Coconut Cookies

Coconut Cookies

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup light brown sugar
  • 1/4 cup white granulated sugar, plus extra for rolling the cookies
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon coconut extract
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-2 tablespoons coconut milk (or any kind of milk)
  • 1 cup shredded coconut
  • 1/2 cup sliced almonds


In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and both sugars for 3-4 minutes until light and fluffy.  Beat in the vanilla and coconut extracts and the egg.  In a separate bowl, combine the flour, baking soda, baking powder and salt.  Add to the mixing bowl and mix on low to combine.  Add the milk.  Add the coconut and almonds.  Chill the dough for 2 hours.

Roll the dough into balls (rounded tablespoons), then roll in granulated sugar.  Place on a baking sheet and freeze for 30 minutes while you preheat the oven.

Preheat the oven to 350.  Place the frozen cookie balls 2 inches apart on a baking sheet lined with a Silpat or parchment paper.  Bake for 10 minutes, until pale golden.  Transfer to a wire rack and cool completely before storing in an airtight container.

Yields about 2 1/2 dozen.

Recipe from Curly Girl Kitchen