Dessertschocolatewithgrace
Chewy Coconut Cookies
Your new favorite Chewy Coconut Cookies are loaded with toasted and untoasted coconut, and they stay soft for days.
👥 26 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Mary Younkin📖 chocolatewithgrace
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- oven
- baking sheet
📝 Preparation Steps
1
Preheat oven to 350°F. In a large bowl, cream together the butter, and brown sugar until light and fluffy. Add the eggs, vanilla, and coconut extract. Beat until smooth.
eggs2coconut extract (OPTIONAL)1 teaspoon
2
Slowly add in the flour, cornstarch, and baking soda, making sure it is well incorporated. Add the toasted coconut and chocolate chips, if desired. Stir to mix throughout the dough.
cornstarch3 tablespoonsbaking soda1 teaspoon
3
Scoop into 2 tablespoon dough amounts and roll into balls. Place the UN-toasted coconut in a small bowl and roll each cookie dough ball in it before placing the dough on a parchment-lined baking sheet.
4
Bake for ⏱️ 11-12 minutes. Remove from the oven when puffy and barely cooked through, do not let them brown. The cookies should be round and pillowy (and not browned at all) when they’re ready to come out of the oven.
5
Let them cool ⏱️ 1 minute on the tray and then transfer to a wire rack. They will settle into the dips and ridges that are pictured here as they cool. Store completely cool cookies in an airtight container for up to a week.
Nutrition Facts
calories
189 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
1 g
sugar Content
14 g
sodium Content
123 mg
protein Content
2 g
trans Fat Content
0.2 g
cholesterol Content
27 mg
carbohydrate Content
23 g
saturated Fat Content
7 g
unsaturated Fat Content
2.4 g
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