Description
Delightfully chewy cookies infused with sweet, toasted coconut for a tropical treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups sweetened shredded coconut
- 2 tbsp milk (optional, for extra moisture)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt in a bowl.
- Cream the softened butter, granulated sugar, and brown sugar together until fluffy.
- Beat in the egg and vanilla extract until well combined.
- Combine the dry ingredients gradually into the wet mixture.
- Fold in the shredded coconut and add milk if necessary.
- Scoop tablespoon-sized portions onto the baking sheet, spaced 2 inches apart.
- Bake for 10-12 minutes or until edges are golden brown.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. Dough can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg