🥥 Best Coconut Cookies — Crisp Edges, Soft Center

Makes: about 18–22 cookies

Ingredients

• 1 cup (120 g) desiccated unsweetened coconut, finely shredded
• 1 cup (125 g) all-purpose flour
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp baking powder
• ¼ tsp salt
• 2 tbsp milk, only if needed
• 2 tbsp coarse sugar or extra coconut for topping

Method

1. Heat oven to 350°F / 175°C. Line a baking sheet with parchment.
2. Beat the soft butter and sugar for 2–3 minutes until pale and fluffy.
3. Beat in the egg and vanilla.
4. In another bowl, mix flour, coconut, baking powder, and salt.
5. Gradually mix the dry ingredients into the butter mixture. The dough should be soft but scoopable. Add 1–2 tbsp milk only if it’s too dry.
6. Scoop into balls, about 1½ tablespoons each. Flatten them slightly—the flatter they are, the crispier the edges will become.
7. Sprinkle with a little coarse sugar or coconut.
8. Bake 12–16 minutes, until the edges are deep golden brown and the centers are just set.
9. Leave them on the tray for 5 minutes, then transfer to a rack. They crisp up considerably as they cool.

🔥 For cookies that look exactly like your photo

Use unsweetened fine coconut, don’t overmix the dough, and bake until the edges are properly browned rather than merely pale golden. For an especially crunchy surface, roll the dough balls lightly in granulated sugar before baking.