Chewy Coconut Cookies
Coconut gives a special flavor to cookies and is an underrated mix-in. Compared to other cookies, they are light on your stomach and easy to make.
Equipment
- 2 medium/large bowls
- 1 whisk or electric mixer
- 1 baking pan with non-stick baking sheets
- 1 cookie scoop optional
Ingredients
- 1¼ cup gluten-free all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 large egg
- ½ tsp vanilla extract
- 1⅓ cups flaked coconut
- chocolate chips optional
- ¼ cup fruit puree optional
Instructions
- Preheat your oven to 350 F (175 C).
- Take out a baking pan and line it with nonstick baking sheets. Set it aside.
- Beat the butter and two sugar types together in a separate larger bowl until smooth. An electric mixer is highly recommended for this step. Add in egg and vanilla and beat them together until the mixture is smooth.
- Combine the flour mixture and the sugar mixture together gradually, making sure not to pour everything together all at once. Mix until well combined. Add in coconut and mix again.
- Portion out cookie dough balls no more than 2 tablespoons thick and lay them on your baking pan, leaving about 3 inches of space in between cookies.
- Bake the cookies in your oven until they are golden-brown, which should take around 10 minutes.
- Take them out, wait for them to cool off, and serve them on a dish.