Chewy coconut cookies
Buttery drop cookies packed with toasted coconut, crisp at the rim and chewy inside.
Prep25 min
Cook12 min
Rest30 min
Oven175°C
Servings18
Recovered and reconstructed from the listed source recipes
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 150 g shredded coconut rounded
- 170 g unsalted butter, softened rounded
- 150 g light brown sugar rounded
- 100 g granulated sugar rounded
- 1 large egg rounded
- 5 ml vanilla extract rounded
- 220 g plain flour rounded
- 4 g baking soda rounded
- 2 g fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 175°C. Spread the coconut on a lined pan and toast for 5 to 7 minutes, stirring once. Cool completely.
- Beat the butter and sugars until creamy. Beat in the egg and vanilla.
- Whisk flour, baking soda and salt. Mix into the butter, then fold in the cooled coconut.
- Chill for 30 minutes. Divide into 18 balls on two lined pans.
- Bake for 10 to 12 minutes, until the rims are golden and the centres still look soft.
- Cool for 8 minutes on the pans, then transfer to a rack.
Notes
- The recovered Sally source URL is no longer live. The formula was reconstructed from the saved notes and standard drop-cookie ratios.
- Cool the toasted coconut before mixing or it will melt the butter.
- Let baked cookies cool completely before sealing them, or trapped steam will soften the edges.
- Store airtight at cool room temperature for up to 4 days unless the recipe gives a shorter chilled storage time.
- Allergen information depends on the exact chocolate, nut butter and packaged ingredients used. Check every label when cooking for an allergy.
Sources consulted
Sources consulted
From Christoph Mayer