Chewy Coconut Cookies
I’ve been on a coconut kick lately, and I finally made a recipe that I’ve been wanting to try for a long time. These coconut cookies are a simple drop cookie. As easy as it gets. You don’t even need a mixer if you don’t want to use one; I mixed these up with nothing more than a wooden spoon and my arm. Using the old elbow grease as my Mom used to say. Anyway, back to the cookies; they were very yummy! Definitely a keeper. Here’s how:
This is another recipe that you can make using the one-bowl method. Start by stirring both white and brown sugar into softened butter or margarine until it’s all incorporated. Add the egg and vanilla, and beat until batter is smooth. This can be done by hand or with beaters – your choice.
On top of the batter, measure your all-purpose flour, salt and baking soda. Stir the salt and soda into the flour a bit to spread them through the flour, then use your larger spoon to stir the batter until all the flour is incorporated. Add the coconut, and stir again, just until the batter is smooth and uniform.
Using a 1 1/4 inch cookie scoop, or about 1 tablespoon, drop cookies onto parchment paper lined cookie sheets. The cookies will spread a bit, so leave room for that.
I got 15 cookies on one cookie sheet, which used up about 1/2 of the batter. I had the idea that toasted pecans would taste nice in these cookies too, so I added 1/2 cup toasted pecans to the remaining cookie batter.
I baked both sheets of cookies at the same time, rotating the pans from top to bottom about half-way through the cooking time. They took about 11 minutes with both sheets in there. The plain coconut were nice and uniform, and the ones with pecans added were a bit lumpier. The plain coconut ones were the clear favorite, although I liked the ones with pecan in them better at first. After a couple of days, the coconut cookies were still chewy in the centre, but the ones with pecans in them were dry. But still tasty! Pecans or no pecans – it’s your choice. The cookies are yummy!
Crispy around the edges and chewy in the middle, with a slight hint of caramel. These cookies are both easy and delicious.
- 1/2 Cup Butter, Softened
- 1/2 Cup Brown Sugar
- 1/2 Cup Granulated Sugar
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 1 1/3 Cups All-Purpose Flour
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- ¼ tsp Salt
- 1 1/2 Cups Sweetened Flaked Coconut
- Preheat the oven to 350F degrees. Line baking sheets with parchment paper or a silicone baking mat.
- In a large bowl with your electric mixer or by hand, beat the butter and sugars together until light and fluffy. Add in the egg and vanilla and continue mixing.
- On top of the butter mixture, pile the flour, baking soda, baking powder and salt. Stir the flour a bit to distribute the leavening agents, then stir the dry ingredients into the butter mixture until well combined. Stir in the coconut until incorporated.
- Drop the cookie dough into small balls (slightly under a tablespoon, or using a 1 5/8 inch scoop) on your prepared cookie sheet 3 inches apart. Bake for 9-11 minutes until the edges are just starting to brown and the tops are beginning to set. Allow to cool on the cookie sheet for about 5-10 minutes, then continue cooling on a wire rack.
• These cookies are best the day they are made. If you are keeping them longer, store in a ziplock bag, preferably in the freezer, until needed. • Toasted pecans are a nice addition to these cookies. I used half the dough, enough for one pan of cookies as plain coconut, then stirred in ½ cup chopped toasted pecans to the remainder of the dough. They were good, but the plain coconut were the favorite. Chopped maraschino cherries would also be a nice addition.