture. Store cookies in an airtight container for up to one week, or freeze for up to three months.