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If you're craving something sweet and chewy, these coconut cookies are just the ticket. With a perfect blend of butter, sugar, and shredded coconut, they offer a delightful texture and flavor that will have you reaching for more. Easy to whip up and even easier to devour, this recipe is a must-try for any cookie lover. Let's get baking!
Chewy Coconut Cookies Recipe
Ingredients:
- 1 cup softened butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups shredded coconut
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter, white sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended.
- Mix in the shredded coconut.
- Drop by rounded spoonfuls onto ungreased baking sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly browned.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
What You Will Need
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What you will need to make chewy coconut cookies
- Butter: Adds richness, moisture, and helps create that chewy texture we love in cookies.
- White sugar: Provides sweetness and helps achieve a slightly crispy edge.
- Brown sugar: Adds a deeper flavor and contributes to the chewiness.
- Eggs: Bind ingredients together and add moisture, making cookies soft.
- Vanilla extract: Enhances overall flavor with a warm, sweet aroma.
- All-purpose flour: Forms the base structure of the cookies.
- Baking soda: Helps cookies rise and become light and fluffy.
- Shredded coconut: Adds texture and a delightful coconut flavor.
Tools and Instruments Required
What tools/instruments will be needed to make chewy coconut cookies
- Mixing bowl: Essential for combining ingredients smoothly and evenly.
- Electric mixer: Helps cream butter and sugars to a fluffy consistency.
- Measuring cups: Ensures precise ingredient quantities for consistent results.
- Baking sheets: Provides a flat surface for even baking.
- Wire rack: Allows cookies to cool properly, preventing sogginess.
Chewy Coconut Cookies
Deliciously chewy coconut cookies that are easy to make and perfect for any occasion.
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Ingredients:
Main Ingredients
- 1 cup Butter softened
- 1 cup White Sugar
- 1 cup Brown Sugar packed
- 2 Eggs
- 1 tsp Vanilla Extract
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 cups Shredded Coconut
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter, white sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended.
- Mix in the shredded coconut.
- Drop by rounded spoonfuls onto ungreased baking sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly browned.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes:
For extra flavor, you can toast the coconut before adding it to the dough.
Read more: Thai Coconut Soup Recipe
Nutrition value:
Calories: 150kcalCarbohydrates: 18gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 100IUCalcium: 10mgIron: 0.5mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare dough as directed.
- Shape into balls, place on baking sheet.
- Freeze until firm.
- Transfer to airtight container, label with date.
- Store in freezer up to 3 months.
Freezing Instructions
- Preheat oven to 350°F (175°C).
- Place frozen dough balls on baking sheet.
- Bake 10-12 minutes, until lightly browned.
- Cool on sheet 5 minutes, transfer to wire rack.
Using brown sugar in this recipe not only adds sweetness but also helps keep the cookies moist and chewy due to its higher molasses content.
Frequently Asked Questions
FAQ:
How do I store these cookies?
Keep them in an airtight container at room temperature for up to a week.
Can I freeze the dough?
Yes, freeze it in balls on a baking sheet, then transfer to a freezer bag.
Can I use sweetened coconut?
Absolutely, but reduce the sugar slightly to balance the sweetness.
What if I don't have vanilla extract?
Substitute with almond extract or leave it out entirely.
Can I add chocolate chips?
Definitely, mix in about a cup for a delicious twist.
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