Craving a sweet treat? Do you believe that making delicious coconut cookies requires hours in the kitchen? Think again! Discover how to whip up Joan’s Coconut Ranger Cookies in just 5 easy steps. Bake deliciousness today and impress your friends! These cookies are surprisingly simple, quicker than you think, and guaranteed to satisfy your sweet tooth. Let’s get started on this incredible recipe, perfect for any occasion.
Ingredients List
This recipe yields approximately 24 mouthwatering cookies. Prepare for a delightful aroma to fill your kitchen!
- 1 cup (2 sticks) unsalted butter, softened (for a richer flavor, consider using European-style butter)
- 1 cup granulated sugar
- ½ cup packed light brown sugar (adds depth of flavor and moisture)
- 2 large eggs
- 1 teaspoon vanilla extract (pure vanilla extract is highly recommended)
- 2 ¼ cups all-purpose flour (you can substitute up to ½ cup with almond flour for a slightly nutty taste)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sweetened shredded coconut (toasted coconut adds extra deliciousness!)
- ½ cup chopped pecans or walnuts (optional, but highly recommended for texture and flavor)
Timing
Prep time: 15 minutes
Cook time: 10-12 minutes
Total time: 25-27 minutes (90% faster than the average coconut cookie recipe!)
Step-by-Step Instructions
Step 1: Cream Together the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for achieving a tender crumb. Use an electric mixer for best results; it’s less strenuous and yields a better texture.
Step 2: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Mix until well combined. For extra richness, consider using two egg yolks instead of one whole egg and one yolk.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; it’ll lead to tough cookies.
Step 4: Stir in Coconut and Nuts
Fold in the shredded coconut and chopped nuts (if using). Gently mix until all ingredients are evenly distributed.
Step 5: Bake to Perfection
Preheat your oven to 375°F (190°C). Drop rounded tablespoons of cookie dough onto ungreased baking sheets, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per cookie, approximate)
Calories: 150-170
Fat: 8-10g
Saturated Fat: 5-7g
Cholesterol: 20-25mg
Sodium: 50-70mg
Carbohydrates: 20-25g
Sugar: 10-12g
Protein: 1-2g
(Note: These values are estimates and may vary depending on the specific ingredients used.)
Healthier Alternatives for the Recipe
For a healthier twist, consider these substitutions:
- Butter: Replace half of the butter with applesauce or mashed banana for a reduction in saturated fat.
- Sugar: Reduce the amount of sugar by ¼ cup and use a sugar substitute like stevia or erythritol.
- Flour: Incorporate whole wheat flour for added fiber and nutrients.
Serving Suggestions
Joan’s Coconut Ranger Cookies are delightful on their own, but here are some serving suggestions to elevate your experience:
- Served warm with a glass of cold milk: A classic combination that complements the cookies’ warm, comforting flavors.
- Paired with a scoop of vanilla ice cream: This adds a delightful cool contrast to the chewy cookies.
- Crushed and used as a topping for yogurt or ice cream: A great way to enjoy these cookies beyond the traditional way.
Common Mistakes to Avoid
- Overmixing the dough can lead to tough cookies. Mix only until the ingredients are combined.
- Baking for too long: Overbaked cookies will be dry and crumbly. Start checking for doneness at 10 minutes.
- Not letting the cookies cool completely: Transferring them to a wire rack too soon can cause them to break.
Storing Tips for the Recipe
Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months. For optimal freshness, freeze the cookies individually on a baking sheet before transferring them to a freezer bag.
Conclusion
Making Joan’s Coconut Ranger Cookies is a fun and rewarding experience, providing delicious treats with minimal effort, proving that baking deliciousness doesn’t have to be time-consuming. Try this recipe today, and share your baking success on social media using #JoansCoconutRangerCookies. We’d love to see your creations! Check out our other delightful cookie recipes for more baking inspiration.
Related Recipes You’ll Also Love
FAQs
Can I use different nuts besides pecans or walnuts?
Absolutely! Feel free to use almonds, macadamia nuts, or any other nut you prefer.
How can I tell if my cookies are done?
The edges should be lightly golden brown, and the centers should be set but still slightly soft.
Can I make these cookies ahead of time?
Yes! You can prepare the cookie dough ahead of time and store it in the refrigerator for up to 2 days, or freeze it for longer storage.
JOIN THE COOK WITH ROSE FACEBOOK GROUP TO RECEIVE ADVANCE NOTICE OF MY LIVE FB VIDEOS, SHARE RECIPES AND MORE!
🍪 Joan’s Coconut Ranger Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup sweetened shredded coconut toasted optional
- ½ cup chopped pecans or walnuts optional
Instructions
Step 1: Cream the Butters & Sugars
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy.
Step 2: Add Eggs & Vanilla
- Beat in the eggs one at a time, then add the vanilla. Mix until smooth.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients. Don’t overmix!
Step 4: Fold in Coconut & Nuts
- Gently fold in shredded coconut and optional nuts until evenly distributed.
Step 5: Bake to Perfection
- Preheat oven to 375°F (190°C). Drop tablespoon-sized scoops of dough onto ungreased baking sheets.
- Bake for 10–12 minutes, or until edges are golden. Cool on baking sheet 3–5 mins, then transfer to a wire rack.
Notes
How Did You Like This Recipe? Share Your Thoughts!
There are no reviews yet. Be the first one to write one.
