Coconut Cookies
These coconut cookies are a true delight, boasting a soft and chewy texture, with a hint of crispy golden edges and toasted coconut throughout. The star ingredient, coconut, takes center stage and shines brightly in this recipe. Additionally, the use of almond flour makes these cookies gluten-free, although a 1:1 substitution with all-purpose flour is also a viable option.When it comes to gluten-free baking, patience is key. It's crucial to allow the dough to rest before baking, as well as to let the cookies cool completely before enjoying them. Almond flour performs best when given time to hydrate and blend with the wet ingredients in the batter. As such, the dough will need to be refrigerated for 1 hour to achieve optimal results. Please plan accordingly and allow for this resting time.For a beautiful presentation and enhanced coconut flavor, generously sprinkle coconut flakes on top of the cookies before baking. It ensures that each cookie will have lovely golden coconut embedded within. Once the cookies are out of the oven, they may be soft, but resist the temptation to bake them for longer. Unless you prefer thin and crispy cookies akin to Tate's, it's recommended to remove them when the edges turn golden while the centers remain blonde. This will result in cookies with a delightful combination of crunchy edges and a chewy middle.
Ingredients
- 1/2 c. unsalted butter, melted
- 1/3 c. (70 g.) brown sugar
- 1/3 c. (70 g.) granulated sugar
- 1 large egg
- 1/2 tsp. pure vanilla extract
- 1 1/2 c. (180 g.) almond flour
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 1/2 c. unsweetened coconut flakes, toasted, divided
Instructions
- In a large bowl, using an electric mixer on medium-high speed, cream butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla and beat until smooth. Fold in flour, baking soda, salt, and 1 cup coconut until combined. Cover bowl and refrigerate at least 1 hour or up to overnight.
- Preheat oven to 350° and line 2 large baking sheets with parchment. Place remaining 1 1/2 cups coconut in a medium bowl.
- Portion dough into balls using a tablespoon measuring spoon and roll to coat in coconut. Arrange on prepared baking sheets, spacing 2" apart.
- Bake until edges are golden, 11 to 13 minutes.
- Let cool completely on baking sheet before serving.
- Make Ahead: Cookies can be made 2 days ahead; store in an airtight container at room temperature, or freeze up to 1 month.
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