Coconut Christmas Cookies Recipe
Soft, golden coconut cookies made with butter, brown and granulated sugars, vanilla, and shredded coconut. The dough bakes into lightly toasted cookies with delicately golden edges and a rich coconut flavor.
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Ingredients
- 1 1/3 cups shredded coconut
- 1 large egg brought to room temperature
- 1/2 cup firmly packed brown sugar
- 1 1/4 cups all-purpose flour such as King Arthur
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened to room temperature
- 1/2 teaspoon vanilla essence preferably pure vanilla extract for the best flavor
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C). In a small mixing bowl, thoroughly stir together the all-purpose flour, baking soda, and salt. Set the dry mixture aside.
- Place the softened unsalted butter, packed brown sugar, and granulated sugar in a separate medium bowl. Using a mixer or spoon, cream the ingredients together until smooth and evenly blended.
- Add the room-temperature egg and vanilla to the creamed butter mixture. Beat until the mixture becomes light and fluffy.
- Gradually incorporate the prepared flour mixture into the wet ingredients, mixing until a cohesive cookie dough forms. Fold in the shredded coconut until it is evenly dispersed throughout the dough.
- Drop spoonfuls of dough onto an ungreased cookie sheet, leaving approximately 3 inches of space between each portion to accommodate spreading. Parchment paper may also be used to line the baking sheet.
- Transfer the cookie sheet to the preheated oven and bake for 8–12 minutes, or until the cookies are lightly toasted with golden edges.
- Carefully transfer the baked cookies to a wire cooling rack and allow them to cool completely. They may be served warm or at room temperature.
Notes
For easier creaming, ensure the unsalted butter is fully softened to room temperature before mixing.
Pure vanilla extract may be used in place of vanilla essence for a fuller vanilla flavor.
An ungreased baking sheet may be used as directed, or the pan may be lined with parchment paper to help prevent sticking.