Seaside Coconut Cookies
These Coconut Cookies are thick, chewy, and perfectly crisp around the edges. Packed with coconut flavor and loaded with toasted coconut in every bite, they're an easy bakery-style cookie that's perfect for coconut lovers.
Ingredients
- 1 Cup Cold Butter, Cubed
- 1 Cup Brown Sugar, Packed
- 1/2 cup Sugar
- 2 Large Eggs
- 1 Teaspoons Vanilla
- 1 1/2 Teaspoons Coconut Extract
- 2 1/2 Cups All Purpose Flour
- 1 1/2 Teaspoons Baking Soda
- 1 Teaspoon Salt
- 4 Cups Sweetened Shredded Coconut Flakes
Instructions
- in a medium bowl, whisk together the flour, sea salt, and baking soda. Set aside.
- Using an electric mixer, beat the cold butter (cut into cubes), brown sugar, and granulated sugar until well combined.
- Add the eggs and mix on medium speed for about 1 minute, or until incorporated. Mix in the vanilla extract and coconut extract.
- Gradually add the dry ingredients and mix until a dough forms. Fold in the coconut until evenly distributed throughout the dough.
- Cover and chill the dough for 1 hour.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough into 90-gram balls and place them on the prepared baking sheet about 2 inches apart.
- Bake for 14–17 minutes, or until the edges are golden brown and the centers are set. *If the cookies spread too much while baking, use the back of a spoon to gently push the edges back toward the center as soon as they come out of the oven.
- Allow the cookies to cool on the baking sheet for at least 20 minutes before serving.
Notes
If you love white chocolate chips, I highly recommend adding a cup to the recipe!
Tried this recipe?Leave a Rating!