Description
Soft and Chewy Toasted Coconut Cookies are buttery sugar cookie with a nutty aroma. These coconut cookies are loaded with toasted coconut and crispy on the outside and soft and chewy in the middle.
Ingredients
- 1 1/2 cup sweetened coconut, toasted
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 2 Large eggs
- 1 teaspoon coocnut extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tarter
Instructions
- Preheat the oven to 350° F. Toast the coconut on a tray lined with parchment paper. Toast for 5-8 minutes until lightly browned. Set aside to cool.
- Combine the butter and sugar and beat on medium speed until well creamed together.
- Add the eggs and coconut extract. Mix into butter and sugar until the eggs are well beaten.
- In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough forms add the toasted coconut and mix until combined.
- Use a large cookie scoop (3 tbsp) and scoop cookie dough onto a parchment paper lined baking sheet. Refrigerate the dough for a minimum of 30 minutes, but the longer the better.
- Preheat the oven to 350° F. Place about 2 inches apart and bake at 350° F for 11-13 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely