Cinnamon-Coconut Cookies
I’m not sure if I’ve mentioned it before, but I am a coconut fiend like no other!
I love it in all forms (milk included) and would happily live off of the stuff. As I only recently learned, it is a very polarizing ingredient; people either love it or hate it. If you are of the latter camp, may I direct you to my cookie archives where you can choose a recipe that is more fitting to your tastes (I suggest starting with the Ultra Chocoaltey Buttermilk Cookies). If you’re with me, and you just can’t get enough, may I present to you these babies.
These cookies are insanely good. They are chewy (thanks to the abundance of brown sugar in comparison to white) with slightly crisp edges, and are absolutely filled with coconut. The brown sugar and cinnamon give them a sweet spice that makes them taste super holiday-y. Is that a word? No? Whatever.
They’re perfect for a cookie swap, and hold up really well for packaging. I made these for a Christmas party that I catered last year and they were very well received! I also think these would make awesome sandwich cookies. Slap some vanilla buttercream or salted caramel cream cheese frosting between two and, oh man— heaven!
Ingredients
- 1 and 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1/2 cup butter, at room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup unsweetened shredded coconut
Instructions
- In a medium-sized bowl, combine the flour, baking soda, salt, and cinnamon; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugars for 5 minutes, until creamy. Add in the egg and vanilla and beat for another 5 minutes until whipped. Add in the flour mixture and mix on low speed until just combined. Add in the coconut and mix on low speed for just a couple seconds until distributed.
- Place the bowl of dough in the fridge, covered in plastic wrap, for 2 hours, or overnight.
- When ready to bake, preheat oven to 350 degrees. Line a couple baking sheets with silicone baking mats or parchment paper.
- Using a medium cookie scoop (1 to 2 tablespoon-sized), scoop the dough onto the lined baking sheet at least 2 inches apart.
- Bake for 10-12 minutes until the edges are set. Remove from oven and allow to cool for a couple minutes on the tray before transferring to a wire rack to cool completely.
Notes
recipe from here
Are you a coconut lover, or hater?
Yummy, never thought of adding shredded coconut to cookies, great idea!
Thank you, Jessica! It gives great texture!
Pingback: 11 Cookie (and bar!) Recipes For Your Holiday Cookie Swaps
Pingback: Kokosriekstu cepumi ar kanēli | uwa gatavo
I am making cookies for a food blogger cookie swap and I have some really fun and exotic chips to use. (Chocolate chips with fancy extra flavorings that a friend sent me, from Eclat Chocolate.) I was thinking of adding the chips to these – – do you think that will work? And are these good for mailing, too? Thanks!! They look delicious…love coconut, love cinnamon.
I definitely think these would be delicious with chocolate chips (as long as the flavors go with cinnamon and coconut, haha)! SO jealous of all your fun chippies!
And these are great for mailing. They hold up well, but still stay chewy!
I’d ove to hear how it goes, and what flavors you end up pairing them with!
Pingback: Cinnamon-Coconut Cookies with Orchidea Chips: Food Blogger Cookie Swap 2014 - Baking Adventures In A Messy Kitchen
Pingback: Personal – Holidays – Maggie Every Day