Shop

Coconut Cookies

I like coconut. And I have had an unsatisfied sweet tooth for it. I have taken care of it with this cookie recipe. I didn’t know of any coconut cookie that I wanted to model so I started from scratch and used the basic structure of my Snickerdoodle recipe. Then I added and subtracted and tweaked until I landed here. I really like this cookie. My husband and daughter love this cookie. My dog adores this cookie, and consumed about 5 out of the 9 cookies in my most recent batch. But that isn’t very high praise because she eats some very, very questionable things, too. But many discerning humans have given this iteration a thumbs up. So if you like buttery, chewy cookies, and you love coconut, you really should give this a try.

This dough performs best chilled. Once you have made the dough, pop it in your fridge for 30 minutes. Chilling also makes the dough far easier to form into balls. And, while you are still going to have a good cookie even if you don’t roll the dough in additional coconut before baking, it is a huge boost to the flavor and texture of the cookie.

This is a big batch of cookies. My last batch yielded 42 cookies. So I baked 9 of them, and froze the dough balls for the remaining. I packaged them in parchment in two pods of 12 and one more of 9. This is a clever way to keep yourself from eating 20 in one day “by accident.” Plus, you have a batch of hot cookies, 30 minutes and zero effort away, for however long your will power lasts.

I used coconut milk for a little extra flavor. You will find it in the Asian foods section of the grocery store. Do not buy the light variety, and make sure to stir the milk well before you use it as there may be semi solid (buttery) clumps in the milk. The clumps are great to use, no worries. Also, you will need a whole 14 ounce bag of coconut. What you don’t use in the body of the cookie you will need for rolling the cookies. If you are an aggressive roller, you may even need a little bit more.

Preparation:
1 cup (2 sticks) of unsalted butter, softened
1-½ cups sugar
5 Tablespoons coconut milk (not light)
2-½ cups flour
1-½ teaspoons baking soda
½ teaspoon salt
1 teaspoon vanilla
2 eggs, lightly stirred
2 cups (approximately 8 oz. if you use a scale) flaked sweetened coconut
Coconut to roll the cookies in

Preheat the oven to 350 degrees. Allow the butter to soften. If you are in a hurry, cut the butter into small pieces. The increase in exposed surface area will allow it to soften more quickly.

Combine the butter, sugar, and the coconut milk in the bowl of an electric mixer. Mix them together on low for a minute and then increase the speed of the mixer to medium for another three minutes until the butter and sugar mixture is light and fluffy. In a small bowl, lightly stir the eggs. This allows the eggs to go in more of a stream than in big blobs. Add the eggs slowly, allowing them to incorporate as you go. Stop the mixer and thoroughly scrape the bowl of the mixer. Add the vanilla and beat, again on medium, to combine.

Meanwhile, combine the flour, baking soda, and salt in a small bowl. Stir it with a whisk to ensure that the salt and baking soda are well incorporated. Add the flour to the batter in three additions, allowing the flour to incorporate after each addition, but remembering to not over-mix. Add the coconut and mix to just combine. I chopped up the coconut to finer bits before adding it because I like it that way. It is not critical, but consider it. Stop the mixer and use a spatula to fold in the coconut one or two times to make sure it is well distributed. Place the mixing bowl with the dough in the refrigerator for 30 minutes.

Pour the remaining coconut onto a large plate. Using a spoon or a scooper, make balls of about 1-½” diameter. Roll each ball in the coconut and pat the coconut into the ball a little to ensure that it adheres to the dough. Place the dough on a silicone baking sheet set on a cookie sheet. Repeat the process.

Bake each sheet of cookies for approximately 17 minutes or until they are just golden. The coconut is not good burnt, so check often for the last few moments. Remove the cookies from the oven and allow them to sit for two minutes before removing them to a wire rack to cool. I must admit that 17 minutes seems like a long baking time. Only you know your oven. Keep an eye on these beauties.

Note:
Now I have left you with almost a whole can of coconut milk. May I recommend that you peruse the list of recipes that call for coconut milk on Heidi Swanson’s exceptional blog, 101 Cookbooks. Try something exotic that you never would have thought of, and let me know how it works. She always does wonderful and interesting dishes.

Pin It

Print Friendly

25 comments to Coconut Cookies

  • Kelly

    Robert…this is inspired. It is brilliant. Thank you so much for mentioning it. I will definitely do this next time.

  • Kelly

    Lindsey, I’m so glad you like them. I always take it as high praise when the kids love them. That is awesome.

