Ingredients for Chewy Coconut Cookies
- 1 cup (2 sticks) softened butter
- ½ cup shortening
- Brown Sugar
- 2 large eggs
- ½ cup water
- Vanilla Extract
- Flour
- Baking Powder
- Baking Soda
- Salt
- 4 cups sweetened shredded coconut
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How to Make Chewy Coconut Cookies
- Cream together 1 cup (2 sticks) softened butter, ½ cup shortening, and 1 ¾ cups granulated sugar in a large mixing bowl until light and fluffy (about 2 minutes).
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Gradually add ½ cup water and 1 teaspoon vanilla extract, mixing until combined.
- In a separate bowl, sift together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 4 cups sweetened shredded coconut. Cover the bowl and refrigerate the dough for at least 3 hours (or preferably overnight).
- (Note: This dough is very sticky.)
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- Roll rounded tablespoons of dough into 1-inch balls. Place them 2 inches apart on the prepared baking sheets.
- Flatten each ball slightly using a fork, the back of a spoon, or your finger.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature or freeze for later enjoyment!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
24g
Fat
9g
Carbs
3g
