Soft Buttery Coconut Cookies (Printable)
Soft, melt-in-your-mouth cookies bursting with coconut flavor and a rich buttery finish.
# What You Need:
→ Dry Ingredients
01 - 1 ¾ cups (220 g) all-purpose flour
02 - ½ teaspoon baking soda
03 - ¼ teaspoon salt
→ Wet Ingredients
04 - ¾ cup (170 g) unsalted butter, softened
05 - ½ cup (100 g) granulated sugar
06 - ½ cup (100 g) light brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ Coconut
09 - 1 ½ cups (120 g) sweetened shredded coconut
# Steps:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed. Set aside.
03 - In a large bowl, beat the softened unsalted butter, granulated sugar, and packed light brown sugar together using an electric mixer on medium speed until the mixture is light and creamy, approximately 2–3 minutes.
04 - Add the large egg and pure vanilla extract to the creamed butter mixture. Beat until fully incorporated and the batter appears smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the flour is fully incorporated. Avoid overmixing to keep the cookies tender.
06 - Using a spatula, gently fold the sweetened shredded coconut into the cookie dough until evenly distributed throughout.
07 - Using a tablespoon or small cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake on the center rack for 10–12 minutes, or until the edges are lightly golden while the centers remain soft and slightly underdone.
09 - Allow the cookies to rest on the baking sheets for 5 minutes to set, then carefully transfer them to a wire cooling rack to cool completely before serving or storing.
# Expert Hints:
01 -
- The centers stay pillowy soft while the edges get just barely golden and crisp.
- They come together in under 30 minutes with ingredients you probably already have.
02 -
- Pulling the cookies when centers still look slightly raw is the entire secret to that melt in your mouth softness.
- Toasting half the coconut before folding it in creates a layer of nutty depth that raw coconut alone cannot achieve.
03 -
- If your butter is too warm the dough will spread too thin so aim for cool room temperature butter that gives slightly when pressed.
- Chilling the dough for 30 minutes before scooping intensifies the flavor and helps the cookies hold their shape in the oven.