Q1: Why did my cookies spread out and go flat?

The most common culprits are butter that was too soft (or melted) or over-creaming your butter and sugar. Your butter should be at a cool room temperature—soft enough to leave an indent, but not shiny or greasy.

Q2: Is there really no egg?

Yes! That is the old-fashioned "Grandma's secret" to this cookie! The lack of an egg is what gives this cookie its signature, incredibly tender, "short," and melt-in-your-mouth, buttery texture.

Q3: Can I use unsweetened coconut?

You can, but your cookies will be much less sweet and will have a drier, less chewy texture. The sweetened flaked coconut is classic for this recipe and provides both moisture and flavor.

Q4: Can I add other mix-ins?

Of course! This recipe is a wonderful base. About 1/2 cup of finely chopped pecans or walnuts, or about 1 cup of chocolate chips would all be fantastic additions.

Q5: Can I make this recipe dairy-free or vegan?

Yes! To make this recipe vegan, simply substitute the butter with an equal amount of your favorite high-quality, stick-style vegan butter substitute.

"Grandma's" Coconut Drop Cookies (An Easy 3-Step Classic!)

“Grandma’s” Coconut Drop Cookies (An Easy 3-Step Classic!)

A simple, old-fashioned recipe for ‘Grandma’s Drop Sugar Cookies.’ This easy, one-bowl cookie is made by creaming butter and sugar, then mixing in flour, salt, baking soda, vanilla, and coconut flakes. The dough is simply dropped by spoonfuls onto a baking sheet and baked until the edges are lightly browned.

Author: Evelyn

Ingredients

2 cups white sugar
2 cups butter, softened
3 cups all-purpose flour
1 cup coconut flakes
1 teaspoon vanilla extract
1 teaspoon salt
½ teaspoon baking soda

Instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat the softened butter and white sugar together with an electric mixer until smooth and creamy.
Add the flour, coconut flakes, vanilla extract, salt, and baking soda. Mix until the dough is smooth and well combined.
Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
Bake for about 10 minutes, or until the edges are lightly browned.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

This is a very simple, one-bowl ‘drop cookie’ recipe, requiring no chilling or rolling.
The addition of coconut flakes gives this sugar cookie a chewy texture and sweet, nutty flavor.
This recipe yields a very large batch of cookies.
This cookie recipe is egg-free.

Find it online: https://cookupjoy.com/grandmas-coconut-drop-cookies/