Coconut cookies
Coconut cookies have crisp edges, chewy centers and the wonderful aroma of desiccated coconut toasted golden before it goes into the dough. Butter, brown sugar and vanilla form the base for the rich, nutty flavor of the coconut, and every bite has delightfully chewy shreds of coconut. They are easy to make, needing just a skillet, a mixing bowl and less than an hour.
- Difficulty
- Very easy
- Prep
- 20 min
- Cook
- 14 min
- Rising or chilling
- 15 min
- Total time
- 49 min
- Method
- Oven-baked
Ingredients
Instructions
Step 1
Preheat the oven to 175 degrees Celsius and line two baking sheets with parchment paper. A fully heated oven sets the crisp edges of the cookies within the first few minutes. The oven is ready after about fifteen minutes of preheating.
Step 2
Put 150 g desiccated coconut in a dry skillet and toast over low heat, stirring constantly, for about five minutes, then tip it onto a plate to cool. Toasting brings out the coconut's oils and aroma, making its flavor stand out far more. The coconut is ready when it is an even light golden color and your kitchen smells of toasted coconut.
Step 3
Beat 115 g softened unsalted butter with 100 g granulated sugar and 50 g brown sugar for about three minutes. White sugar makes the edges crisp, while brown sugar keeps the centers moist and chewy. The mixture is ready when it is fluffy and smooth and a pale beige color.
Step 4
Add 50 g eggs and 4 g vanilla extract to the butter mixture and beat until the egg is fully blended in. The egg binds the dough so it can hold plenty of coconut. The mixture is ready when it is smooth with no streaks of runny egg.
Step 5
Sprinkle 160 g all-purpose flour, 3 g baking powder and a pinch salt into the bowl, mix briefly, then add the cooled toasted coconut and mix with a spatula. The coconut must be completely cool so it does not melt the butter and make the dough soggy. The dough is ready when the coconut is evenly distributed and the dough holds together when squeezed.
Step 6
Scoop the dough into heaping tablespoon-sized balls, roll them lightly, then place them on the baking sheets about five centimeters apart and press them down slightly. A gentle press helps the cookies spread into even rounds and bake uniformly. The balls are ready when they are all the same size, about one and a half centimeters thick, with only a few small cracks at the edges.
Step 7
Bake at 175 degrees Celsius for about 12 to 14 minutes, swapping the positions of the two baking sheets halfway through. Desiccated coconut burns easily, so start checking at the ten-minute mark. The cookies are done when the edges are golden brown, the coconut shreds on top have turned golden and the centers have just set on the surface.
Step 8
Leave the cookies on the baking sheets for five minutes, then move them to a rack and let them cool for about ten minutes more. The cookies are still soft while hot, and the edges crisp up as they cool. The cookies are ready when you can lift them without breaking, the edges are crisp and the centers are still chewy.
Equipment
- Oven
- Nonstick skillet
- Hand mixer
- Mixing bowl
- Spatula
- Kitchen scale
- Baking sheet
- Parchment paper
- Wire cooling rack
Tips
- You can replace some of the desiccated coconut with large coconut flakes for a chewier texture.
- Dipping half of each cooled cookie in melted dark chocolate makes a wonderful coconut and chocolate pairing.
- If you love a strong coconut flavor, replace some of the butter with solid coconut oil.
Storage
Coconut cookies stay delicious in an airtight container at room temperature for about a week. You can freeze the rolled dough balls for up to a month and bake them straight from the freezer, adding about two minutes.
Common problems and how to fix them
- The coconut shreds burn black while the centers are still underbaked.
- The coconut was toasted too long or the oven was too hot. Toast the coconut only until light golden and place the baking sheets on the middle rack.
- The cookies crumble and do not hold together.
- Desiccated coconut absorbs a lot of moisture and dries out the dough. Use large eggs or add a teaspoon of milk to bring the dough together.
This recipe is based on the common ratios for this bake and is written entirely in our own words.
