Attention coconut lovers this cookie is for you. It is packed with sweet flaky coconut in a delicious cookie that is crunchy around the edges while soft and chewy in the middle. If you like a little chocolate with your coconut you can drizzle melted chocolate over the tops. Truly one of my favorite cookies, my oldest son however not so much. He walked through the kitchen and grabbed a cookie and kept going. He came back and said, “Momma do those cookies have coconut in them, ’cause they taste awful.” I laughed and told him that yes they do have coconut but they taste really good! And that just means more cookies for me.
The sun is shining today but it is still cold. It snowed all day yesterday and I am just not ready for winter. I would really like a lot more fall weather. It was 70 on Monday and I think the high yesterday was about 40 and that brings on nasty colds. I’ve kept my little fella home from school the last few days and there’s just not a lot to make a head cold feel better. Lots of cartoon movies, hot tea, and rest, oh and a cookie or two!
Coconut Butter Cookies
- 1 cup butter, softened
- 3/4 cup sugar
- 1/2 cup powdered sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 7 oz (2 2/3 cups) sweetened coconut
- 2 1/3 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 cup milk chocolate chips *optional
Pre-heat oven to 375 degrees.
In a large mixer bowl beat butter and sugars together with an electric mixer until creamy. Add eggs and vanilla, beating until combined. Add coconut and combine. Add flour and baking soda mixing until thoroughly combined.
Scoop or spoon onto a greased or lined baking sheet about 2 inches apart. Bake for 10 to 12 minutes or until edges are lightly browned. Place on a wire rack to cool.
When cookies are cool, melt the milk chocolate chips in the microwave for about 30 seconds, stirring until smooth. Spoon into a plastic zip top bag and drizzle over cookies if you like.