🥥 Buttery, Crisp, & Lightly Sweet – The Ultimate Tea-Time Treat!
These old-fashioned coconut cookies strike the perfect balance between crispy edges and chewy centers, with just the right amount of coconut flavor. Ideal for dunking in milk or pairing with ice cream!
🌟 Why You’ll Love This Recipe
✅ Perfect texture – Crispy outside, slightly chewy inside
✅ Not overly sweet – Lets the coconut flavor shine
✅ Freezer-friendly – Bake now, enjoy later!
✅ Versatile – Enjoy plain or dressed up with dips/drizzles
📋 Ingredients
Wet Ingredients
- ½ cup (1 stick) butter, softened
- ½ cup shortening (for perfect texture)
- 2 cups packed brown sugar
- 2 large eggs
- ¼ cup water
- 1 tsp vanilla extract
Dry Ingredients
- 4 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup sweetened shredded coconut
👩🍳 Step-by-Step Instructions
1️⃣ Cream & Mix
- In a large bowl, beat together:
- Butter
- Shortening
- Brown sugar
Until light and fluffy (3-4 mins).
- Beat in eggs, one at a time.
- Stir in water + vanilla.
2️⃣ Combine Dry Ingredients
- In another bowl, whisk:
- Flour
- Baking powder
- Baking soda
- Salt
- Gradually add to wet ingredients, mixing until just combined.
3️⃣ Add Coconut & Chill
- Fold in shredded coconut.
- Cover dough and refrigerate 2-4 hours (essential for texture!).
4️⃣ Shape & Bake
- Preheat oven to 400°F (200°C). Grease baking sheets.
- Roll dough into 1-inch balls, place 2 inches apart.
- Flatten into 2½x1-inch rectangles with fingers.
- Press with floured fork for classic ridges.
- Bake 8-10 mins until edges are golden.
- Cool 2 mins on sheet, then transfer to wire rack.
💡 Baker’s Tips
🔹 Don’t skip chilling – Prevents overspreading.
🔹 Brown sugar tip – Pack it firmly for chewier cookies.
🔹 Coconut swap – Toast shredded coconut first for deeper flavor.
🔹 Storage – Keep in airtight container for 1 week, or freeze 3 months.
🍽 Serving Suggestions
✨ Perfect with:
- Vanilla ice cream (sandwich between two cookies!)
- Coffee or tea for dunking
- Chocolate drizzle for extra decadence
🎉 Great for:
- Holiday cookie tins
- After-school snacks
- Beach-themed parties
🌴 Flavor Variations
- Tropical twist – Add ½ cup chopped macadamia nuts
- Chocolate chip – Mix in 1 cup mini chocolate chips
- Lemon-coconut – Add 1 tbsp lemon zest to dough
📊 Nutrition (Per 2 Cookies)
- Calories: 107
- Fat: 4g (2g saturated)
- Carbs: 16g
- Protein: 1g
🌞 Final Thoughts
These coconut cookies are a timeless classic – simple enough for everyday snacking yet special enough for gatherings. The subtle sweetness and crisp-chewy texture make them irresistibly moreish!
Pro tip: For extra crunch, sprinkle cookies with coarse sugar before baking.
Made these? Tag #CoconutCookieLove to share your batch! 📸🌴
Want a gluten-free version? Try 1:1 gluten-free flour blend! 😊
