Soft and Chewy Toasted Coconut Cookies are buttery sugar cookie with a nutty aroma. These coconut cookies are loaded with toasted coconut and crispy on the outside and soft and chewy in the middle.
Of all the desserts I make, cookies seem to be the one dessert that I can’t keep in the house. It doesn’t matter if I freeze my cookies, it doesn’t stop me from eating them. I have zero control when it comes to cookies. Zero.
These Soft and Chewy Toasted Coconut Cookies are similar to sugar cookie but they’re loaded with toasted coconut. They’re buttery with a nutty aroma from the toasted coconut.
I do a lot of cookie tasting these days. Currently cookies and ice cream seem to be by favorite things to try from bakeries when I am out and about. I love trying different flavors and getting inspiration for things to try in my kitchen.
Over the past few years I’ve come to really love coconut, but I find that for desserts, toasted coconut adds a depth of flavor. Toasting the coconut is super easy. Sometimes I even do it while my oven is preheating, and I like to keep some on hand for recipes when the inspiration hits.
When toasting the coconut, I prefer to line my baking pan with parchment paper or a silicone baking mat to prevent the coconut from burning. It’s important that you not walk away from your oven for too long because the coconut goes from toasted to burned pretty quickly. Sometimes it’s also helpful to stir your coconut as it’s browning.
These toasted coconut cookies are an adaption from my master soft and chewy cookie mix. The base is similar to a sugar cookie recipe and can be adapted for some many flavors. It all started with this Snickerdoodle Cookie.
The soft and chewy texture is due in part to the fact that this recipe needs to be refrigerated for a minimum for 30-45 minutes prior to baking. If you don’t refrigerate them, then it flattens like a pancake. When baked, they get crispy on the edges and stay nice and soft in the middle, and slightly under baked. This is my idea of a perfect cookie!
This cookie would be great with some white chocolate chips too!
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Toasted Coconut Cookies
- Prep Time: 1 hour
- Cook Time: 11 min
- Total Time: 1 hour 11 minutes
- Yield: 24 large cookies
Description
Soft and Chewy Toasted Coconut Cookies are buttery sugar cookie with a nutty aroma. These coconut cookies are loaded with toasted coconut and crispy on the outside and soft and chewy in the middle.
Ingredients
- 1 1/2 cup sweetened coconut, toasted
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 2 Large eggs
- 1 teaspoon coocnut extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tarter
Instructions
- Preheat the oven to 350° F. Toast the coconut on a tray lined with parchment paper. Toast for 5-8 minutes until lightly browned. Set aside to cool.
- Combine the butter and sugar and beat on medium speed until well creamed together.
- Add the eggs and coconut extract. Mix into butter and sugar until the eggs are well beaten.
- In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough forms add the toasted coconut and mix until combined.
- Use a large cookie scoop (3 tbsp) and scoop cookie dough onto a parchment paper lined baking sheet. Refrigerate the dough for a minimum of 30 minutes, but the longer the better.
- Preheat the oven to 350° F. Place about 2 inches apart and bake at 350° F for 11-13 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely
Can this be made with unsweetened coconut?
Hi Tama, I am sure that would be fine but the taste would just be less strong.
Do you think it would be possible to make smaller cookies?
Absolutely, 1, 2 or 3 tablespoon size would be good. I think the 1 tablespoon size would make mini cookies. Note the baking times need to be adjusted!
I tripled this and added half a cup of blackstrap and a cup of toasted pecans and a dark chocolate drizzle and its so fire. I also added a tsp of almond a tbsp of coconut and two tbsp of vanilla extracts and I browned the butter before creaming and then I let the mix get ice cold before scooping. 11 minutes with exactly one tbsp measurements and I think I made 100. It took exactly the bars of Ghirardelli for the drizzle and after the drizzle I popped each tray in the freezer to solidify the drizzle.
You version sounds delicious!
These look amazing! I feel like coconut gets a bad rap, but when it’s toasted, it’s seriously so crazy delicious that I don’t think anyone could hate on it. Question — if you keep some on hand, how do you store it and how long does it last? I love the idea of doing a big batch.
I agree Carissa! Although I wasn’t always a fan of coconut either! I try and use mine within a month or so maybe? I just keep it in an airtight container. I honestly don’t know how long you can keep it for.