Toasted Coconut Sugar Cookies
There’s something undeniably delightful about the combination of toasted coconut and a soft, chewy cookie. These Toasted Coconut Sugar Cookies bring together the rich flavor of coconut with the sweetness of sugar, resulting in a treat that’s perfect for any occasion. Whether you’re baking for a gathering, or just want to indulge yourself, these cookies are sure to become a favorite. Let’s dive into the details and get those ovens preheating!
Why It’s My Go-To
Toasted Coconut Sugar Cookies are my go-to recipe for many reasons. First, the toasted coconut adds a depth of flavor that elevates a classic sugar cookie. Second, the blend of cream cheese and coconut oil makes for a wonderfully soft texture that melts in your mouth. Finally, they’re incredibly easy to whip up, making them a perfect choice for both seasoned bakers and beginners alike. The aroma that fills your kitchen while they bake is simply irresistible!
What We’re Using
- 2 cups (310g) all-purpose flour – The foundation of our cookie, providing structure and chewiness.
- 1 teaspoon baking powder – This helps the cookies rise slightly for a fluffy texture.
- 1 teaspoon baking soda – Adds leavening and gives the cookies a nice spread.
- 1 teaspoon fine sea salt – Enhances all the flavors and balances the sweetness.
- 6 tablespoons (85g) unsalted butter, softened – Adds richness and flavor.
- ½ cup (80g) coconut oil, at room temperature – Provides a lovely coconut flavor and a soft texture.
- ½ cup (56g) cream cheese, softened – Contributes to the cookie’s tenderness and richness.
- 1 cup (266g) granulated sugar – Sweetens the cookies perfectly.
- 3 tablespoons (40g) light brown sugar – Adds moisture and a hint of caramel flavor.
- 2 large eggs, at room temperature – Binds the ingredients together and adds moisture.
- 1 teaspoon Amoretti Toasted Coconut extract – Intensifies the coconut flavor.
- ½ teaspoon vanilla extract – Adds warmth and complexity to the flavor profile.
- 1 cup (120g) sweetened shredded or desiccated coconut – Provides texture and bursts of coconut flavor.
Kitchen Gear Checklist
- Mixing bowls – For combining ingredients.
- Measuring cups and spoons – Precision is key in baking!
- Whisk or electric mixer – To cream the butter, cream cheese, and sugars.
- Baking sheet – To bake those delicious cookies on.
- Parchment paper – For easy cleanup and to prevent sticking.
- Cookie scoop – For evenly sized cookies.
- Cooling rack – To cool the cookies evenly.
Toasted Coconut Sugar Cookies — Do This Next
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Set aside.
Step 3: Cream the Butters
In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, coconut oil, and cream cheese until smooth and fluffy.
Step 4: Add the Sugars
Gradually add the granulated sugar and light brown sugar to the butter mixture. Beat until well combined and fluffy.
Step 5: Incorporate the Eggs and Extracts
Add the eggs one at a time, mixing well after each addition. Then, add the Amoretti Toasted Coconut extract and vanilla extract, mixing until combined.
Step 6: Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Be careful not to over-mix!
Step 7: Fold in the Coconut
Gently fold in the sweetened shredded or desiccated coconut, ensuring it’s evenly distributed throughout the batter.
Step 8: Scoop and Bake
Using a cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Step 9: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Nutrition-Minded Tweaks
- Whole wheat flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
- Low-sugar options: Use a sugar alternative that measures like sugar if you’re looking to reduce sugar intake.
- Vegan option: Replace the butter and cream cheese with plant-based alternatives and use flax eggs instead of regular eggs.
- Gluten-free option: Use a 1:1 gluten-free baking blend in place of all-purpose flour.
Common Errors (and Fixes)
- Cookies spread too much: Ensure your butter is not too soft; it should be just softened, not melted.
- Cookies are too dry: Make sure not to overmix the dough, and ensure your measurements are accurate.
- Too much coconut flavor: If you prefer a milder coconut taste, reduce the amount of coconut extract.
- Burnt bottoms: Check your oven temperature with an oven thermometer; it may be running hot.
Cooling, Storing & Rewarming
Once your Toasted Coconut Sugar Cookies have cooled completely, store them in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can freeze them for up to three months. Just make sure to layer them with parchment paper to prevent sticking. When you’re ready to enjoy them, simply let them thaw at room temperature or pop them in the microwave for a few seconds to warm them up.
Frequently Asked Questions
Can I use fresh coconut instead of shredded coconut?
While fresh coconut can be used, it contains more moisture and may alter the texture of the cookies. Shredded or desiccated coconut is preferred for this recipe.
What can I substitute for the cream cheese?
You can substitute the cream cheese with an equal amount of Greek yogurt or a dairy-free cream cheese alternative for a similar texture and tanginess.
Can I add chocolate chips to this recipe?
Absolutely! Chocolate chips would be a delicious addition. Just fold them in along with the shredded coconut.
How can I make these cookies more chewy?
For chewier cookies, slightly underbake them and allow them to cool on the baking sheet for a few minutes before transferring to a cooling rack.
Wrap-Up
These Toasted Coconut Sugar Cookies are not just cookies; they are a delightful experience waiting to be savored. The combination of flavors and textures will undoubtedly impress your family and friends, making them the perfect treat for any occasion. With easy steps and common ingredients, you’ll have a batch of irresistible cookies ready to enjoy in no time. So gather your ingredients, preheat that oven, and get ready to indulge in the deliciousness of toasted coconut! Happy baking!
Toasted Coconut Sugar Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Set aside.
- Step 3: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, coconut oil, and cream cheese until smooth and fluffy.
- Step 4: Gradually add the granulated sugar and light brown sugar to the butter mixture. Beat until well combined and fluffy.
- Step 5: Add the eggs one at a time, mixing well after each addition. Then, add the Amoretti Toasted Coconut extract and vanilla extract, mixing until combined.
- Step 6: Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Be careful not to over-mix!
- Step 7: Gently fold in the sweetened shredded or desiccated coconut, ensuring it’s evenly distributed throughout the batter.
- Step 8: Using a cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Step 9: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies for up to three months, layered with parchment paper.
- For chewier cookies, slightly underbake and cool on the baking sheet.
