Toasted Coconut Cookies with Coconut Frosting
Toasted coconut cookies with coconut cream cheese frosting and sprinkled with more toasted coconut. A coconut lover's dream cookie.
Ingredients
- g= grams, ml=milliliters
Toasted Coconut:
- 150 g flaked coconut unsweetened (1.25 cups)
For the Cookies:
- 780 g All purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon Kosher salt
- 226 g unsalted butter softened (1 cup)
- 177 ml coconut oil melted and slightly cooled
- 250 g granulated white sugar
- 75 g powdered sugar
- 2 large eggs
- 4 Tablespoons coconut cream unsweetened
- 2 teaspoons coconut extract
For rolling:
- 100 g granulated sugar
Frosting:
- 113 g unsalted butter soft
- 113 g cream cheese soft
- 496 g powdered sugar sifted
- 2 Tablespoons sweetened coconut cream
- 1 teaspoon coconut extract
- 3-4 tablespoons coconut milk
Instructions
- Heat oven to 350 Deg F (176C). Set out a few baking sheets lined with parchment paper, one without
- Spread the unsweetened flaked coconut out on a baking sheet without parchment and toast in the oven until golden, stirring every few minutes. This takes about 6-8 minutes. Watch it closely since the toasted coconut can go from golden brown to burnt very quickly. Once toasted, let it cool completely still in the pan.
- In a large bowl, whisk together the flour, baking soda, cream of tartar and kosher salt. Set aside
- In another large bowl if using a hand mixer, or the bowl of a stand mixer ( I suggest a stand mixer over a hand mixer) cream the butter, coconut oil, granulated sugar and powdered sugar on medium speed until light and fluffy, about 5 minutes. Stop the mixer to scrape down the sides of the bowl during mixing and after.
- Add in the eggs one at a time ( please crack open and discard the shell - egg shell doesn’t belong in baked goods) mixing between additions. Next, add in the coconut cream and coconut extract, again mixing until well combined.
- Add in the flour mixture and 77 g or one cup of the toasted coconut and mix on low until just combined.
- The dough doesn’t need to be chilled, although you can save half of the dough in an air tight freezer safe bag or container to bake the cookies later. This recipe does make a lot of cookies.
- Roll out the cookies in 20 gram sized balls ( a generous tablespoon) then roll in sugar. Place each sugar rolled cookie dough ball on the parchment lined baking sheets a few inches apart. I get 12 cookies per sheet.
- Gently press the cookies with a small jar, glass or even a shot glass. Just press down enough to where the edges start to crack a little. If the glass starts to stick to the cookies, you can dip the bottom of it in the sugar then press.
- Bake the cookies for 8-9 minutes until set. You don’t want these to get golden brown or else they will be too tough.
- Repeat until all the cookies are baked, and completely cooled. I have double ovens so this took about an hour.
- While the cookies are cooling, make the coconut frosting.
- Mix together the butter and cream cheese in a large bowl if using a hand mixer or with a stand mixer and the paddle attachment, until light and fluffy. Add in the sweetened coconut cream and the coconut extract and mix again until well combined. Next, add in the powdered sugar a little at a time until well combined then thin the frosting with unsweetened coconut milk until you get the consistency you like. I usually use around 4-5 Tablespoons.
- Using a thin spatula, spread about a tablespoon of the frosting over the cookies then sprinkle with a little bit of the remaining toasted coconut.
- Serve at room temperature. These keep well up to three months in a freezer in an air tight container or bag. I would freeze on a baking sheet first then transfer to a bag or container so the frosting doesn't smear all over the cookies.
Notes
Baking time can vary depending on your oven. I have double ovens so I can bake two batches at a time, but you can still get them baked quickly since the baking time is less than ten minutes a batch. Have several baking sheets ready to go so you can pop one in as soon as the other is out. No need to wait for a baking sheet to cool down before baking the next batch.
If it’s your first time making this recipe then make sure you read all of the information in the main post as it includes lots of additional tips, as well as the answers to some common questions.
If you have any further questions then do let me know in the comments and or email me [email protected] and I’ll do my best to help.
If you choose to make substitutions to the recipe that I have not tested yet please do so at your own risk. I cannot guarantee the same results if you change a lot of the ingredients or method. However, if any of your changes are successful I would love to hear about it and will add to my recipe notes for other readers to try as well.