Coconut Cookies

5 from 1 vote

These coconut cookies are crispy, sweet, and perfect for any occasion. Follow our simple recipe for delicious, homemade coconut cookies.

Prep Time15

Cook Time9

Total Time24

Course: Dessert

Cuisine: American

Servings:

Calories: 200kcal

Author: Shauna

Preheat the oven to 350°F and line baking sheets with parchment paper.
In the bowl of a stand mixer, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add the vanilla and coconut extracts and the eggs and continue beating on high speed for 2 to 3 minutes longer, occasionally scraping down the sides of the mixing bowl.
Mix the flour, baking soda, cream of tartar, and salt in a medium bowl.
Add the flour mixture to the butter/sugar mixture by the spoonful and mix on low speed until the flour has all been added.
Fold or beat in most of the coconut (reserving about ⅓ cup), just enough to mix it evenly into the dough.
Use a cookie scoop or spoon to drop balls of dough (about 2 tablespoons) onto the cookie sheets, spacing cookies 2 inches apart. Sprinkle the reserved coconut flakes over the tops of the cookies.
Bake for 9 to 10 minutes, until the cookies are lightly golden brown and the coconut is just toasted.
Transfer the cookies to a cooling rack and let them cool.

Use sweetened coconut in this easy cookie recipe. When it toasts across the top of the cookie, it caramelizes a bit and adds something extra to the cookies.
You can also use a hand mixer and a large bowl. It’s important to cream together the butter and sugars and then the eggs so that the texture of the cookie turns out soft and chewy.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.