Coconut Cookies Wellplated Com

A crispy initial bite lures you into a chewy, buttery interior that then surprises and delights you with its coconutty goodness and “why can’t I stop eating these?” texture. These coconut cookies are simple to make at home, a fun alternative to your go-to cookie recipes, and on the healthier side (for cookies anyway). If you think it’s nuts to love coconuts, I beg you to reconsider. While you might think coconut should be reserved for tiki bars, it’s a fabulous ingredient to add to desserts for a sweet, nutty flavor, and bewitching texture. Since over the top is never enough around here, these coconut cookies use it three ways: flaked coconut, coconut sugar, and coconut oil.

How to Make Coconut Cookies

Sure, everyone loves a Healthy Chocolate Chip Cookie or classic Oatmeal Cookie, but these coconut cookies are an exciting change-of-pace. If you find yourself with a lot of shredded coconut that you aren’t sure how to finish off, here’s what you could make:

Gluten Free GranolaHealthy GranolaHealthy Granola BarsAnd after baking chewy coconut cookies of course, try out another fun coconut cookie variety: Lemon Coconut Thumbprint Cookies

Whip up some coconut delightfulness with just one mixing bowl, and then watch everyone in your house run to the kitchen when they smell them baking!

The Ingredients

Coconut Oil. The first hit of coconut! You can also swap unsalted butter. Virgin (unrefined) coconut oil has a pleasant, coconutty, tropical flavor, so use it here for the most coconut flavor. Refined coconut oil has a more neutral flavor.Greek Yogurt. Lightens these cookies by replacing some of the fat. Coconut Sugar. Also called coconut palm sugar, it has a mild, slightly nutty flavor, is low on the glycemic index, and sweetens these cookies more naturally.

Fresh Lemon Zest. Fresh lemon zest is a bright compliment to the coconut flavor. Optional, but I recommend for the added complexity!Vanilla Extract. No imitation stuff allowed, please. You can really taste it in cookies, so the pure vanilla is worth it.White Whole Wheat Flour. Another favorite trick of mine that adds a little more nutrients into baked goods is to use white whole wheat flour in place of some of the all-purpose flour. This flour mixture gives you more protein and fiber.

Flaked Coconut. Coconut flakes are a larger version of shredded coconut; instead of being grated, coconut is cut into larger flakes that are then dried. Opting for flakes instead of shredded coconut is a texture difference and makes the coconut more pronounced.

The Directions

Storage Tips

To Store. Store leftover coconut cookies at room temperature in an airtight container for up to a week (as if they’ll last that long!).To Freeze. Place baked cookies in an airtight, freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator, then transfer to room temperature.

Recommended Tools to Make this Recipe

Baking Sheet. These are my favorite and last forever.Silicone Baking Mats. Keep cookies from sticking to the baking sheet.Cookie Scoop. Same-sized cookies means evenly-baked cookies.

Let’s celebrate coconut beyond the islands with coconut cookies! Dough balls can be cooked directly from frozen; just add a few minutes to the called-for baking time. For best results, use frozen dough within 3 months. Leave a rating below in the comments and let me know how you liked the recipe.