Chewy Toasted Coconut Cookies
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Serves: 18 Cookies
Every few months, I make several varieties of cookies and stash them in the freezer for snacks, mood elevation, and for sharing with friends. I also make lunch for my mom, Neeners, every day, and she insists on a cookie for dessert or I will have hell to pay. Over the years, many cookie varieties have come and gone from the selections, but the other day I had a yearning for a coconut cookie. No bells and whistles – no nuts, no chocolate, no dried fruit, no oatmeal…just coconut. Then the dilemma arose as to whether it should be a chewy or crispy cookie. Since we are heading into fall, the desire for something a little more substantial was at the top of the list, so chewy won the toss. Coconut had to be the star, so to get as much flavor out of it as possible, I toasted the coconut in the oven to develop even more flavor. And we are not being skimpy here – there are a good two cups of coconut in these guys. How about baking yourself a batch, sitting back, taking a deep breath, and remembering all that is good in this world of ours.
  • 1 cup (2 cubes) room temperature butter
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • ½ tsp. baking powder
  • 1 tsp. salt
  • 2 cups flaked, sweetened coconut
  • 2 ¾ cup unbleached flour
  1. Preheat the oven to 350 degrees.
  3. Line a small baking sheet with parchment paper or foil (not really necessary, but really makes clean-up much easier).
  4. Spread the coconut out onto the parchment, and pop into the oven.
  5. After about 10 minutes, use a pair of tongs to toss the coconut around. This helps it toast more evenly. You should be seeing some browning in places at this point.
  6. Let the coconut toast for another 5-7 minutes. It should be fragrant and have several nicely browned areas by now.
  7. Remove from oven and allow to come to room temperature. This will take about 10-15 minutes.
  9. In a mixer or mixing bowl: Add the butter and beat until well combined, then slowly pour in the granulated sugar and keep mixing until all the sugar is incorporated and the mixture looks nice and fluffy.
  10. Beat in the eggs, one at a time. Wait about one minute between adding the first and second eggs. This might seem like a dumb idea but trust me on this – it makes for a lot better end result. This little extra time allows the eggs to blend in with the butter and emulsify and stabilize the mixture. We need those eggs to become close friends with the butter, not try to keep to themselves.
  11. Add the vanilla and mix until well blended.
  12. With the mixer on low speed, add the baking powder and salt.
  13. With the mixer still on low, gradually add the cooled, toasted coconut. Mix until well blended together.
  14. Still keeping the mixer on low, gradually add the flour and mix only until well combined with everything else.
  16. Note: I like a nice, big cookie, so I use a small ice cream scoop that holds about 2 tablespoons of dough. If you like a smaller cookie, feel free to do so. Just keep your eyes peeled and pull them from the oven sooner.
  17. I can fit 8 scoops of cookie dough onto a large cookie sheet by arranging 3 on each side and 2 in the center of the pan.
  18. Using the flat of your hand, gently press down the rounded dough until you have a flat cookie that is around ½ inch thick.
  19. Bake at 350 degrees for 13-15 minutes, or until the edges start to turn a very light brown and the center of the cookie still looks set and slightly moist but not like raw cookie dough.
  20. Remove from the oven and allow to cool on the cookie sheet for about 10 minutes to set up.
  21. Place on cooling rack and allow to cool all the way, but first grab one for yourself!!
Recipe by Bird's Nest Bites at