Soft Buttery Coconut Cookies (Printable View)

Soft, chewy coconut cookies with rich buttery flavor—perfect for snacking or teatime.

# Ingredient List:

→ Dry Ingredients

01 - 1 ¾ cups all-purpose flour
02 - ½ teaspoon baking soda
03 - ¼ teaspoon salt

→ Wet Ingredients

04 - ¾ cup unsalted butter, softened
05 - ½ cup granulated sugar
06 - ½ cup light brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract

→ Coconut

09 - 1 ½ cups sweetened shredded coconut

# How to Prepare:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and creamy, about 2 to 3 minutes.
04 - Beat in the egg and vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
06 - Gently fold in the shredded coconut using a spatula until evenly distributed throughout the dough.
07 - Using a tablespoon or small cookie scoop, drop dough balls about 2 inches apart onto the prepared baking sheets.
08 - Bake for 10 to 12 minutes or until the edges are lightly golden but the centers remain soft.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The texture is dreamy, soft centers with gently golden edges that practically dissolve on your tongue.
  • You probably have every ingredient sitting in your kitchen right now, no special grocery run needed.
  • They come together in under thirty minutes, which means spontaneous cookie cravings are always satisfied.
02 -
  • Do not overbake these cookies, pulling them when centers still look dewy is the secret to that melt in your mouth softness.
  • Toasting half the coconut before folding it in creates a layered coconut flavor that tastes remarkably complex with zero extra effort.
03 -
  • Use a cookie scoop for uniformly sized cookies so they all bake at the same rate and look beautiful on a plate.
  • Let the butter soften naturally rather than microwaving it, melted butter changes the texture entirely and you will lose that soft, thick result.

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