Ingredients for Coconut Drop Cookies
- 1 cup (2 sticks) softened butter
- Light Brown Sugar
- 2 large eggs
- 2 ½ cups all-purpose flour
- Cream Of Tartar
- ½ teaspoon baking soda
- Flaked Coconut
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How to Make Coconut Drop Cookies
- Preheat your oven to 350°F (175°C).
- Lightly grease your cookie sheets with butter or cooking spray.
- In a large bowl, cream together 1 cup (2 sticks) of softened butter and ¾ cup packed light brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon cream of tartar, and ½ teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, beating until just combined. Do not overmix.
- Stir in 4 cups sweetened shredded coconut.
- The dough will be thick. Using your hands, roll the dough into walnut-sized balls.
- Place the balls onto the prepared cookie sheets, leaving some space between each cookie.
- In a small bowl, combine 2 tablespoons granulated sugar with ½ teaspoon ground cinnamon (optional).
- Dip a fork into the sugar mixture and flatten each cookie ball slightly using a criss-cross pattern.
- Bake for 9-10 minutes, or until the edges are lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
50g
Fat
19g
Carbs
7g
