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These Coconut Sugar Cookies have soft centers with lightly crisp edges! They are sugary, full of coconut flavor and the perfect sugar cookie for spring with a little white chocolate & colorful sprinkles!
I am SO ready for spring! We moved to a new house back in December and have been trying to get a fence installed ever since. Between getting approval from the HOA and getting on the waitlist with the fence company, it’s taken some time. They came to install the fence about a week ago and had the wrong materials so they had to reorder and now we are still waiting. That means that every time we let Jessie out back, we have to go out with her and wait until she comes in. With the cold and with two newborns, that’s kind of unfortunate. The warmer weather is 100% welcome. Plus, we’d love to get out and walk with the boys, but we definitely can’t do it when it’s cold.
Well these cookies just feel like spring to me. And since I want spring to come so badly, I’m trying to bring it on with some cookies. “Look spring! I have cookies! Come to me!” 🙂
While the hubs isn’t a big fan of coconut, my mom is. So naturally I shared these cookies with her. I’ll tell you that we loved them – and she became a little obsessed. She basically hoarded them. She might have a problem. 😉
How to Make Coconut Sugar Cookies
Making the cookies begins with creaming the butter and sugar together until it’s nice and fluffy. Next is adding the eggs and coconut extract. Flour, baking powder and a bit of salt are then added and it’s time to make our cookies!
I used about one and half tablespoons of dough per cookie and found them to be a nice size. Once you scoop out the dough, roll it into a ball, coat it in sugar (I used regular granulated sugar) and then place them on your cookie sheet. To press them out a bit, I used the bottom of a glass, which worked wonderfully. You’ll want them to be roughly half an inch in diameter, then they’ll spread a bit while baking.
Once baked and cooled, I drizzled them with some white melting chocolate and added some sprinkles. Not only do I love the taste of cookies that are drizzled or dipped in white chocolate (say hello to these cookies and these!), they look super cute too!
Once the chocolate has dried, dig in! These cookies are so delicious and full of coconut flavor! They are lightly crunchy on the edges and soft in the middle – just as they should be. I hope you hoard them just like my mom did. 🙂
These Coconut Sugar Cookies have soft centers with lightly crisp edges! They are sugary, full of coconut flavor and perfect for spring with a little white chocolate and colorful sprinkles!
- 2 3/4 cups (358g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar
- 2 large eggs, room temperature
- 2 tsp coconut extract
- 1/2 cup (104g) sugar, for rolling cookies
- 7 oz white/vanilla melting wafers (I used Ghirardelli)
1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
3. Cream the butter and sugar together in a larger mixer bowl on medium speed until light in color and fluffy.
4. Add the eggs one at a time, mixing until well combined after each. Add the coconut extract an mix until well combined.
5. Add the dry ingredients to the butter mixture and mix until the dough comes together and is combined.
6. Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in sugar to coat. Set the balls on the baking sheet.
7. Use the bottom of a glass to press down lightly on the balls of dough, so that the dough balls are about 1/2 inch wide.
8. Bake cookies for 8-10 minutes. The cookies will spread a bit and the centers will look soft. Don’t over bake.
9. Remove from the oven and allow to cool on baking sheets for 3-4 minutes before transferring to a wire rack to cool completely.
10. When the cookies are cool, add the melting wafers to a small bowl and melt according to package instructions.
11. Add the melted chocolate to a piping bag with a small round icing tip (I used Wilton 3) and drizzle over the cookies. If you won’t have a piping bag and icing tip, you can use a ziplock bag and snip off a small part of one corner of the bag.
12. Add the sprinkles to the chocolate while still melted. Allow chocolate to dry.
13. Cookies will stay fresh in an airtight container at room temperature for 4-5 days.
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