Coconut Cookies

When I was young, I never liked coconut. I’m not sure what it was…the taste, the texture, or a combination of both. It was not until a few years ago that I actually started eating coconut and now I absolutely love it! It’s a great flavor for savory dishes, but I like it best in sweet desserts.

These soft and chewy cookies have shredded coconut in the batter and are sweetened with Wholesome Sweeteners Organic Coconut Palm Sugar to add a hint of tropical flare.

Coconut palm sugar is an unrefined brown sugar made from drying the nectar from the coconut palm tree. It produces a sugar with natural brown color and sweet, caramel flavor. A video of how the sugar is made can be found on Wholesome Sweeteners Website. It is so impressive to watch the local Indonesian palm farmers scale the palm trees to gather the nectar!

The sugar does not have a coconut flavor, but works well in this cookie recipe because it isn’t too sweet and really lets the coconut flavor from the shredded coconut shine through.

Enjoy these tropical cookies and hopefully when you eat them, you can be transported to a warm and sunny beach!

Coconut Cookies

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 1 cup Wholesome Sweeteners Organic Coconut Palm Sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup shredded unsweetened coconut

Instructions:

  1. Preheat the oven to 350ºF and spray 2 cookie sheets with non-stick cooking spray.
  2. Sift together the flour, baking soda, and salt.
  3. In a spice grinder or food processor, pulse the sugar a few times until finely ground. In an electric mixer fitted with a paddle attachment, beat together the butter and sugar until well blended, about 3 minutes. Mix in the egg and vanilla extract. Add the flour mixture, in 1/4 cup increments, until combined, but not over mixed. Stir in the coconut.
  4. Using a tablespoon or small ice cream scooper, form the cookie dough into balls and place on the cookie sheet, about 1 1/2 inches apart. Using your hand, lightly press down on each dough ball to slightly flatten. Bake for about 10-12 minutes, until golden brown. Transfer the cookies to a cooling rack to cool completely.

Makes about 24 (2 dozen) cookies

Wholesome Sweeteners Organic Coconut Palm Sugar was provided to me, but opinions are my own.

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9 Responses to Coconut Cookies

  1. Jenny @ BAKE says:

    Your photos on this post are absolutely gorgeous! And these cookies sound divine!

    • Sage Recipes says:

      Thanks Jenny! I wasn’t sure about the black board, but I think it turned out really nice looking!

  2. You can’t never go wrong with coconut, right? These look delish!

  3. Elaine says:

    I enjoy many coconut foods: ice cream, jelly bellies, Hawaiian jello, candied coconut and especially tropical drinks,
    I even saw a bag of dried coconut strips at Costco today. Coconut seems to becoming popular. I always thought coconut products like oil, milk, etc. were not healthy.
    What do you think Emily? Do you have any low cal coconut tropical drink recipes?

    • Sage Recipes says:

      Hi Elaine,

      Cooking with coconut products like oil and milk have become popular because they are vegan substitutes. I have cooked with coconut oil, but I don’t use it all the time. It is high in saturated fat, but so is butter!

      I use canned coconut milk in curry recipes and I think it adds great flavor. I don’t think they are unhealthy, just be sure not to buy hydrogenated coconut oil!

      I’ll work on a low-cal tropical drink recipe this week! I’m thinking pineapple juice?!

      ~ Emily

  4. Melder says:

    I’m in the process of making these beauties. A pan is in the oven right now. So far it’s been hard to stop eating the dough, it’ so good. I made mine with palm shortening instead of butter and spelt flour in place of the whole wheat, other than that almost the same. Now to see how they turn out… …Perfect! So yummy, chewy and delicious! Caution to timer setters: these did not bake for as long as stated in recipe.

  5. Rach says:

    Just made this using rice flour to make them gluten free – and they taste delicious! The coconut helps keep it from tasting cakey with the rice flour, although I imagine a GF baking mix would taste even better, Perfect companion to my earl grey. Thanks for the recipe!

  6. Deb Shannon says:

    I just made oatmeal date nut cookies and they are wonderful!

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