Coconut Sugar Cookies

Coconut Sugar Cookies offer a delightful blend of soft, buttery texture and tropical sweetness. Made with rich coconut sugar and unsweetened shredded coconut, these cookies are naturally sweetened and perfect for any occasion—from holiday baking to everyday indulgence. Delicately crisp at the edges and soft in the center, they bring a subtle coconut aroma and deep caramel notes to every bite.

Why You’ll Love This Recipe

These Coconut Sugar Cookies are a refreshing departure from traditional sugar cookies. Here’s why they’re a must-bake:

• Naturally sweetened with coconut sugar for a warm, caramel-like flavor.
• Enhanced with real shredded coconut for texture and tropical flair.
• Soft and chewy centers contrast beautifully with golden, crisp edges.
• Ideal for festive gatherings, tea parties, or cozy afternoons.
• Easy to make ahead and freezer-friendly for convenience.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• unsalted butter, softened
• coconut sugar
• large egg
• pure vanilla extract
• all-purpose flour
• baking soda
• sea salt
• unsweetened shredded coconut (plus extra for topping)

Directions

1. In a large mixing bowl, cream the softened butter and coconut sugar together until light and fluffy.
2. Beat in the egg and vanilla extract until well incorporated.
3. In a separate bowl, whisk together flour, baking soda, and sea salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
5. Fold in the shredded coconut evenly.
6. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
7. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
8. Roll out the dough to 1/4-inch thickness. Use cookie cutters to shape the cookies as desired.
9. Place the cookies on the baking sheet, sprinkle extra shredded coconut on top, and bake for 8–10 minutes until edges are golden brown.
10. Allow the cookies to cool on a wire rack before serving or storing.

Servings and timing

• Servings: 24 cookies
• Prep Time: 15 minutes
• Chill Time: 1 hour
• Baking Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Calories per Cookie: 145 kcal

Variations

• Add citrus zest: Mix in orange or lime zest for a bright citrus twist.
• Make them gluten-free: Substitute all-purpose flour with a gluten-free baking blend.
• Chocolate chip version: Fold in mini dark chocolate chips for a coconut-chocolate delight.
• Spice it up: Add a pinch of cinnamon or cardamom to the dough for warmth.
• Shape variety: Use seasonal cookie cutters for holidays or themed events.

Storage/Reheating

Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.

Freezing: Freeze raw dough or baked cookies for up to 3 months. Thaw cookies at room temperature, or slice and bake dough straight from the freezer with a few added minutes of bake time.

FAQs

Can I substitute brown sugar for coconut sugar?

Yes, but it will slightly alter the flavor and sweetness level. Coconut sugar has a more complex, less sweet profile.

How do I keep these cookies soft?

Avoid overbaking. Remove them when the edges are just turning golden for the best soft center.

Can I make the dough ahead of time?

Absolutely. The dough can be refrigerated for up to 3 days or frozen for longer storage.

Are these cookies overly sweet?

No, coconut sugar imparts a gentle sweetness, making these cookies well-balanced and not overly sugary.

Is shredded coconut necessary?

It enhances both flavor and texture. However, you can omit it for a smoother cookie if preferred.

Can I use sweetened shredded coconut?

Yes, but reduce the coconut sugar slightly to balance the sweetness.

What’s the best way to shape the cookies?

Use cookie cutters for festive shapes or roll into balls and flatten slightly for a rustic look.

Can I bake these without chilling the dough?

Chilling helps maintain shape and enhances flavor. Skipping this step may cause the cookies to spread too much.

Do these cookies spread a lot?

They spread moderately. For more defined shapes, keep the dough well-chilled before baking.

Are these good for gifting?

Yes, they pack well, look beautiful with coconut topping, and have a universally appealing flavor.

Conclusion

Coconut Sugar Cookies are a delightful way to enjoy classic baking with a tropical twist. With their naturally sweetened, buttery dough and soft, chewy texture, they’re a crowd-pleaser for both casual snacking and special occasions. Whether enjoyed fresh out of the oven or gifted in a decorative tin, these cookies promise warmth, comfort, and a hint of the tropics in every bite.

Coconut Sugar Cookies

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft in the center with delicately crisp edges, these Coconut Sugar Cookies bring a tropical twist to a classic treat. Made with coconut sugar and shredded coconut, these naturally sweet cookies are buttery, simple, and perfect for holidays, tea parties, or cozy everyday baking.

• Author: Asma
• Prep Time: 15 minutes
• Chill Time: 1 hour
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 24 cookies
• Category: Dessert, Cookies
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup unsalted butter, softened

• 1 cup coconut sugar

• 1 large egg

• 1 tsp pure vanilla extract

• 2 1/4 cups all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp sea salt

• 1/2 cup unsweetened shredded coconut (plus extra for topping)

Cook Mode Prevent your screen from going dark

Instructions

1. In a large bowl, cream together butter and coconut sugar until light and fluffy.

2. Beat in the egg and vanilla extract until well blended.

3. In a separate bowl, whisk together flour, baking soda, and salt.

4. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.

5. Fold in the shredded coconut.

6. Wrap dough in plastic wrap and chill for at least 1 hour.

7. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

8. Roll out chilled dough to 1/4-inch thickness and cut into shapes using cookie cutters.

9. Place cookies on baking sheet, sprinkle with extra shredded coconut, and bake for 8–10 minutes until edges are golden.

10. Let cool on a wire rack before serving or storing.

Notes

• For extra coconut flavor, toast some of the shredded coconut before mixing or topping.

• These cookies freeze well—store dough or baked cookies in airtight containers.

• Try adding a pinch of cinnamon or nutmeg for a warm spice twist.

Nutrition

• Calories: 145 kcal per cookie