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Chewy Coconut Cookies

Chewy Coconut Cookies
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Chewy Coconut Cookies combine a tender, soft bite with the tropical sweetness of shredded coconut for an irresistible treat. Using simple pantry staples, these cookies offer a perfectly chewy texture balanced with deep caramel notes from brown sugar. Ready in under 20 minutes, they are a quick, adaptable, and delicious snack or dessert perfect for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup unsalted butter, softened to room temperature
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Main Flavor Ingredient

  • 1 1/2 cups sweetened shredded coconut

Instructions

  1. Prep Your Ingredients: Start by measuring out all your ingredients carefully. Soften the butter to room temperature for easy mixing, and preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This distributes the leavening agent evenly so your cookies bake properly.
  3. Cream Butter and Sugars: Using an electric mixer or a sturdy whisk, beat the softened butter with the brown sugar and granulated sugar until the mixture is light, fluffy, and well combined. This step is crucial for that tender texture in your cookies.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, making sure everything is mixed thoroughly but not over-beaten.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir just until everything comes together. Overmixing can make your cookies tough, so keep this gentle and minimal.
  6. Fold in the Shredded Coconut: Finally, fold in the shredded coconut evenly throughout the dough. This ensures every cookie gets that signature chewy texture and rich coconut flavor.
  7. Scoop and Bake: Drop cookie dough by rounded tablespoons onto your prepared baking sheet, spacing them about two inches apart. Bake for 10 to 12 minutes until the edges are lightly golden but still soft in the center.
  8. Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This gives them time to set and achieve that perfect chewiness.

Notes

  • Use Brown Sugar Generously: It adds moisture and chewiness, which is essential for these cookies.
  • Don’t Overbake: Remove cookies as soon as the edges start to turn golden to keep them soft inside.
  • Chill the Dough: If time allows, chilling for 30 minutes helps develop flavor and controls spread.
  • Choose Sweetened Coconut: For the best chew and flavor balance, use sweetened shredded coconut rather than unsweetened.
  • Mix Gently: Overmixing flour develops gluten and makes cookies chewy in a tough way rather than soft.

Nutrition

Keywords: chewy cookies, coconut cookies, shredded coconut, easy cookie recipe, tropical cookies, soft cookies, baking

Find it online: https://cherrycooks.com/chewy-coconut-cookies/