Soft and chewy with the delicate, tropical flavor of coconut, our recipe for Coconut Cookies is perfect to serve as a snack or as part of an afternoon tea party. Whether you like nibbling cookies with milk or as an accompaniment to coffee, these cookies are perfect for dunking!
This recipe can also be quite versatile, allowing you to add a variety of different ingredients to adapt your cookies to your own specific taste. White chocolate chips, almonds, pecans or chocolate chips are all wonderful additions to add to the cookie dough before baking. Just toss in a cup of the extra ingredient right before you start spooning out the cookie dough onto the pans.
Do you want your cookies to come out even more chewy? Under bake them slightly by removing them as soon as the edges start to brown in the oven. If you want them to come out crunchier, wait till the tops turn a golden brown, and they will be crispy to the touch.
Coconut Cookies Recipe
- Baking Sheets
- parchment paper
- Electric Mixer
- Medium-Sized Bowl
- Wire Rack
- 1/2 cup butter, softened at room temperature
- 2/3 cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon vanilla
- 1 tbsp honey
- 1 egg
- 1 ⅓ cup flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ⅓ cups shredded coconut
- 2 teaspoons boiling water
- Powdered sugar for dusting the tops of the cookies
- Set your oven to preheat at 350 degrees Fahrenheit.
- Prepare your baking sheets by lining them with parchment paper.
- In a large bowl, using an electric mixer, beat together the butter, brown sugar, granulated sugar, and honey until fluffy and thoroughly mixed.
- Add the egg and vanilla and continue to beat the mixture.
- Using a separate medium-sized bowl, combine the flour, baking soda, and salt. Whisk these dry ingredients together to combine them.
- Combine the dry ingredients and wet mixture using the electric mixer on medium speed to thoroughly mix them. Add the boiling water and coconut last. Beat until the coconut is evenly distributed in the mixture. This should take just a few minutes.
- Using a spoon, scoop out slightly less than a tablespoon of batter and shape it into a small ball. The batter will be sticky, so you may need to coat your hands in a light dusting of flour.
- Then, place the cookie dough balls onto the baking sheet about 3 inches apart. Be sure to space them correctly as the cookies will spread.
- Bake the cookies for 8 to 10 minutes until the edges are beginning to crisp up and brown.
- Cool cookies for 5 to 10 minutes on the pan without disturbing them.
- Then, scrape them off with a spatula to a wire rack, so they can cool completely.
- Dust the cookies with a light sprinkling of powdered sugar.
- Store cookies in a container with an airtight lid at room temperature for up to five days.