Indulge in the delightful world of coconut confections with our heavenly coconut cookies recipe. Loaded with creamy coconut and a hint of vanilla, these cookies are the perfect treat to satisfy your sweet cravings. Whether you’re a seasoned baker or just starting your culinary journey, this easy-to-follow recipe will make you fall in love with baking all over again.
During my childhood, coconut cookies were a staple in my grandmother’s kitchen. Every Sunday, after the church sermons, my siblings and I would rush to her house, knowing a warm batch of these delightful treats would be waiting for us. The aroma of toasted coconut wafting from her kitchen is a cherished memory that instantly brings me back to those simple, joyful times. Now, sharing this recipe with you feels like passing on a treasured family heirloom.
Why You’ll Love This Recipe
These coconut cookies stand out due to their incredible texture and delightful flavor. With a perfect balance of sweet and nutty, the coconut adds a chewy element that pairs beautifully with a crispy edge. Aside from being irresistibly yummy, this recipe requires just a handful of ingredients and minimal prep time, making it a perfect go-to for quick family treats or impromptu gatherings. Plus, they’re naturally dairy-free, catering to varying dietary needs without compromising taste.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even browning.
Step 2
In a large mixing bowl, combine 1 cup of shredded coconut, 1/2 cup of sugar, and 1/4 teaspoon of salt. Stir well to evenly distribute the ingredients.
Step 3
Add 1/4 cup of melted coconut oil and 1 teaspoon of vanilla extract to the dry mixture. Stir until all ingredients are fully incorporated and form a sticky dough.
Step 4
Using a tablespoon, scoop the dough onto the prepared baking sheet. Flatten each ball slightly with the back of the spoon to form cookie shapes.
Step 5
Bake for 10-12 minutes or until the edges of the cookies are golden brown. Remove from oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Storage Options
Once completely cooled, store the cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies in a freezer-safe bag for up to two months. To enjoy frozen cookies, allow them to thaw at room temperature or reheat in a pre-warmed oven at 300°F (150°C) for 5 minutes.
Variations & Substitutions
If you’re looking for a gluten-free option, simply substitute regular flour with almond or coconut flour. For an extra burst of flavor, add a teaspoon of lemon zest or a handful of chopped nuts into the dough. To cater to vegan preferences, ensure your sugar selection is free from bone char processing.
Frequently Asked Questions
Can I use fresh coconut instead of shredded coconut?
Yes, you can use fresh coconut, but be sure to finely grate it before incorporating it into the mixture. Fresh coconut may have a higher moisture content, so you might need to adjust the amount of coconut oil to maintain dough consistency.
How do I know when the cookies are done baking?
The cookies are ready when the edges start turning golden brown. They may seem slightly soft when you take them out, but they will firm up as they cool. Avoid overbaking to keep the centers chewy and moist.
Can I add chocolate chips to this recipe?
Absolutely! Adding a half-cup of dark chocolate chips to the mixture can elevate the sweetness and create a delicious chocolate-coconut combo. Ensure the chips are evenly distributed for the best results.
Coconut Cookies
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup sugar
- 1 cup shredded coconut unsweetened
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup butter softened
- 1 teaspoon vanilla extract
- 1 egg large
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together flour, baking soda, and salt. Set aside.
- In a separate bowl, beat together the butter and sugar until creamy. Add the egg and vanilla, and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing just until integrated. Stir in the shredded coconut.
- Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
