Easy Coconut Cookies

These easy coconut cookies combine finely shredded coconut with a simple buttery cookie dough. The dough chills for 15 minutes before baking.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 15

Total Time 35

Ingredients

▢ 120 g all-purpose flour
▢ 100 g finely shredded unsweetened coconut
▢ 100 g granulated sugar
▢ 6 tablespoons unsalted butter at room temperature
▢ 2 medium eggs at room temperature
▢ 1 teaspoon baking powder
▢ ¼ teaspoon salt
▢ 1 teaspoon vanilla essence

Instructions

Beat 6 tablespoons unsalted butter and 100 g granulated sugar with an electric mixer until combined.
Add 2 medium eggs one at a time and mix well until incorporated.
Fold in 100 g finely shredded unsweetened coconut with a spatula, followed by 1 teaspoon vanilla essence.
In a separate bowl, combine 120 g all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
Add the flour mixture to the coconut mixture and fold with a spatula until combined.
Cover the bowl with plastic wrap and refrigerate the coconut cookie dough for 15 minutes.
Preheat the oven to 175 °C. Scoop 1-tablespoon portions of dough, shape them into balls, and arrange them on a baking sheet.
Bake for 12–15 minutes, then remove the coconut cookies from the oven.

Notes

Butter consistency: The butter should be softened at room temperature but not melted, allowing it to combine evenly with the sugar.
Consistent portions: Use the same 1-tablespoon measure for every cookie so they bake at a similar rate.
Coconut selection: Use finely shredded unsweetened coconut because sweetened coconut would increase the recipe's sugar content.
Chilling the dough: Keep the dough refrigerated for the full 15 minutes so it is easier to portion and shape.

Nutrition