Chewy Coconut Cookies
Chewy Coconut Cookies are a simple soft coconut cookie recipe that are perfect for holidays like Christmas and Easter, or anytime of year!
Servings 36 cookies
Calories 117kcal
Ingredients
- 4 cups sweetened shredded coconut loosely packed, divided in half
- 1 cup granulated sugar
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup unsalted butter 1 cube, chilled and cut into small pieces
- 2 large eggs divided, whole and white and yolk separated
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place half the shredded coconut in food processor with sugar, salt and baking powder. Process mixture until finely ground.
- Add chilled butter pieces and process just until no lumps remain.
- Add vanilla, the whole egg and egg yolk, reserving the egg white for the coating later. Process mixture just until it becomes smooth.
- Add flour and pulse until a crumbly dough begins to form, being careful not to overmix.
- Place reserved egg white in shallow bowl or on a plate and use a fork or small whisk to stir smooth. Place remaining 2 cups shredded coconut in another similar container. Scoop dough using a tablespoon and shape into balls. Dip coconut cookie dough balls in egg white. Then roll in shredded coconut to coat.
- Place cookies 2 inches apart on ungreased baking sheets.
- Bake until starting to brown but still soft to the touch, about 12-15 minutes.
- Transfer to wire rack to cool.
Nutrition
Calories: 117kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 62mg | Potassium: 45mg | Sugar: 9g | Vitamin A: 95IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.5mg