Toasted Coconut Sugar Cookies Recipe

Sink your teeth into these Toasted Coconut Sugar Cookies and prepare to be delighted. With a crisp, golden shell and a perfectly chewy center, each bite bursts with layers of buttery vanilla and that irresistible toasted coconut flavor. This recipe comes together with almost shocking ease—absolutely ideal for those nights when you want something homemade and special, but your schedule is already packed to the brim. Whether you’re craving a treat for yourself, need a bake sale winner, or want a sweet addition to a party platter, this cookie checks every box with style (and a lot of coconut charm!).

Ingredients You’ll Need

• All-Purpose Flour: Forms the backbone for structure and chew.
• Baking Powder & Baking Soda: Lift and lighten the dough for that puffy, bakery-style height.
• Fine Sea Salt: Sharpens all the other flavors; don’t skip!
• Unsalted Butter: Softened, for classic rich flavor and tender texture.
• Coconut Oil: Adds tropical aroma and helps create a crisp, slightly crumbly edge.
• Cream Cheese: Secret weapon for moist, chewy centers and a subtle tang.
• Granulated Sugar & Light Brown Sugar: Combo of both for balanced sweetness and a hint of caramel depth.
• Eggs: One whole egg plus an extra yolk for richness and binding (the extra white is used for coating!).
• Toasted Coconut Extract: The magic that amplifies coconut flavor—don’t substitute with plain coconut extract if you want maximum depth!
• Vanilla Extract: Rounds out the flavor with warmth.
• Unsweetened Shredded or Desiccated Coconut: For coating and that signature crispy shell—pulse in a food processor for finer texture if necessary.

Tip: Room temperature ingredients blend together more smoothly, so let the butter, coconut oil, and cream cheese soften before mixing.

Variations

• Chocolate Lovers: Fold in a handful of mini chocolate chips for a coconut-chocolate mash-up.
• Nutty Crunch: Add finely chopped toasted macadamia nuts or pecans to the coating coconut for another layer of crunch.
• Citrus Zest: Mix a teaspoon of lime or orange zest into the dough for a bright twist.
• Gluten-Free: Substitute a quality 1:1 gluten-free baking flour blend for the all-purpose flour; check labels on other ingredients.
• Dairy-Free: Use plant-based cream cheese and vegan butter, plus ensure coconut oil is unrefined for maximum flavor.

How to Make Toasted Coconut Sugar Cookies

Step 1: Prep Your Oven and Pans

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to keep sticking to a minimum.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and fine sea salt. Set aside—this ensures leaveners are perfectly distributed.

Step 3: Make the Creamy Base

In another bowl, use a spatula to combine softened butter, coconut oil, and cream cheese with the granulated and light brown sugar. Stir until the mixture is creamy, pale, and smooth.

Step 4: Add Eggs and Flavor

Add one whole egg and one egg yolk (save the white for later!). Mix in the toasted coconut extract and vanilla extract, stirring until everything is cohesive and fragrant.

Step 5: Bring Together the Dough

Fold in the dry ingredient mix until just combined—take care not to overmix. The dough will be soft and might feel a little slick due to the coconut oil, but it should not be sticky.

Let the dough rest for about 15 minutes at room temperature—this helps it firm up just enough for easy scooping.

Step 6: Prepare the Coating

Whisk the reserved egg white with a splash of water until slightly foamy. Place the shredded coconut in a shallow dish (pulse it in a food processor if it’s too coarse for easier coating).

Step 7: Shape and Coat

Scoop dough into generous, heaping balls (about 1 1/4-inch wide; a medium cookie scoop works wonders). Flatten slightly, then dip each ball into the egg white mixture, coating all sides. Roll thoroughly in shredded coconut—don’t be shy here!

Step 8: Bake

Arrange cookies on the prepared baking sheets, leaving room to spread (about 2 inches apart). Bake 11-13 minutes until tops are slightly puffed and bottoms are golden brown.

For bakery-perfect cookies: right before you take them out, rap the pan gently to help flatten and settle the cookies, then—if you want picture-perfect rounds—swirl a round cookie cutter around the edges.

Step 9: Cool

Let cookies cool on the pan for 10 minutes before transferring to a wire rack. This helps them finish setting up and develop their signature chewy texture.

How to Serve

Toasted Coconut Sugar Cookies are a standout all on their own, but they also shine when served with:

• Coffee or Tea: That gentle coconut flavor is a natural fit alongside a cup of strong coffee or fragrant tea.
• Cookie Platters: Pair with chocolate-dipped treats or classic shortbread for lovely contrast.
• Ice Cream Sandwiches: Turn two cookies into a tropical treat with a scoop of vanilla, mango, or coconut ice cream.

For a little extra flair, a drizzle of dark chocolate over the cooled cookies or a sprinkle of sea salt takes them over the top.

Make Ahead and Storage

Storing Leftovers

Store cooled cookies in an airtight container in the refrigerator for up to 5 days. The coconut crust helps them stay fresh, but chilling helps maintain their chew.

Freezing

Freeze baked cookies in zip-top freezer bags for up to 2 months. For the freshest flavor, layer cookies between parchment or wax paper. Let thaw at room temperature before enjoying.

Reheating

Not strictly necessary, but to revive that just-baked aroma, warm cookies in a low oven (300°F) for a few minutes or give them a 10-second zap in the microwave—just until the centers get chewy again.

FAQs

Final Thoughts

These Toasted Coconut Sugar Cookies are the definition of “easy indulgence.” A true treat with a fun, tropical twist, approachable enough for anyone to whip up on a whim—even on a hectic weeknight! The recipe leaves room for endless creativity, so feel free to make it your own. The best part? Sharing with friends (but no judgment if you stash a few for yourself). Don’t wait—let these cookies bring a bit of sunshine to your kitchen soon!

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