These coconut cookies are buttery and crisp, with tons of toasted coconut flavor. The cookie dough rolls out easily and the cookies hold their shape well in the oven, so it's a good dough for making intricate shapes.
Decorate cookies with royal icing
or your favorite cookie icing (see some recipe ideas here
). Adding a bit of coconut extract to the icing adds even more coconut flavor.
Prep Time: 1 hour, 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour, 30 minutes
Yield: About 30 cookies
- 1 1/2 cups butter (3 sticks), softened
- 1 cup dried, sweetened coconut flakes
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut flavoring
- 1/4 teaspoon salt
- 2 1/2 cups all purpose flour
- Spread coconut out on a baking sheet and toast in the oven at 300 degrees until lightly browned, about 10 minutes. Check coconut often to prevent burning and stir occasionally. Remove coconut from oven and let cool.
- Process toasted coconut in a food processor until very finely ground.
- In a mixing bowl, beat the butter and sugar together until creamy. Add the vanilla and the coconut flavoring and mix well.
- Add the flour, ground coconut, and salt and mix gently, until just incorporated. Wrap dough in plastic wrap and chill for about an hour.
- Preheat oven to 350 degrees. Roll out dough on floured surface to desired thickness (anywhere between 1/8" and 1/2"). Cut cookie shapes and place on a buttered baking sheet, or a baking sheet lined with parchment paper.
- Bake cookies until just golden brown, about 8 minutes. Cool cookies on a rack.
- Decorate or ice cookies as desired. Store cookies in an airtight container for up to a week.