Toasted Coconut Sugar Cookies
If you’re looking for a cookie that perfectly balances sweetness with a hint of tropical flair, then look no further than these delightful Toasted Coconut Sugar Cookies. With their tender, chewy texture and the nutty flavor of toasted coconut, these cookies are sure to become a staple in your baking repertoire. Whether you’re enjoying them with a cup of tea or sharing them at a gathering, each bite transports you to a sunny beach paradise.
Why This Recipe Belongs in Your Rotation
These Toasted Coconut Sugar Cookies are not just delicious; they are also surprisingly easy to make. The combination of cream cheese and coconut oil ensures a rich, moist cookie that holds its shape beautifully. Plus, they are versatile enough to be enjoyed at any time of the year, making them the perfect go-to treat for any occasion. The added bonus? The toasted coconut elevates the flavor profile, giving these cookies a unique twist that sets them apart from your average sugar cookie.
The Ingredient Lineup
To whip up these scrumptious cookies, you will need the following ingredients:
- 2 cups (310g) all-purpose flour – The foundation of your cookie, providing structure and chewiness.
- 1 teaspoon baking powder – Helps the cookies rise and become light and fluffy.
- 1 teaspoon baking soda – Works with the baking powder for a perfect texture.
- 1 teaspoon fine sea salt – Enhances the overall flavor.
- 6 tablespoons (85g) unsalted butter, softened – Adds richness and flavor.
- ½ cup (80g) coconut oil, at room temperature – Provides moisture and a subtle coconut flavor.
- ½ cup (56g) cream cheese, softened – Contributes to the cookie’s soft texture.
- 1 cup (266g) granulated sugar – Sweetens the cookies to perfection.
- 3 tablespoons (40g) light brown sugar – Adds depth with its molasses flavor.
- 2 large eggs, at room temperature – Binds the ingredients together.
- 1 teaspoon Amoretti Toasted Coconut extract – Intensifies the coconut flavor.
- ½ teaspoon vanilla extract – Compliments the other flavors beautifully.
- 1 cup (120g) sweetened shredded or desiccated coconut – The star ingredient that brings the tropical essence.
Prep & Cook Tools
Before you dive into baking these cookies, gather the following essential tools:
- Mixing Bowls – For combining your ingredients.
- Electric Mixer – To cream the butter, coconut oil, and sugars together smoothly.
- Measuring Cups and Spoons – For accurate ingredient measurements.
- Baking Sheet – To place your cookies for baking.
- Parchment Paper – Helps prevent sticking and makes cleanup a breeze.
- Cookie Scoop – Ensures uniform cookie sizes for even baking.
- Wire Rack – For cooling the cookies after baking.
Toasted Coconut Sugar Cookies Made Stepwise
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Toast the Coconut
Spread the shredded coconut on a baking sheet and toast it in the oven for about 5-7 minutes. Keep a close eye on it because it can quickly go from golden to burnt. Once toasted, set it aside to cool.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. This step ensures that the leavening agents are evenly distributed throughout the flour.
Step 4: Cream the Butters and Sugars
In a large mixing bowl, combine the softened unsalted butter, coconut oil, granulated sugar, and light brown sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Step 5: Add the Cream Cheese
Add the softened cream cheese to the butter-sugar mixture and beat until fully incorporated.
Step 6: Incorporate Eggs and Extracts
Add the eggs, Amoretti Toasted Coconut extract, and vanilla extract to the mixture. Beat until smooth and creamy.
Step 7: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture into the wet mixture, beating on low speed until just combined. Be careful not to overmix.
Step 8: Fold in the Toasted Coconut
Gently fold in the toasted coconut with a spatula, ensuring it’s evenly distributed throughout the dough.
Step 9: Scoop and Bake
Using a cookie scoop, drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Step 10: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked Toasted Coconut Sugar Cookies with a glass of milk or your favorite beverage!
Budget & Availability Swaps
If you find yourself missing some ingredients, here are a few swaps you can consider:
- Coconut Oil: Substitute with vegetable oil or canola oil for a neutral flavor.
- Cream Cheese: Use Greek yogurt for a lighter version, although it may change the texture slightly.
- Granulated Sugar: Brown sugar can be used for a deeper flavor, but adjust the amount based on your sweetness preference.
- Toasted Coconut Extract: Coconut extract can work in a pinch, but the flavor won’t be as pronounced.
Behind-the-Scenes Notes
These Toasted Coconut Sugar Cookies are not only delicious but also adaptable. Feel free to experiment with different flavor extracts, such as almond or hazelnut, to create a cookie that reflects your personal taste. You can also add chocolate chips or nuts for an added crunch. The key to these cookies is ensuring that your butter and cream cheese are at room temperature for the best texture, so plan ahead!
- Storing these cookies in an airtight container will keep them fresh for several days.
- These cookies freeze beautifully, so consider making a double batch for future treats.
- For a festive touch, sprinkle a little sea salt on top before baking for a sweet and salty combination.
Make Ahead Like a Pro
To make your baking experience easier, you can prepare the cookie dough in advance. Simply follow the recipe up to the point of scooping the cookies onto the baking sheet. Instead of baking them, cover the dough tightly and refrigerate for up to 3 days. When you’re ready to bake, just scoop and bake as directed. Alternatively, you can freeze the dough for up to 3 months. Just thaw it in the refrigerator overnight before baking.
Questions People Ask
Can I use unsweetened shredded coconut instead of sweetened?
Yes, you can use unsweetened shredded coconut, but you may want to increase the sugar slightly to balance the flavors.
How do I ensure my cookies do not spread too much while baking?
Make sure your butter and cream cheese are softened but not melted, and chill the dough for about 30 minutes before baking to help the cookies hold their shape.
What can I do if my cookies turn out too dry?
If your cookies come out dry, it could be due to overmixing or overbaking. Make sure to follow the baking time closely and check for doneness when the edges are lightly golden.
Can I add other mix-ins to the dough?
Absolutely! Feel free to add chocolate chips, chopped nuts, or even dried fruit for different flavor combinations in your Toasted Coconut Sugar Cookies.
Because You Liked This
- Classic Chocolate Chip Cookies – A timeless favorite that everyone loves.
- Chewy Oatmeal Cookies – Perfect for those who love a hearty cookie.
- Vegan Chocolate Chip Cookies – A deliciously plant-based twist on a classic.
- Sugar Cookies with Royal Icing – For a more traditional sugar cookie experience.
Let’s Eat
These Toasted Coconut Sugar Cookies are a delightful addition to any cookie platter or a sweet treat to enjoy solo. With their rich flavors and chewy texture, they are sure to impress anyone who takes a bite. So gather your ingredients, preheat your oven, and let the baking begin! Savor each moment as your kitchen fills with the irresistible aroma of toasted coconut, and indulge in the joy of creating something truly special. Enjoy every bite of your Toasted Coconut Sugar Cookies!
Toasted Coconut Sugar Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Spread the shredded coconut on a baking sheet and toast it in the oven for about 5-7 minutes. Set aside to cool.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt.
- In a large mixing bowl, cream together the softened unsalted butter, coconut oil, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Add the softened cream cheese to the butter-sugar mixture and beat until fully incorporated.
- Incorporate the eggs, Amoretti Toasted Coconut extract, and vanilla extract, and beat until smooth and creamy.
- Gradually mix in the dry ingredients until just combined, being careful not to overmix.
- Fold in the toasted coconut gently with a spatula.
- Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container for freshness.
- These cookies freeze well; make a double batch for future treats.
- For a festive touch, sprinkle sea salt on top before baking.
