Crispy, Chewy Carolina Coconut Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
28 mins
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Total Time
48 mins
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Servings
20
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Calories
169 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Crispy, Chewy Carolina Coconut Cookies
Description
These Carolina Coconut Cookies start with soft butter creamed with light brown and white sugars, combined with egg and vanilla for flavor and structure. Baking soda provides leavening, while flour and salt build the cookie base. A significant quantity of coconut flakes is folded in, with part reserved to coat the cookie dough balls before baking, ensuring toasted coconut cover on the surface.
The cookies are baked initially until just golden, then quickly topped with toffee bits or raw coarse sugar before returning to the oven briefly to set the topping and bake the cookies fully. This two-stage baking process enhances texture by creating a browned exterior with a chewy inside and crunchy, sweet-tart toffee or sugar topping.
Coconut flakes may be sweetened or unsweetened, and both options produce good results. The cookies cool on the sheet pan to finish setting. The combination of chewy coconut, buttery batter, and crunchy bits results in a distinctive cookie enjoyed as a sweet treat.
Ingredients
- ½ cup butter very soft
- ½ cup light brown sugar packed
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 2 cups coconut flakes (divided) I've used both sweetened and unsweetened with good results
- Toffee bits or raw, coarse sugar like Turbinado or Demerara for topping (I use about ½ cup toffee bits)
Instructions
- Preheat the oven to 350˚F. Line two sheet pans with parchment paper for easy cleanup.
- Combine the soft butter, sugars and egg in a medium-size mixing bowl. Stir with a sturdy spatula until nice and smooth.
- Add the vanilla and baking soda and stir to combine.
- Stir in the flour, a little at a time and the salt. Mix just until any traces of flour have been mixed in. Add 1 ½ cups of the coconut, reserving the other half cup in a small bowl.
- Scoop up the cookies in 2 tablespoon portions. Roll the tops and sides of the dough balls in the reserved coconut and place on the prepared sheet pans with 2 inches between each one.
- Bake for 12-16 minutes until light golden brown. Remove from the oven and quickly top each cookie with 1-1½ teaspoons of the toffee bits. Alternatively, you can sprinkle each cookie with ½-1 teaspoon of Turbinado or Demerara raw sugar.
- Return the cookies to the oven and bake for another 2-3 minutes until nicely golden brown.
- Cool on the cookie sheet for 2-3 minutes then transfer to a cooling rack to cool.
- Store in an airtight container for 3-4 days or in the freezer for 1-2 months.
Notes
- Use either sweetened or unsweetened coconut flakes; both work well for texture and flavor.
- The two-stage baking—with topping added after initial bake—adds crunch and caramelized notes.
- Cool the cookies on the sheet pan to allow them to set properly before removing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 105mg | 4% |
| Potassium | 67mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 154IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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