Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Step 2: Beat in the eggs one at a time, then stir in the vanilla.
- Step 3: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Stir in the shredded coconut.
- Step 4: Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Step 5: Bake for 10-12 minutes, or until the edges are golden brown.
- Step 6: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
- For a warm, gooey center, briefly reheat cooled cookies in the microwave for 5-10 seconds.
- Serve these coconut cookies alongside a tall glass of cold milk or a cup of strong coffee for the ultimate treat.
- To prevent over-baking and ensure perfectly chewy cookies, don't overmix the dough and watch them closely during the last few minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American