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These coconut sugar cookies are thick, chewy, and filled with toasted coconut. They’re the proper cookie to share with anybody who loves coconut!
Coconut is a kind of elements that you simply both love or actually dislike. Round right here, we completely adore it.
Whether or not it’s a slice of coconut cream pie (or coconut cream bars), a chunk of unattainable coconut pie, or chewy coconut macaroons, we adore it all.
So the thought of taking our fashionable chewy lemon sugar cookies and turning them into coconut sugar cookies? You realize we had been all about that.
These coconut sugar cookies have the thick, chewy texture of the unique recipe however are filled with the flavour of toasted coconut. They’re the proper cookie for any coconut lover!
Chewy toasted coconut sugar cookies
In the event you love chewy sugar cookies and are a fan of coconut, you’re gonna wish to make this recipe instantly.
The dough for this recipe relies on my chewy lemon sugar cookies, however I swapped out the entire lemony goodness for coconutty goodness as an alternative.
These coconut sugar cookies have two types of coconut in them – toasted sweetened coconut and coconut extract.
There’s simply sufficient coconut extract within the dough to assist the coconut taste shine by, however I promise it’s not a lot that they will style like sunscreen. (Belief me, nobody desires that.)
In the meantime, toasting the coconut makes the flavour much more complicated and nutty. Plus, the feel of the coconut provides to the chewiness of the cookies.
They’re the sort of cookie you’ll end up making all yr spherical, whether or not it’s for a vacation cookie platter, a summer time cookout, or simply for a random Thursday deal with.
How one can make my coconut sugar cookies
My chewy coconut sugar cookies are simple to make. Plus, the dough doesn’t require any chilling time, so that you may be having fun with these in virtually no time!
Elements you’ll want
To make this recipe, you will want:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup room-temperature unsalted butter
- 1 ½ cups granulated sugar
- 1 giant egg
- ½ teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- ¾ cup toasted sweetened flaked coconut
Earlier than you begin baking, ensure you know learn how to measure flour and learn how to cream butter and sugar appropriately. Figuring out learn how to do each of these items the proper approach will assist your coconut cookies prove good each time.
In the event you overlook to set your butter out to melt forward of time, try my ideas for learn how to soften butter shortly.
There are just a few alternative ways to toast coconut. In the event you’ve by no means tried this earlier than, I’ve obtained a information that can stroll you thru learn how to toast coconut within the oven, within the microwave, and on the range.
Making these cookies
To make this cookie dough, begin by whisking collectively the flour, baking soda, baking powder, and salt in a medium bowl. Set this combination apart.
Now seize a mixer and cream the butter and the sugar collectively till gentle and fluffy. It will take round 3 minutes – don’t attempt to rush this step!
Add the egg and the vanilla and coconut extracts and blend till nicely mixed.
Slowly add the dry elements to the butter combination, mixing till simply mixed. Stir within the toasted coconut.
Seize a medium cookie scoop and portion the dough onto the ready cookie sheets. Depart a few inches between every dough ball.
Bake the cookies at 350°F for 13-Quarter-hour or till they’re calmly browned. When unsure, that is a kind of cookie recipes that’s higher barely underbaked than overbaked.
Let the coconut sugar cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to complete cooling.
Storage and freezing
Retailer these chewy coconut sugar cookies in an hermetic container at room temperature for 3-4 days. You may as well freeze them in an hermetic container or zip-top freezer bag for a few months.
You could possibly additionally freeze the portioned cookie dough so you possibly can take pleasure in freshly baked coconut cookies any time you want. Discover extra particulars on this course of in my submit on freezing cookie dough.
FAQs
In the event you solely have unsweetened coconut, needless to say the cookies received’t be fairly as candy.
If you wish to repair that, you’ve got a few choices: Roll the portioned dough balls in granulated sugar earlier than baking, or place a pound of unsweetened coconut in a bag with 2 tablespoons of powdered sugar and shake it as much as sweeten it.
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Preheat oven to 350°F. Line cookie sheets with parchment paper.
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In a medium bowl, whisk collectively flour, baking soda, baking powder and salt. Put aside.
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Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl with an electrical mixer, beat the butter and sugar on medium pace till gentle and fluffy, about 3 minutes. Add within the egg and extracts and blend till mixed.
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Steadily add within the dry elements and blend till simply mixed. Add within the toasted coconut and blend till it’s integrated.
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Use a medium cookie scoop (1.5 tablespoons) to portion dough balls onto the ready cookie sheets
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Bake 13-Quarter-hour in preheated oven, or till calmly browned. Permit the cookies to chill on cookie sheet for a couple of minutes earlier than transferring them to a wire rack to chill utterly.
Tailored from my chewy lemon sugar cookies which had been tailored from Rock Recipes.
Serving: 1cookie, Energy: 184kcal, Carbohydrates: 25g, Protein: 2g, Fats: 9g, Saturated Fats: 6g, Polyunsaturated Fats: 0.4g, Monounsaturated Fats: 2g, Trans Fats: 0.3g, Ldl cholesterol: 27mg, Sodium: 115mg, Potassium: 30mg, Fiber: 1g, Sugar: 14g, Vitamin A: 247IU, Calcium: 11mg, Iron: 1mg
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
