I am in love with these coconut cookies.
I didn’t really think I liked coconut THAT much.
But I’m branching out and trying new things, especially this month (i.e. the explosion of recipes with cream cheese frosting!).
These coconut cookies are cake like (meaning pillow-y), they are moist, and have the perfect amount of coconut flavor. The coconut flavor comes from the toasted coconut, regular shredded coconut and coconut extract.
I really do think the coconut extract adds the biggest POW, but if it isn’t something you have in your pantry or want to buy, you can omit it and just rely on the toasted and regular coconut for the cookie’s flavor.
The cookies bake up fast (about 9-13 minutes) and the dough requires no chilling. While the cookies are cooling you can whip up the 3 ingredient frosting – butter, powdered sugar and sweet cream coffee creamer.
I used International Delight sweet cream creamer in this recipe to add sweetness and creaminess. I love International Delight because it’s super versatile and you can use it in a lot of recipes, in addition to in your coffee! See all of our International Delight recipes.
A few recipe notes:
-If you don’t want to toast your own coconut, I’ve seen (and bought!) toasted coconut in the baking aisle. Genius idea. If you want to toast your own coconut, place the coconut on a baking sheet and bake at 350ºF for 7-10 minutes, until it’s golden.
-If you don’t have coconut extract, you and omit it, otherwise you can find it in the baking aisle near the other extracts.
-Use a cookie scoop to drop batter onto a silicone lined baking sheet. If you don’t have a silicone baking sheet, spray the pan with non-stick cooking spray.
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
Yield: 2 dozen
Total Time: 30 minutes
Soft and pillowy coconut cookies with shredded coconut, toasted coconut, and coconut extract! Even if you aren’t a coconut lover, you’ll enjoy these!