Last week I bought a very large bag of coconut. I had no idea what I’d make with it – but I figured having it in my cupboard would give me inspiration.
I debated making some sort of coconut cupcake – but that seemed like too much work. Maybe tropical muffins? Pineapple isn’t in season. Turns out, because I was searching for something complicated I completely forgot about one of the most delicious options – Coconut Cookies.
Not haystacks or anzac cookies – but super chewy coconut cookies. Thin & soft, with a slight caramel taste, and lots of coconut. A little crispy on the edges, but completely chewy with no dry cookie crumbs. The type of cookie that you can stack and eat 3 at once.
These cookies get their delicious caramel-like taste and chewiness from using brown sugar and honey. The coconut gives a great texture, and then slightly underbaking makes them super soft.
Now, I for one usually prefer a thick cookie – but these are so chewy and soft that I didn’t miss having a thicker cookie one bit. They’re delicate in a delicious way that works perfectly with the coconut flavor. However, because they’re a thinner cookie I wouldn’t recommend adding chocolate chips or other add-ins.
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INGREDINTS
1 1⁄4 cups flour
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup butter
1⁄2 cup brown sugar
1⁄2 cup white sugar
1 egg
1⁄2 teaspoon vanilla
1 1⁄3 cups coconut
DIRECTIONS
-Preheat oven to 350.
-In a separate bowl, mix together flour, baking soda, salt and set aside.
-In a separate bowl cream butter and sugars together.
-Add the egg and mix well.
-Combine the flour mixture with the sugar mixture.
-Add coconut and vanilla.
Bake for 8-10,
Times may vary due to different ovens.
Please let me know how this recipe turns out for you in the comments! Your feedback means the world to me, and your star ratings encourage other readers to make the recipe. Thank you!
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