Ingredients
Method
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter, white sugar, and light brown sugar using a handheld or standing mixer until the mixture is light and fluffy (about 1-2 minutes). Add the egg and vanilla extract and mix until fully combined.
- Gradually add the flour, baking soda, and salt, mixing until just combined. Stir in the shredded coconut until evenly incorporated.
- Use a medium cookie scoop or your hands to shape the dough into 1½ tablespoon-sized balls. Place them on the baking sheets about 3 inches apart.
- Bake one tray at a time for 7-10 minutes, or until the edges are set and the tops look slightly undercooked (they should not be golden brown).
- Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
These coconut biscuits are soft, slightly chewy, and packed with coconut flavor. Perfect for an afternoon snack or dessert.
