Hey girl, I am so glad you stopped by today so I could share the recipe for these melt-in-your-mouth old-fashioned coconut cookies with you. My mouth is watering just thinking about it.
Girl, if you were hoping to find a simple coconut cookies recipe, this is it!
My mom is a baker so she is constantly trying out new cookie recipes. However, these old fashioned coconut cookies have remained on her Christmas cookie list for as long as I can remember. Everyone asks if she will make them and they are the first cookie gone - always.
They are one of my favorite cookies ever and are so good that I can't only have them at Christmas so I make them year round.
Old fashioned coconut cookies are light, melt in your mouth, and are totally irresistible.
They are the perfect dessert for any occasion and people will be asking you for the recipe. I have made them for birthday parties, bridal and baby showers, summer cookouts, fall bonfires, and just because it is Tuesday.
Let's get to it, shall we? Here is the recipe for the best old fashioned coconut cookies. You are welcome!
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Best Old Fashioned Coconut Cookies
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Kitchen Supplies
Before we dive into the recipe, I want to share the best kitchen supplies that will help you whip up these coconut cookies in no time.
Kitchen Aid Stand Mixer (a hand mixer and a good mixing bowl work too)
Measuring Cups and Measuring Spoons
A Drinking Glass with a Flat Bottom
Ingredients
- 2 Cups Butter – Room Temperature
- 2 Cups White Sugar + ¼ cup
- 3 Cups Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Vanilla
- 1 Cup Shredded Coconut, toasted. To toast the coconut, spread it on a baking pan and put it in the oven at 350°F. Check every few minutes until it is lightly brown/golden. Let cool before adding to the cookie dough.
Instructions
- Your oven should be preheated from toasting your coconut. But just in case you toasted the coconut ahead of time, go ahead and preheat your oven now to 350°F.
- In your mixer, cream the butter and white sugar together.
- Next, add the remaining ingredients – flour, baking soda, baking powder, vanilla, and toasted coconut, and mix well.
- Using the small cookie scoop, scoop out the dough into your hand and roll it into a ball. Then place it on an ungreased cookie sheet.
- After that, use a glass bottom dipped in white sugar to slightly flatten each ball.
- Bake for about 10 minutes (depending on your), until lightly golden.
- Cool for a few minutes on the pan and then transfer the cookies to cooling racks.
- You will end up with about 4 dozen cookies.
Helpful Tips
- If you are short on time, you can add coconut to your cookie dough without toasting it first. Your cookies will still be delicious.
- Instead of dipping the glass into sugar, you can roll the balls in sugar before you put them on the pan.
- Before baking, sprinkle the cookies with festive-colored sprinkles. It doesn’t add to the taste but they sure do look pretty.
- If you think your dough is extra soft due to a warm day, cool the cookie dough balls in the freezer for 5 – 10 minutes so your cookies won’t flatten out when baking.
- Store old fashioned coconut cookies in an air-tight container for up to a week, if they last that long😊.
This post was all about how to make the best old fashioned coconut cookies.
What are your favorite kinds of cookies or desserts? Let me know in the comments below.
I look forward to hearing from you and thanks for stopping by.
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