Coconut Cookies

I love coconut. Coconut shrimp, desserts, fruit salad...yum. So when I thought about baking some cookies and didn't have many options to add to the dough, I spotted the coconut and decided to give it a try.

I used the same basics as the Milk Chocolate Chip Cookies I made a while back, using a bit more flour and exchanging chocolate chips for coconut.

I mixed the butter and sugars together first, then added in the vanilla and eggs.

I mixed flour, salt and baking soda separately, then gradually stirred it into the dough.

I added in some coconut next, mixing until combined.

I scooped the dough onto parchment lined baking sheets and baked them for 9 minutes.

They turned out to be super cakey and soft, and the coconut flavor was just right. I'm sure toasting the coconut first would add some crunch and boost the flavor, but my husband and I both love soft cookies so we were delighted. I used dark brown sugar again and was again happy with the impact. I love a good cookie!

Coconut Cookies Recipe


3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup dark brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup shredded coconut


Heat oven to 375 degrees F. In a small bowl, mix flour, baking soda, and salt. In a large mixing bowl, beat butter, sugars and vanilla together. Add eggs one at a time. Gradually add flour mixture, allowing dough to fully mix before adding more. Once the dough is finished, pour in coconut and mix until it are evenly distributed. Scoop rounded tablespoons onto a cookie sheet covered in parchment paper and bake for 9-12 minutes until edges are browned.

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