Best Coconut Butter Cookies Recipes

PEANUT BUTTER COCONUT COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake until set, about 15 minutes. Remove to wire racks to cool.

COCONUT LIME BUTTER COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F.
• Using a hand or stand mixer, cream the butter and granulated sugar until combined. Add the egg yolks and mix until combined. Add the lemon and lime zest. Add the flour and mix until just combined. Next, add the citrus juice (your choice) and coconut extract and mix the dough until it comes together.
• Scoop out tablespoons of dough, roll into balls between your hands and place on a baking sheet. Bake until not quite starting to turn brown, 12 to 13 minutes. Remove from the oven but keep the cookies on the baking sheet for 3 to 4 minutes. Use a spatula to move them to a cooling rack to cool completely.
• For the icing: Add the powdered sugar, cream of coconut, lemon and lime zest, milk, coconut extract, salt, egg white and lemon and lime juice to a large bowl. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.
• Drizzle the icing across the cookies in several lines, and then repeat in the other direction. Sprinkle the cookies with extra zest before the icing sets.

NO-BAKE PEANUT BUTTER COCONUT COOKIES RECIPE BY TASTY

Steps:

• Place the peanut butter and coconut oil in a medium microwaveable bowl. Microwave for 30 seconds. Stir to combine. Add the vanilla and stir.
• Add the unsweetened shredded coconut flakes and mix until evenly coated.
• Dollop the mixture on a parchment-lined baking sheet. Each cookie should be around 1½ inches (4 cm) wide.
• Freeze until solid, about 15-20 minutes. Store in the refrigerator in an airtight container or bag.
• Enjoy!

THE PIONEER WOMAN'S COCONUT-LIME BUTTER COOKIES RECIPE - (3.5/5)

Steps:

• COOKIES: Preheat the oven to 350°F. Using a hand or stand mixer, cream the butter and granulated sugar until combined. Add the egg yolks and mix until combined. Add the lemon and lime zest. Add the flour and mix until just combined. Next, add the citrus juice and coconut extract, and mix the dough until it comes together. Scoop out tablespoons of dough, roll into balls between your hands and place on a baking sheet. Bake until not quite starting to turn brown, 12 to 13 minutes. Remove from the oven but keep the cookies on the baking sheet for 3 to 4 minutes. Use a spatula to move them to a cooling rack to cool completely. ICING: Add the powdered sugar, cream of coconut, lemon, and lime zest, milk, coconut extract, salt, egg white, and lemon and lime juice to a large bowl. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency. Drizzle the icing across the cookies in several lines, and then repeat in the other direction. Sprinkle the cookies with extra zest before the icing sets.

COCONUT FLOUR PEANUT BUTTER OATMEAL COOKIES

Steps:

• 1. Mix together peanut butter, sugar, eggs, vanilla and salt. Stir in coconut flour, oats, amaranth and flaxseed meal.
• 2. Make small balls of batter, flatten and place on greased cookie sheet. Bake at 375
• Degrees F for about 15 minutes.
• 3. Cool slightly and remove from cookie sheet.

COCONUT FLOUR, ALMOND BUTTER, AND RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Beat eggs, almond butter, honey, and vanilla extract together in a large bowl. Sift coconut flour into the egg mixture while continually stirring. Fold raisins into the mixture. Drop mixture by the spoonful onto prepared baking sheet.
• Bake in preheated oven until golden brown, about 14 minutes. Cool cookies slightly on sheet before moving to a rack to cool completely.

COCONUT CLOUD COOKIES WITH BROWN BUTTER FROSTING

Steps:

• Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut.
• Drop dough by tablespoonfuls 2 inches apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely.
• In a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners' sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container. Yield: about 5-1/2 dozen.
• Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

PEANUT BUTTER MARSHMALLOW FLUFF COCONUT COOKIES

Steps:

• Preheat Oven to 350°F (175°C).
• In a large bowl, cream together the butter, peanut butter, white sugar and brown sugar until smooth and fluffy.
• Beat in the eggs one at time, then stir in the vanilla.
• Combine the flour and baking soda; stir in to the peanut butter mixture.
• Then fold in the marshmallow fluff in just until combined.
• When you drop the cookies by the rounded spoonfuls or use a cookie scooper into the ungreased cookie sheet first put a pinch of coconut flakes on bottom on cookie sheet then place dough on top of coconut then after all your cookies have been drop place a nice hefty pinch of coconut flakes on top of cookie dough then press with fork as you would with regular peanut butter cookies to impress a criss cross with fork.
• Bake for 15 minutes.

COCONUT BUTTER COOKIES

Steps:

• In a mixer with a paddle attachment, whip the butter until very light and fluffy. Add the sugar and continue whipping, then add the rum and vanilla and mix. Toss together the coconut, flour and salt then add to the butter mixture and mix until blended. Butter a small sheet pan (9 by 12-inch), and line it with plastic all the way up the sides. Spread the dough evenly into the pan, cover it with plastic and freeze. Cut frozen dough into 2-inch strips and roll in flour. Wrap and freeze or cut into1/8-inch bars and place on parchment or silpat-lined sheet pan. Bake in a conventional oven at 250 degrees F for about 30 minutes until crisp but barely colored.

COCONUT FLOUR PEANUT BUTTER COOKIES

Steps:

• 1. Ingredients: ½ cup sifted coconut flour 1 cup natural peanut butter ½ cup peanuts, coarsely chopped (optional) 1½ cups Sucanat or Rapadura natural sugar 4 eggs ½ teaspoon vanilla ½ teaspoon sea salt
• 2. Directions: 1. Mix together peanut butter, sugar, eggs, vanilla and salt. Stir in peanuts and coconut flour. Batter will be runny. 2. Drop by the spoonful 2 inches apart on greased cookie sheet. Bake at 375 Degrees F for about 14 minutes. 3. Cool slightly and remove from cookie sheet. Makes about 3 dozen cookies.

BROWNED BUTTER AND COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In small saucepan, melt butter, stirring occasionally, until bubbly and golden brown. Cool completely.
• In medium bowl, stir together cookie mix, browned butter, egg, water and coconut until well mixed. Drop dough by tablespoonfuls onto ungreased cookie sheet.
• Bake 8 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store cooled cookies in airtight container.

BROWN BUTTER TOASTED COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper. On one baking sheet, spread out shredded coconut. Toast coconut for about 6 minutes, until browned and fragrant. Remove from the oven, place in a small bowl and let cool. Melt butter in a medium saucepan over medium heat. The butter will begin to foam and crackle. That's a great sign. That means that the water is evaporating from the butter. Once the crackling subsides, keep an eye on the butter. The butter solids will begin to brown. You'll smell the butter as it browns. Once well browned, immediately remove the butter from the flame and place in a small bowl. Removing the butter from the pan will ensure that it doesn't continue to cook and burn in the hot pan. Allow the butter to cool for a few moments. In a medium bowl, whisk together flour, baking soda and salt. Set aside. In the bowl of an electric stand mixer, fitted with a paddle attachment, measure granulated and brown sugar. Add the brown butter and beat together, on medium speed, for about 2 minutes. The sugar may still look grainy. That's ok. Add the egg and egg yolk and beat on medium speed for 2 minutes. The mixture should become silky smooth. Add vanilla extract and beat. With mixer on low speed, add the dry ingredients. Beat until just incorporated. Remove the bowl from the mixer and use a spatula to fold in the toasted coconut and chocolate chips. Dough will be thick. Cookies can be baked immediately, or the dough can be left in the refrigerator to chill for 30 minutes. Spoon balls by the tablespoonful onto the prepared baking sheets. Bake for 10 to 12 minutes, until golden brown but still slightly soft in the center. Remove from the oven. Allow the cookies to cool on the pan for 5 minutes, before removing to a wire rack to cool completely.

PEANUT BUTTER COOKIES MADE WITH COCONUT OIL

Steps:

• 1. -Combine all the dry ingredients, ( baking soda, baking powder, salt, flour, cinnamon) and set aside 2. -beat together the coconut oil and peanut butter. 3. -beat in the eggs. 4. -Add the sugars and vanilla next. 5. -Combine this with the dry ingredients. I find the easiest way is to use your hands to knead the stuff. - roll into small balls and use a potato masher to make cross-hash pattern. 6. -bake at 350 for about 10 mins for chewy cookies and longer for crunchy.

COCONUT BUTTER GLAZED COOKIES BY FREDA

Steps:

• Preheat Oven @ 350 degrees in Large Bowl, beat butter with sugar until fluffy; Stir in egg, flavoring. in seperate bowl blend together dry ingredients flour, stir in coconut, cornstarch, soda, and stir into butter mixture, 1/2 at a time.
• Divide batter in 1/2, flatten into (2)disks and wrap in plastic wrap and place in refer to chill till firm, about 30 min.
• Between floured wax paper, roll out dough to 1/4 " thick.Use 2 1/2" cookie cutter cut out cookies, re-roll scraps, Place 1"-2" apart on parchment paper lined baking sheet. Place in freezer 15 Min. until firm, *BEFORE* Baking.
• Bake 10-12 min. till cookies are firm & edges are golden brown. Cool 2 Min, then Transfer to racks to cool
• GLAZE; in small bowl, Whisk together all glaze Ingredients, Spread a scant tsp over each cookie and let harden. OPTION; after glazing each cookie, sprinkle with toasted coconut.

STEVIA COCONUT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F.
• In a medium mixing bowl beat together oil, peanut butter, eggs, vanilla extract, and butterscotch flavoring.
• Stir in water.
• Sift flour, stevia, and baking powder together.
• Mix half of the dry ingredients into the peanut butter mixture.
• Stir in the rest of the dry ingredients.
• Briefly chop coconut in a blender, if the pieces are large.
• Fold into cookie dough- mixture will be stiff.
• Drop by rounded teaspoons onto ungreased cookie sheets.
• Flatten with a fork in an "X" pattern.
• Bake 9-10 minutes or until golden.
• Leave cookies on baking sheet 2 minutes to cool and remove to racks to finish cooling.
• Store in an airtight container.

PEANUT BUTTER MARSHMALLOW FLUFF COCONUT COOKIES

Steps:

• Preheat Oven to 350°F (175°C).
• In a large bowl, cream together the butter, peanut butter, white sugar and brown sugar until smooth and fluffy.
• Beat in the eggs one at time, then stir in the vanilla.
• Combine the flour and baking soda; stir in to the peanut butter mixture.
• Then fold in the marshmallow fluff in just until combined.
• When you drop the cookies by the rounded spoonfuls or use a cookie scooper into the ungreased cookie sheet first put a pinch of coconut flakes on bottom on cookie sheet then place dough on top of coconut then after all your cookies have been drop place a nice hefty pinch of coconut flakes on top of cookie dough then press with fork as you would with regular peanut butter cookies to impress a criss cross with fork.
• Bake for 15 minutes.

BROWN BUTTER CINNAMON COCONUT COOKIES

Steps:

• If toasting the coconut, do so using whichever method you prefer. To brown the butter: Melt butter in a small saucepan over medium heat. Whisk constantly as the butter foams and eventually little brown bits form. Immediately pour into a large bowl and then place in the refrigerator. It will take about 1 hour for the butter to reach a soft, but not melted, consistency. In a medium bowl whisk together the flour, baking soda, salt, and cinnamon. When the browned butter has reached the right consistency, add the brown and granulated sugars to the large bowl and beat together for 2-3 minutes until creamy. Beat egg and vanilla into the butter/sugar mixture. Gradually beat the dry ingredients into the rest, forming a thick dough.
• Gently stir (or use hands if needed) the coconut into the dough. Refrigerate dough until cold, for about an hour. Preheat oven to 350 degrees. Line cookie sheet(s) with parchment paper or silpat (you'll need either 2 cookie sheets or use 1 sheet and bake in 2 batches:which is what I did).
• Roll chilled dough into 1-2 inch balls (mine were the sizes of ping pong balls) and place about 3 inches apart on cookie sheet(s). If desired, you can freeze the balls for 15 minutes prior to baking. Bake 10-12 minutes, until the edges are set. Let sit on the sheet for a few minutes before transferring to a cooling rack.

COCONUT BUTTER COOKIES

Steps:

• 1. Cream together the butter and brown sugar in a large mixing bowl.
• 2. Mix together the egg , vanilla and salt and mix into the butter mixture.
• 3. Gradually add the sifted flour until well mixed.
• 4. Stir in the coconut until all mixed together.
• 5. Drop teaspoonfuls onto a un-greased cookie sheet ; Flatten them into a wafer shape or a round shape if desired.
• 6. Bake @ 375° for 10-12 minutes.