These Carolina Coconut Cookies are the perfect treat with their crispy edges and chewy centers. Made with sweet coconut and a hint of vanilla, they are sure to please everyone!
I love making a batch for family gatherings. They disappear quickly! Just be warned, you might find yourself sneaking a few before dinner. Who can resist that sweet smell? 😄
These cookies are simple to whip up and are delightful with a cup of tea or coffee. Plus, they store well if you want to enjoy them later—or hide them from others! 😉
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for creating that light texture in cookies. If you’re in a pinch, you can use margarine. But, I always find butter gives a better flavor.
Shredded Coconut: You can choose sweetened or unsweetened coconut, depending on how sweet you want the cookies. If coconut isn’t your thing, consider using chopped nuts, like pecans or walnuts, for a different texture.
Butterscotch Chips: I love butterscotch for its rich, sweet taste. If you prefer chocolate, go ahead! You could even mix both types for a fun twist.
Brown Sugar: It adds moisture and chewiness. If you run out, you can use white sugar, but the cookies will be a bit less chewy. For a deeper flavor, try using dark brown sugar!
How Do I Get the Perfect Cookie Texture?
The secret to achieving that tasty combination of crispy edges and a chewy center is in the mixing and baking process. Here are a few tips to nail it:
- Make sure your butter is at room temperature. Cold butter doesn’t mix well and will lead to dense cookies.
- When creaming the butter and sugars, take your time—aim for light and fluffy, which adds air to the dough.
- Avoid overmixing once the dry ingredients are added; mix just until combined to maintain a tender cookie.
Baking at the right temperature is crucial, too! Check them at the lower limit of the baking time. They should be light golden at the edges but still soft in the center for that perfect chewiness.
How to Make Crispy, Chewy Carolina Coconut Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups shredded coconut (sweetened or unsweetened based on preference)
- 1 cup butterscotch chips (or chocolate chips if preferred)
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare and an additional 12-15 minutes to bake. In total, you will spend around 30 minutes before you can enjoy your cookies. So gather your ingredients and get ready for some tasty baking!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper to prevent the cookies from sticking. This will make cleanup a breeze!
2. Cream the Butters:
In a large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar. Use a hand mixer or a sturdy spoon to cream these ingredients together until the mixture is light and fluffy. This helps add air to your cookies, making them delightfully soft!
3. Mix in the Wet Ingredients:
Next, crack the eggs into the bowl one at a time, mixing well after each addition. Stir in the vanilla extract afterward. This will add a lovely flavor to your dough!
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until everything is just combined. Be careful not to overmix so your cookies stay chewy!
5. Fold in Coconut and Chips:
Now it’s time to fold in the shredded coconut and butterscotch chips. Use a spatula to gently mix these ingredients into the dough, making sure they are evenly distributed throughout.
6. Scoop the Dough:
Using rounded tablespoons, drop dollops of cookie dough onto your prepared baking sheet. Make sure to space them about 2 inches apart for even baking. This gives them room to spread out as they bake!
7. Bake the Cookies:
Pop the baking sheet in the oven and bake for 12-15 minutes, or until the edges of the cookies turn golden brown and the tops are set but still soft to the touch. Keep an eye on them—you want the perfect balance of crispy and chewy!
8. Cool and Serve:
Once done, remove the baking sheet from the oven and let the cookies cool on it for a few minutes. Then carefully transfer them to a wire rack to cool completely. Now they are ready to be enjoyed!
9. Time to Enjoy:
Grab a glass of milk or your favorite beverage and indulge in your warm, crispy, and chewy Carolina coconut cookies. Enjoy every bite!
Can I Use Different Types of Sugar?
Yes! If you’re looking for a lighter flavor, you can substitute granulated sugar for coconut sugar or even use a blend of brown and white sugars. Just remember that the texture may slightly change, as brown sugar contributes to moisture and chewiness.
What If I Don’t Have Butterscotch Chips?
No problem! Feel free to use chocolate chips, white chocolate chips, or even chopped nuts as alternatives. Just make sure to maintain the same quantity so the cookie balance stays consistent.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them! Just place them in a single layer, wrap tightly, and store in a freezer-safe bag for up to three months. Thaw at room temperature before enjoying.
Can I Use Gluten-Free Flour?
Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Some mixtures might absorb more moisture, so you might want to adjust the wet ingredients slightly by adding a tablespoon of milk or an extra egg if the dough seems too dry.
