Baked to golden brown perfection with a fluffy texture, these Toasted Coconut Cookies are the perfect holiday treat! Enjoy them as a light dessert and savor the subtle sweetness and delicious coconut flavor!
Toasted coconut is one of my favorite flavors for the holidays! It has this delicious nuttiness and slight sweetness that’s sure to be enjoyed by everyone.
HOW TO MAKE TOASTED COCONUT COOKIES:
- Mix Butter & Sugar! In a large mixing bowl, mix together the room temperature butter, coconut essence, and icing sugar till it’s creamy and well combined. It will become fluffy and the color will become lighter.
- Add Coconut! Add in the salt and shredded coconut into the mixing bowl. Gently mix them.
- Add Flour! Into the same bowl, add in the flour and baking powder, using a sieve to ensure that you get a fluffy and smooth texture. Mix gently until well combined.
- Add Milk! Slowly add in the milk and mix until the dough comes together. Adjust the quantity of milk depending on how dry or wet your mixture is. Just make sure that the dough is not too wet.
- Rest the Dough! Cover the dough with a cling wrap and keep it in the fridge for 30 minutes.
- Shape! Take out the dough and shape it into 20-22 balls that are of equal size, using a weighing scale to ensure that they are of the same weight.
- Roll! Now, in a small bowl, add some dried shredded coconut and gently roll the balls in them. Flatten them slightly and place them on a lined baking sheet.
- Bake! In a pre-heated oven, bake at 350°F / 175°C for about 15 minutes until they become slightly brown and fragrant. Cool them on a wire rack for an hour before storing them in an air-tight container.
Baked to golden brown perfection with a fluffy texture, these Toasted Coconut Cookies are the perfect holiday treat! Enjoy them as a light dessert and savor the subtle sweetness and delicious coconut flavor!
- 1/4 cup unsalted butter , (60 grams), at room temperature
- 2/3 cup icing sugar
- 1/2 tsp coconut essence
- 1/2 tsp salt
- 1/2 cup flour , (2 tbsp)
- 1/2 tsp baking powder
- 1 cup dried shredded coconut , extra for coating
- 4 tsp milk
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Preheat the oven at 350°F / 175°C.
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In a large mixing bowl, mix together the room temperature butter, coconut essence, and icing sugar till it's creamy and well combined. It will become fluffy and the color will become lighter.
-
Add in the salt and shredded coconut into the mixing bowl. Give it a gentle mix.
-
Into the same bowl, add in the flour and baking powder, using a sieve to ensure that you get a fluffy and smooth texture. Mix gently until well combined.
-
Slowly add in the milk and mix until the dough comes together. Adjust the quantity of milk depending on how dry or wet your mixture is. Just make sure that the dough is not too wet.
-
Cover the dough with a cling wrap and keep it in the fridge for 30 minutes.
-
Take out the dough and shape it into 20-22 balls that are of equal size, using a weighing scale to ensure that they are of the same weight.
-
Now, in a small bowl, add some dried shredded coconut and gently roll the balls in them. Flatten them slightly and place them on a lined baking sheet.
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Bake in the oven for about 15 minutes until they become slightly brown and fragrant.
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Cool them on a wire rack for an hour before storing them in an air-tight container. The cookies will remain good for at least 8-10 days outside.
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Superb 👌