If you’re the type Dessert. Imagine a cookie that melts in your mouth while offering that irresistible, sweet chew from real shredded coconut. These cookies are a glorious blend of creamy richness and a sun-kissed tropical vibe, making them just as perfect for afternoon tea as for holiday gifting. And best of all: they’re easy enough to whip up on a cozy weeknight, so you never have to be far from a plate of Coconut Butter Cookies warming up any occasion.
Ingredients You’ll Need
This simple ingredient lineup is all about balancing classic cookie comfort with a boost of coconut flavor. Each component plays a special part in taste, texture, and that irresistible golden color—don’t skip a single one!
- Unsalted butter (1 cup, softened): The backbone of these cookies, giving them their signature melt-in-the-mouth texture and buttery flavor.
- Granulated sugar (1/2 cup): Adds sweetness and encourages those beloved crisp edges.
- Powdered sugar (1/2 cup): Brings extra tenderness and that nearly shortbread-like crumb.
- Large egg (1): Binds everything together and gives the cookies a little lift.
- Vanilla extract (1 teaspoon): Enhances all of the flavors and gives warmth to every bite.
- All-purpose flour (2 cups): The sturdy foundation that holds your cookies together while keeping them soft.
- Baking powder (1/2 teaspoon): Helps the cookies rise just enough for a perfect bite.
- Salt (1/4 teaspoon): Balances the sweetness and deepens the flavors.
- Shredded sweetened coconut (1 cup): The star of the show, bringing chewy texture and a tropical twist that makes these cookies unforgettable.
How to Make Coconut Butter Cookies
Step 1: Mix the Wet Ingredients
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper—trust me, your cookies will lift off so much easier this way. In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar. You’re looking for the mixture to be pale, light, and fluffy; this step is what sets the foundation for delicate, airy Coconut Butter Cookies. Beat in the egg and vanilla until your mixture is satiny smooth and smells like pure cookie heaven.
Step 2: Whisk and Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This quick step ensures that everything is evenly distributed so you don’t get any uneven bites. Gradually add your dry mix into the creamy bowl of wet ingredients, stirring gently until a soft dough forms. Take your time here—the dough will come together quickly and should feel plush and just a little sticky.
Step 3: Add Coconut and Shape the Cookies
Now for the magic: fold in that gorgeous shredded coconut with a gentle hand. You’ll see every bit of dough become flecked with coconut goodness. Using a tablespoon, scoop out portions and roll each into a ball between your palms. Place them about two inches apart on your baking sheet. For that perfect finishing touch, gently flatten each dough ball with your palm or the bottom of a glass; it’ll help with even baking and give the cookies their classic look.
Step 4: Bake to Golden Perfection
Slide your tray into the oven and bake for 10–12 minutes, or until you spot the edges just starting to turn beautifully golden. The tops stay soft, so don’t wait for them to fully brown! Let the Coconut Butter Cookies cool on the sheet for about five minutes, then transfer them to a wire rack to finish cooling. That’s the secret to cookies that stay tender all the way through.
How to Serve Coconut Butter Cookies
Garnishes
Top your cookies with a dusting of powdered sugar for extra elegance, or dunk them halfway in melted white or dark chocolate for a stunning finish and even more flavor. A sprinkle of toasted coconut on top looks beautiful and gives that extra hint of crunch—just toast a bit in the oven for a minute or two before sprinkling!
Side Dishes
Serve these Coconut Butter Cookies alongside fresh fruit salad for a refreshing dessert plate, or pair with a scoop of vanilla ice cream to amplify their indulgent vibe. Fancy a hot drink? They’re divine with black tea, coconut milk lattes, or even coffee, making them the perfect treat any time of day.
Creative Ways to Present
For gifts, stack a few cookies in a clear bag tied with raffia or ribbon, then tuck into a festive tin. Arrange them on a platter dotted with edible flowers or citrus zest for spring gatherings. Or, use them as a stunning edible base for mini ice cream sandwiches—the coconut and butter flavors are unbeatable with creamy fillings.
Make Ahead and Storage
Storing Leftovers
Keep any stray Coconut Butter Cookies fresh by storing them in an airtight container at room temperature. They’ll stay delicious and tender for up to a week, and the coconut flavor actually gets even more pronounced by day two. Just make sure the container is truly sealed so they don’t lose their chewy charm.
Freezing
If you want to bake ahead or stash some cookies for later, you’re in luck. These cookies freeze beautifully! Place cooled cookies in a single layer in a freezer-safe container (separated by parchment if needed), and freeze for up to three months. Thaw at room temperature before serving—no one will ever guess they weren’t freshly baked.
Reheating
Craving a warm cookie? Pop a Coconut Butter Cookie in the microwave for 7–10 seconds, or reheat a few in a 300°F oven for about 4 minutes. This brings back their just-baked aroma and makes the coconut extra fragrant.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! If you prefer a less sweet, more natural coconut flavor, you can swap in unsweetened desiccated coconut. The cookies will be a bit less chewy and sweet, so you might want to add an extra tablespoon of sugar for balance.
How do I know when the cookies are done baking?
Watch for the edges to turn light golden while the tops remain pale. The centers will still be soft, which is exactly what you want for tender, not dry, Coconut Butter Cookies. They’ll firm up as they cool.
Can I make these cookies gluten-free?
Yes! You can use a 1-to-1 gluten-free baking flour blend in place of the regular all-purpose flour. Just check your coconut for any hidden gluten ingredients, and you’re good to go.
How can I add more coconut flavor?
If you truly want to dial up the coconut goodness, try toasting the shredded coconut until just golden before folding it into the dough. You can also add a drop of coconut extract for an extra boost.
What’s the best way to make the cookies look uniform?
Use a cookie scoop for perfectly even portions, and roll each ball gently between your palms. Flattening them with a glass helps keep the thickness just right so each batch of Coconut Butter Cookies bakes up picture-perfect.
Final Thoughts
If you’re looking to brighten your day or surprise someone special, nothing brings joy quite like a batch of homemade Coconut Butter Cookies. Each bite is pure comfort and sunshine, all wrapped up in a buttery, coconutty treat. Grab those simple ingredients and get baking—you might just find your new favorite sweet!
Print
Coconut Butter Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of coconut and butter with these soft and chewy coconut butter cookies. Perfect for a sweet treat or a festive holiday dessert.
Ingredients
Ingredients:
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup shredded sweetened coconut
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
- Fold in coconut: Fold in the shredded coconut.
- Shape and bake: Scoop tablespoon-sized portions of dough, roll into balls, place on the prepared baking sheet, flatten slightly, and bake for 10–12 minutes until lightly golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Notes:
- For extra coconut flavor, lightly toast the shredded coconut before mixing it into the dough.
- Store cookies in an airtight container at room temperature for up to a week.
- Dip cooled cookies in melted white chocolate for a festive touch.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
