These “bakery style” coconut sugar cookies have the perfect touch of coconut flavor and a soft, thick and chewy texture! Plus, these cookies freeze well and don’t require chilling!
I have always loved coconut, it reminds me of a tropical vacation every time I taste it. I set out to make a bakery-style, thick and chewy sugar cookie but with a coconut twist! I do believe I now have a new favorite sugar cookie recipe, ya’ll! They’re absolutely delicious.
These coconut sugar cookies get their coconut flavor from both coconut extract as well as unsweetened coconut flakes. You can absolutely use sweetened coconut flakes, the cookies will just be slightly sweeter – nothing wrong with that!
Baking Tips for Coconut Sugar Cookies
Creaming together butter and sugar: This is a crucial step in the making of a chewy, soft sugar cookie. Be sure to cream the butter and sugar for at least 3 minutes (but not more than 4). You want it to be a light and fluffy texture. Be sure to stop the mixer periodically and scrape down the sides to incorporate all of the mixture.
Coconut flavor: I recommend buying the highest quality coconut extract you can find, it really makes all the difference in these cookies! You can use unsweetened or sweetened coconut flakes mixed in. Naturally, sweetened coconut will produce a sweeter cookie, but both are delicious.
Rolling in Sugar: Don’t skip this step! Rolling your coconut sugar cookies in extra granulated sugar creates those crisp edges to the cookie that we all love!
Don’t over-bake: Be sure not to over-bake your cookies. Ovens vary and so do the sizes of cookies. If you make smaller cookies, you will want to reduce baking time. Larger cookies? Increase baking time, but the rule of thumb is to pull them out of the oven when the edges are golden brown. The middle might still look underdone but the cookies will set up as they cool.
Freezing Coconut Sugar Cookies: These cookies are PERFECT for freezing and pulling anytime you want warm, delicious cookies. Simply freeze the dough balls (prior to rolling in sugar) and store in an airtight container in the freezer for up to 3 months. When ready to bake, allow to thaw, roll in sugar and bake!
Want to make Toasted Coconut Sugar Cookies? No problem! Simply toast your coconut in a pan until lightly brown and then mix it into your cookie dough! DELISH! This would give your cookies even more of a tropical flavor.
While I don’t think these cookies require any icing or frosting, you could certainly drizzle on melted white chocolate or add in lemon or lime zest, etc.
The texture of these sugar cookies is soft, chewy and the perfect crispy edges. The coconut flavor is not too over-powering (even my non-coconut loving husband loves these). Of course, you can add additional coconut extract (up it from 2 teaspoons to 1 tablespoon) if you want a stronger coconut flavor. I found 2 teaspoons to be the perfect amount, however.
I hope you LOVE these coconut sugar cookies as much as I do! It’s a simple cookie recipe yet it’s one I go back to again and again. Plus, they require NO chilling time! WIN!
These cookies would make a delicious addition to any cookie platter, as a gift for a neighbor or friend, or served up at a holiday party.
Coconut Sugar Cookies
- 2 sticks unsalted butter - softened, room temperature
- 1 1/4 cups granulated sugar - plus 1/3 cup sugar for rolling
- 1 large egg + 1 egg yolk
- 1/2 teaspoon vanilla extract
- 2 teaspoons coconut extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1/2 cup unsweetened coconut flakes - (sweetened also works!)
- Preheat the oven to 350°F. Arrange rack in middle of oven and line a baking sheet with parchment paper. Set aside.
- In a large bowl, use an electric mixer with the paddle attachment, cream together butter and 1 1/4 cups of regular sugar. Beat on medium-high speed for 3 minutes, texture should be light and fluffy.
- Add in egg and additional egg yolk, vanilla and coconut extracts. Mix well on medium speed.
- In a separate mixing bowl, whisk together the flour, baking powder and salt.
- Slowly add the dry ingredients to the bowl of your stand mixer with wet ingredients, mixing well until combined. Stop and scrape down the sides of the bowl to fully incorporate the dough. Stir in unsweetened coconut flakes.
- Using a large cookie scoop, scoop out balls (about 2-3 tablespoons) and roll in additional granulated sugar. Place dough balls on parchment paper. Use the bottom of a glass to gently press the cookie dough ball down slightly.
- Bake for 11-13 minutes, or until edges of cookie are golden brown and middle of cookie is set. Allow cookies to cool. Cookies can be stored in an airtight container for up to one week.