Coconut Cookies


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups sweetened shredded coconut



  1. Preheat oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, using a hand mixer or stand mixer.
  3. Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until well combined.
  4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Fold in coconut: Gently fold in the sweetened shredded coconut until evenly distributed throughout the dough.
  7. Form cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. The cookies may still look slightly soft in the center, but they will continue to firm up as they cool.
  9. Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
  10. Serve: Once cooled, serve and enjoy your delicious coconut cookies! Store any leftovers in an airtight container at room temperature for up to a week
  11. Feel free to customize these cookies by adding chocolate chips, chopped nuts, or dried fruit for extra flavor and texture. Enjoy!

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