INGREDIENTS:
- 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
INSTRUCTIONS:
- Preheat oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- 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.
- 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.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in coconut: Gently fold in the sweetened shredded coconut until evenly distributed throughout the dough.
- Form cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 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.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- 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
- Feel free to customize these cookies by adding chocolate chips, chopped nuts, or dried fruit for extra flavor and texture. Enjoy!