Coconut Cookies
Chewy, golden cookies packed with toasted coconut for a tropical, buttery treat that's hard to stop eating.
Ingredients
Total time: 27 minutes
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp coconut extract (optional)
- 2 cups sweetened shredded coconut
Instructions
- 1
Heat the oven to 350°F and line two sheets with parchment.
- 2
Toast 1 cup of the coconut in a dry pan until golden, then cool.
- 3
Whisk the flour, baking soda, and salt together.
- 4
Cream the butter and sugars until fluffy, then beat in the eggs and extracts.
- 5
Stir in the dry ingredients, then fold in all the coconut (toasted and untoasted).
- 6
Scoop 2-tablespoon mounds 2 inches apart.
- 7
Bake 11–13 minutes, until the edges are golden. Cool 5 minutes on the sheet.
Zoe's Tips
- Toasting half the coconut adds a deeper, nuttier flavor.
- Coconut extract amplifies the flavor but the cookies are lovely without it.
- Dip the cooled cookies in melted chocolate for an extra treat.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
You might also like
CookiesClassic Chocolate Chip Cookies
The one everyone asks for: crisp golden edges, a soft chewy middle, and pools of melty chocolate in every bite.
CookiesBrown Butter Cookies
Nutty, caramel-toned cookies made with browned butter and a hint of toffee. Deeply cozy and a little grown-up.
CookiesOatmeal Raisin Cookies
Hearty, spiced, and chewy with plump raisins and a warm cinnamon hug. The classic lunchbox cookie done right.