I’m a cookie brat. I’m particular about the flavors and types of cookies I eat. I don’t eat packaged cookies except for the occasional Oreo or Samoa. I prefer my cookies fresh, made from scratch and warm. This means homemade cookies often get eaten before they’re even cooled. These Chewy Coconut Cookies are especially good when warm out of the oven.
I’m really the only one in the house the loves these cookies so that just means more for me. I realize that’s a curse I bring onto myself but I’m willing to sacrifice for these sweet chewy treats.
- 1/2 cup softened butter
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups flaked or shredded coconut
Start by preheating your oven to 350º.
In a large mixing bowl add butter and sugars. Combine till smooth.
Then add egg and vanilla and mix till fluffy.
Gradually add flour/baking powder/baking soda/salt mixture and coconut.
Chill batter for 30 minutes.
Drop even rounded spoonfuls onto ungreased cookie sheet 2″ apart.
Bake for 9-12 minutes till edges are browned. Cool on wire racks.
Cookie should be crisp on edges and underside but chewy in the middle. Store in container with tight-fitting lid. Makes 30 cookies.
This cookie is for the coconut lover. Upping the coconut flavor is simple with the addition of coconut extract and more flaked coconut. You’ll end up with something that resembles a macaroon but that’s not a bad thing.