Nothing beats the warm, inviting aroma of freshly baked cookies straight from the oven, and these Coconut Butter Cookies Recipe truly embody that cozy feeling. They combine the rich, creamy delight of butter with the tropical sweetness and texture of shredded coconut, resulting in cookies that are perfectly tender with just a little chewiness. Each bite feels like a little vacation wrapped in a cookie, brightening your day with familiar flavors enhanced by the subtle hint of coconut extract. If you’re looking for a cookie recipe that’s both easy to make and endlessly satisfying, this Coconut Butter Cookies Recipe will quickly become a beloved favorite in your baking repertoire.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to creating the perfect balance of flavor, texture, and that lovely golden color your coconut butter cookies deserve. Each one plays a vital role in ensuring your cookies come out just right, from the soft butter providing moisture to the shredded coconut adding a wonderful bite.
- Unsalted butter (1 cup, softened): The rich foundation that keeps your cookies tender and flavorful without overpowering sweetness.
- Granulated sugar (1/2 cup): Adds essential sweetness and helps the cookies crisp slightly on the edges.
- Light brown sugar (1/2 cup, packed): Boosts moisture and adds a lovely caramel undertone that complements the coconut.
- Large egg (1): Binds everything together and adds structure so your cookies stay chewy, not crumbly.
- Vanilla extract (1 teaspoon): A classic flavor enhancer that deepens the overall taste.
- Coconut extract (1/2 teaspoon, optional): For an extra burst of coconut flavor, though the shredded coconut already does plenty.
- All-purpose flour (2 cups): The building block of your cookies, ensuring they hold together perfectly.
- Baking soda (1/2 teaspoon): Helps your cookies rise slightly and achieve a soft texture.
- Salt (1/4 teaspoon): Balances sweetness and highlights all the other flavors.
- Shredded sweetened coconut (1 cup): The star ingredient that brings that signature tropical chew and flavor.
How to Make Coconut Butter Cookies Recipe
Step 1: Prepare and Cream
Begin by preheating your oven to 350°F and lining two baking sheets with parchment paper, ensuring your cookies don’t stick and bake evenly. In a large mixing bowl, cream together the softened butter with both the granulated sugar and brown sugar until the mixture becomes light and fluffy. This step is crucial because it incorporates air into the dough, contributing to that perfect texture we all crave.
Step 2: Add the Egg and Extracts
Next, beat in the egg to the creamed mixture. Then add the vanilla extract along with the optional coconut extract if you’d like to boost the coconut flavor even more. Mixing these in now helps distribute their wonderful aromas throughout the dough.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures your leavening agent and salt are evenly dispersed, preventing any uneven spots in the baked cookies.
Step 4: Mix Dry Ingredients into Wet
Gradually add the flour mixture to the wet ingredients, mixing gently until everything is just combined. You want to avoid over-mixing here to keep the cookies tender. Once combined, fold in the shredded sweetened coconut for that irresistible chewy texture and delightful bursts of sweetness.
Step 5: Shape and Bake
Scoop tablespoon-sized portions of dough and place them about 2 inches apart on your parchment-lined baking sheets. Flatten each ball gently with your fingers or the bottom of a glass—this helps each cookie bake evenly with a slight crisp on the edges. Slide them into your preheated oven and bake for 10 to 12 minutes or until the edges turn a light golden color. Let them cool right on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. The wait is hard, but oh so worth it!
How to Serve Coconut Butter Cookies Recipe
Garnishes
While these Coconut Butter Cookies Recipe are delightful just as they come, you can add a little extra flair with garnishes. Sprinkle a few toasted coconut flakes on top right after flattening the dough, or after baking, drizzle with melted white or dark chocolate for a decadent touch. A light dusting of powdered sugar also adds a pretty finish and subtle sweetness.
Side Dishes
These cookies pair wonderfully with a cup of strong coffee or a creamy chai tea latte, where the flavors of coconut and butter play beautifully against the spices and bitterness. For a more indulgent snack, serve alongside a scoop of coconut or vanilla ice cream—a simple match made in heaven.
