Coconut Cookies

5 from 2 ratings

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

Total Time30

Course: Dessert

Cuisine: American

Keyword: brown sugar, butter, coconut, coconut cookies, coconut extract, egg, international delight, sour cream, sugar, toasted coconut

Servings: cookies

Author: Beth

Preheat the oven to 350º F. In a medium mixing bowl combine the flour, salt, and baking soda, set aside.
1 1/3 cups (160g) all purpose flour, 1/2 tsp salt, 1/2 tsp baking soda
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.
1/4 cup (57g) unsalted butter, 1/2 cup (99g) granulated sugar, 1/4 cup (54g) brown sugar, 1 large egg, 1/2 tsp coconut extract, 1/2 tsp vanilla extract, 1/2 cup (114g) sour cream, 1/4 cup (22g) toasted coconut, 1/4 cup (22g) shredded coconut
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.

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.
1/4 cup (57g) unsalted butter, 2 cups (227g) powdered sugar, 1/2 tsp vanilla extract, additional toasted coconut to top the cookies