Description
Toasted Coconut Sugar Cookies are soft and chewy cookies infused with the flavors of coconut and vanilla, finished with a crunchy coating of toasted coconut. With a tender crumb, they feature a blend of butter, coconut oil, cream cheese, and a hint of coconut extract, making them irresistibly delicious. These cookies are perfect for sharing at gatherings or enjoying with your afternoon tea.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/2 cups (310 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 6 tablespoons (85 g) unsalted butter, softened
- 1/3 cup (80 g) coconut oil, at room temperature (almost pourable)
- 1/4 cup (56 g) cream cheese, softened
- 1 1/3 cups (266 g) granulated sugar
- 3 tablespoons (40 g) light brown sugar
- 2 large eggs, at room temperature (use 1 whole egg and 1 yolk; reserve 1 egg white for coating)
Flavoring
- 1 teaspoon Amoretti Toasted Coconut extract
- 1/2 teaspoon vanilla extract
For Coating
- 1 cup (120 g) unsweetened shredded or desiccated coconut
- Reserved egg white (from above) plus 1 teaspoon water
Instructions
- Preheat Oven – Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
- Prepare Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later.
- Cream Wet Ingredients – In a large bowl, combine the softened butter, coconut oil, cream cheese, granulated sugar, and brown sugar. Stir with a spatula until a smooth paste forms, ensuring there are no lumps.
- Add Eggs and Extracts – Add 1 whole egg plus 1 egg yolk to the mixture (save the remaining egg white for coating). Stir in the toasted coconut extract and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry Ingredients – Fold the dry ingredients into the wet mixture and mix just until the dough forms and no streaks of flour remain. The dough should be soft but not overly sticky. Let the dough sit for 15 minutes to firm up slightly.
- Prepare Coating – Whisk the reserved egg white with 1 teaspoon of water until slightly frothy. Place the shredded coconut in a shallow dish. If the coconut shreds are large, pulse them briefly in a food processor for finer pieces.
- Shape and Coat Cookies – Use a medium cookie scoop to portion the dough into 1 1/4-inch balls (about 34g each). Gently flatten each ball slightly. Dip each cookie ball into the whisked egg white to coat thoroughly, letting any excess drip off. Then roll the ball in the shredded coconut, ensuring all sides are coated.
- Arrange on Baking Sheets – Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake – Bake the cookies for 11-13 minutes, or until the tops are puffed and the bottoms are golden brown. To flatten the cookies for an even texture, give the baking sheet a firm rap on the oven rack before removing from the oven. Optionally, swirl a round cookie cutter around the edges to tidy the shapes.
- Cool – Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy fresh, or store as directed.
Notes
- Cookies are best enjoyed within 1-2 days for optimal texture.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze cookies in a sealed bag for up to 2 months; thaw at room temperature before serving.
- Pulsing shredded coconut in a food processor helps it adhere better and gives a finer texture.
- Rapping the baking tray after baking flattens the cookies for a more uniform look.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg
