Coconut Sugar Cookies Recipes

COCONUT OIL SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly.
• Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks and vanilla extract. Add flour, baking powder, and baking soda gradually; mix until dough just comes together. Mix dough with hands to fully incorporate ingredients. Roll dough into walnut-size balls and place 2 inches apart onto baking sheet.
• Bake in the preheated oven until cookie tops are cracked, 10 to 12 minutes.

COCONUT ROLLED SUGAR COOKIES

Steps:

• In mixing bowl beat butter or margarine until softened. Add the sugar and beat until fluffy. Add the milk and vanilla and mix well.
• Add the flour and beat until well mixed. Stir in the cherries and pecans.
• Shape into three 7-inch long rolls. Roll in the coconut to coat.
• Wrap in plastic wrap and chill for several hours or overnight.
• Preheat oven to 375 degrees F.
• Cut rolls into 1/4-inch slices and place on an ungreased cookie sheet. Bake about 12 minutes or until done. Remove to a wire rack and cool.

COCONUT SUGAR COOKIES

Steps:

• Process coconut in a food processor until finely ground. Whisk together flour, coconut, baking powder, and salt in a small bowl; set aside. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low. Mix in eggs, vanilla, and coconut extract, if desired. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until firm but malleable, about 1 1/2 hours.
• Roll out dough between 2 sheets of lightly floured parchment to 1/4 inch thick. Repeat, and stack between parchment on a baking sheet. Freeze or refrigerate dough until firm, 30 minutes.
• Preheat oven to 350 degrees. Cut out shapes with a floured cutter. Space 11/2 inches apart on baking sheets lined with parchment. To decorate with sugar, lightly brush with water and sprinkle with sugar.
• Bake until edges are golden, 11 to 13 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. If frosting cookies, put glaze in a small pastry bag fitted with a small plain round tip (such as Ateco #6), and pipe onto cookies. Alternatively, spread glaze on cookies using a small offset spatula. Let glaze dry completely, or sprinkle with sugar or sprinkles when still wet then let dry completely, at least 2 hours.

COCONUT SUGAR COOKIES

Steps:

• Whisk the vanilla and egg in a small bowl and set aside.
• In a large bowl with a hand-held mixer, cream the butter until fluffy. Scrape down the sides of the bowl with a rubber spatula, add the coconut sugar and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again if needed, then add the egg mixture, beating for about 1 minute. Sift the flour with the salt in a small bowl. Reduce the mixer speed to low, then add the flour mixture, mixing just until blended.
• Turn the dough out of the bowl. Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper. Use a rolling pin to flatten the dough into a disk about 1/4 inch thick. Slide the dough/parchment sheet onto a flat baking sheet or on the back of a rimmed baking sheet. Refrigerate until firm, about 2 hours and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment (or use nonstick baking sheets).
• Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Cut the cookies with a 1 1/2-inch round or decorative-shaped cookie cutter directly on the parchment. Use a spatula to transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. Repeat with the other sheet of dough. Any excess dough can be re-rolled, refrigerated and cut.
• Bake until the edges of the cookies are light golden, about 15 minutes. Transfer the cookies to a rack to cool.

COCONUT COOKIES

Steps:

• Heat the oven to 190C/170C fan/gas 5. Beat the butter in a large bowl using an electric whisk or in a stand mixer until very soft. Beat in both sugars and the vanilla until light and fluffy, then beat in the egg until just combined. Sift in the flour and a pinch of salt and stir to combine. Fold in 100g of the toasted coconut.
• Roll the dough into 14-16 balls (about 45g each) and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly using the palm of your hand and bake for 12-15 mins until golden brown and slightly firm to the touch. Leave to cool on the sheet briefly, then transfer to a wire rack to cool completely.
• Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, stirring until smooth. Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for about 30 mins.

COCONUT-SUGAR CRINKLE COOKIE SANDWICHES

Steps:

• Melt butter in a medium skillet over medium heat. Cook shredded coconut, stirring often, until golden brown, about 3 minutes (coconut will continue to darken after you remove it from heat). Scrape into a small bowl and let cool slightly.
• Open coconut milk without shaking can and scoop solidified coconut cream off the top into a small bowl; set aside for ganache (you'll need 5 Tbsp.). Reserve remaining coconut milk.
• Whisk flour, baking powder, baking soda, nutmeg, and cinnamon in a medium bowl to combine. Whisk eggs, vanilla, salt, 1½ cups coconut sugar, and 3 Tbsp. reserved coconut milk in a large bowl. Whisk in half of dry ingredients. Using a rubber spatula, mix in shredded coconut mixture, then add remaining dry ingredients and mix just until no dry streaks remain. Cover dough and chill at least 2 hours.
• Place a rack in middle of oven; preheat to 325°F. Place powdered sugar and remaining ⅓ cup coconut sugar in separate shallow bowls. Using a #20 cookie scoop (or a heaping 3 Tbsp.), portion out 18 pieces of dough and roll into smooth balls between your palms. Working one at a time, gently toss balls in coconut sugar to coat, then toss in powdered sugar. Divide cookies between 2 parchment-lined baking sheets, spacing at least 2" apart.
• Bake 1 sheet of cookies, rotating baking sheet front to back halfway through, until centers of cookies are puffed and edges are just firm, 16-18 minutes. Repeat with remaining sheet of cookies (baking the sheets one at a time gives your cookies the best crinkles). Let cookies cool 20 minutes on baking sheets. Transfer to a wire rack and let cool completely. Turn half of cookies over. Do ahead: Dough can be made 3 days ahead; keep chilled. Cookies can be baked 2 days ahead; store airtight at room temperature.
• Heat white chocolate, rum, salt, and 5 Tbsp. reserved coconut cream in a medium heatproof bowl set over a medium saucepan of simmering water (do not let bowl touch water), stirring with a heatproof rubber spatula, until chocolate is melted and mixture is smooth, about 5 minutes. Chill ganache until cool but not solid, about 1 hour.
• Using an electric mixer on high speed, beat ganache until light and spreadable, about 1 minute. Spread a layer of ganache over upside down cookies. Top each with a right-side up cookie, pressing gently to adhere. Do ahead: Ganache can be made 1 day ahead. Cover and keep chilled. Let sit at room temperature 30 minutes before beating.