The coconut cookies recipe you’ll see next are crunchy on the outside, but inside them, they are chewy and soft, they have a similar texture as the chocolate chip cookies. The smell and flavor of these coconut cookies are really strong and delicious.
The recipe we use for this coconut cookie is special because uses a lots of coconut, which gives the cookie a crunch and chewiness texture, this kind of texture is excellent for your mouth, you can’t difference between the texture of chocolate chip cookie and this coconut cookie, but the flavor is really notable, they have a strong coconut flavor.
This kind of cookie is pretty addictive, if you prefer, you can make them even more softer, for this, instead of 2 eggs use 1 egg plus 1 egg yolk. Other technique you can also use is reduce the flour by 1/4 cup.
Of course, this is the main ingredient, if you want an intense coconut flavor, you can use 2 cups of shredded coconut, but if you prefer a softer cookie with milder flavor, what you can do is use less coconut, like 1 cup and half of just 1 cup, you don’t need to change or replace anything else in the recipe. The best we can do is use unsweetened shredded coconut because the cookies has enough sweetness.
We recommend you to use toasting coconut because it will bring out its best flavor and best coconut cookies. If you don’t know how to toast the coconut, here we will tell you how to do it. There are two ways to do it, with a stove and an oven.
Oven method: For this method, spread the shredded coconut in a thin layer over a baking sheet, for better results bake at 350F/180C for 5-10 minutes, check it frequently until get mostly golden brown, remove all the coconut carefully form the oven and put in a bowl.
Stove method: Add the shredded coconut over a skillet in a thin layer too, then cook over low or medium heat, stirring frequently, wait until it turns golden brown. After this happens, transfer the toasted coconut to a bowl.
Maybe you would prefer cookies with soft texture inside, the secret is to slightly underbake them, we recommend you to remove them from the oven when they start getting brown at the edges. But in the other hand, you want them crunchy, then you have to bake them until the cookie turns golden brown until the top. If you mistakenly overbaked them until they get hard, don’t worry, they should still taste good, this kind of easy coconut cookies are great to dip in milk or coffee.
The cookies are softer when they are warm, so you can rewarm them before serving, only if you prefer, because they taste good anyway.
- 2 and 1/2 cups (350g) all-purpose flour
- 1 tsp of baking soda
- 3/4 tsp of salt
- 1 cup (2 stick/225g) unsalted butter, softened to room temperature
- 3/4 cup (150g) dark brown sugar (You can use light sugar too)
- 3/4 cup (150g) granulated sugar
- 2 eggs
- 1 and 1/2 tsp of pure vanilla extract
- 2 cups toasted shredded coconut, plus 1/4 cup more for rolling the cookies
- Preheat oven to 350°F/180°C. Line the pans with parchment paper.
- In a medium bowl put together flour, baking soda, and salt. Set aside.
- In a mixer bowl fitted with the paddle attachment, beat the butter on medium speed for one minute until creamy.
- After this step add brown sugar and granulated sugar and beat on medium speed for about 3 minutes, until light and fluffy.
- Beat in the eggs, one at at time. Beat in vanilla extract. Add flour mixture and mix just until you combine them very well. Add coconut and mix slowly just until combined. Do not overmix.
- Put 1/4 cup shredded coconut in a small bowl.
- Roll dough into balls, using about 1.5 tsp of dough per cookie, roll in coconut, and place onto prepared baking sheet, you can use an ice cream scoop. Press the cookies down slightly since they won’t spread much as they bake. Bake for 9 to 12 minutes, until cookies start getting brown at the edges, but the center is still soft. Don’t overbake the cookies or they will become hard. Remove from the oven and allow cookies to cool on the baking sheet for 5-10 minutes, then put the cookies in a open place where they can get cool.
- You can store the cookies at a room temperature in an airtight container for up to 3 days. Serve warm or at room temperature. If you didn’t know this secret, cookies can be frozen for up to 2 months.
So, here we showed you how to make coconut cookies, we hope you can enjoy them with you family and friends a recipe with these unique and delicious tropical fruits, they are really tasty and perfect for a meeting or a snack.