Chewy coconut cookies
Preppy Kitchen · ♥ 14.3K likes · 457.6K views · 6 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 240 g all-purpose flour
- ½ tsp salt
- 1 tsp baking soda
Whisk the flour, salt and baking soda in a medium bowl to distribute the salt and soda well.
Variation: for less spread, more coconut flavour and a crunchy cookie, toast the coconut on a baking sheet at 325 for 15 minutes, stirring every three to five minutes.
- 170 g softened unsalted butter
- 100 g granulated sugar
- ½ cup light brown sugar
Beat the softened butter, granulated sugar and light brown sugar (crumbled in by hand to remove lumps) on medium for three minutes until light and fluffy; scrape the bowl.
- 1 whole large egg
- 1 tsp vanilla
Add the egg and vanilla; mix until just combined, less than a minute.
Egg and vanilla
Add the flour mixture and mix on low until almost combined, with streaks of flour still visible, to avoid overmixing.
Adding the flour without overmixing
- 150 g sweetened shredded coconut
Add the shredded coconut and mix on low until distributed.
Mixing in the coconut
Scoop two-tablespoon portions onto two parchment-lined rimmed baking sheets, about two inches apart. Unbaked portions can be frozen on the sheet and baked from frozen with a couple of extra minutes.
Scooping, freezing and storing
Bake at 350 for 10 to 12 minutes until the edges are golden and the tops look dry; cool.