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Homemade Toasted Coconut Sugar Cookies photo

Toasted Coconut Sugar Cookies

These Toasted Coconut Sugar Cookies are a delightful treat! Soft, chewy, and bursting with coconut flavor, they're perfect for any occasion!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, softened
  • ½ cup coconut oil, at room temperature
  • ½ cup cream cheese, softened
  • 1 cup granulated sugar
  • 3 tablespoons light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon Amoretti Toasted Coconut extract
  • ½ teaspoon vanilla extract
  • 1 cup sweetened shredded or desiccated coconut

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk or electric mixer
  • Baking sheet
  • Parchment paper
  • Cookie scoop
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
  2. Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Set aside.
  3. 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.
  4. Step 4: Gradually add the granulated sugar and light brown sugar to the butter mixture. Beat until well combined and fluffy.
  5. 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.
  6. Step 6: Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Be careful not to over-mix!
  7. Step 7: Gently fold in the sweetened shredded or desiccated coconut, ensuring it’s evenly distributed throughout the batter.
  8. 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.
  9. 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.