Soft and Chewy Coconut Cookies Recipe | No Chill Needed
7.2 هزار بار بازدید -
2 سال پیش
-
Soft and Chewy Coconut Cookies
Soft and Chewy Coconut Cookies Recipe
:: Cook Me Food ::
These coconut cookies are utterly soft and chewy in the middle and buttery crisp on the outside. They are a cross between a soft sugar cookie and coconut macaroon. They are loaded with sweetened coconut flakes giving them a chewy coconut texture but also buttery and sweet like a sugar cookie.
You’ll need:
• 1 ½ cup all-purpose flour (* see helpful hints)
• ½ tsp baking soda
• ½ cup salted butter (room temperature)
• 1/3 cup white sugar (* ½ cup white sugar for sweeter cookies or if using unsweetened coconut flakes)
• 1/3 cup brown sugar (packed)
• 1 medium/large egg (room temperature)
• ½ tsp coconut extract
• 1 ¼ cup sweetened coconut flakes + more for rolling (about ½ cup)
Makes 16 cookies
:: HELPFUL HINTS ::
* Do not OVER BEAT the batter and OVER BAKE the cookies to prevent a dry and tough texture. Remove cookies when it’s lightly golden at the edges but still soft in the center.
* Measure your flour correctly. Adding too much flour will result to dry and crumbly cookies when baked. Fluff your flour with a spoon in the container, spooned it into your measuring cup until full, and use the back of the knife to level it off.
Happy baking!
Thank you for watching!
:: Cook Me Food ::
These coconut cookies are utterly soft and chewy in the middle and buttery crisp on the outside. They are a cross between a soft sugar cookie and coconut macaroon. They are loaded with sweetened coconut flakes giving them a chewy coconut texture but also buttery and sweet like a sugar cookie.
You’ll need:
• 1 ½ cup all-purpose flour (* see helpful hints)
• ½ tsp baking soda
• ½ cup salted butter (room temperature)
• 1/3 cup white sugar (* ½ cup white sugar for sweeter cookies or if using unsweetened coconut flakes)
• 1/3 cup brown sugar (packed)
• 1 medium/large egg (room temperature)
• ½ tsp coconut extract
• 1 ¼ cup sweetened coconut flakes + more for rolling (about ½ cup)
Makes 16 cookies
:: HELPFUL HINTS ::
* Do not OVER BEAT the batter and OVER BAKE the cookies to prevent a dry and tough texture. Remove cookies when it’s lightly golden at the edges but still soft in the center.
* Measure your flour correctly. Adding too much flour will result to dry and crumbly cookies when baked. Fluff your flour with a spoon in the container, spooned it into your measuring cup until full, and use the back of the knife to level it off.
Happy baking!
Thank you for watching!
2 سال پیش
در تاریخ 1400/12/07 منتشر شده
است.
7,240
بـار بازدید شده