coconut cookies

Coconut Cookies are always a favorite holiday cookie recipe! These Coconut Dream Cookies are filled with mounds of coconut, chocolate, use coconut oil and are a delicious treat for the coconut lover!

Coconut Dream Cookies Recipe

firm coconut oil

sugar

vanilla extract

all-purpose flour

baking powder

Kosher salt

chocolate chips (mini) (or 1/2 cup chocolate chips)

coconut flakes

Preheat oven to 325º F. Line baking sheets with parchment paper or a non-stick baking mat.

Cream together the coconut oil (or shortening) and sugar until light and fluffy with an electric mixer. Mix in the egg and vanilla. In a medium bowl, whisk together the flour, baking powder and salt. Mix into the shortening and sugar mixture. Stir in chocolate chips and coconut flakes.

Drop cookie dough by the tablespoon onto prepared baking sheets, leaving about 1 1/2-inches between each cookie. Bake for 12-15 minutes until the cookies have turned lightly brown and are set. Allow to cool completely. Store in an airtight container.

Bolinhas - Goan Coconut Cookies with semolina and flavored with cardamom are perfect for tea time - Indian style. These rich cookies represent Goa&#039;s past as part of Portuguese India. Read all about this part of India&#039;s history. Try this recipe with your kids and teach them a little history while baking.

Bolinhas - Goan Coconut Cookies

frozen grated coconut (defrosted)

semolina

ghee

salt

all purpose flour

cardamom

Grind the coconut in a food processor until very fine.

In a saucepan, dissolve sugar in 1/2 cup water on a low flame, until the sugar dissolves.

Simmer for 2-3 minutes

Once the sugar has dissolved, add the semolina and mix well, cooking for 2-3 minutes, until thickened.

Add coconut, salt and ghee, stirring until the mixture is well combined and homogenous.

It will be a thick porridge consistency.

Let it cool for a few hours.

Preheat the oven to 350 F.  Grease a cookie sheet with non stick spray or line with parchment paper.

Add egg yolks and ground cardamom to semolina mix.

Add flour and baking powder and mix well.

In a separate bowl, beat the egg white until you have stiff peaks.

On a floured work surface, take a few tablespoons of the dough and roll in the flour.

Taking about 2-3 tablespoons at a time for each cookie, form into small disks and place on cookie sheet.

Using a knife, make a criss cross pattern on the top.

Bake for 20-25 minutes, until cookies are firm and a little golden brown on the bottom.

https://embed.mediavine.com/videos/nvnyx1szgixmofjtm2eh

Discover Portuguese India with your kids when you make these delicious Bolinhas - Coconut Cookies from Goa. These cookies are delicious and educational as you all will get to travel to India and experience tea time - Indian style!

Bolinhas - Indian Coconut Cookies

Rich toasted coconut cookies have buttery crisp edges with soft and chewy centers. A coconut lovers&#x27; dream!

Coconut Cookies (Soft and Chewy)

all purpose flour, spooned and leveled

baking soda

cornstarch

Tablespoons butter

brown sugar

egg,

coconut, divided

chocolate

Preheat the oven to 325 degrees. Line two...

Preheat the oven to 325 degrees. Line two baking sheets with silpats or parchment paper.

Spread 2 cups of the coconut on a...

Spread 2 cups of the coconut on a sheet pan and toast in the oven for 7-10 minutes, stirring once, or until  the coconut has golden brown edges. Remove from the oven and allow to cool.

In a mixing bowl, whisk together the flour,...

In a mixing bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.

In the bowl of an electric mixer, cream...

In the bowl of an electric mixer, cream together the butter and sugars until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Beat in  the vanilla extract. Beat in the flour mixture until just combined. Stir in the toasted coconut and other additions, if desired.

Place the remaining untoasted coconut in a small...

Place the remaining untoasted coconut in a small bowl. Scoop out rounded tablespoons of dough, rolling the tops in the coconut before dropping them on the sheet pan. Make sure the cookies are at least 2 inches apart.

Bake for 15-17 minutes or until the edges...

Bake for 15-17 minutes or until the edges are just starting to brown, but the centers are still very puffy and light in color. Allow to cool for a few minutes on the pan (cover with a dish towel for maximum softness), then transfer to an airtight container or ziplock bag while still warm.

These coconut chocolate chip cookies taste just like Mounds bars (or Bounty bars), in fudgy-chewy cookie form – and you’ll love them. The desiccated coconut adds a a whole new level of flavour and the combination with dark chocolate is simply mind-blowing. They’re incredibly easy to make and gluten free, as well!

