These Coconut Cookies are soft, chewy and easy to whip up! Done in under 30 minutes they are the perfect snacking treat when your sweet tooth is calling.
Servings 36 cookies
- 2 1/2 cups sweetened coconut
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cups brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
Preheat oven to 350.
Pulse your coconut in food processor until you have smaller pieces, set aside.
In bowl add your flour, baking soda and salt and whisk together until combined.
In another bowl add your butter, brown sugar and granulated sugar and beat until light and fluffy.
Add in your eggs, vanilla extract and coconut extract and beat until blended in .
Add in your flour mixture a little at a time, beating after each addition.
Fold in your pulsed coconut until combined then using a standard cookie scoop place on uncreased baking sheet about 2" apart.
Bake in oven for about 12-14 minutes until edges are slightly golden, remove from oven and let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
- We like to pulse our coconut to make it smaller, but you can use whole strands of coconut as well.
- You can swap out unsweetened coconut for the sweetened to cut back on the flavor.
- If you aren't a fan of coconut extract, substitute all vanilla for the coconut.
- To make these richer and a litter darker, substitute brown sugar so you have equal measurements for brown and granulated sugar.
- Do not over bake these cookies, you want the edges to just be golden otherwise they will not be soft and chewy.
- This recipe can be cut in half, or doubled, tripled etc. depending on how many you plan to serve.
Calories: 148kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 98mg | Potassium: 36mg | Fiber: 1g | Sugar: 13g | Vitamin A: 158IU | Calcium: 6mg | Iron: 1mg