Chewy Coconut Cookies

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There are few other cookie recipes I could give to you that are as simple as this. These cookies are super chewy, with crispy edges and a warm, buttery, coconut flavour. They’re so soft, you’ll want to bite into them in slow motion. (Or in fast motion, in that way you did when you were a kid and pretended your mouth was a chopping machine.)

I usually eat these plain, without topping, but I had a Hershey’s bar handy today. So I drizzled them with chocolate.

No ragrets.

Ingredients:

  • 1 1/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter or margarine, at room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups shredded coconut

Method:

Preheat oven to 350 degrees.

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Cream butter and sugars until smooth, scraping the bowl as you go.
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Add egg and vanilla and beat until incorporated.
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IMG_3730NOW MAKE IT RAINNNN

Sift in dry ingredients.
*If you’re thinking “oh SHIT I don’t have a fine mesh sieve!!!!” that’s fine, just add the dry ingredients in a few increments, mixing well after each addition.

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Cool. Now mix in the coconut.

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Drop by teaspoon and bake for 8-12 minutes or until edges are set, and golden. If you don’t want chewy cookies (God help you) bake longer. But if you don’t like chewy cookies then I don’t know why you’re here…

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Drizzle with chocolate or go without. These cookies will make your dreams come true.
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Ooooh I want to clap my hands just thinking about eating these.

Penelope OUT.

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2 Comments

  1. These look so yummy! My mom made something similar but they also had walnuts and Rice Krispies…chewy and crispy at the same time.

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