Toasted Coconut Crunch Cookies
These irresistible cookies combine buttery, crisp edges with a chewy center, packed with toasted coconut for a rich, nutty flavor and delightful crunch. Perfectly sweet with a hint of vanilla, they make for an elegant treat that’s easy to bake and hard to resist.
Ingredients
Ingredients
- 1 cup unsalted butter softened at room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 2 cups sweetened shredded coconut toasted
Notes
Storage: Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed bag for up to 3 months, or freeze dough balls on a tray before transferring to a bag—bake from frozen, adding 1-2 extra minutes. Variations: Add 1 cup of white chocolate chips or chopped macadamia nuts for extra flavor. For a gluten-free option, use a 1:1 gluten-free flour blend. Serving suggestion: Enjoy with a glass of cold milk or as a dessert with fresh fruit.