These coconut biscuits are packed with coconut flavor! They're so simple to make and loaded up with shredded coconut. Plus, they’re ready in just 20 minutes and no, there’s no chill time required!
RECIPE (Printable with Notes and Tips): thecookiedoughdiaries.com/coconut-biscuits/
Ingredients
½ cup butter, softened (regular or dairy free) (105 g)
½ cup white sugar (100 g)
½ cup light brown sugar (100 g)
1 egg
¾ teaspoon vanilla extract
1 teaspoon coconut extract
1 ½ cup all-purpose flour (185 g)
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ cup unsweetened medium shredded coconut (135 g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Cookie Scoop (Affiliate Link): amzn.to/3E8sAJ9
Baking Sheet (Affiliate Link): amzn.to/45HWbVy
Wire Rack (Affiliate Link): amzn.to/47WYmXg
Kitchen Scale (Affiliate Link): amzn.to/3QODtaz
Biscuit Cutter (Affiliate Link): amzn.to/3EbgmiY
Handheld Mixer (Affiliate Link): amzn.to/3qKq5cR
Instructions
Step 1: Preheat the oven to 350°Fahrenheit and line two baking sheets with parchment paper. Set aside.
Step 2: In a large bowl with a handheld mixer, or in a stand mixer, beat the butter, granulated sugar and light brown sugar together until light and fluffy. Mix in the egg and vanilla extract.
Step 3: Mix the flour, baking soda and salt until just combined. Stir in the shredded coconut.
Step 4: Using a medium cookie scoop or your hands, roll the dough into 1 ½ tablespoon-sized cookie dough balls and place on the prepared baking sheet, keeping the cookie dough balls around 3 inches apart.
Step 5: Bake one tray at a time for 7-10 minutes, or until the edges have set but the middles look slightly under-baked.
Step 6: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
Pinterest: www.pinterest.ca/cookiedoughdiaries/
Facebook: cookiedoughdiaries/
Instagram: cookiedoughdiaries
TikTok: www.tiktok.com/@cookiedoughdiaries