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Sweet coconut cookies with tropical flavor and crispy, golden edges are a festive treat. A family recipe with fresh, toasted coconut aroma.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
Spread shredded coconut evenly on a baking sheet and toast in the oven for 5-6 minutes, stirring once, until golden and fragrant. Let it cool.
In a large bowl, cream together the unsalted butter and granulated sugar using a mixer on medium speed until light and fluffy—about 2 minutes.
Add the eggs one at a time, beating well after each addition, then blend in the vanilla extract.
In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually mix dry ingredients into the wet ingredients at low speed until just combined.
Fold in the toasted coconut gently with a spatula, ensuring even distribution without overmixing.
Scoop tablespoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart for proper spreading. Flatten slightly for crisp edges.
Bake on the center rack for 12-15 minutes until edges are golden brown and centers are set. Rotate pans halfway through for even coloring.
Remove cookies from the oven. Allow them to cool on the pan for 3 minutes, then transfer to a wire rack to cool completely for maximum crispness.
