Chewy Coconut Cookies

Coconut Cookies

 Today we will make chewy coconut cookies with a handful of simple ingredients, perfect for the snake time with kids or serve as dessert in the dinner and in this time of pandemic would be the best to try at home despite store brought. These coconut cookies are incredible in taste it would be hard to control yourself from eating the more and more pair with tea or coffee.

The basic ingredient is all-purpose flour is best for these coconut cookies, next the most important ingredient is butter make sure it would soften to room temperature it will be easier to cream with sugar. I have taken brown sugar as well as granulated sugar, brown sugar will taste the best with coconut. I would suggest making these cookies in coconut oil along with butter you will have the fine and lighter texture of the cookies. Try Coconut Cake too here is the recipe.

Prep Time: 30 mins

Cook Time: 10 mins

Total Time: 40 mins

Yield:  3 dozen

Ingredients:

1¼ cups all-purpose flour

1 1/3 cups flaked coconut

1/2 cup butter, softened

1/2 cup packed brown sugar

1/2 cup white sugar

1 egg

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp vanilla extract

Directions:

Preheat the oven to 350 degrees F. Sift the flour, baking soda, and salt set aside. In a bowl, cream the butter and brown sugar until smooth, add in egg and vanilla until fluffy pale in color.

Now stir in the flour mixture to the wet ingredients mixture gradually, lastly mix the coconut, using a teaspoon and drop the mixture onto greased baking tray apart 3-inches. Bake for about 12 minutes into the preheated oven until turns brown.

These cookies can be stored for a week if you keep them in an air-tight container or freeze the cookie dough for a month thaw and bake fresh cookies.