Coconut Chocolate Chip Cookies (Gluten Free)

g (3/4 stick + 1 tbsp) unsalted butter, melted and cooled

120 g (1/2 cup + 2 tbsp) light brown soft sugar

75 g (3/8 cup) caster/superfine sugar

UK medium/ US large egg, room temperature

UK medium/ US large egg yolk, room temperature

vanilla bean paste ((or 1 tsp vanilla extract))

tsp xanthan gum ((omit

tsp baking powder

tsp baking soda

tsp salt

80 g (1 cup) desiccated coconut

g (3 1/2 oz) dark chocolate chips, chunks, wafers

Using a stand mixer with a paddle attachment or a hand mixer with the double beaters attachment, cream the butter and both sugars together until pale and fluffy.

Add the egg, egg yolk and vanilla bean paste, and mix until fully incorporated.

Sift together the gluten free flour blend, xanthan gum, baking powder, baking soda and salt. Add the dry ingredients to the wet in two batches, mixing well after each addition.

Add the desiccated coconut and mix well until combined and evenly distributed. The final cookie dough will be soft and slightly sticky to the touch.

Stir in most of the chocolate of choice, reserving a handful for later.

Chill the dough in the fridge for about 1 hour (in a bowl covered tightly with cling film) until firmed up and easily scoopable.

Using a &quot;2 tablespoon&quot; ice cream or cookie scoop, scoop individual portions of cookie dough. Place them snugly next to each other onto a baking sheet lined with baking/greaseproof paper, cover tightly with cling film and chill in the fridge for a further 30 minutes.

While the cookie dough is chilling for the second time, adjust the oven rack to the middle position, pre-heat the oven to 355 ºF (180 ºC) and line a separate baking sheet with baking/greaseproof paper.

Arrange the chilled cookie dough balls on the lined baking sheet so that they have enough space (about 2 inches/5 cm) around them for spreading out during baking – I usually bake 6 to 8 cookies at a time.

Bake the cookies at 355 ºF (180 ºC) for 15 – 17 minutes, depending on your preferred cookie texture and consistency. They should be light golden on top and golden brown around the edges when done.At the 8 - 9 minute mark, take the baking sheet out of the oven, tap/bang it 5 – 7 times onto the kitchen counter, and place the reserved chocolate on top of each cookie, then return to the oven. (Tapping the cookie sheet on the kitchen counter helps the cookies to flatten, thus giving them their characteristic shape and appearance. Omit the tapping if you want thicker cookies.)Return the cookies to the oven and bake until done. You can repeat the tapping/banging step once or twice more until the cookies are done.

Immediately out of the oven, you can correct the shape of the cookies into a more evenly round one. To do this, use a round cookie cutter slightly larger than the cookie diameter to nudge the cookies into shape.

Allow the cookies to cool on the baking sheet for 2 – 3 minutes, then transfer to a cooling rack to cool completely.

Storage:The coconut chocolate chip cookies keep well for about one week in a closed container in a cool dry place.You can also store the raw/unbaked cookie dough balls in an airtight container in the fridge for up to 1 week, or in the freezer for up to 1 month. You can then bake the cookies directly out the fridge/freezer (no need to thaw them), but you&#039;ll need to prolong the baking time by about 3 - 4 minutes.

These soft and chewy coconut cookies have the most perfect coconut taste with lots of wonderful little crispy moments from all the toasted coconut flakes.

Coconut Cookies

all-purpose flour (240 grams)

unsalted butter (170 grams, room temperature)

sugar (100 grams)

light brown sugar (50 grams, packed)

tsp vanilla extract (5 milliliters)

coconut (toasted)

Sift the flour, salt, corn starch, and baking soda together then whisk together and set aside.

Beat butter and sugars in a stand mixer fitted with a paddle attachment until light and fluffy. Mix in the egg, and vanilla extract. Scrape the bowl down and mix once more.

Add the dry mixture to the wet and beat until almost combined. Scrape the bowl down one last time then add the toasted coconut and mix on low until just combined. Use a spatula to finish incorporating any stray bits of coconut that haven&#039;t mixed In yet.

Cover and shill the dough for at least 30 minutes. You can chill it overnight or make the dough months ahead of time and freeze it.

Once chilled set oven to 350F and scoop out potions of cookie dough roughly two tablespoons in size (a little larger is fine too. Place the dough onto parchment-lined baking sheets leaving about two inches of space between the cookies to allow for spreading.

Bake at 350F for about 10 minutes or until the edges are set, you don&#039;t want these cookies to over-bake but the bottom of the edge will be golden and set.

https://www.youtube.com/watch?v=DInhdqoIszg

These delicious coconut cookies are soft and chewy but filled with crunchy toasted coconut for lots of flavor and a nice play of textures. They're beyond easy to make and will dazzle any coconut lover's palate!

