Ingredients for Buttery Coconut Cookies
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 teaspoon coconut extract
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- Flaked Coconut
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How to Make Buttery Coconut Cookies
- Preheat oven to 350°F (175°C).
- Generously grease a baking sheet or line with parchment paper.
- In a small bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a medium bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy. Stir in 1 teaspoon coconut extract.
- Beat in 1 large egg until the mixture is smooth and creamy.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined.
- Stir in 2 cups sweetened shredded coconut until evenly distributed.
- Drop by rounded tablespoons onto the prepared baking sheet, leaving about 3 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
32g
Fat
14g
Carbs
4g
