This is my second coconut cookie recipe on the blog! It is different than the one I posted previously, here. Those cookies were good, but a tad bit on the crunchy cookie side. Still they had a good coconut flavour.
These cookies are chewy all the way. Mine didn’t spread out as much as the original post, but they still yielded beautiful, tasty results.
I did change the recipe in two ways. First, I doubled the recipe. I made these cookies partly for Paul, and partly for a treat for my students and our play rehearsal. Those kids work hard, and I wanted to give them a treat!
Secondly, I ran out of brown sugar, and didn’t realize. I only had a little bit, so because I doubled the recipe, I used a little bit of brown sugar, and the rest of the brown sugar I swapped out for coconut sugar. I got the coconut sugar as a gift, and hadn’t been able to use it yet (out of sight, out of mind!), so when I was rooting around my pantry for a suitable substitution, and the coconut sugar landed in my hand, it was kismet! Perfect for coconut cookies.
I’ve reflected the change I made in the recipe below, but if you don’t have coconut sugar, just use brown sugar in place of the coconut sugar. It’s nice that they are similar enough that you can just use a direct swap, instead of changing ratios and measurements. Seriously, if you are a coconut fan, you need to try these cookies!
Yield: Approx. 2 dozen cookies
½ c. butter, softened
1/3 c. brown sugar, packed
1/3 c. coconut sugar
¼ c. sugar
1 tbsp. honey
½ tsp. vanilla
1 egg, at room temperature
1 1/3 c. flour
½ tsp. baking soda
¼ tsp. salt
1 1/3 c. sweetened shredded coconut
2 tsp. boiling water
Preheat oven to 350°F. Line baking sheets with parchment paper or Silpat baking sheets.
In the bowl of a mixer, beat the butter, sugars, and honey together until light and fluffy. Add in the egg and vanilla, and continue mixing.
In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the butter mixture, and beat until almost combined.
Add in the coconut and the boiling water, and beat until evenly incorporated.
Drop tablespoonful sized dough balls onto the prepared baking sheets. Bake in the preheated oven for 8-10 minutes, or until the center of the cookies are beginning to set.
Let cool on the cookie sheet for 5 minutes, then transfer to a wire rack. Store in an airtight container.