Description
Indulge in the delightful combination of coconut and butter with these soft and chewy coconut butter cookies. Perfect for a sweet treat or a festive holiday dessert.
Ingredients
Scale
Ingredients:
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup shredded sweetened coconut
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
- Fold in coconut: Fold in the shredded coconut.
- Shape and bake: Scoop tablespoon-sized portions of dough, roll into balls, place on the prepared baking sheet, flatten slightly, and bake for 10–12 minutes until lightly golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Notes:
- For extra coconut flavor, lightly toast the shredded coconut before mixing it into the dough.
- Store cookies in an airtight container at room temperature for up to a week.
- Dip cooled cookies in melted white chocolate for a festive touch.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
