Coconut Cookies
User Reviews
4.8
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Prep Time
25 mins
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Cook Time
12 mins
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Additional Time
30 mins
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Total Time
37 mins
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Servings
20 large cookies
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Calories
377 kcal
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Course
Baked Goods
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Cuisine
American
Coconut Cookies
Description
These cookies begin by creaming butter and sugars to create a fluffy base, then eggs and flavor extracts are incorporated for moisture and aroma. The dry ingredients including flour, cornstarch, baking soda, and salt are mixed separately and added gradually for a tender but stable dough. Three cups of coconut flakes and optional caramel chips are folded in to provide chewiness and bursts of sweetness.
Dough is chilled before being dropped in balls onto prepared baking sheets and baked at 375°F until edges are lightly golden. An optional step includes toasting additional coconut flakes to sprinkle over melted dark chocolate coating on cooled cookies, which enhances texture and adds a complementary flavor layer.
The cookies offer a balance of soft centers with crispy edges, enriched by the coconut's flavor and texture. The caramel chips contribute subtle sweetness, and the optional chocolate adds depth, making these cookies adaptable to different taste preferences.
Additional notes explain how to toast coconut flakes and alternatives for chocolate coatings, emphasizing best practices for achieving the ideal cookie texture and finish.
Ingredients
- 1 cup butter room temperature
- 1 cup brown sugar tightly packed
- ½ cup sugar
- 2 egg large
- 1 ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch cornflour in UK
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 3 ½ cups coconut flakes divided, unsweetened
- 1 cup caramel baking chips Optional, but SO GOOD! I use Ghirardelli, they're sold next to the chocolate chips in a caramel-colored bag
- 10 oz dark chocolate melting wafers optional
Instructions
- Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
- Add eggs, one at a time, beating until combined.
- Stir in vanilla and coconut extract.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
- Gradually stir in 3 cups coconut flakes and caramel chips until completely combined.
- Chill dough in refrigerator for 30 minutes.
- Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
- Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2" apart (for very round cookies, briefly roll between your hands to form into smooth balls).
- Bake on 375F (190C) for 10-12 (edges should be slightly browned, centers may still be slightly underbaked but shouldn't be raw, they'll bake completely as they cool).
- Allow cookies to cool completely on cookie sheet before dipping in dark chocolate (if using).
- If dipping in chocolate: Prepare melting wafers according to package instructions, heating until melted.
- Dip cookies about ½-way into the chocolate and transfer to wax paper. Sprinkle with remaining ½ cup coconut (if using) and allow chocolate to set before serving.
Notes
- Use ½ cup toasted coconut flakes atop cookies dipped in dark chocolate; toast at 325°F for 5-7 minutes until golden, then sprinkle immediately when chocolate is warm to ensure sticking.
- Toasting coconut is optional; you can omit it or use untoasted coconut on top as the dough already contains plenty.
- For chocolate coating alternatives, 1½ cups melted semisweet chocolate chips or a chopped chocolate bar can be used, but expect a longer setting time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20large cookies
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 377kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 274mg | 11% |
| Potassium | 145mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 312IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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