Recipe: https://preppykitchen.com/coconut-cookies/

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These Levain Bakery-Style, XL blueberry coconut pecancookies are bound to be your new favorite! They’re everything your want in a cookie, crispy on the outside, soft and chewy on the inside!

Blueberry Coconut Pecan Cookies

butter (room temperature)

brown sugar (packed)

eggs

vanilla

flour (measured correctly)

pecans (roughly chopped)

coconut

blueberries

Preheat your oven to 400 degrees Fahrenheit.Take your room temperature butter and cream it together with both sugars on medium for 1 minute. Then add in your eggs and vanilla and cream together for 1 additional minute.

Add in your corn starch, baking soda, salt, andflour (make sure it’s spooned and leveled, and measured correctly!) and mix until just barely combined. Do not over mix.

Then add in your shredded coconut, dried blueberries, and chopped pecans and mix briefly until they are dispersed throughout the dough. I like to reserve some dried blueberries and chopped pecans for topping my cookie dough balls with for a prettier look. But that’s optional.

Measure out your dough balls into either XL cookie dough balls (3/4 cup of dough = about 6 ounces) or mini cookie dough balls (1/4 cup of dough = about 2-2.5 ounces).

Place your cookie dough balls onto a greased andlined baking sheet (I like to use parchment paper or a silpat mat). Make sure you leave plenty of room between your cookie dough balls. If making large 6 ounce cookies bake for 10-12 minutes. If making Mini 2-2.5 ounce cookies bake for 8-9 minutes.

Let baked cookies cool on baking sheet for 10 minutes before transferring to a cooling rack. I recommend letting them cool for at least 30 minutes before eating them!

Chewy oatmeal cookies loaded with dark chocolate chips and shredded coconut.

Oatmeal-Dark Chocolate Chip &amp; Coconut Cookies

unsalted butter, softened but still cool

oats

chocolate chips

Preheat oven to 350 degrees F; adjust oven racks to low and middle positions. Line baking sheets with parchment paper.

Whisk the flour, baking powder and salt in a small bowl; set aside.

Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, and then mix in the vanilla.

Stir in the flour mixture with a wooden spoon or a large rubber spatula, then stir in the oats, chocolate chips and shredded coconut.

Using 2 heaping tablespoons per cookie, roll the dough into balls and place on the cookie sheets, spacing them at least 2 inches apart. Bake until the cookie edges are golden brown, but the middles are still quite pale, about 12 to 14 minutes. Rotate the sheets from front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets for 2 minutes, then transfer to a cooling rack to cool for at least 30 minutes. Cookies can be stored in an airtight container at room temperature for up to 5 days.

These Pineapple Coconut Crescents are sweet, flaky and buttery little morsels that are the perfect addition to your holiday table. Loaded with chunks of pineapple and coconut flakes, these cookies are a crowd pleaser!

Pineapple Coconut Crescents

butter (unsalted, softened)

sugar (granulated)

pineapple (drained)

Cream Butter And Sugar

In a large bowl, beat the butter, sugar and vanilla until nice and creamy. In another bowl mix flour, cornstarch and salt.

Make The Cookie Dough

Add the pineapple and coconut to the butter mixture and mix until well incorporated over medium to high speed. Gradually add the flour mixture to the butter mixture until well blended.

Chill the dough

Form the dough into a ball and wrap it up in plastic wrap. You’ll want to chill the dough for about an hour to solidify the fats in the cookies. You’ll want to do this, to prevent the cookies from spreading as they bake, so patience is key.

Preheat The Oven.

Shape Dough Into Cookies

Start by dividing the dough in 2 pieces then roll each one into a log. Next cut the log into equal strips, you should get about 30 strips from both pieces. Gently roll out each strip, thinning out the ends a bit and bend into crescents.

Bake The cookies

Place the cookies on baking sheets, making sure they’re about 2 inches apart. You don’t need to grease your baking sheet because there’s lots of butter in the cookies. Transfer the baking sheet to the oven and bake for about 20 minutes or until the edges of the cookies start to brown.

Cool And Serve

Gently transfer them to a cooling rack and allow them to cool until they come to room temperature, then dust with powdered sugar, if preferred.

These sweet Coconut Cookies are a perfect combination of a coconut macaroon and a buttery sugar cookie!

butter, room temperature

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter, light brown sugar, and granulated sugar for 2 minutes on medium speed. Add in the eggs, vanilla, salt, and baking soda and mix until smooth, scraping the sides and bottom of the bowl as necessary.

Turn the mixer to low and add in the flour, mixing until just combined then add in the coconut mixing until incorporated.

Using a medium (2- tablespoon) cookie scoop drop dough onto the prepared baking sheet 2- inches apart. Bake for 9 &#8211; 10 minutes, until the cookies are lightly golden at the edge. Allow the cookies to cool on the baking sheet for 3- 4 minutes and then transfer to a wire rack to cool completely.

