Thick coconut sugar cookies with visible shredded coconut, softly chewy centers and lightly crisp sugar-coated edges.
The important detail in this recipe is the way the dough is shaped and finished. Scoop about 46 g, roughly 3 tablespoons, per cookie. Roll in the coating sugar, space 3 inches apart, and press the balls lightly with a glass.
Before mixing, measure the flour without packing it and prepare the pans. Coconut flour absorbs far more water than shredded coconut. This recipe needs fine unsweetened shreds, not flour or large chips; cut coarse shreds smaller if necessary.
Watch the first tray closely near the end of the baking range. Let the crumb set on the pan before lifting the cookies, then store only after they have cooled.
Coconut Sugar Cookies
Per tray: 11–13 minutes · About 3 trays, 9 cookies per 13 × 18-inch half-sheet pan.
Plan 84 minutes: 25 hands-on, 0 required chilling, 39 for all trays baked sequentially, and 20 cooling including pan rest. Preheat during preparation or the final chilling minutes. Ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- Kitchen scale or US measuring cups and spoons
- Mixing bowl and silicone spatula
- Electric hand mixer
- 13 × 18-inch baking sheets
- Parchment paper
- Cooling rack
- 1-tablespoon cookie scoop
Thick coconut sugar cookies with visible shredded coconut, softly chewy centers and lightly crisp sugar-coated edges.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Sugar coating
Instructions
Mixing
- Make the doughCream butter and dough sugar until lighter. Beat in egg, yolk and extracts. Add whisked flour, baking powder and salt on low, then fold in shredded coconut.
Thermal management
- Manage the doughNo scheduled chilling is needed. Start with butter that indents under a finger but remains cool, not greasy; keep dough away from a warm oven.
Shaping
- Shape evenlyScoop about 46 g, roughly 3 tablespoons, per cookie. Roll in the coating sugar, space 3 inches apart, and press the balls lightly with a glass.
Baking
- Bake one tray at a timePreheat to 350°F (175°C). Bake on the center rack for 11–13 minutes. Edges should be set and only lightly colored; centers must lose their wet sheen. Use cool pans for subsequent trays.
Cooling
- Let the crumb setRest on the baking sheet for 5 minutes, then move to a rack. Allow about 20 minutes total cooling before storing; the center firms as steam escapes.
Chef’s Science & Pro Tips
Use shredded coconut
Coconut flour absorbs far more water than shredded coconut. This recipe needs fine unsweetened shreds, not flour or large chips; cut coarse shreds smaller if necessary.
Keep the portion consistent
Scoop about 46 g, roughly 3 tablespoons, per cookie. Roll in the coating sugar, space 3 inches apart, and press the balls lightly with a glass. Different thicknesses need different baking times; bake comparable pieces together.
Use the finish as your cue
Look for a set surface and lightly colored edges rather than a dark golden top. Overbaking dries the center; let the cookies finish setting on the pan.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely and seal in an airtight container. Keep unfrosted cookies separate from moist or strongly flavored treats. |
| Refrigeration | Raw dough: up to 2 days | Cover raw dough tightly. Refrigerating plain baked cookies is unnecessary and can dry them; let chilled dough become workable before shaping. |
| Freeze raw | Up to 2 months | Freeze portioned dough balls on a tray, then seal in a freezer bag. Bake from frozen, allowing extra time and checking for a set center. |
| Freeze baked | Up to 2 months | Freeze fully cooled, plain cookies in a sealed container with parchment between layers. |
| Restore | 30–60 minutes | Thaw baked cookies in their closed container at room temperature. For a freshly warmed plain cookie, use a 300°F oven for 2–3 minutes; cool briefly before serving. |
Notes
- Use the gram weights for the most consistent dough. Small leavener weights are approximate; measure teaspoons carefully. Egg weights exclude shells. Oven temperatures refer to a conventional oven.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 20. Includes required fillings and toppings, excludes optional decoration and unused rolling flour. Brands and actual portion sizes change the estimate.
RECIPE REVIEWEDREVIEWEDSUGAR COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
What texture should these cookies have?
Thick coconut sugar cookies with visible shredded coconut, softly chewy centers and lightly crisp sugar-coated edges. Judge the final texture after cooling, not while the centers are warm.
Can I use coconut flour instead of flakes?
Coconut flour absorbs far more water than shredded coconut. This recipe needs fine unsweetened shreds, not flour or large chips; cut coarse shreds smaller if necessary.
How do I get an even batch of coconut sugar cookies?
Scoop about 46 g, roughly 3 tablespoons, per cookie. Roll in the coating sugar, space 3 inches apart, and press the balls lightly with a glass. Bake one test tray and check the stated doneness cues; thicker portions need more time than thinner ones.
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