How to Make Coconut Cookies: Creative and Flavorful Recipes
Coconut cookies are a delightful treat that add a tropical twist to your baking. Whether you're a beginner or a seasoned baker, these recipes will guide you through making delicious and unique coconut cookies. From regular coconut cookies to Swedish coconut shortbread and brown butter coconut cookies, there's something for everyone to enjoy.
Method 1: Regular Coconut Cookies
For our first recipe, we focus on making traditional regular coconut cookies. This recipe involves combining coconut flakes, flour, baking soda, and sugars with butter to create a classic and chewy cookie. Here are the detailed steps:
Prep and Ingredients: You'll need flaked coconut, flour, baking soda, and salt. Make sure your baking soda is not expired, as it can affect the texture of your cookies. Flaked coconut is larger in chunks compared to shredded coconut.
Preheat the Oven: Set your oven to 350°F (175°C).
Mix the Dry Ingredients: In a large mixing bowl, combine 1 1/4 cups flour, 1 1/3 cups flaked coconut, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Check your baking soda's expiration; expired baking soda can result in flat cookies.
Cream the Wet Ingredients: In a separate bowl or if using an electric mixer, cream 1/2 cup butter and 1/2 cup each of brown and white sugars until smooth. Add 1/2 teaspoon vanilla and an egg, beat until light and fluffy.
Combine the Mixtures: Gradually add the dry mixture in three batches to the wet mixture, mixing gently to avoid over-mixing.
Form the Cookies: Drop tablespoon-sized dough onto a cookie sheet, making sure not to overcrowd the pan. Refrigerate if the dough is too hard to shape initially.
Bake: Bake for 8 to 10 minutes until lightly golden. Allow to cool on a wire rack.
Enjoy: Serve as a snack or dessert, perfect with tea, coffee, or milk.
Tip: For a twist, fold in macadamia nuts or drizzle the cookies with dark chocolate after cooling.
Method 2: Swedish Coconut Cookies
This method introduces a crumblier version of coconut cookies without eggs, making them a great addition to your cookie collection. Here’s how to make them:
Ingredients: Combine 3 1/2 cups flour, 2 cups sugar, 2 cups softened butter, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon vanilla, and 1 cup sweetened coconut flakes. Ensure all ingredients are accurately measured for the best results.
Mix the Dough: Beat the ingredients at low speed until well mixed, scraping the sides often.
Forming the Logs: Divide the dough into two halves, shape each into a 12 x 2 inch log, and refrigerate for at least 2 hours.
Baking: Preheat the oven to 350°F, slice the logs into 1-inch pieces, and bake for 10 to 14 minutes until lightly golden.
Enjoy: Place cooled cookies on a rack and savor their traditional Swedish flavor.
Method 3: Brown Butter Coconut Cookies
For a more complex yet equally delicious cookie, try the brown butter coconut cookies. This recipe involves adding a richness from caramelized butter:
Browned Butter: Heat 1 cup of butter in a saucepan over medium heat, stirring often until brown and nutty, then chill until solid.
Baking: Preheat your oven to 350°F and line baking sheets with parchment paper. In a bowl, beat the browned butter with sugars, add an egg and vanilla, then whisk in flour and salt. Fold in 4 cups of coconut flakes in two batches.
Shape and Bake: Use a 2-inch scoop to form cookies and bake for 14 to 16 minutes. Adjust to 10 to 11 minutes if using a tablespoon for smaller cookies, ensuring they spread evenly and are golden.
Enjoy: These cookies can be stored up to a week, with extra dough lasting in the fridge or freezer.
These coconut cookies are not only delicious but also add a unique flavor to your dessert menu. Whether you're baking for a gathering or just satisfy your sweet tooth, these recipes are perfect for any occasion.