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We usually eat healthy foods here; our love of gardening helps us grow a lot of what we eat.
But we’re not only about the vegetables and fruits, we each have a sweet tooth.
I don’t bake sweets every week and when I do, it’s often a sweet loaf, like Banana Bread or Pumpkin Cranberry Banana Bread.
But when we are in the mood for something sweeter, I will whip up a batch of these chewy coconut cookies.
We like them so much they never last long.
Graham can vouch for these. So can I.
If you love coconut, you’ll make these more than once. Guaranteed.
Chewy Coconut Cookies
Combine flour, baking soda and salt and then set it aside. Cream butter and add both sugars.
Stir until the batter is smooth.
Beat in an egg and add the vanilla. Blend until fluffy.
Gradually blend in the flour mixture and then add the coconut.
Note: At this point, the dough will be very thick. Be sure to blend the coconut in well.
It will seem like a lot of coconut to add, as you can see in the photo. Add it all!
Drop by the teaspoon onto an ungreased cookie sheet.
Note: Place the dough about 3 inches apart, because these cookies will really spread!
Bake in a preheated 350 F oven for 8 – 10 minutes. Make sure to watch them in the last minute.
You will want to remove them as soon as you see the bottom edge of the cookies turn golden brown.
You may think they aren’t done yet, but if you take them out now, they will be nice and chewy.
Remove them right away from the sheet and cool on wire racks.
The recipe makes about 2 dozen chewy cookies. I always double the recipe when I make these.
They keep great in the cookie jar – not that they last very long.
Chewy Coconut Cookies
Delicious with a cup of coffee or a glass of milk, these soft and chewy coconut cookies are sure to please.
Ingredients
- 1 1/4 cup flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1/2 tsp vanilla
- 1 1/3 cup flaked coconut
Instructions
- Combine the flour, baking soda and salt. Set aside.
- Cream the butter and both sugars until smooth.
- Beat in the egg and vanilla until fluffy.
- Gradually blend in the flour mixture, and then add the coconut.
- Mix very well; the dough will be stiff. Make sure the coconut is well mixed into the dough.
- Drop onto ungreased cookie sheet. Put them about 3 inches apart as these cookies really spread in the oven.
- Bake at 350 degrees for 8 - 10 minutes. Remove them from the sheet right away onto wire racks.
Enjoy! Let us know what you think. These chewy cookie treats have become one of Graham’s favourites!
I originally found this recipe on https://www.allrecipes.com/
Our entire Country Living in a Cariboo Valley Recipe Collection can be found here