Toasted Coconut Sugar Cookies Recipe
Say hello to summer in cookie form! These sweet, buttery toasted coconut sugar cookies are full of tropical flavor with that soft, chewy texture everyone loves.
How to Make the Best Toasted Coconut Sugar Cookies
There’s nothing quite like biting into a warm, buttery coconut sugar cookie on a summer afternoon. These toasted coconut sugar cookies are the perfect way to bring tropical flavors to your dessert table—soft, chewy, and bursting with that delicious toasted coconut flavor that makes them utterly irresistible.
The secret to these cookies is taking the time to toast the coconut first, which deepens its flavor and gives these treats an extra dimension of richness. Combined with the bright notes of lemon juice and a hint of coconut extract, these cookies taste like a vacation in each bite.
Whether you’re baking for a summer gathering, a beach-themed party, or just because you want to treat yourself to something special, these toasted coconut sugar cookies are sure to be a hit. They’re simple to make, require no exotic ingredients, and deliver café-quality results every time.
Toasted Coconut Sugar Cookies
Say hello to summer in cookie form! These sweet, buttery toasted coconut sugar cookies are full of tropical flavor with that soft, chewy texture everyone loves.
Ingredients
Dry Ingredients
Wet Ingredients
Optional
Instructions
Preparation
- In a small skillet over medium heat, toast the coconut until it begins to brown and turn fragrant. Stir every so often to prevent burning. Set aside.
- Stir together flour, baking soda, salt and baking powder in a small bowl. Set aside.
Mixing
- Cream together the softened butter with sugar until light and fluffy.
- Scrape the creamed butter off the side of the bowl. Add one egg with the lemon juice and extracts. Beat just until combined. Repeat with the second egg. Once both eggs are combined, scrape the dough off the side of the bowl again.
- Add a spoonful or two of the flour mixture at a time and stir until incorporated. Repeat until all the flour mixture is combined into the dough. Stir in toasted coconut.
- Chill the cookie dough in the refrigerator for at least an hour.
Baking
- Heat oven to 375 degrees. On a parchment paper-lined baking sheet, form the dough into approximately golf ball-size dough balls.
- Bake for nine minutes. Allow to cool on the baking sheet for a couple minutes and then move to a wire rack to cool completely.
- If desired, dust with additional granulated sugar or turbinado sugar while still warm. Store in an airtight container.
Notes
- Make sure to toast the coconut until fragrant—this brings out the best flavor
- Chilling the dough is important for getting that perfect chewy texture
- These cookies can be stored in an airtight container for up to 5 days