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–+ servings

Toasted Coconut Cookies

Toasted Coconut Cookies that are crunchy on the outside, soft on the inside and packed with full of coconut flavors!
4.80 from 5 votes
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Course: Dessert
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 24 cookies

Ingredients

  • 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

Instructions

  • 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. 

Notes

There’s no need to chill the cookie dough before baking because they stay thick and don’t spread much during baking.
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