I’m a sucker for coconut. I like it in many versions. Coconut milk in my curry? Yes, please. Coconut crusted (baked) sweet potato fries? Absolutely! 12 layer coconut cake at the Peninsula Grill in Charleston? Been there, done that. (It pairs really nicely with a glass of Champagne, FYI.)
Let the recipe planning begin!
With this lifelong love of coconut, it was time for me to create a recipe that really showcased the beauty of coconut. Yes, I have made many cookies that include coconut, but outside of my macaroons most of the recipes include coconut, rather than highlight the ingredient.
I have now fixed that issue. These cookies are all about coconut. First there is coconut extract in the cookie dough. Then the glaze is made with coconut extract, and you could use coconut milk in place of skim milk, if you wanted. Finally, the cookies are topped with as much sweetened, flaked coconut as you can adhere to the glaze.
What are these cookies like?
Every cookie has its own texture. These cookies are cake-like. The dough is dense, but in a good way. They are moist and bursting with coconut flavor. While the dough isn’t overwhelmingly sweet, the addition of glaze and coconut get them to a nicely sweet point. They’re sweet enough that you probably won’t feel the need to eat more than a few, but you also will know that you are eating a dessert.
In fact, if I think about it, these cookies could be described as a less messy, handheld version of a frosted coconut cake. Sure, the frosting isn’t quite as rich or creamy, but that also makes these portable. If you’re craving coconut cake but don’t know what you would do with an entire cake, give these cookies a try. They’re bound to cure your craving.
Triple the Flavor Coconut Cookies
Ingredients
- Cookie dough
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 2 teaspoons coconut extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/2 cups flour
- Frosting
- 2 1/2 cups powdered sugar
- 1 teaspoon coconut extract
- 1 tablespoon milk plus extra
- Flaked coconut
Instructions
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Preheat oven to 350°F.
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Combine butter and sugar in the bowl of a stand mixer.
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Beat for 2 minutes on speed 2 using paddle attachment.
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Add eggs, one at a time, and mix until combined.
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Add yogurt and coconut extract, mixing on speed 4.
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Scrape down the sides of the bowl, and mix again on speed 4 until batter is fully blended.
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Add baking powder, salt and flour. Mix on low.
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Form dough into balls the size of a walnut. Place on a parchment paper-lined baking sheet, leaving 2 inches between cookies.
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Flatten balls of dough slightly.
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Bake for 12 minutes. (They will not be golden.)
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Transfer to a baking rack, and cool completely.
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Make the frosting
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Combine powdered sugar, coconut extract and 1 tablespoon milk; mix well.
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Add extra milk, 1 teaspoon at a time, until desired consistency is reached.
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Pour 1 cup of flaked coconut into a small bowl.
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Frost cookies with glaze.
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Dip frosted side of cookie in coconut, and return cookie to baking rack.
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Add extra coconut to bowl, if needed.
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Allow cookies to sit for 10 minutes for glaze to set.
