What Makes This Recipe So Good
Cookies and coconut are a match made in baked goods heaven! These coconut cookies are seriously so delicious, the perfect combination of soft and chewy with crispy edges and crunchy bits of coconut. They’re sweet, nutty, and a little rich, but they’re made with super simple ingredients. It’s a great make-ahead dessert option! You can refrigerate the dough until the minute you want to enjoy some soft, warm, straight-out-of-the-oven cookies, or you can bake the cookies ahead of time so they’re ready-to-serve at a moment’s notice. Either way, it’s a great time-saver especially around the holidays!Speaking of the holidays – you might be surprised to find out that coconut cookies are a super popular Christmas treat! It makes sense if you think about it. They’re sort of a cross between a coconut macaroon and a rich, buttery sugar cookie. I bet if you leave a plate of these out for Santa, your gifts will be extra amazing this year.
Chef’s Tips
I mentioned two ways to use these coconut cookies as a make-ahead dessert, but there’s actually a third way! After chilling the cookie dough balls, wrap each one super well in plastic wrap, then toss them into an airtight, freezer-safe container (or plastic freezer bag) and freeze them until you need them! This way, you can make a small-batch of coconut cookies whenever you want. The dough can stay frozen up to 6 months.For another level of deep flavor, lightly toast the coconut flakes before baking (or use store-bought toasted coconut). It gives the cookies a very slight smokiness that’s absolutely unbelievable against the sweetness of the sugars. If you toast it yourself, though, be very careful not to burn the coconut. It toasts quickly so just a little too long will throw off the entire batch. Let the toasted coconut cool completely before adding it to the cookie dough.For perfectly round coconut cookies, there’s a quick little trick you can do as soon as you take the baking sheet out of the oven. Just take a large round cookie cutter (or even a glass or a mug!) and set it over/around one of the cookies while the cookie’s still warm. Gently but quickly swirl the cookie cutter around in a circular motion, touching the edge of the cookie the whole time. It’ll press and shape the warm cookie edges into a neat circle, and the shape will hold as the cookie cools!
More Delicious Recipes With Coconut
Coconut RiceBest Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)Whole30 Coconut Shrimp with Orange SauceBeer-Battered Coconut Chicken Vegan Coconut Cream Pie
