Coconut Sugar Cookies Recipe

I decided to take a little adventure down the coconut-flavored rabbit hole, and let’s just say, the result is these scrumptiously chewy cookies that make my kitchen smell like a tropical paradise—I mean, who knew a simple blend of coconut sugar and coconut oil could be this life-changing?

I absolutely love forming uncomplicated yet delectable sweets—like my Coconut Sugar Cookies—that are a part of my new cookbook, Pastry Love! As I mention there, these are cookies of distinctly simple ingredients that coalesce into a culinary triumph.

Most of us have butter and sugar in our refrigerators, but the other stars of this recipe—coconut oil, powdered coconut sugar, and unsweetened shredded coconut—might need a trip to the specialty market. In any case, I’ve found that this rework of a basic sugar cookie results in an addictively chewy, flavorful treat.

Ingredients

• All-Purpose Flour: Provides structure; main carbohydrate source.
• Baking Soda: Leavening agent; helps cookies rise and become fluffy.
• Cream of Tartar: Stabilizes dough; adds slight tangy flavor.
• Coconut Oil: Healthy fat; adds moisture and subtle coconut flavor.
• Coconut Sugar: Natural sweetener; lower glycemic index than regular sugar.
• Shredded Coconut: Enhances texture and flavor; adds fiber and tropical taste.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1/2 cup coconut oil, solidified
• 1 cup coconut sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup unsweetened shredded coconut

How to Make this

1. Your oven should be set to 350° (175° C) and two baking sheets readied with parchment.

2. In a medium bowl, combine the flour, baking soda, cream of tartar, and salt by whisking them together. Set aside.

3. In a big bowl, blend the soft butter and coconut oil until smooth.

4. Combine the coconut sugar and the granulated sugar in a mixing bowl, and beat the mixture until it is light and fluffy.

5. Incorporate the egg and vanilla extract into the mixture, beating until not a single shred of a separate egg or vanilla extract identity remains.

6. Slowly pour the dry ingredients into the wet ingredients, stirring gently until everything is just about mixed together.

7. With a spatula, gently fold the shredded coconut into the dough until it is evenly distributed.

8. With a tablespoon or cookie scoop, drop portions of dough onto the prepared baking sheets and space them about 2 inches apart.

9. The cookies should be baked for 10-12 minutes, or until the edges are a light golden-brown. To keep the cookies soft, don’t overbake them.

10. Let the cookies rest on the baking sheet for 5 minutes. After that, move them to a wire rack where they can cool all the way to room temperature.

Equipment Needed

1. Oven
2. Parchment paper
3. Two baking sheets
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer or hand mixer
8. Spatula
9. Tablespoon or cookie scoop
10. Wire cooling rack

FAQ

• Q:Is sweetened shredded coconut usable as a substitute for unsweetened coconut?
  A: Yes, but be aware that it will make the cookies sweeter, so you may want to reduce the granulated sugar slightly.
• Q:Q: What is the best way to store these cookies?
  A: You can store these cookies in an airtight container at room temperature. They will last up to a week that way.
• Q:Is it permissible to replace the coconut oil with additional butter? A: You may do so, but the coconut oil contributes a distinct taste and texture that work well with the coconut sugar.
• Q:What in this recipe does cream of tartar do? A: Cream of tartar serves as a leavening agent, making the cookies softer and lending a slight—and I do mean slight—tang to them.
• Q:Can these cookies be made dairy-free? Yes, you can substitute the butter with non-dairy margarine or use all coconut oil.
• Q:Is it permissible to substitute whole wheat flour for all-purpose flour?
  A:
  Whole wheat flour can be used; however, the textures are denser. A blend of whole wheat and all-purpose flour is recommended for optimal results.

Coconut Sugar Cookies Recipe Substitutions and Variations

2 1/4 cups all-purpose flour
Equal substitution: gluten-free all-purpose flour blend
Note: Be sure that the gluten-free flour does not contain any ingredient that would warrant cross-contamination (such as wheat, barley, or rye).
3/4 cup unsalted butter, softened: For a dairy-free substitute, use the same amount of vegan butter or margarine.
1/2 cup solid coconut oil: If you’d rather use a more traditional lip balm base, replace the coconut oil with 1/2 cup of unsalted butter. It’s lip-smacking good!
1 cup coconut sugar. Substitute with 1 cup of light brown sugar for a similar texture, though the taste will be slightly different.
1 tsp vanilla extract: You can use the same amount of almond extract for a different palate experience.

Pro Tips

1. Chill the Dough After mixing the dough, refrigerate it for at least 30 minutes before baking. This helps the cookies maintain their shape and enhances their flavor.

2. Coconut Oil Consistency Make sure the coconut oil is solidified but not too hard. It should be creamy, like softened butter, to blend well with the sugar and butter mixture.

3. Toasted Coconut Variation For an extra depth of flavor, lightly toast the shredded coconut before adding it to the dough. Simply spread it on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally, until golden brown.

4. Scoop Consistently Use a cookie scoop or tablespoon to ensure uniform-sized cookies, which will bake evenly.

5. Check for Doneness If you’re uncertain whether the cookies are done, look for slight browning around the edges. The centers may still appear slightly underbaked upon removal but will firm up as they cool.