Buttery Coconut Bites (Print Format)
Tender, buttery cookies bursting with shredded coconut. Quick and simple to make – you might wanna bake more because they’ll disappear fast!
# Ingredients:
01 -
1/2 teaspoon baking powder
02 -
Pinch of salt
03 -
1/2 cup brown sugar
04 -
1 egg
05 -
1 teaspoon vanilla extract
06 -
1 1/2 cups flaked coconut
07 -
1 cup all-purpose flour
08 -
1/2 teaspoon baking soda
09 -
1/2 cup granulated sugar
10 -
1/2 cup butter, softened
# Steps:
01 -
Turn your oven to 350°F (175°C) so it can preheat. Line up your baking sheets with some parchment paper.
02 -
Grab a medium-sized bowl and toss in the flour, salt, baking powder, and baking soda. Stir or sift them together.
03 -
In another bowl, use your mixer to cream the butter, brown sugar, granulated sugar, egg, and vanilla until the mixture's smooth and fluffy.
04 -
Slowly pour the dry mix into the wet ingredients. Stir as you go until it's all just combined.
05 -
Toss the shredded coconut into the dough and gently fold it through until evenly mixed.
06 -
Scoop out small spoonfuls of the dough and place them on the prepped baking sheets. Keep them spaced apart because they’ll spread a lot in the oven.
07 -
Pop the baking sheets into the oven for 8 to 10 minutes. Take them out when the edges start to turn light brown.
08 -
Leave the cookies on the sheet for a bit to firm up, then move them onto a wire rack to cool all the way through.
# Tips:
01 -
The cookies flatten a lot as they bake, so make sure there’s enough space between each one.
02 -
For a tropical twist, add 1/2 teaspoon of coconut extract with the vanilla.
03 -
Keep them in a sealed container at room temp, and they’ll stay good for up to five days.
04 -
If you need more, you can easily multiply this by four for big batches!