These coconut cookies are rich and buttery and insanely delicious. Made with finely shredded coconut and coconut extract for maximum coconut flavor.
These coconut cookies are so good you’ll enjoy them even if you don’t usually like coconut! Seriously.
They are soft and pillowy and just about melt in your mouth.
And since it’s holiday season it’s the perfect time for some baking. Check out our delicious snickerdoodles, shortbread cookies and white chocolate chip cookies as well.
How To Make Coconut Cookies
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add softened butter and white sugar to the bowl of your stand mixer and cream them together until smooth.
- Add an egg, vanilla extract and coconut extract and mix in.
- Add all purpose flour, baking soda, salt and dessicated coconut and mix into a thick cookie dough. Add in a little milk and mix in.
- Break off pieces of the dough and roll into balls. Place them evenly on a parchment lined baking tray.
- Bake at 350°F for 12 minutes until lightly golden on top.
- Let them cool and firm up directly on the tray.
Recipe Notes and Tips
Coconut: We used dessicated coconut in these cookies which is also known as finely shredded coconut. It is dried coconut that has been very finely shredded.
Coconut Extract: This is the main source of coconut flavor in these cookies. The finely shredded coconut creates the beautiful coconutty texture, but it doesn’t impart that much of the flavor. So coconut extract is highly recommended to use. If you can’t get hold of it, you can still make these cookies. Just use vanilla extract instead.
Storing and Freezing
Cookies stay fresh in a covered container for up to a week. Alternatively store them in the fridge but let them come up to room temperature before serving.
They are also freezer friendly for up to 3 months.
More Cookie Recipes
- Chocolate Cookies
- Peanut Butter Cookies
- Chocolate Chip Cookies
- Oatmeal Cookies
- Peppermint Cookies
- Matcha Cookies
Did you make this recipe? Be sure to leave a comment and rating below.
Coconut Cookies
Ingredients
- ½ cup Butter Softened
- 1 cup White Granulated Sugar
- 1 Large Egg
- ½ tsp Vanilla Extract
- ½ tsp Coconut Extract
- 1 and ¼ cups All Purpose Flour
- ½ tsp Baking Soda
- ¼ tsp Salt
- 1 and ⅓ cups Dessicated Coconut Finely Shredded Coconut
- 1 Tbsp Milk
Instructions
- Preheat the oven to 350°F and line a baking tray with parchment paper. Set aside.
- Add softened butter and white sugar to the bowl of your stand mixer and cream them together until smooth.
- Add the egg, vanilla extract and coconut extract and mix in.
- Add the all purpose flour, baking soda, salt and dessicated coconut and mix with a spoon into a thick cookie dough (don't use your electric mixer for this part).
- Add the milk and mix in.
- Break off pieces of the dough and roll into balls. Place them evenly on your parchment lined baking tray. Aim to get 20 cookies from your batch.
- Bake for 12 minutes until lightly golden on top.
- Let them cool and firm up directly on the tray.
Video
Notes
- Softened butter: It’s ideal to use softened butter to cream with the sugar. However, if you forget to take the butter out of the fridge in time (I forget all the time!) then just cut your butter into cubes and beat it in the stand mixer for a few minutes to soften before you add in the sugar and cream them together.
- Coconut: We used dessicated coconut in these cookies which is also known as finely shredded coconut. It is dried coconut that has been very finely shredded.
- Coconut Extract: This is the main source of coconut flavor in these cookies. The finely shredded coconut creates the beautiful coconutty texture, but it doesn’t impart that much of the flavor. So coconut extract is highly recommended to use. If you can’t get hold of it, you can still make these cookies. Just use extra vanilla extract instead.
- Storing and Freezing: Cookies stay fresh in a covered container for up to a week. Alternatively store them in the fridge but let them come up to room temperature before serving. They are also freezer friendly for up to 3 months.
Very tasty! However, my cookies spread quite a bit in the oven, any ideas on that?
Hi Kenny, so happy they were tasty! Sorry to hear they spread a bit too much though. If the butter is warmer than room temperature or if the butter and sugar are creamed for too long then can cause over-speading. An easy fix is just to place the whole tray into the freezer for 10 minutes before baking and this usually will solve the issue. 🙂
Yummy!