Irresistible Coconut Cookies - Chewy Nostalgia in Every Bite

Irresistible Coconut Cookies - Chewy Nostalgia in Every Bite

from khloerecipes.com
DESSERTS
30 min
150 kcal / serving

Delightful Coconut Cookies capturing the essence of nostalgia with their chewy interiors and perfect balance, ideal for any occasion.

Ingredients

  • ½ cupbutter (adds richness and moisture; substitute with margarine for a dairy-free option.)
  • ½ cupshortening (helps maintain a tender texture; can use coconut oil for increased coconut flavor.)
  • 2 cupsbrown sugar (provides sweetness and a caramel-like depth.)
  • 2eggs (for an egg alternative, use flaxseed meal mixed with water (1 tbsp flax + 2.5 tbsp water = 1 egg).)
  • ¼ cupwater (consider coconut milk for an enhanced coconut flavor.)
  • 1 tspvanilla extract (coconut extract can be used for an extra coconut essence.)
  • 4 cupsall-purpose flour (can be replaced with gluten-free flour mix in equal amounts.)
  • 1 ½ tspbaking powder (essential for helping cookies rise; no substitutions.)
  • ½ tspbaking soda (contributes to the rise and tenderness; must not be substituted.)
  • ¼ tspsalt (enhances overall flavor; use regular salt or alternatives like himalayan or sea salt.)
  • 1 cupsweetened shredded coconut (swap for unsweetened coconut for a less sweet version.)

Directions

Baking instructions

  1. 1

    In a large bowl, beat the softened butter, shortening, and brown sugar together until light and fluffy, about 2-3 minutes.

  2. 2

    Incorporate the eggs one at a time, mixing well after each addition. Gradually blend in 1/4 cup of water and 1 teaspoon of vanilla extract.

  3. 3

    In a separate bowl, mix together 4 cups of flour, 1.5 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add this dry mixture to the creamed mixture, mixing just until fully combined. Fold in 1 cup of sweetened shredded coconut.

  4. 4

    Cover the dough with plastic wrap and refrigerate for 2-4 hours.

  5. 5

    Preheat your oven to 400°F (200°C). Shape the chilled dough into 1-inch balls and place them on greased baking sheets. Flatten each ball into a 2.5x1-inch rectangle, using a floured fork to create ridges.

  6. 6

    Bake the cookies for 8-10 minutes or until they turn lightly golden brown.

  7. 7

    Let them cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.