Soft Buttery Coconut Cookies (Printable)

Tender coconut cookies with rich buttery texture, melting perfectly in every bite.

# What You’ll Need:

01 - 1 3/4 cups all-purpose flour

02 - 1/2 teaspoon baking powder

03 - 1/2 teaspoon baking soda

04 - 1/4 teaspoon salt

05 - 3/4 cup unsalted butter, softened

06 - 1 cup granulated sugar

07 - 1 large egg

08 - 1 teaspoon vanilla extract

09 - 1 1/2 cups sweetened shredded coconut

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

03 - In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.

04 - Beat in the egg and vanilla extract until well combined.

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.

07 - Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheets.

08 - Bake for 10-12 minutes until the edges are lightly golden and the centers remain soft.

09 - Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

01 -

The texture is dangerously tender, almost like a shortbread decided to go on a beach vacation.
They come together in under 30 minutes with pantry staples you probably already have.

02 -

Underbaking by even one minute is better than overbaking, because these cookies firm up considerably as they cool.
If your coconut has been sitting in the pantry for months, toast a small handful first to test its flavor before committing it to the dough.

03 -

Chill the scooped dough for 15 minutes before baking if your kitchen is warm, it prevents excessive spreading.
A light sprinkle of coarse sea salt on top right after baking elevates the flavor in a way people notice but cannot quite identify.