Coconut Cookies: Easy Cinnamon Coconut Cookies Recipe
Written by MasterClass
Last updated: Jun 12, 2023 • 2 min read
If you love coconut flavor, try these buttery, chewy coconut cookies. They’re easy to make and have a hint of cinnamon for warmth.
Learn From the Best
What Are Coconut Cookies?
Coconut cookies are baked goods made with butter, sugar, eggs, flour, salt, and a leavening agent like baking soda or baking powder. Like classic sugar cookies, oatmeal cookies, and chocolate chip cookies, coconut cookies have lightly crispy edges and chewy centers, but they also feature a boost of soft coconut flavor.
Coconut cookies are distinct from coconut macaroons, which are chewy, flourless cookies made from shredded coconut bound with egg whites, sugar, and sometimes condensed milk or cream.
3 Tips for Making Coconut Cookies
Coconut cookies deliver big flavor and come together in under twenty minutes. Here’s what to know.
- 1. Choose the best type of dried coconut. If you prefer a softer, crispier cookie, use flaked coconut. (Use less than you would if using shredded coconut.) For a nutty flavor, try toasted coconut flakes. Fold in flakes by hand to help them keep their shape. You can use either unsweetened coconut or sweetened coconut for coconut cookies; some bakers prefer the bolder coconut flavor of sweetened varieties, but both work equally well.
- 2. Make it a partner act. Play off the mild sweetness of the coconut with other mix-ins, like chopped pecans or white chocolate chips. Scale back on the amount of coconut to keep the dough relatively moist.
- 3. Store in a cool, dry spot. For best results, enjoy the cookies within a week of baking them. You can also freeze the cookie dough in pre-scooped batches: Rest the dough balls on a sheet of parchment paper, then seal in a freezer bag, label with the date, and lie flat to store.
Cinnamon Coconut Cookie Recipe
makes
24 cookiesprep time
5 mintotal time
17 mincook time
12 minIngredients
- 1
Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or silicone baking mats.
- 2
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and white sugar together until light and fluffy, about 4 minutes.
- 3
Add the eggs one at a time, beating well after each addition, then add the vanilla extract and mix to incorporate.
- 4
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and a ¾ cup of shredded coconut.
- 5
With the mixer on low speed, add the dry ingredients to the butter mixture in two or three batches. Using a spatula, fold in the remaining coconut by hand.
- 6
Use a cookie scoop or an ice cream scoop to portion the cookie dough onto the prepared baking sheets, leaving 1–2 inches of space between each cookie.
- 7
Bake until the edges of the cookies are just golden brown, about 10–12 minutes, rotating the pans halfway through.
- 8
Let the cookies cool slightly before transferring them to a wire rack to cool completely.
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