Chewy Coconut Cookies

Directions

1. Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the shredded coconut and, if desired, chocolate chips or nuts.
6. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
7. Bake for 10–12 minutes, or until the edges are lightly golden but the centers remain soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Details

Prep Time: 15 minutes
Cook Time: 12 minutes
Cooling Time: 5 minutes
Total Time: 32 minutes
Servings: 24 cookies
Difficulty: Easy

Variations & Substitutions

• Replace sweetened coconut with unsweetened coconut for a less sweet option.
• Add white chocolate chips or dried cranberries for extra flavor.
• Substitute half of the butter with coconut oil for a more pronounced coconut aroma.
• For a gluten-free version, use a 1:1 gluten-free flour blend.

Serving Suggestions