Soft Buttery Coconut Cookies (Printable)

Melt-in-your-mouth coconut cookies with a rich buttery finish, perfect for snacking or teatime treats.

# What You Need:

→ Dry Ingredients

01 - 1 ¾ cups all-purpose flour
02 - ½ teaspoon baking soda
03 - ¼ teaspoon salt

→ Wet Ingredients

04 - ¾ cup unsalted butter, softened
05 - ½ cup granulated sugar
06 - ½ cup light brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract

→ Coconut

09 - 1 ½ cups sweetened shredded coconut

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and creamy, about 2 to 3 minutes.
04 - Beat in the egg and vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
06 - Gently fold in the shredded coconut using a spatula until evenly distributed throughout the dough.
07 - Using a tablespoon or small cookie scoop, drop dough balls about 2 inches apart onto the prepared baking sheets.
08 - Bake for 10 to 12 minutes or until the edges are lightly golden but the centers remain soft.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • The texture is pillowy soft in the center with just enough chew from the coconut to keep every bite interesting.
  • They come together in under 30 minutes with pantry staples you probably already have on hand.
  • The coconut flavor is gentle and fragrant without being overpowering, making them perfect alongside a cup of tea or coffee.
02 -
  • If you pull the cookies out when the centers look fully done, they will be dry and crumbly by the time they cool, so always underbake slightly.
  • Toasting half the coconut before folding it in adds a nutty depth that transforms the flavor from pleasant to memorable.
  • These cookies store beautifully in an airtight container at room temperature for up to 5 days, though they rarely last that long.
03 -
  • Use a cookie scoop for uniform size, which ensures every cookie on the tray bakes at the same rate and you never have to guess which ones are done.
  • Press a few extra shreds of coconut on top of each dough ball before baking for a bakery style finish that makes people think you bought them.

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