I like to get fancy sometimes.
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!
Don’t forget to pin this recipe to Pinterest – just click the image below!
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1½ sticks (3/4 cup) unsalted butter, melted
- 1 egg plus 2 egg yolks, room temperature
- 1 teaspoon pure vanilla
- ½ teaspoon coconut extract
- ¾ unsweetened shredded coconut (comes in a bag in the baking aisle)
- 1 stick (1/2 cup) unsalted butter, room temperature
- 2 cups powdered sugar
- ½ teaspoon coconut extract
- pinch of salt
- 1-3 tablespoons milk
- Melt butter in a large bowl. Add brown sugar and granulated sugar and whisk until smooth. Add eggs, vanilla extract and coconut extract and whisk until combined. Finally add flour, baking soda, salt and coconut and stir 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.
- 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.
- Once cookies are cooled, make the frosting. Add all the ingredients into your mixing bowl and whip on high until fluffy, about 3 minutes. Add more milk if frosting is too thick. Frost cookies and top with toasted coconut. To toast coconut, simply add it to a small saute pan and place over medium-low heat stirring constantly until toasted.