I meant almosts but added almost instead on my post 

These sounded so good, but I’m so disappointed. I followed the recipe and instructions exactly, and they turned out flat, very crispy and almost have a greasy feel and consistency. I love coconut and was looking forward to a new recipe, but I won’t be making these again. The taste is ok, but overall, just a waste of good ingredients. 

These look amazing &amp; I can't wait to bake some. There is a bakery in my area of Edmonton AB that has the best chewy, buttery coconut cookies I have ever tasted. However, at $2 a cookie I can't justify spending that, much less afford it. So it's time to find a fantastic recipe! I will update this comment once I make them but do have an odd question. I have always wondered this and hoped you might know the answer. So why do you recommend moving slightly cooled cookies to a wire rack to finish cooling as compared to just letting them finish cooling on the cookie tray? I presume it's so they don't continue to cook, however I have never found this to be an issue and would rather not have one more dish to wash. Lol So am I correct in my thinking, or is there another reason for this? Thanks for your time and recipe!

Tasted good but Flattened out completely:(

So delicious, just like the article says! Very easy to make also.

I did have a hard time getting them to spread but maybe I didn't make them big enough but I took a glass and flattend them after baking I did add chopped macadamia nuts to it they were so good

As the name says, these Crispy, Chewy Carolina Coconut Cookies have moist chewy interiors, crisp buttery edges and lots of fabulous coconut flavor for a delicious sweet indulgence!

Crispy, Chewy Carolina Coconut Cookies

butter

white sugar

toffee bits (or raw, coarse sugar

Preheat the oven to 350˚F. Line two sheet pans with parchment paper for easy cleanup.

Combine the soft butter, sugars and egg in a medium-size mixing bowl. Stir with a sturdy spatula until nice and smooth.

Add the vanilla and baking soda and stir to combine.

Stir in the flour, a little at a time and the salt. Mix just until any traces of flour have been mixed in. Add 1 ½ cups of the coconut, reserving the other half cup in a small bowl.

Scoop up the cookies in 2 tablespoon portions. Roll the tops and sides of the dough balls in the reserved coconut and place on the prepared sheet pans with 2 inches between each one.

Bake for 12-16 minutes until light golden brown. Remove from the oven and quickly top each cookie with 1-1½ teaspoons of the toffee bits. Alternatively, you can sprinkle each cookie with ½-1 teaspoon of Turbinado or Demerara raw sugar.

Return the cookies to the oven and bake for another 2-3 minutes until nicely golden brown.

Cool on the cookie sheet for 2-3 minutes then transfer to a cooling rack to cool.

Store in an airtight container for 3-4 days or in the freezer for 1-2 months.

These Coconut Cookies may sound ordinary, but they&#x27;re absolutely not. They&#x27;re soft and chewy, meaning the texture is spot-on, and the flavor is buttery and of course, they&#x27;re filled with coconut. If you&#x27;re a coconut fan, you need these cookies in your life! 

Chewy Coconut Cookies

unsalted butter (softened)

tsp vanilla extract

coconut (toasted (optional, see notes))

Preheat

Cream

Cream butter and sugar together; then add egg and vanilla and stir to combine.

Stir

In a separate bowl, combine flour, baking soda, salt and 1/2 cup of shredded coconut; then, pour dry ingredients into wet ingredients and use an electric mixer to stir the batter. It may take a few seconds for it to come together, but if the dough still seems too dry, add 1 tbsp milk and that should do the trick. Last, stir in the remaining coconut by hand.

Bake

Spray a large baking sheet with nonstick spray (or use parchment), then use an ice cream scooper to scoop cookie dough onto the baking sheet. Bake cookies for 9-11 minutes, or until the edges are set. Remove from the oven and wait 2-3 minutes before transferring cookies to a cooling rack.

https://www.youtube.com/watch?v=2Z2PtjqA6Pc

These Coconut Cookies may sound ordinary, but they're absolutely not. They're soft and chewy, meaning the texture is spot-on, and the flavor is buttery and of course, they're filled with coconut. If you're a coconut fan, you need these cookies in your life! 
FULL RECIPE: https://thealmondeater.com/soft-and-chewy-coconut-cookies/

Easy and flavorful Coconut Cookies that are healthier too as these are made with whole wheat flour, jaggery, desiccated coconut and a few more ingredients.

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Coconut Cookies (Soft and Chewy)

Coconut Chocolate Chip Cookies (Glu...

Coconut Cookies

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Oatmeal-Dark Chocolate Chip &amp; C...

Pineapple Coconut Crescents

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Crispy, Chewy Carolina Coconut Cook...

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Coconut Cookies Recipe

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