Coconut Cookies

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I like to get fancy sometimes. These Coconut Sugar Cookies with Whipped Coconut Buttercream Frosting are the perfect celebratory treat. They’re a bit unique, absolutely beautiful and easy to make. Whether you’re baking them for fun or for a special occasion (wedding showers, baby showers, or Easter to name a few), these coconut cookies will surely be a hit! 

As you know, I like things simple. I wear the same clothes all the time, often black, white or grey. I procrastinate decorating because I can’t make decisions, I don’t wear makeup that often because I just don’t like to deal. I say all this wishing I was a little more “into” that stuff but I have to be in the mood.

I’m working on it…

Good news though…I am usually “into” making delicious food. I spend most of my creative energy right here, and there’s not much left for other things but I’m okay with that because HELLO, Coconut Cookies!

Coconut Cookies can take over my creative energy any time they want.

I wanted to make a “fancier” cookie for Spring. Spring often has fancier events like Mother’s Day, baby showers, wedding showers, and religious events – you can’t go wrong with fancy cookies at these celebrations.

I am so in love with these cookies. They are soft and chewy and topped with coconut buttercream and toasted coconut. They are perfectly sweet and full of coconut flavor…I’m into coconut lately…see Coconut Cupcakes.

I just can’t help myself.

If you’re not into coconut, you could make these a simple vanilla cookie or even an almond cookie – just switch out the coconut extract for vanilla or almond. You know how I like things versatile…these are definitely easy to switch up!

Ahhh they’re so pretty!

I would love to connect with you! You can find Stuck On Sweet on Instagram, Facebook, & Pinterest. Make sure to tag your recipes with #stuckonsweet! xoxo

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Yield: 21 cookies

Coconut Sugar Cookies with Coconut Buttercream Frosting

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A delicious chewy coconut sugar cookie is topped with whipped coconut buttercream frosting and toasted coconut. These cookies are perfect for special occassions.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 1/2 sticks (3/4 cup) unsalted butter, melted
• 1 egg plus 2 egg yolks, room temperature
• 1 teaspoon pure vanilla
• 1/2 teaspoon coconut extract
• 3/4 cup unsweetened shredded coconut (comes in a bag in the baking aisle)

Coconut Buttercream Frosting

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• 1 stick (1/2 cup) unsalted butter, room temperature
• 2 cups powdered sugar
• 1/2 teaspoon coconut extract
• pinch of salt
• 1-3 tablespoons milk

Instructions

1. Make the cookies: Melt butter in a large bowl. Add brown sugar and granulated sugar and whisk well until smooth. Add eggs, vanilla extract and coconut extract and whisk welll, about a minute. Finally add flour, baking soda, salt and coconut and stir just until combined. The dough will be sticky. Place dough in refrigerator for at least 1 hour or to speed things up, place in freezer for about 30 minutes.
2. Make the coconut buttercream frosting: Add all the frosting ingredients into a stand-alone mixer (hand-held mixer works, too) fitted with a whisk attachment. Turn mixer on low for 1 minute then increase to high for 2 additional minutes or until frosting is whipped. Add a tablespoon more milk if frosting is too thick. Frost cookies and top with toasted coconut.
3. Toast the coconut: To toast coconut, simply add it to a small sauté pan and place over medium-low heat stirring constantly until toasted.
4. Bake the cookies: Preheat oven to 375 degrees and line a cookie sheet with parchment paper. Scoop a spoonful of dough, roll into a ball, place on the cookie sheet and flatten slightly with fingers. If dough is too sticky, wet your fingers or grease your fingers to help handle the dough. Bake for 10-11 minutes - do not over bake - the edges should not brown at all. Let cool for 1 minute on the cookie sheet then transfer to cooling rack.
5. Frost the cookies and garnish: Once cookies are coolest, frost each cookie and top with toasted coconut. Enjoy!
   

Notes

Cookies will last in an airtight container for up to 4 days.

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