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Easy Shredded Coconut Drop Cookies

A stack of golden brown, textured coconut cookies easy to make, piled on a white plate.

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Make these simple, quick coconut drop cookies for a delicious, no-fuss treat. This recipe uses basic ingredients and is perfect for beginner bakers.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened shredded coconut

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2 minutes.
  4. Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Stir in the shredded coconut by hand until it is evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. These are drop cookies, so they will spread slightly.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

  • For chewier cookies, slightly reduce the baking time to 10 minutes.
  • If you prefer a crispier cookie, bake for the full 12 minutes or slightly longer until the centers look set.
  • You can substitute sweetened condensed milk for some of the sugar if you want a richer, denser cookie, but adjust the flour slightly if the dough seems too wet.

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