Looking for the perfect coconut cookies recipe? You’ve come to the right place! This guide provides an easy and delicious recipe for making the best coconut cookies. These cookies are wonderfully chewy, delightfully sweet, and packed with coconut flavor. Furthermore, they’re surprisingly simple to make, using common pantry ingredients. So, whether you’re a seasoned baker or a beginner, this recipe is sure to become a favorite.
Why This Coconut Cookies Recipe Works
This coconut cookies recipe stands out because it balances flavor and texture perfectly. The key is using both butter and coconut oil. Consequently, you get a rich, buttery flavor along with the moistness from the coconut oil. Additionally, the recipe uses the right ratio of wet to dry ingredients. Therefore, the cookies spread just enough to create crisp edges and a chewy center. Moreover, the addition of vanilla extract enhances the overall sweetness and aroma. Ultimately, this combination ensures consistently delicious results every time.
Tips for Perfect Cookies
- Use room temperature butter: Softened butter creams more easily with sugar. This creates a smoother dough and a more even texture.
- Don’t overmix the dough: Overmixing can develop the gluten in the flour. Consequently, it results in tough cookies. Mix until just combined.
- Chill the dough: Chilling the dough for at least 30 minutes prevents the cookies from spreading too thin. As a result, the cookies maintain a good shape.
- Bake on parchment paper: Parchment paper prevents sticking. It also makes cleanup a breeze.
- Let the cookies cool: Allowing the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack helps them set. Therefore, they won’t fall apart.
Ingredients for Coconut Cookies
Here’s what you’ll need to make these delightful coconut cookies. Each ingredient plays a crucial role in achieving the perfect flavor and texture. If you’re looking for a simple cookie recipe, you might also enjoy these 4-ingredient peanut butter cookies, which require even fewer ingredients and are perfect for a quick treat.
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups sweetened shredded coconut
Ingredient Spotlight
Sweetened Shredded Coconut: This is the star! It provides the distinctive coconut flavor and a delightful chewiness. Ensure it’s fresh for the best taste.
Butter: Using unsalted butter allows you to control the salt level. It also gives the cookies a rich, buttery flavor. Make sure it’s softened to room temperature for easy creaming.
Sugars: The combination of granulated and brown sugar creates a perfect balance of sweetness and moisture. Brown sugar adds a caramel-like flavor and keeps the cookies soft.
Step-by-Step Instructions
Follow these simple steps to bake the perfect coconut cookies. Each step is designed to ensure success, even for novice bakers.
- Preheat and Prep: First, preheat your oven to 375°F (190°C). Then, line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
- Add Eggs and Vanilla: Next, beat in the eggs one at a time. Then, stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in Coconut: Stir in the shredded coconut until evenly distributed throughout the dough.
- Chill the Dough: Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This step is crucial to prevent the cookies from spreading too thin.
- Scoop and Bake: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Troubleshooting Tips
- Cookies spreading too thin?: Chill the dough longer. Alternatively, add a tablespoon or two of flour to the dough.
- Cookies are too dry?: Make sure you’re using enough butter and sugar. Also, avoid overbaking.
- Cookies are not chewy enough?: Ensure you’re using brown sugar. It helps keep the cookies moist and chewy.
Coconut Cookies Variations
Want to customize your coconut cookies recipe? Here are some delicious variations to try. Each offers a unique twist on the classic recipe.
- Chocolate Chip Coconut Cookies: Add 1 cup of chocolate chips (milk, dark, or semi-sweet) to the dough.
- Macadamia Nut Coconut Cookies: Stir in ½ cup of chopped macadamia nuts for added crunch and flavor.
- Lemon Coconut Cookies: Add the zest of one lemon to the dough for a bright, citrusy flavor.
- Toasted Coconut Cookies: Toast the shredded coconut in a dry skillet until golden brown before adding it to the dough for
- a deeper, nuttier flavor.
- Spiced Coconut Cookies: Add ½ teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
For a delightful twist, consider using natural peanut butter to add a nutty flavor to the dough, as explored in this natural peanut butter guide.
Serving Suggestions
These coconut cookies are perfect on their own. However, here are some ways to make them even more enjoyable. These suggestions enhance the flavor and experience of enjoying your homemade cookies.
