If you like coconut and butter, you’re sure to love these Coconut Cookies.
When asked by a friend to describe what these cookies tasted like, I replied, like toasty coconut and butter. So, if you like coconut and butter I think you’ll love these cookies.
These are some of my Momma’s favorite cookies. After I made these cookies, I stashed a few away for her just in case they were all gone when she got back from work.
They go that fast. One reason these are scarfed up so fast is just because they are so dang good. Another reason is because they make a little less than 2 dozen cookies if you use a standard size cookie scoop. With my cookie scoop I got about 20 cookies. So if you want to have enough cookies to share with the family, you might just want to start with a double batch. 😉
- 7 oz. of sweetened shredded coconut
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick butter, softened
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- Preheat your oven to 375 degrees F.
- In one bowl, mix the flour with the baking powder and salt.
- Either in a bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, combine the the butter and sugar til really well mixed. Beat on medium speed for half a minute, then beat in the vanilla.
- After the vanilla is mixed in, add the egg and beat until you get a smooth consistency again.
- Turn down the mixer speed to low, and beat in the flour mixture.
- After the flour is mixed in, add the coconut and mix it in just until combined.
- Remove the bowl from the mixer and complete mixing with a large rubber spatula, making sure everything is mixed in and scraped up off the bottom of the bowl.
- Using a cookie scoop, scoop out the cookies onto the prepared pans about 2 or 3 inches apart to allow for spreading.
- Bake the cookies for 12 to 15 minutes or until they have spread and are golden around the edges.
- After the cookies have cooled, store them in an airtight container.
***Just a note- I know not everyone owns a kitchen scale and can weigh out the amount of coconut. So, I used my kitchen scale to figure out about how many cups of coconut you would need. The way I measured my coconut was to put it in the cup and packed it down slightly. Measuring it this way, 2 & 1/4 cups of coconut equals 7 oz. of coconut. So, to summarize, 7 oz. of coconut = 2 & 1/4 cups of coconut.
I hope this helps anyone that doesn’t have a kitchen scale to use.
Happy Baking!
P.S. — I haven’t tried it yet because these cookies go fast, but I would love to try dipping these in dark chocolate. If you try it, let me know what you think in the comments section below.
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