How to Make Coconut Cookies
- Heat oven to 350F and spread the coconut onto a baking sheet. You’ll be toasting it for about 10 minutes. Move the coconut around on the pan avery 2 minutes or so until it’s mostly golden. You can also toast in in a pan over medium low heat; stir until browned.
- Sift the flour, baking powder, corn starch, and salt into a bowl then whisk together and set aside.
3. Cream the butter and sugars together, beat until light and fluffy then mix in the vanilla and egg. 4. Scrape the bowl down then add in the four mixture and mix on low until almost combined.
- Add the toasted coconut and mix on low until just incorporated. Use a spatula to mix in any stray pockets of coconut etc then cover and chill for at least 30 minutes.
- Preheat oven to 350F. Roll the dough into 1.5-2 inch balls and place on a baking sheet lined with parchment paper or a silicone sheet. You could also roll the dough into balls then chill on a baking sheet if desired, it’s a bit easier but will take up more space in the fridge. Bake for about 10 minutes. the cookies will be slightly browned at the edge but still soft in the center when done. Allow to cool before enjoying!
Pro Tips for this Recipe
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. You can chill the dough right after making it or roll the dough into balls then chill. Add 1.5-1 cup of chopped toasted nuts for extra texture. My favorites are macadamia and pecans! The dough will be quite firm when chilled so use a scooper to portion it out and squeeze it in your hand before rolling. Mix up a simple glaze with coconut milk and powdered sugar to drizzle onto your coconut cookies for a bit of extra sweetness and visual interest.
How do you make them from scratch?
You’ll need the following ingredients to make coconut cookies:
All purpose flour Granulated sugar Sweetened shredded coconut Baking soda Salt Unsalted butter Egg Vanilla extract
Can I use coconut oil instead of butter in cookies?
I’ve made cookies with coconut oil and love the resulting texture, they are lighter and more fine in texture, they also tend to crumble a bit more. You can sub a 1:1 ratio of butter to coconut oil HOWEVER I have not made this specific cookie with anything but butter so be forewarned! I find that coconut oil works better for shortbread style cookies.
How long will they last for?
These coconut cookies will keep for a week in a sealed container. You can freeze the cookie dough for up to two months and then thaw and bake as needed.
Can you use unsweetened coconut for this recipe?
I would not recommend using unsweetened shredded coconut as it has a different moisture content and the cookie dough itself already has less sugar than usual because of the sugar in the coconut. If you love this recipe try these out!Coconut Cream PiePeanut Butter Cookies RecipeChocolate Chip Cookie BarsWhite Chocolate Macadamia Nut CookiesBrownie Cookies If you’ve tried this Coconut Cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
