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Coconut Sugar Cookies Recipe

Coconut Sugar Cookies Recipe
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★★★★★

5 from 30 reviews

Delight in these soft and chewy Coconut Sugar Cookies, featuring a rich buttery base sweetened naturally with coconut sugar and enhanced by the tropical flavor of shredded coconut. Perfectly crisp on the edges and tender in the center, these cookies bring a subtle sweetness and a delightful coconut aroma to your baking repertoire.

Ingredients

Scale

Wet Ingredients

  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • ¾ cup (150g) coconut sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • Optional: 1–2 tbsp coconut milk (if dough feels dry)

Dry Ingredients

  • 2¼ cups (280g) all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup (80g) unsweetened shredded coconut, divided (¾ cup for dough, ¼ cup for coating)

Instructions

  1. Beat Butter and Sugar: In a large bowl, beat the softened unsalted butter and coconut sugar together for 2–3 minutes until the mixture becomes light and fluffy, which helps to incorporate air for a tender cookie.
  2. Add Egg and Vanilla: Mix in the large egg and pure vanilla extract until the batter is smooth and fully combined, ensuring even flavor distribution.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are well incorporated.
  4. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed or folding gently until just combined to avoid overworking the dough.
  5. Incorporate Coconut: Stir in ¾ cup of the shredded coconut into the dough. If the dough seems too dry or stiff, add 1 to 2 tablespoons of coconut milk to achieve a softer consistency.
  6. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes; chilling for up to 2 days is also suitable, which helps the flavors meld and the dough firm up for easier handling.
  7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
  8. Form Cookies: Scoop out tablespoon-sized balls of dough and roll each ball in the remaining ¼ cup shredded coconut, coating them entirely to add texture and flavor to the cookie surface.
  9. Arrange and Flatten: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly using your palm or the bottom of a glass for an even shape.
  10. Bake: Bake the cookies for 10–12 minutes, or until the edges turn golden brown while the centers remain soft and chewy.
  11. Cool: Allow the cookies to cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Using coconut sugar imparts a mild caramel flavor and is a natural alternative to refined white sugar.
  • If unavailable, packed brown sugar can be substituted, but the flavor and texture will slightly differ.
  • Chilling the dough is important to prevent spreading and enhances flavor development.
  • The shredded coconut coating adds a delightful texture; use unsweetened coconut to avoid overly sweet cookies.
  • For a softer cookie, bake closer to 10 minutes; for a crisper edge, bake up to 12 minutes.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

Keywords: coconut sugar cookies, coconut cookies, chewy cookies, coconut sugar dessert, homemade cookies, tropical cookies

Find it online: https://maicook.com/coconut-sugar-cookies-recipe/