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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Makes 36
coconut cookies
Ingredients
Ingredient Checklist
1 package (14 ounces) sweetened shredded coconut (5 1/3 cups)
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour, (spooned and leveled)
Cook's Notes
Using a food processor makes the dough a snap to prepare. To make sure the cookies have a light texture, do not overprocess the dough; it should still be slightly loose and crumbly when you start forming the balls.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Makes 36
coconut cookies
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Makes 36
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Makes 36
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Yield: Makes 36
Makes 36
coconut cookies
coconut cookies
Ingredients
Ingredients
- 1 package (14 ounces) sweetened shredded coconut (5 1/3 cups)
- 1 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour, (spooned and leveled)
Directions
Preheat oven to 350 degrees. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in a food processor along with sugar, salt, and baking powder; process until finely ground. Add butter, and process just until no lumps remain. Add egg and vanilla; process just until smooth. Add flour; pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not overmix).
Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut.
Arrange balls, about 2 inches apart, on baking sheets. Bake until lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
Cook's Notes
Using a food processor makes the dough a snap to prepare. To make sure the cookies have a light texture, do not overprocess the dough; it should still be slightly loose and crumbly when you start forming the balls.
Cook’s Notes
Using a food processor makes the dough a snap to prepare. To make sure the cookies have a light texture, do not overprocess the dough; it should still be slightly loose and crumbly when you start forming the balls.
Reviews (13)
Add Rating & Review
309 Ratings
5 star values:
67
4 star values:
84
3 star values:
91
2 star values:
53
1 star values:
14
Load More Reviews
Reviews (13)
Add Rating & Review
309 Ratings
5 star values:
67
4 star values:
84
3 star values:
91
2 star values:
53
1 star values:
14
Add Rating & Review
309 Ratings
5 star values:
67
4 star values:
84
3 star values:
91
2 star values:
53
1 star values:
14
309 Ratings
5 star values:
67
4 star values:
84
3 star values:
91
2 star values:
53
1 star values:
14
309 Ratings
5 star values:
67
4 star values:
84
3 star values:
91
2 star values:
53
1 star values:
14
- 5 star values:
- 67
- 4 star values:
- 84
- 3 star values:
- 91
- 2 star values:
- 53
- 1 star values:
- 14
Martha Stewart Member
Rating: 5 stars
05/15/2013
Awesome cookies, totally delicious and full of flavor. This makes a wonderful cookie but really only should be made in batches of what will be consumed on the first day. The cookies get hard after the first day... still delicious but a little rough to bite through.
Martha Stewart Member
Rating: Unrated
04/14/2013
These cookies are delicious and easy to make. It is difficult to keep the cookie jar full of them!
Martha Stewart Member
Rating: Unrated
12/11/2011
At first we had trouble coating them with coconut, but we figured out if you flatten them into the coconut,it sticks better. Make sure the butter is not hard as a rock! They did turn out awesome, though! Cut the baking time to 15 minutes, and make sure any loose ends of coconut sticking out are pressed down, or they will burn. The cookies were deliciously chewy (Or crunchewy, says my dad) and rich. Next batch, my Mom and I are dipping them in ganache for extra punch. Yum!
Martha Stewart Member
Rating: Unrated
12/20/2010
LOVE these cookies. Full of flavor, chewey and rich. Will make these again and again.
Martha Stewart Member
Rating: Unrated
06/19/2010
I would highly recommend these - very quick and easy to make, if you like coconut you'll like these! I would definitely agree to cut the cooking time - 15 minutes tops! So tasty, like a lighter macaroon.
Martha Stewart Member
Rating: Unrated
06/08/2010
very easy to make, and came out perfect, i cut the cooking time to about13 mins. and did not burn one!
Martha Stewart Member
Rating: Unrated
05/30/2010
Too sweet. What appealed to me in the description was the "chewy butter cookie," but that did not come through. They burn quickly, too. Perhaps some of the sweetened coconut could be replaced with unsweetened, but I was not impressed enough by this cookie to want to try again.
