Coconut Cookies

I love coconut. In chocolate bars, in cakes, cupcakes, granola bars…etc etc  If there is coconut in it..I will not turn away! So, when I saw the recipe for these cookies…coconut cookies…not oatmeal with coconut… just coconut I could not resist!

The recipe is from Smitten Kitchen..coconut brown butter cookies. the picture was so good…the cookies look delish… & I was not disappointed when I made them!

I did not use the brown butter…it has to cool & I just did not want to wait…so I just used regular butter.

My cookies came out exactly as I thought they would…crunchy with a chewy centre… so wonderful…I have to pack them away & stop eating them…

Here is the recipe


1 cup unsalted butter, softened ***my butter was cold so I grated it into the mixing bowl to soften it up…so don’t not make these cos your butter is cold!

1/2 cup + 2 tbsp sugar

3/4 cup brown sugar, lightly packed

1 large egg

1/2 tsp vanilla extract

1 1/4 cup flour *** the original recipe calls for 1 1/4 cup + 3 tbsp of flour..BUT..I forgot to add the 3 tbsp of flour…ha & they are fine…so,  what should you do? maybe use 1 1/4 cup +3 tbsp …. I trust Deb at smitten kitchen…i am not sure why my cookies turned out so good without the extra flour…maybe they are more chewy?

1 tsp baking soda

1/4 tsp table salt

4 cups of unsweetened coconut *** I used unadulterated coconut


Preheat the oven to 350f      Line baking sheets with parchment of use a silicone liner

  1. Mix the butter, both sugars in the bowl of a mixer & mix until combined. Scrape down the sides of the bowl as needed
  2. Add the egg & beat well, again…scrape down sides of bowl as needed
  3. Whisk the flour, baking soda & salt together
  4. Add the flour mixture to the mixing bowl & mix well
  5. Add the coconut… mix to combine…scrape the sides of the bowl as need to make sure that all of the ingredients are well combined
  6. Using a 1 tbsp cookie scoop, or if you want bigger cookies, use a 2 tbsp scoop…& put onto the prepared cookie sheets If you want really big cookies use a 2 inch scoop…  I used a 1 tbsp scoop….. You need to leave room between the scoops of cookie dough because these cookies spread… if you use the bigger scoops….leave more room between the scoops
  7. Flatten the dough slightly with your fingers or the back of a spoon
  8. Bake the cookies…. if you used a 1 tbsp scoop bake for 10 -11 minutes, for a 2 tbsp scoop bake for 12-14 minutes, for the 2 inch scoop bake for 14 – 16 minutes
  9. Let the cookies cool on the baking sheets for a few minutes until they firm up a bit ..then move to a cooking rack to cool completely
  10. Try not to eat all of them at once..:)))  I made about   I made about 5 doz cookies….







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