Coconut Sugar Cookies

Packed with shredded coconut, these coconut sugar cookies are super soft and chewy. Plus, they need just 10 ingredients and are ready in 20 minutes with no dough chilling!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Bake Time 10

Total Time 20

Servings cookies

Calories 160

Author Gabby Kislanko

Equipment

Ingredients

1 cup butter, softened (regular or dairy free)
1 cup granulated sugar
1 cup unsweetened shredded coconut
1 egg
1 tsp coconut extract
½ tsp vanilla extract
¾ tsp salt
1 tsp baking soda
1 tsp baking powder
2⅓ cup all-purpose flour SEE NOTES

US Customary - Metric

Instructions

Line two baking sheets with parchment paper and preheat your oven to 350°F.
In the bowl of a stand mixer or in a large bowl with a handheld mixer, cream the butter, shredded coconut and sugar together until light and fluffy (about 2 minutes).
Add the egg, coconut extract and vanilla extract and mix until combined.
Mix in the flour, salt, baking powder, and baking soda until combined. Do not over-mix!
Use a spoon or a medium cookie scoop to scoop out 1 ½ tablespoons of cookie dough. Place on your prepared baking sheets. If you want, you can roll the cookie dough balls in more coconut!
Bake for 8-11 minutes, or until the edges are a light golden brown but the middles look soft. Let the cookies cool on the baking sheet for 10 minutes before removing to a wire cooling rack to cool completely. Enjoy!

Video

Notes

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

FLOUR: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it, or use the scoop and level method.

EGG REPLACER: To make these vegan, replace the egg with one flax egg.

Storage Instructions: These cookies should be stored in an airtight container at room temperature and will stay fresh for up to 5 days.

Nutrition