  • Robert

    For the leftover coconut milk I have a terribly addicting solution. Make Coconut Syrup.
    1 Can (14.5 oz) Coconut Milk
    1 cup white sugar
    1 cup coconut.
    Combine in a saucepan on medium heat. Once it comes to a boil turn to low and simmer for 15-20 minutes stirring occasionally. I gave out 16 bottles of it for Christmas. As I wrote on the label. “Built for pancakes, suitable for Ice Cream”

    As you are using 5 TBL of the CC milk for the cookies just cut down on the sugar a little. This is really tasty.

  • Lindsey

    I have made these twice now in a couple weeks. I am obsessed!! Last time I made them I froze a couple of batches like you suggested. It was so great to be able to pull them out of the freezer whenever the kids (or I!) wanted some.
    Thanks Kelly

  • Tamra

    YUMMM! going to bake these right now! I make coconut fish and the family loves it! ..I use “sway” fish ( whitefish) soak it for a bit in coconut milk..then take the fish out add a couple eggs to it…whip it up dip fish in flour ..then egg and milk wash..then in panco and coconut and fry it up..mmmm good I use whats on hand for dipping sause apricot jelly with a litle chili sauce or sweet and sour sauce

  • Kelly

    That was incredibly imprecise of me…apologies…a stick is 1/2 cup, so the recipe needs 1 cup. Thanks for pointing that out.

  • Krista

    Kelly,
    How many cups are in a “stick” of butter?

  • Kelly

    That is the nicest thing anyone has said to me all day. Thank you! Also, thanks for telling us about the substitution…always good to have options.

  • Sandy

    I made these cookies every year I try at least one new cookie to add to our christmas cookie list that we make and give away every year…… THIS COOKIE IS THE BEST COOKIE I HAVE EVER MADE!!!!! my kids one who does not even like coconut love them I have to make another double batch tonight just so I will have some to give away

    Thank you so much for posting this I will keep this recipe forever you rock!!!!

    Oh I did not have and could not find coconut milk but I did have a can of coconut sparkeling water so I pored the can of water in a dish about half a can and added about 3 tablespoons of cream of coconut mixed it up and used that worked for me

  • Kelly

    Thanks Gail! I’m so glad you like them. The freezing trick is great. They are easy to devour.

  • Gail

    I just made a batch and ate 4! Need to take your advice and freeze the batches. They are great!

  • Kelly

    Jenna, I’m so glad you liked them. Happy kids with cookies in both hands. I like that.

  • I made these tuesday for my boys to take to school, wow are they good, so good in fact I am making more of them today for their b-day party this weekend. Yum!

  • Robin

    I just made these today and was in HEAVEN when I tried one. Delicious!!!!

  • Kelly

    Lauri, yes you can. I have made them several times without it and they are great. It was just one more way to pack a little more coconut flavor into them. I wish I could find my notes to make sure I didn’t tweak anything else when I added the milk, but I don’t think I did. I think they will be just fine if you omit the coconut milk. I hope you like them. I’m nuts about them.

  • lauri

    Is it possible to omit the coconut milk? It isn’t something I buy or use even if I do love coconut.

  • boy oh boy do I love coconut. These look amazing!

  • These look delicious! The last time I made coconut cookies they ended up sooooo bad. Even the smell was terrible.

  • Those look amazing. I love coconut cookies too! My fav are at an Asian place we go to and they are a coconut sandwich cookie with coconut cream in the middle. Great recipe!

  • [...] Chewy, Buttery, Coconut Cookies on The Meaning of Pie | the … Uncategorized Comments are closed. [...]

  • [...] just made these today, and they’re delicious. I got the recipe from another blogger, Kelly. Here is her site and the [...]

  • [...] just made these today, and they’re delicious. I got the recipe from another blogger, Kelly. Here is her site and the [...]

  • [...] (new recipe for the boys’ B-day party) aka Coconut Cookies (picture and recipe courtesy of The Meaning of Pie)  These were delicious and a total hit at the [...]

  • [...] (new recipe for the boys B-day party) aka Coconut Cookies (picture and recipe courtesy of The Meaning of [...]

  • [...] think this soup would be particularly good with Sage and Garlic Rubbed Pork Loin, and perhaps with Coconut Cookies or Lemonade Cupcakes for dessert. Yes, that would be just [...]

Leave a Reply

  

  

  

You can use these HTML tags

<a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>