Description
Soft, chewy, and packed with coconut flavor, these cookies are a delightful treat for coconut lovers. Made with shredded coconut and a touch of vanilla, they have a perfect balance of sweetness and texture.
Ingredients
– 1 1/2 cups all-purpose flour
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup brown sugar, packed
– 1 large egg
– 1 tsp vanilla extract
– 1 1/2 cups sweetened shredded coconut
– 2 tbsp milk (optional, for extra moisture)
Instructions
1. **Prepare the Dough:**
– Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
– In a bowl, whisk together the flour, baking soda, and salt.
– In a separate bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
– Beat in the egg and vanilla extract until well combined.
2. **Mix the Ingredients:**
– Gradually add the dry ingredients to the wet mixture, stirring until just combined.
– Fold in the shredded coconut. If the dough is too dry, add 1-2 tbsp of milk.
3. **Shape and Bake:**
– Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
– Bake for 10-12 minutes or until the edges are golden brown.
4. **Cool and Serve:**
– Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
– Enjoy with a cup of tea or coffee!
Notes
– Use unsweetened coconut if you prefer less sweetness.
– For extra chewiness, slightly underbake the cookies and let them set as they cool.
– Store in an airtight container for up to 5 days at room temperature.
– Add chocolate chips or chopped nuts for a flavor variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg