Best Toasted Coconut Cookies Recipes

TOASTED COCONUT COOKIES

Steps:

• In a bowl, cream butter, shortening and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack.

TOASTED-COCONUT COOKIES

Steps:

• Preheat oven to 375°F.
• In a shallow baking pan spread coconut evenly and lightly toast in middle of oven, stirring once, until pale golden, 4 to 5 minutes. Cool coconut.
• Into a small bowl sift together flour, baking soda, and salt. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Beat in egg and vanilla and stir in flour mixture and coconut until combined well.
• Arrange teaspoons of dough about 1‚ inches apart on ungreased baking sheets and bake in batches in middle of oven until golden, 8 to 10 minutes. Cool cookies on sheets 1 minute and with a metal spatula transfer to racks to cool. Cookies keep in an airtight container at room temperature 1 week.

TOASTED COCONUT AND ORANGE ICEBOX COOKIES

Steps:

• Heat oven to 350 degrees F and arrange a rack in the middle.
• Combine the flour, zest, and salt in a large bowl and whisk until evenly combined.
• Using a stand mixer fitted with a paddle attachment beat together butter and sugars over high speed until light and airy, about 2 minutes. Add the sugars and beat until fluffy and the mixture looks like wet sand, about 2 more minutes. Add the egg and vanilla and mix until just combined.
• Reduce the speed to medium and add the flour mixture and coconut and beat until just evenly combined. Lay 2 large pieces of plastic wrap on a clean work surface and put half of the dough along the center of each piece. Shape the dough into 2 logs measuring about 1 1/2-inches in diameter and 10-inches long. Roll logs up in the plastic and secure tightly. Refrigerate the logs for 1 hour or up to several weeks.
• Cut the logs into 1/2-inch slices. Roll the cookies in sugar to coat and shake off excess. Arrange on a baking sheet, leaving 1/2-inch between the cookies. Bake until set and golden on the edges, about 15 to 18 minutes. Remove to cooling racks to cool completely.
• When cookies are cool, melt the chocolate in a small pan over medium-low heat until smooth. Dip half of each cookie into the chocolate, scrape off excess, and set on a cooling rack. Refrigerate for at least 15 minutes to set up before serving.

TOASTED COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Toast coconut in a medium skillet over low heat, until light brown.
• Let cool.
• Preheat oven to 350°.
• In large bowl or mixer, on low speed, mix all ingredients (except chocolate chips) together (with the shortening being soft, it mixes easily and does not have to be creamed first).
• Stir in chocolate chips.
• Drop level 1/4 cups dough, about 2-inches apart, on ungreased cookie sheet, pressing dough lightly to form rounds.
• Bake 15-20 minutes or until golden.
• Let cool a couple of minutes. Transfer cookies to cooling rack to finish cooling.

TOASTED COCONUT COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a mixing bowl, cream butter, shortening and sugars until fluffy.
• Add eggs and vanilla, beat well.
• Combine flour, baking powder, baking soda and salt.
• Gradually add to creamed mixture.
• Fold in oats, coconut and nuts.
• Drop by tablespoonfuls onto greased baking sheets.
• Bake at 375 degrees for 10-11 minutes or until golden brown.
• Cool 2-3 minutes before removing to a wire rack.

TOASTED COCONUT CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Heat oven to 325 degree's Toast coconut on sheet pan until light golden brown, Remove from oven and set aside.
• Line 2 baking sheets with parchment paper. Spray oil on pans first so paper doesn't slip.
• Beat egg whites until stiff peaks form. Sprinkle the vinegar,and vanilla on the egg whites.
• slowly while beating on low speed. Mix in the sugar until incorporated.
• Fold in chocolate chips and coconut.
• place teaspoon fulls of Meringue mixture on to parchment lined cookie sheets. Bake on center rack about 15 minutes,or until edges are browned.
• Remove from oven and cool thoroughly before removing them from parchment paper.Cookies are very fragile. Store cookies loosely covered.

TOASTED COCONUT CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees.
• Arrange coconut in a single layer on a small cooking sheet Bake at 350 degrees for 7 minutes or until lightly toasted, stirring once. Set aside to cool.
• Weigh or lightly spoon the flour into a measuring cup, level with a knife. Combine baking powder, baking soda and salt in a medium bowl; stir with a whisk until well blended.Place the sugar and butter in a large bowl, beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add the flour mixture at low speed just until combined. Stir in the toasted coconut and chocolate.
• Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 degrees for 10 minutes or until the bottom of cookies just begin to turn brown. Remove from pan and cool completely on wire racks.

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.

TOASTED COCONUT SHORTBREAD COOKIES

Steps:

• Using an electric mixer and a medium bowl (or a stand mixer fitted with the paddle attachment), beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until super light and fluffy, 3 to 5 minutes.
• Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by 1/2 cup coconut and beat just to blend.
• Divide dough in half, then place each half on a large piece of plastic wrap. Sprinkle each piece of dough with half of the cinnamon, then fold plastic over to cover dough and protect your hands from getting all sticky. Start to form into a log (this will give a subtle cinnamon swirl-like effect - if this idea stresses you out, you can also just add the cinnamon with the flour and coconut in step 2).
• Using your hands (just like you're playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. Each half should form logs that are about 1 1/2 to 2 inches in diameter. Chill until firm, at least 1 1/2 hours.
• Heat oven to 350 degrees. Line a rimmed baking sheet (two, if you've got 'em) with parchment paper. Brush outside of logs with egg wash. Roll logs in unsweetened coconut.
• Slice each log into 1/4-inch-thick rounds. Dip each round on one side into sanding sugar (no need to egg wash, the sugar should just stick). Arrange on prepared baking sheet, sugar-side up, about 1 inch apart (they won't spread much). Bake cookies until edges are just beginning to brown, about 10 to 12 minutes. Let cool slightly before eating them all.
• Cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month. Cookies can be baked 5 days ahead. Store in plastic wrap or an airtight container.

TOASTED COCONUT ORANGE ICEBOX COOKIES

Steps:

• Toast one cup of sweetened flaked coconut in a dry skillet over medium heat. Stir continuously until the coconut begins to turn light brown.
• Watch it carefully, it can burn quickly. Turn the coconut out onto a piece of paper towel and let it cool.
• Combine the flour and salt in a large bowl and whisk until evenly combined. Toss in the coconut until combined.
• In a medium bowl, using your fingers, rub the orange zest into the granulated sugar. it will be fragrant and moist.
• Add the brown sugar and toss to combine.
• Using a stand mixer fitted with a paddle attachment beat together butter and sugars over medium-high speed until light and fluffy, about 2 minutes. Add the egg and beat until the mixture looks like wet sand, about 2 more minutes. Add the vanilla and mix until just combined.
• Reduce the speed to low and add the flour mixture, beating just until evenly combined. If you have to, use a wooden spoon or rubber spatula to combine any remaining flour. Lay 2 large pieces of parchment paper on a clean work surface and put half of the dough along the center of each piece. Shape the dough into 2 logs measuring about 1 1/2-inches in diameter and 10-inches long. Roll logs up in the parchment and refrigerate for at least 1 hour.
• Preheat oven to 350 F and position rack in the center of the oven.
• Cut the logs into 1/2-inch slices. Roll the edges of the cookies in sugar to coat and shake off excess. Arrange on a baking sheet, leaving 1/2-inch between the cookies. Bake until set and golden on the edges, about 13 to 18 minutes minutes. Remove to cooling racks to cool completely.
• Place the chopped chocolate and shortening in a glass or metal bowl and place it over a pot of simmering water (about an inch or so of water). The bowl should not touch the water. Stir chocolate and shortening with a rubber spatula until smooth. Dip half of each cookie into the chocolate, shake off excess, and set on a cooling rack. Refrigerate for at least 15 minutes to set up before serving.

TOASTED COCONUT VANILLA EINKORN COOKIES RECIPE - (4.5/5)

Steps:

• Cream butter and sugar together in a mixer with a paddle attachment until light and fluffy. Mix in vanilla. Add flour and mix on medium low speed until a stiff, sticky dough forms. Scrape bowl down and scoop dough out into about 1 inch balls and roll in dried coconut. Place on an ungreased cookie sheet and press down into a thin disk with the bottom of a glass or hands. Cookies will not puff and spread much. Bake for 10-15 minutes in preheated oven, or until coconut is golden brown. Cool on sheet for 1-3 minutes before removing. Recipe courtesy Sarah Shilhavy