Cookies Recipes

How to Make Coconut Cookies

These cookies are made with flake coconut and (optional) caramel chips, then are dunked in dark chocolate and topped off with toasted coconut!


1 cup butter room temperature 216g
1 cup brown sugar tightly packed 200g
1/2 cup sugar 100g
2 large eggs
1 1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 1/4 cups all-purpose flour 250g
2 teaspoons cornstarch cornflour in UK
1 teaspoon baking soda
3/4 teaspoon salt
3 1/2 cups unsweetened coconut flakes* divided
1 cup caramel baking chips Optional, but SO GOOD! I use Ghirardelli, they’re sold next to the chocolate chips in a caramel-colored bag (170g)
10 oz dark chocolate melting wafers** optional (285g)

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Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
Add eggs, one at a time, beating until combined.
Stir in vanilla and coconut extract.
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
Gradually stir in 3 cups coconut flakes and caramel chips until completely combined.
Chill dough in refrigerator for 30 minutes.
Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2″ apart (for very round cookies, briefly roll between your hands to form into smooth balls).
Bake on 375F (190C) for 10-12 (edges should be slightly browned, centers may still be slightly underbaked but shouldn’t be raw, they’ll bake completely as they cool).
Allow cookies to cool completely on cookie sheet before dipping in dark chocolate (if using).
If dipping in chocolate: Prepare melting wafers according to package instructions, heating until melted.
Dip cookies about 1/2-way into the chocolate and transfer to wax paper. Sprinkle with remaining 1/2 cup coconut (if using) and allow chocolate to set before serving.
*1/2 cup of this coconut is for toasting, which is optional. You can add untoasted coconut or no coconut on top at all (there’s plenty inside the cookies!)
If you do want to make and add toasted coconut, spread the 1/2 cup of your remaining coconut evenly across a parchment paper lined cookie sheet and bake in a 325F (190C) oven for about 5-7 minutes or until lightly golden brown. Allow to cool before sprinkling over dark chocolate, but sprinkle immediately after dipping in chocolate or it won’t stick!
**Alternatively you can use 1 1/2 cups of melted semisweet chocolate chips or chocolate bar, just keep in mind that the chocolate will take much longer to harden.

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Video Transcription

Today on Sugar Spun Run I’ll be showing
you how to make coconut cookies.Hey Sugar Spun Bakers. So today’s recipe is
really easy. It’s my husband’s mosthated recipe on the blog because he
hates everything coconut. So it iskilling him right now to film this video,
but we’re gonna go ahead with it anyway.Now today’s recipe starts, like most of
mine do, with the two sticks of unsaltedbutter. Now you want this to be softened
about to room temperature before youbegin. We’ll add this to a large bowl.
You’re going to want to use an electricmixer, you could use a stand mixer instead, to cream this butter until it’s smooth and creamy.So that should only
take a second since your butter isalready nice and soft. So the next thing
we’ll do is we’ll add our sugar. We’llstart with one cup of firmly packed
light brown sugar, and we’ll also add 1/2cup of granulated sugar, and we’ll cream
all of our ingredients together with our electric mixer.Next we’ll be adding two large eggs.One and a half teaspoons of vanilla extract.And even though we’re
going to be adding coconut flakes tothis recipe, I like to add some coconut
extract as well to give the cookies areally nice coconut flavor. You’ll just
need 1/2 teaspoon.And you will use your electric mixer just to stir everything together again.You can really smell the coconut right now and Zach is absolutely dying.I’m just going to quickly use my spatula to make sure everything is nicely combined. Make sure everything onthe sides and bottom of the bowl is well
incorporated into the batter.Now that everything’s nicely combined you’re
going to need a separate bowl for yourdry ingredients. We’re going to start
with 2 and 1/4 cups of all-purpose flour.We’ll add 2 teaspoons of cornstarch.This helps make our cookies nice thick soft and chewy and helps keep them from spreading too much.And we’ll also be adding 1 teaspoon of baking soda, and 3/4 teaspoon of salt.Now whisk your dry ingredients together until everything is well combined.And we’ll use our electric mixer again to gradually stir the dry ingredients into the wet ingredients.So again I’m just going to use my spatula to makesure all of the ingredients are
completely combined. You really want toscrape the sides and bottom of the bowl
even if, especially if, you’re using a stand mixer.See we had a pocket of flour right there.Okay so now we need the actual coconut for our coconut cookies. You’re going to need a total of threeand a half cups of coconut for this
recipe, but for starters, for our batter,we are only going to need three cups. So
this is three cups of shreddedunsweetened coconut. I prefer to use
unsweetened because sweetened coconutjust makes the cookies a little too
sweet for me.So I recommend stirring in the coconut
by hand rather than using the electricmixer. I just find it to be easier that way.Now one thing I love adding to this
cookie dough, if you can get your handson Ghirardelli caramel chips, they are so
good in these cookies. I haven’t beenable to find them in my grocery store
recently so we’re not adding them today,but if you can find them it’s so good.So our coconut cookie dough does need to chill in the fridge for at least thirty minutes. So we’re going to coverit with plastic wrap to keep it from drying out.
We’ll take this over to our fridge whereit will chill for 30 minutes. About 15
minutes before you’re ready to bake yourcookies you’ll want to pre-heat your
oven to 375 degrees Fahrenheit, and linea baking sheet with parchment paper. Then
once your oven is preheated and yourbaking sheets are ready, your cookie
dough is chilled, you’re going to want tograb that and we can begin scooping it. I
scoop this cookie dough into about twotablespoons sized balls, and you could
just drop these directly onto yourbaking sheet, but because I like nice
uniform round cookies I like to justbriefly roll the dough between my palms
to make a nice smooth ball, and thenplace that on my baking sheet. You will
want to space your cookies at least two inches apart.I’m using a 1 and 1/2 tablespoon size
cookie scoop. I will link to this below,and I’m just using a heaping portion for
each cookie dough ball. So we’ll takethese over to our preheated oven and
we’ll bake them for about 10 to 12minutes, or until they are a light golden
brown color.Now when I make these cookies, after they’ve baked and cooled, I love to dip them in chocolate andsprinkle them with toasted coconut. This
is completely optional, but if youremember earlier I mentioned you want to
have an additional 1/2 cup ofunsweetened shredded coconut. So I’ll
show you how to toast this real quickly.We’re just going to spread this evenly
over a parchment paper lined bakingsheet and we’ll toss this in a 325
degrees Fahrenheit preheated oven wherewe’ll cook it for about five minutes or
until it’s light golden brown in color.You’ll want to let your coconut cookies
cool completely on the baking sheet andthen once they’re cooled you can enjoy
them as they are, or you can do what Ilike to do and dip them in some melted
chocolate.And then sprinkle them with some of that toasted coconut.And that is how you
make coconut cookies, a.k.a. my husband’sleast favorite dessert in the whole
world. I hope you guys enjoy this recipeas much as I do and not as much as he
does and if you try this one out pleaselet me know what you think because I
always love hearing from you, for real.Alight thank you guys so much for
watching and I’ll see you next time.Alright well the chocolates still a little
bit melty but I’ve never let that stop me before.mmm So good.

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