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!
Additional Time30 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: brown sugar, butter, coconut, coconut cookies, coconut extract, egg, international delight, sour cream, sugar, toasted coconut
Servings: 24cookies
Author: Beth
Ingredients
Cookies
1 ⅓cupsall purpose flour
½tspsalt
½tspbaking soda
½stickunsalted butter1/4 cup, softened
½cupgranulated sugar
¼cupbrown sugar
1largeegg
½tspcoconut extract
½tspvanilla extract
½cupsour cream
¼cuptoasted coconut
¼cupshredded coconutnot toasted
Frosting
½stickunsalted butter1/4 cup, softened
2cupspowdered sugar
½tspvanilla extract
additional toasted coconut to top the cookies
Instructions
Cookies
Preheat the oven to 350º F. In a medium mixing bowl combine the flour, salt, and baking soda, set aside.
In a larger mixing bowl beat the butter, sugar and brown sugar with an electric mixer for 1-2 minutes, until fluffy. Add in the egg, coconut extract, vanilla extract, and sour cream, beat with mixer until incorporated. Gradually add the dry ingredients, then add the toasted coconut and shredded coconut, mix to combine.
Use a cookie scoop to drop the batter onto a silicone lined baking sheet. Bake for 9-12 minutes, or until golden on the edges. Allow the cookies to cool completely.
Frosting
In a small mixing bowl beat the butter for 1 minute, until fluffy. Add in the powdered sugar and vanilla extract, stir with a spatula until thick. Spread the frosting on the cookies and top with additional toasted coconut.