Quick & Simple Coconut CookieEgg
Discover the secret to perfect coconut cookies that are soft, chewy, and packed with irresistible flavor. This easy-to-follow recipe requires no chill time, making it the perfect quick treat for any occasion. Whether you prefer a soft and chewy texture or a toasted, crunchy bite, these cookies are a coconut lover's dream. With simple ingredients and minimal effort, you can bake a batch of these golden, delicious delights that stay fresh for up to a week. Enjoy the ultimate coconut experience!
Ingredients
2 cups All-Purpose Flour (Maida)
1 tsp Salt
1 tsp Baking Soda
3 cup Unsalted Butter
1 cup Granulated Sugar
1 cup Brown Sugar
1 large Egg
1 tsp Vanilla Extract
1 cups Dry Shredded Coconut
Instructions
1
Preheat your oven to 350°F. Line two rimmed baking sheets with parchment paper.
2
In a medium bowl, whisk together the all-purpose flour, salt, and baking soda until well combined.
3
If you prefer a crunchier, more intense flavor, toast your sweetened shredded coconut on a baking sheet at 325°F for 15 minutes, stirring occasionally, before adding it to the dough.
4
In a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), beat the softened unsalted butter, granulated sugar, and light brown sugar together on medium speed for about 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl.
5
Add the large egg and vanilla extract to the butter mixture.
6
Mix on medium speed until just combined, about one minute, then scrape down the bowl again.
7
Add the dry flour mixture to the wet ingredients and mix on low speed until almost combined.
8
It is okay to see a few streaks of flour; stop mixing to ensure the cookies remain soft and cakey.
9
Add the shredded coconut (toasted or untoasted) and mix on low speed until evenly distributed throughout the dough.
10
Using a portion scoop, place two-tablespoon sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
11
Bake at 350°F for 10 to 12 minutes, or until the edges are golden and the tops look dry. Allow them to cool before serving.
