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Homemade Toasted Coconut Sugar Cookies photo

Toasted Coconut Sugar Cookies

These Toasted Coconut Sugar Cookies are a tropical treat! With a chewy texture and nutty toasted coconut flavor, they're perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 6 tablespoons unsalted butter softened
  • ½ cup coconut oil at room temperature
  • ½ cup cream cheese softened
  • 1 cup granulated sugar
  • 3 tablespoons light brown sugar
  • 2 large eggs at room temperature
  • 1 teaspoon Amoretti Toasted Coconut extract
  • ½ teaspoon vanilla extract
  • 1 cup sweetened shredded or desiccated coconut

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Cookie Scoop
  • Wire rack

Method
 

Baking Instructions:
  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. Spread the shredded coconut on a baking sheet and toast it in the oven for about 5-7 minutes. Set aside to cool.
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt.
  4. 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.
  5. Add the softened cream cheese to the butter-sugar mixture and beat until fully incorporated.
  6. Incorporate the eggs, Amoretti Toasted Coconut extract, and vanilla extract, and beat until smooth and creamy.
  7. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
  8. Fold in the toasted coconut gently with a spatula.
  9. 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.
  10. 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.