Chewy Coconut Sugar Cookies
These coconut sugar cookies are thick, chewy, and packed with toasted coconut. They’re the perfect cookie to share with anyone who loves coconut!
Servings 24 cookies
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- ¾ cup toasted sweetened flaked coconut
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add in the egg and extracts and mix until combined.
- Gradually add in the dry ingredients and mix until just combined. Add in the toasted coconut and mix until it is incorporated.
- Use a medium cookie scoop (1.5 tablespoons) to portion dough balls onto the prepared cookie sheets
- Bake 13-15 minutes in preheated oven, or until lightly browned. Allow the cookies to cool on cookie sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for 3-4 days.
Adapted from my chewy lemon sugar cookies which were adapted from Rock Recipes.