Ingredients
Scale
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups shredded coconut
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy.
- Beat in the eggs one at a time, allowing each one to fully incorporate. Then stir in the vanilla and coconut extracts.
- In another bowl, mix the flour, baking soda, and salt together. Gradually add this dry mixture into the wet ingredients, stirring until just combined.
- Fold in the shredded coconut, ensuring it’s evenly distributed throughout the dough.
- Drop spoonfuls of the dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg