Soft and Chewy Coconut Cookies in Your Pressure Cooker
These soft and chewy coconut cookies baked in a pressure cooker provide a moist and tender texture with a rich coconut flavor, perfect for coconut lovers seeking an easy and unique cookie recipe.
Ingredients
Main ingredients
- ½ cup unsalted butter softened
- ¾ cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sweetened shredded coconut toasted (optional)
Instructions
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Cream together softened butter and light brown sugar until fluffy.
- Beat in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Slowly add dry ingredients to wet mixture and blend until just combined. Add 1 tablespoon milk if dough seems too dry.
- Fold in toasted shredded coconut by hand.
- Drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing 2 inches apart.
- Bake for 9 to 11 minutes, or until edges are set.
- Remove from oven and let sit for 2-3 minutes, then transfer to wire rack to cool completely.
Video
Notes
*Calories are an estimation and are per cookie. *Every oven is different; check cookies after 10 minutes and bake 1-2 minutes extra if needed. Vegan/gluten free substitutions available; see recipe notes. Use sweetened shredded coconut for best flavor; toasting enhances it. Do not use coconut extract.