Toasted Coconut Cookies
Golden, crispy, and irresistibly chewy, these Toasted Coconut Cookies are a tropical twist on a classic treat! Made with toasted desiccated coconut for an extra layer of nutty, caramelized flavor, these cookies strike the perfect balance between buttery sweetness and light, toasty richness. The dough is brought to life with hints of vanilla and brown sugar, creating a soft, melt-in-your-mouth texture that pairs beautifully with the coconut’s crunch. Easy to prepare in just 30 minutes, these cookies are ideal for a quick dessert, afternoon snack, or sharing at your next gathering. Bake up a batch and enjoy the delightful aroma of toasted coconut wafting through your kitchen! Perfect for coconut lovers, this recipe is a must-try for anyone looking to elevate their cookie game.
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Recipe Information
Ingredients
- 140 grams desiccated coconut
- 115 grams unsalted butter
- 100 grams granulated sugar
- 75 grams light brown sugar
- 1 large egg
- 1.5 teaspoons pure vanilla extract
- 130 grams all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Spread the desiccated coconut evenly onto a dry, rimmed baking sheet. Toast in the oven for 4-6 minutes, stirring halfway through, until golden brown and fragrant. Keep an eye on it to avoid burning. Remove and allow to cool.
In a large mixing bowl, use a hand mixer or stand mixer to cream the butter, granulated sugar, and light brown sugar together until light and fluffy (2-3 minutes).
Beat in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Do not overmix.
Fold in the toasted coconut using a spatula, reserving a small handful for sprinkling on top of the cookies if desired.
Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each scoop slightly with the back of the spoon or your fingers.
If reserving coconut, sprinkle a bit over the top of each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden and the centers look slightly soft.
Remove from the oven and let the cookies sit on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy your toasted coconut cookies! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 79 mg | 3% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 11.7 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 68 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
