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Chewy Coconut Cookies

Chewy Coconut Cookies that Bring Warm Memories to Life

Chewy Coconut Cookies evoke warm memories of homemade treats, offering irresistible flavor in every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Substitute with a 1:1 gluten-free blend for a gluten-free option.
  • 1 tsp baking soda Ensure freshness for best results.
  • 1 tsp baking powder
  • 1/2 tsp salt Balances sweetness and enhances coconut flavor.
  • 1/2 cup unsalted butter Use softened for easy mixing; can substitute with salted butter (reduce added salt slightly).
  • 1 cup granulated sugar Half can be replaced with light brown sugar for added depth.
  • 1/2 cup light brown sugar Adds moisture and caramel notes.
  • 1 large egg Use room-temperature for better incorporation.
  • 1 tsp vanilla extract Consider almond extract for a unique twist.
  • 2 cups sweetened shredded coconut Unsweetened can be used for a lighter taste.
  • 2 tbsp whole milk or heavy cream Optional addition.
Optional Mix-Ins
  • 1 cup chocolate chips For a delightful chocolatey twist.
  • 1 cup chopped nuts Incorporate your favorite nuts for crunch.

Equipment

  • Mixing bowls
  • electric mixer
  • baking sheets
  • Parchment paper
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly combined.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together using an electric mixer on medium speed for about 2-3 minutes.
  4. Add the large egg and vanilla extract to the butter and sugar mixture, beating until fully combined.
  5. Gradually mix the dry ingredient mixture into the wet ingredients using a spatula until just combined.
  6. Fold in the sweetened shredded coconut and whole milk until the dough is soft and slightly sticky.
  7. Using a tablespoon or cookie scoop, portion out the dough into balls and place them about 2 inches apart on the prepared baking sheets.
  8. Slide the baking sheets into the preheated oven and bake for 10–12 minutes, or until the edges are light golden brown.
  9. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 90mgPotassium: 50mgFiber: 0.5gSugar: 8gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

For best results, use room-temperature ingredients and avoid overmixing the dough.

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