- With a glass of milk: A classic pairing that never fails.
- With coffee or tea: The sweetness of the cookies complements the bitterness of coffee or tea.
- As an ice cream sandwich: Place a scoop of your favorite ice cream between two cookies for a decadent treat.
- Crumbled over yogurt: Add a delightful crunch and sweetness to your morning yogurt.
- As a gift: Package them in a pretty box or bag for a thoughtful homemade gift.
Storing Coconut Cookies
Proper storage ensures your coconut cookies stay fresh and delicious. Follow these tips to maintain their texture and flavor.
- Airtight container: Store the cookies in an airtight container at room temperature. This prevents them from drying out.
- Layer with parchment paper: If stacking the cookies, place a sheet of parchment paper between the layers to prevent them from sticking together.
- Freezing: For longer storage, you can freeze the cookies. Place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.
- Reheating: To reheat frozen cookies, let them thaw at room temperature for a few hours. Alternatively, you can warm them in a low oven (200°F or 93°C) for a few minutes.
Nutritional Information
Here’s a general idea of the nutritional content per cookie. Keep in mind that values can vary based on specific ingredients and portion sizes.
| Nutrient | Amount per Cookie |
|---|---|
| Calories | Approximately 150-180 |
| Fat | 8-10g |
| Saturated Fat | 6-7g |
| Cholesterol | 30mg |
| Sodium | 50mg |
| Carbohydrates | 18-20g |
| Fiber | 1g |
| Sugar | 12-14g |
| Protein | 1-2g |
FAQs about coconut cookies recipe
What is the secret ingredient to keep cookies soft?
Brown sugar is a key ingredient for keeping cookies soft. It contains molasses, which retains moisture and contributes to a chewy texture. Additionally, avoid overbaking the cookies; slightly underbaking them ensures they remain soft. Another tip is to add a tablespoon of cornstarch to the dry ingredients, as it helps create a tender crumb.
Are coconut cookies healthy?
Whether coconut cookies are healthy depends on the recipe and your dietary needs. These cookies are often high in sugar and fat. Therefore, moderation is key. However, coconut does offer some benefits, such as fiber and healthy fats. If you’re looking for a healthier option, try reducing the sugar content or using whole wheat flour. Also, consider adding other healthy ingredients like oats or nuts.
Should you use sweetened or unsweetened coconut in cookies?
The choice between sweetened and unsweetened coconut depends on your preference. Sweetened coconut adds extra sweetness and moisture. Conversely, unsweetened coconut provides a more subtle coconut flavor and less sugar. If you’re using unsweetened coconut, you might want to increase the amount of sugar in the recipe to compensate. Ultimately, it’s about achieving the right level of sweetness and coconut flavor.
Is coconut oil or butter better for cookies?
Both coconut oil and butter can be used in cookies, but they produce different results. Butter gives cookies a rich, buttery flavor and a slightly crisp edge. Coconut oil, on the other hand, creates a chewier texture and enhances the coconut flavor. Some recipes use a combination of both for the best of both worlds. Experiment to find what works best for your taste.
Baking Bliss
This coconut cookies recipe offers a delightful treat that’s both easy to make and incredibly satisfying. From the chewy texture to the rich coconut flavor, these cookies are sure to be a hit with everyone. So, gather your ingredients, follow the steps, and enjoy the simple pleasure of homemade coconut cookies. Don’t forget to share your baking success and any creative twists you added! If you enjoy simple recipes, you might want to try a 4-ingredient banana bread.
Coconut Cookies
Equipment
- Baking Sheet
- Parchment Paper
- Electric mixer
- Cookie Scoop or Spoon
Ingredients
Cookie Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 0.75 cup granulated sugar
- 0.75 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 3 cups sweetened shredded coconut
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
- Beat in the eggs one at a time. Then, stir in the vanilla extract.
- 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.
- Stir in the shredded coconut until evenly distributed throughout the dough.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This step is crucial to prevent the cookies from spreading too thin.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Add 1 cup of chocolate chips (milk, dark, or semi-sweet) to the dough for Chocolate Chip Coconut Cookies.
For Lemon Coconut Cookies, add the zest of one lemon to the dough for a bright, citrusy flavor.