Chewy Coconut Cookies
Your new favorite Chewy Coconut Cookies are loaded with toasted and untoasted coconut, and they stay soft for days.
Servings: 26 3” cookies
Ingredients
- ¾ cup butter softened
- 1 cup light brown sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 1 teaspoon coconut extract OPTIONAL
- 2¼ cups all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking soda
- 2½ cups toasted sweetened shredded coconut divided
- 1 cup semi-sweet or dark chocolate chips OPTIONAL
- 1 cup sweetened shredded coconut NOT toasted
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.