American•indulgent

Coconut Cookies

Made with shredded coconut and dipped in chocolate, these chewy coconut cookies are perfect for dessert or a sweet snack!

Ingredients

Quantities are shown as originally provided.

1
Coconut Cookies
2
With an electric hand mixer, cream room temperature butter with the sugar for a few minutes until light and fluffy.
3
Mix in the egg and vanilla, just until combined.
4
Mix flour, shredded coconut, salt, and baking soda together, then add the mixture to the wet ingredients. Fold together with the help of a rubber spatula just until combined. Do not overmix.
5
Prepare 2 baking pans with parchment paper.
6
Divide the dough into 8 equal balls (using a digital scale is handy or use an ice cream scooper) and place them onto the parchment paper, leaving enough space between them to be able to spread. Chill them for an hour.
7
I recommend baking four cookies at once as they will spread during baking, however, once they are baked and still hot, you can tighten them up with the help of a cookie cutter.
8
Pre-heat oven to 175 C / 347°F (no fan).
9
After one hour of chilling time, bake the cookies for 18 minutes.
10
Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a cooling rack. The cookies will further set as they cool.
11
Once the cookies are cooled, melt the chocolate in the microwave or over a double-boiler. Dip half of each cookie into the melted chocolate, then lay them on a sheet of baking parchment and sprinkle with some shredded coconut.
12
Store the cookies in an airtight container at room temperature for up to 5 days.