Coconut Cookies
Prep time
Cook time
Total time
Recipe type: Cookies
Serves: 21
  • 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)
Coconut Frosting
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 2 cups powdered sugar
  • ½ teaspoon coconut extract
  • pinch of salt
  • 1-3 tablespoons milk
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by Stuck On Sweet at