Martha Stewart Member
Rating: Unrated
05/27/2010
fanish, If you have a blender, you could "grind" the coconut in that and
then proceed with your mixer for the rest....do not overmix, you need
a light loose dough to quickly roll into balls. Also bake for
13 to 15 minutes at most. watch carefully or they tend to burn on the bottom.
Martha Stewart Member
Rating: Unrated
09/15/2009
This was so popular I had to make 2 more batches. We named them "Macadooms" and people who said they didn't like coconut were eating them faster than lightning!
Martha Stewart Member
Rating: Unrated
09/15/2009
Thanks, I thought the timing was off. I am thinking about making these tonight.
I would imagine a mixer would work just as well, except that you would need to chop up the coconut first and don't over mix the flour.
Martha Stewart Member
Rating: Unrated
09/10/2009
The time is too long since after 20 minutes, the bottoms burned. You also won't need 2 cups of coconut to roll it in.
But they were rather tasty.
Martha Stewart Member
Rating: Unrated
09/09/2009
Please advise what to use instead of food processor,Thanks, Fanish
Martha Stewart Member
Rating: Unrated
09/08/2009
This cookies are easy to make and tasty. NOTE: the cooking time is incorrect!! It should only be 13 to 15 minutes. Watch them carefully.
Martha Stewart Member
Rating: 5 stars
05/15/2013
Awesome cookies, totally delicious and full of flavor. This makes a wonderful cookie but really only should be made in batches of what will be consumed on the first day. The cookies get hard after the first day... still delicious but a little rough to bite through.
Rating: 5 stars
Rating: Unrated
04/14/2013
These cookies are delicious and easy to make. It is difficult to keep the cookie jar full of them!
Rating: Unrated
Rating: Unrated
12/11/2011
At first we had trouble coating them with coconut, but we figured out if you flatten them into the coconut,it sticks better. Make sure the butter is not hard as a rock! They did turn out awesome, though! Cut the baking time to 15 minutes, and make sure any loose ends of coconut sticking out are pressed down, or they will burn. The cookies were deliciously chewy (Or crunchewy, says my dad) and rich. Next batch, my Mom and I are dipping them in ganache for extra punch. Yum!
Rating: Unrated
12/20/2010
LOVE these cookies. Full of flavor, chewey and rich. Will make these again and again.
Rating: Unrated
06/19/2010
I would highly recommend these - very quick and easy to make, if you like coconut you'll like these! I would definitely agree to cut the cooking time - 15 minutes tops! So tasty, like a lighter macaroon.
Rating: Unrated
06/08/2010
very easy to make, and came out perfect, i cut the cooking time to about13 mins. and did not burn one!
Rating: Unrated
05/30/2010
Too sweet. What appealed to me in the description was the "chewy butter cookie," but that did not come through. They burn quickly, too. Perhaps some of the sweetened coconut could be replaced with unsweetened, but I was not impressed enough by this cookie to want to try again.
Rating: Unrated
05/27/2010
fanish, If you have a blender, you could "grind" the coconut in that and
then proceed with your mixer for the rest....do not overmix, you need
a light loose dough to quickly roll into balls. Also bake for
13 to 15 minutes at most. watch carefully or they tend to burn on the bottom.
Rating: Unrated
09/15/2009
This was so popular I had to make 2 more batches. We named them "Macadooms" and people who said they didn't like coconut were eating them faster than lightning!
Thanks, I thought the timing was off. I am thinking about making these tonight.
I would imagine a mixer would work just as well, except that you would need to chop up the coconut first and don't over mix the flour.
Rating: Unrated
09/10/2009
The time is too long since after 20 minutes, the bottoms burned. You also won't need 2 cups of coconut to roll it in.
But they were rather tasty.
Rating: Unrated
09/09/2009
Please advise what to use instead of food processor,Thanks, Fanish
Rating: Unrated
09/08/2009
This cookies are easy to make and tasty. NOTE: the cooking time is incorrect!! It should only be 13 to 15 minutes. Watch them carefully.
All Reviews for Coconut Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Coconut Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
