Soft Buttery Coconut Cookies (Printable)
Soft, chewy coconut cookies with a rich buttery finish—ideal for snacking or teatime.
# What You'll Need:
→ Dry Ingredients
01 - 1 ¾ cups (220 g) all-purpose flour
02 - ½ teaspoon baking soda
03 - ¼ teaspoon salt
→ Wet Ingredients
04 - ¾ cup (170 g) unsalted butter, softened to room temperature
05 - ½ cup (100 g) granulated sugar
06 - ½ cup (100 g) light brown sugar, firmly packed
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ Coconut
09 - 1 ½ cups (120 g) sweetened shredded coconut
# Directions:
01 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed. Set aside.
03 - In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar together using an electric mixer on medium speed until the mixture is light, pale, and creamy, approximately 2–3 minutes.
04 - Beat in the large egg and pure vanilla extract, continuing to mix until fully incorporated and the batter appears smooth.
05 - Gradually add the flour mixture to the wet ingredients in two additions, mixing on low speed just until the dough comes together. Avoid overmixing to keep the cookies tender.
06 - Using a spatula, gently fold the sweetened shredded coconut into the dough until evenly distributed throughout.
07 - Using a tablespoon or small cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake for 10–12 minutes, rotating the sheets halfway through, until the edges are lightly golden while the centers remain soft and slightly underdone.
09 - Allow the cookies to rest on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
# Cooking Tips:
01 -
- The centers stay pillow soft for days if you can resist eating them all straight from the oven.
- They come together in under 30 minutes with ingredients you probably already have sitting in your pantry.
02 -
- Pulling them from the oven when the centers still look a little raw is the entire secret to that melt in your mouth texture.
- Old coconut tastes flat and papery, so always taste a pinch before adding it to your dough.
03 -
- Chill the dough for 30 minutes if your kitchen is hot and the cookies spread too much during baking.
- A sprinkle of flaky sea salt on top right before baking turns these from great into completely irresistible.