Coconut Dreams Cookies Recipe
Buttery coconut cookies studded with chocolate chips for a tender, chewy treat.
Servings: 20 servings
Ingredients
- 1/2 cup shortening (92 g)
- 3/4 cup granulated sugar (149 g)
- 1 large egg (50 g)
- 1 teaspoon vanilla extract (5 g)
- 1 cup all-purpose flour (120 g)
- 1/2 teaspoon baking powder (2 g)
- 1/2 teaspoon Kosher salt (1 g)
- 1 cup mini chocolate chips (170 g) or use 1/2 cup regular chocolate chips
- 1 cup sweetened coconut flakes (85 g)
Instructions
- Preheat the oven to 325°F (163°C). Line baking sheets with parchment paper or a silicone baking mat.
- Cream the shortening and granulated sugar in a mixing bowl with an electric mixer until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla extract and beat until incorporated and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and Kosher salt.
- Gradually mix the dry ingredients into the wet mixture until just combined; do not overmix.
- Fold in the mini chocolate chips (or 1/2 cup regular chips) and the sweetened coconut flakes until evenly distributed.
- Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 1½ inches apart.
- Bake for 12–15 minutes, until the cookies are lightly browned at the edges and set in the center.
- Allow the cookies to cool completely on the baking sheet, then transfer to a container for storage.
Equipment
- Mixing bowls
- Electric Mixer
- Measuring cups and spoons
- Whisk
- spoon or cookie scoop
- Baking Sheet
- parchment paper or silicone baking mat
Notes
- Bake at 325°F as directed for best texture.
- Use mini chips for more even distribution.
- Measure flour by spooning into the cup and leveling for accuracy.
- Do not overmix the dough to keep cookies tender.