Do you love coconuts and do you love cookies.? These coconut cookies whip up in a few minutes and they are delicious they will be your favourite type of cookies. You will start bu toasting your coconuts and this is very important because it gives the cookies a nice crispy texture. Spread the shredded coconuts over a baking sheet and bake at 350 F for ten minutes. For the dry ingredients, add flour to a large bowl and add half a teaspoon of salt, one tbsp of cornstarch and a teaspoon of baking soda for leavening.
Give that a quick mix then set that aside. For the wet ingredients, add butter to a stand mixer bowl together with half a cup of granulated sugar and 50 grams of light brown sugar. Cream everything until light and fluffy and while mixing add vanilla essence the add one large egg and beat it in the butter mixture. Your toated coconuts should be nice and toasty brown, let it cool down before adding to the cookie dough.
Add the flour to the butter mixture and start mixing it in but you don’t want to get it all mixed in because you still have to fold the toasted coconuts in and you don’t want to overmix this dough. Add the toasted coconuts and give it a nice, light and slow mix just to fold in the coconuts.
Use an ice cream scoop or a spoon to scoop the cookie dough then roll it to a ball and lay it on a parchment-lined baking sheet and repeat the process until the dough is finished. Bake the in 350 degrees Fahrenheit preheated oven for about 10 minutes. You really have to make this recipe. Enjoy
- 2 cups (240g) all-purpose flour
- 1/2 tsp salt
- 1 tbsp cornstarch
- 1 tsp baking soda
- 3/4 cup (170g) unsalted butter, room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 tsp (5ml) vanilla extract
- 1 large egg
- 2 cups shredded sweetened coconut toasted
- Sift the flour, salt, corn starch, and baking soda together then whisk together and set aside.
- Beat butter and sugars in a stand mixer fitted with a paddle attachment until light and fluffy. Mix in the egg, and vanilla extract. Scrape the bowl down and mix once more.
- Add the dry mixture to the wet and beat until almost combined. Scrape the bowl down one last time then add the toasted coconut and mix on low until just combined. Use a spatula to finish incorporating any stray bits of coconut that haven’t mixed In yet.
- Cover and chill the dough for at least 30 minutes. You can chill it overnight or make the dough months ahead of time and freeze it.
- Once chilled set oven to 350F and scoop out potions of cookie dough roughly two tablespoons in size.
- Place the dough onto parchment-lined baking sheets leaving about two inches of space between the cookies to allow for spreading.
- Bake at 350F for about 10 minutes or until the edges are set, you don’t want these cookies to over-bake but the bottom of the edge will be golden and set.