Get the Recipe: Coconut Cookies
These coconut cookies are buttery, perfectly sweet and flavorful! This quick and easy recipe takes only 20 minutes from start to finish. These cookies are great for Christmas, the holidays, birthdays and more!
Ingredients
- ½ cup unsalted butter, room temperature
- ⅔ cup white sugar
- ⅓ cup light brown sugar, tightly packed
- 1 egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- 1 ⅓ cups flour, all purpose or gluten free flour
- pinch sea salt, optional
- 1 ½ cups coconut flakes
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add room temperature butter, sugar and brown sugar. Beat for 2 to 3 minutes, until completely creamy. Be sure no clumps of butter remain.
- Then, add in egg and vanilla. Stir to combine.
- Next, add in baking soda, flour and sea salt. Stir to combine.
- Fold in coconut flakes.
- Roll dough into 1.5 inch sized balls. Place 3 inches apart on lined pan.
- Bake for 9 to 10 minutes or until edges are just barely set. They may look slightly soft in the middle.
- Remove from oven. Allow cookies to cool on pan for 10 minutes before carefully removing.
Notes
- Use room temperature butter. Place butter on kitchen counter 1 hour before baking.
- It should be soft to the touch, but not immediately melt.
- Both regular all purpose flour and gluten free 1 to 1 flour work well. Do not use another flour.
- These cookies spread while baking. Space balls of dough at least 3 inches apart.
- Bake until cookies have set edges, but soft centers.
- Store cookies in an airtight container for up to 4 days.
- Freeze for 1 month.
Calories: 204kcal, Carbohydrates: 26g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.001g, Cholesterol: 5mg, Sodium: 45mg, Potassium: 115mg, Fiber: 2g, Sugar: 15g, Vitamin A: 8IU, Vitamin C: 0.1mg, Calcium: 13mg, Iron: 1mg