Creative Ways to Present
For festive occasions, stack your Coconut Butter Cookies Recipe into a charming cookie tower tied with a ribbon or arrange them on a pretty platter with fresh mint leaves or edible flowers. You can even sandwich two cookies with a dollop of coconut cream or frosting for a show-stopping treat that will wow your guests and loved ones.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 5 days. This keeps them nice and soft while maintaining their delicious flavor. If you prefer a bit more crunch, pop them in the fridge for a couple of days before eating.
Freezing
You can freeze unbaked cookie dough balls arranged on a baking sheet and cover them tightly once frozen for up to 3 months. When ready to bake, just thaw slightly before flattening and baking. Alternatively, baked cookies freeze well too—wrap them tightly and place in a freezer-safe container to enjoy any time.
Reheating
To bring out that fresh-baked warmth, reheat your cookies in a preheated 300°F oven for 3 to 5 minutes. This refreshes their soft texture and revives that wonderful buttery aroma that made you love this recipe in the first place.
FAQs
Can I use unsweetened shredded coconut instead of sweetened?
Absolutely! Unsweetened shredded coconut will give a less sweet, more natural coconut flavor. You might want to increase the sugar slightly if you prefer a sweeter cookie.
What if I don’t have coconut extract? Can I still make the recipe?
Yes, the coconut extract is optional and mainly enhances the coconut flavor. The shredded coconut itself provides plenty of coconut goodness, so your cookies will still turn out delicious.
Can these cookies be made gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free baking flour blend that’s a 1-to-1 replacement. Be sure to check the blend contains xanthan gum or add it separately for better texture.
How do I prevent the cookies from spreading too much during baking?
Make sure your butter is softened but not melted, and chill the dough briefly if it feels too sticky. Spacing dough balls properly and gently flattening them helps maintain shape.
Can I add mix-ins like nuts or chocolate chips?
Of course! Chopped macadamia nuts, almonds, or white chocolate chips complement the coconut nicely and add extra texture. Just fold them in with the shredded coconut during mixing.
Final Thoughts
I can’t recommend trying this Coconut Butter Cookies Recipe enough—they’re a perfect blend of simplicity and flavor that makes baking feel truly joyful. Whether it’s a cozy afternoon treat or part of your holiday baking lineup, these cookies bring warmth, sweetness, and a hint of tropical paradise to your table. Grab your butter and coconut, and get ready to fall in love with every bite!
Print
Coconut Butter Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Coconut Butter Cookies are a delightful treat featuring a perfect balance of rich butter, sweet shredded coconut, and hints of vanilla and coconut extracts. Soft and chewy with lightly golden edges, they are easy to make and ideal for holiday baking or any occasion craving a tropical twist on classic butter cookies.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Additional Ingredients
- 1 cup shredded sweetened coconut
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream the butter and sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add the egg and extracts: Beat in the large egg, vanilla extract, and coconut extract (if using) until fully combined, incorporating flavor and moisture into the dough.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring even distribution of the leavening agents and salt.
- Mix dry and wet ingredients: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the dough, which could make the cookies tough.
- Fold in shredded coconut: Stir in the shredded sweetened coconut evenly throughout the cookie dough for texture and tropical flavor.
- Form cookie dough balls: Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheets to allow space for spreading.
- Flatten the dough balls: Gently flatten each dough ball with your fingers or the bottom of a glass to help cookies bake evenly and achieve a uniform shape.
- Bake the cookies: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges of the cookies turn lightly golden.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which helps them set and prevents breakage.
Notes
- For extra coconut flavor, toast the shredded coconut lightly in a dry pan over medium heat until golden before adding it to the dough.
- Dip the cooled cookies in melted white chocolate for a special and indulgent twist perfect for gifting or parties.
- If you prefer a more intense coconut flavor, you can increase the coconut extract to 1 teaspoon.
- Store cookies in an airtight container at room temperature for up to one week.
