Coconut Butter Cookies
Crisp at the edges, wonderfully chewy in the middle, deliciously coconuty throughout...these tasty cookies are the perfect harmony of creamy butter, coconut and sugar. They're sure to delight everyone!"I am so glad I found this recipe! These cookies were an instant hit and have become a favorite at our house. They are delicious coconuty cookies, crisp at the edges and perfectly chewy in the middle. Anyone who likes the aroma and taste of coconut is sure to love these buttery, and easy to make cookies. I'm also thinking, if you like a little chocolate with your coconut you could drizzle melted chocolate over the tops. " - Trissa
Yield: 3 Ready in 45 minutes
826 people trying soon
Verified by stevemur
Coconut Butter Cookies Preparation
In a medium mixing bowl, combine flour, baking soda, and salt; set aside. In the bowl of a standing mixer, combine butter and sugars. Beat on medium speed with the paddle attachment until smooth and fluffy. Add egg, vanilla and coconut extracts, and continue beating. Scrape down sides of bowl, and spoon in flour mixture, beating till combined. Add coconut and mix. Transfer dough to a smaller bowl (if necessary), cover and refrigerate for at least four hours or overnight.
When ready to bake, preheat oven to 350 degrees F. Using a medium-size cookie scoop, or by heaped tablespoonfuls, drop the dough onto parchment-lined baking sheets, leaving at least a 2 to 3-inch gap between each mound. Place one baking sheets at a time onto center rack of preheated 350 degree F oven. For soft chewy cookies; bake until centers are very lightly browned, about 7 to 8 minutes. For crisper chewy cookies; bake until centers are golden brown, about 9 to 10 minutes. Cool on baking sheet for at least two minutes before transferring to wire rack to cool completely.
Makes about 36 cookies.
Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?