Coconut Lovers Cookie

Soft, chewy coconut cookies made with shredded coconut and coconut extract for an extra boost of tropical flavor.

Ingredients
2 cups all-purpose flour (240g)
½ teaspoon salt
1 teaspoon baking soda
¾ cup unsalted butter, softened (170g)
½ cup light brown sugar (110g)
½ cup granulated sugar (100g)
1 large egg
1½ teaspoons coconut extract
½ teaspoon vanilla extract
1¾ cups shredded sweetened coconut (150g)
Instructions

Preheat oven to 350°F. Line two large baking sheets with parchment paper.

In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed for about 3 minutes, until light and fluffy.

Add the egg, coconut extract, and vanilla extract. Mix on low just until combined. Scrape down the bottom and sides of the bowl and mix briefly again.

Add the flour mixture and mix on low until almost combined. Add the shredded coconut and continue mixing just until evenly incorporated. Avoid overmixing.

Scoop the dough into approximately 2-tablespoon (32g) portions and place them about 2 inches apart on the prepared baking sheets.

Bake for 10–12 minutes, until the bottom edges are lightly golden and set and the tops appear dry. For softer, chewier cookies, remove them when the centers still look slightly soft.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Second Oven Tip

For an even more pronounced coconut flavor, lightly toast ½ cup of the shredded coconut before adding it to the dough. This adds a deeper, nutty toasted-coconut note while the coconut extract provides the sweet coconut aroma.