Toasted Coconut Cookies that are crunchy on the outside, soft on the inside and packed with full of coconut flavors!
It feels like summer is already here when the heat has already reached up to 110 degrees. Growing up in a tropical climate country gave me a habit of drinking fresh coconut water directly from coconuts on hot summer days. Most sellers will help cut the top, put on a straw or pour directly into a cup and then you can enjoy it within a few minutes. I’m sure that the taste of fresh coconut is completely different from canned coconut water that we’ve usually seen in grocery stores. If you are going to visit some tropical climate countries, drinking fresh coconut should be on your must-try list.
Coconuts don’t just have its fresh water, it also has the meat which is the white flesh inside. Coconut flakes are made from this flesh and it adds a depth of coconutty flavor to whatever you’re making. As much as I miss coconut flavor, I add it to my cookies and it has become one of the best ways to satisfy my intense cookie craving.
For the best coconut flavor, I highly recommend using 2 cups of coconut flakes. I used sweetened coconut flakes in this recipe as it has more moisture content thanks to the sugar in the coconut. However if you use unsweetened coconut flakes, add an extra 1/4 – 1/2 cup of granulated sugar.
HOW TO TOAST COCONUT FLAKES
These amazing coconut cookies start with toasted coconut. Toasting coconut brings out the nutty, rich and deep tropical flavor and yields a super crunch texture that we all dream about. Whenever I make toasted coconut, I usually sneak in a spoonful before adding it to my cookies. Because they are too good to resist. I used sweetened coconut flakes in this recipe so the amount of sugar can be reduced a little bit.
There are two ways that you can have your coconut toasted. If you use a stove top, cook the coconut flakes (or coconut shreds) in a pan or a skillet over medium low heat for 6-7 minutes until the coconut is browned while stirring it constantly. When you see some flakes become brown, remove from heat, keep stirring until they are evenly browned and immediately transfer coconut to a bowl. If using the oven, spread coconut flakes or coconut shreds onto a baking sheet lined with parchment paper, and bake for 7-9 minutes. While it is baking, stir the coconut every 2 minutes so they can be toasted evenly.
More Coconut Recipes:
Toasted Coconut Cookies
- 2 cups (260g) all purpose flour leveled
- 3/4 cup (1.5 stick/170g) unsalted butter
- 2 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 1/3 cup (30g) brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cornstarch
- 1/2 teaspoon salt
- 2 cups (240g) sweetened coconut flakes or coconut shreds, plus 1/4 cup more for rolling the cookies
- 1 1/2 (8ml) teaspoon vanilla extract
- Preheat the oven to 350°F/175°C. Line 2 baking sheets with parchment paper.
- Toast coconuts. Spread 2 cups of the coconut flakes on a pan or a skillet and cook over medium low heat for 6-7 minutes until the coconut is browned while stirring it constantly. When coconuts start to brown, remove from heat, keep stirring until they are evenly browned and immediately transfer coconut to a bowl. Do not turn up the heat too much because coconut is easy to get burnt.
- In a large bowl of a mixer with paddle attachment, beat butter with granulated sugar and brown sugar on medium speed until creamy and light. Add 2 eggs, one at a time and keep beating until combined. Scrape down the bowl as needed. Add in vanilla and beat until combined.
- In a medium bowl combine flour, cornstarch, baking soda and salt. Add the flour mixture to the butter mixture in 3 times and mix until combined. Fold in 2 cups of toasted coconuts and gently fold until evenly distributed.
- Place remaining 1/4 cup coconut flakes in a small bowl. Use a cookie scoop to make even balls, roll in coconut and place them on the baking sheet (you can make balls from the dough by hand, preferably 2-2.5 inch round balls). Bake immediately for 12-15 minutes until the edges turn golden and the center is still soft (I baked these cookies for around 12 minutes but if you want them to be crispier, bake for 14 minutes). Do not overbake. Allow the cookies to cool on the baking sheet then transfer to a rack to cool completely.
- Store cookies in an airtight container for up to 3 days. The leftovers can be frozen for up to 2 months.