Toasted Coconut Sugar Cookies
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Toasted Coconut Sugar Cookies
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These toasted coconut sugar cookies are soft, chewy, and coconutty to the max, packed a triple dose of coconut flavor.
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Ingredients
- 2 ½ 2 ½ cups all-purpose flour
- 1 1 teaspoon baking powder
- ½ ½ teaspoon baking soda
- ½ ½ teaspoon fine sea salt
- 6 6 tablespoons unsalted butter softened
- ⅓ ⅓ cup coconut oil at room temperature (it should be almost pourable)
- ¼ ¼ cup cream cheese softened
- 1 ⅓ 1 ⅓ cups granulated sugar
- 3 3 tablespoons light brown sugar
- 2 2 large eggs at room temperature
- 1 1 teaspoon Amoretti Toasted Coconut extract
- ½ ½ teaspoon vanilla extract
- 1 1 cup unsweetened shredded or desiccated coconut
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Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda and salt and set aside.
- In a another bowl, combine softened cream cheese, softened butter, coconut oil, sugar and brown sugar. Stir with a spatula until it forms a smooth paste.
- Add one egg and one egg yolk (save the egg white in a small bowl and set aside). Add coconut and vanilla extracts and stir until smooth and completely incorporated.
- Add dry ingredients and fold until just incorporated and no streaks of flour remain. The dough will be soft and slightly oily feeling (but it shouldn’t stick to your hands). Let the dough sit for 15 minutes to firm up slightly.
- In a bowl, whisk reserved egg white with a teaspoon of water until lightly frothy.
- Place shredded coconut in a bowl or shallow dish. If your shredded coconut is particularly coarse with big shreds, I recommend pulsing it once or twice in a food processor to make smaller pieces.
- Use a medium cookie scoop to scoop dough into 1 1/4-inch balls (approximately 34g of dough each), then press each piece to form a slightly flattened ball.
- Gently dip in egg white, using a fork or spoon to flip and coat both sides. Remove, letting any excess egg white drip off, then place in dish with coconut. Mound coconut over dough ball, coating both sides and edges.
- Transfer to prepared cookie sheet. Repeat with remaining dough, leaving about 2 inches of space between cookies on the cookie sheet.
- Bake for 11-13 minutes or until tops are puffed and bottoms are golden brown. Give the sheet a good rap on the oven rack before you take it out of the oven to knock out any air (this produces more evenly flat cookies). You can also swirl a round cookie cutter around the outer edges of the warm cookies to tighten up the shapes.
- Let cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Cookies are best enjoyed within a day or two, but will keep in an airtight container in the refrigerator for up to 5 days, or sealed in a bag in the freezer for up to 2 months.
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