Best 11 Coconut Butter Cookies Recipes

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Indulge in the tropical delight of coconut butter cookies, a delectable treat that combines the rich, nutty flavor of coconut with the comforting warmth of classic butter cookies. These bite-sized morsels are perfect for any occasion, whether it's a cozy gathering with loved ones or a festive holiday celebration. With three irresistible variations to choose from, these coconut butter cookies offer a symphony of flavors and textures that will tantalize your taste buds.

The first variation, Classic Coconut Butter Cookies, takes simplicity to new heights, allowing the natural goodness of coconut and butter to shine through. These cookies boast a tender, melt-in-your-mouth texture and a delicate coconut aroma that will transport you to a tropical paradise.

For those who enjoy a burst of citrusy freshness, the Lemon Coconut Butter Cookies are a must-try. The vibrant zest of lemons adds a delightful tang that perfectly complements the sweet coconut and buttery flavors. These cookies are sure to brighten up your day with their cheerful yellow hue and invigorating taste.

Last but not least, the Chocolate Coconut Butter Cookies are a match made in dessert heaven. The combination of rich, decadent chocolate and tropical coconut creates a harmonious balance of flavors that will satisfy any sweet tooth. These cookies are perfect for chocolate lovers who appreciate a touch of tropical flair.

No matter which variation you choose, these coconut butter cookies are sure to become a beloved treat in your kitchen. Their ease of preparation, delightful taste, and versatility make them a winner for any occasion. So gather your ingredients, preheat your oven, and embark on a culinary journey to the tropics with these irresistible coconut butter cookies.

Here are our top 11 tried and tested recipes!

PEANUT BUTTER COCONUT COOKIES



Peanut Butter Coconut Cookies image

These three-ingredient peanut butter coconut cookies are easy to make, so you'll always have time to make a quick batch. Bonus: No flour means they're also gluten-free! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 4

1 large egg, room temperature, beaten
1 cup sugar
1 cup creamy peanut butter
1/2 cup sweetened shredded coconut

Steps:

  • Preheat oven to 350°. In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake until set, about 15 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 82 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 40mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

COCONUT LIME BUTTER COOKIES



Coconut Lime Butter Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 50m

Yield 32 cookies

Number Of Ingredients 18

4 sticks (1 pound) salted butter, softened
1 1/2 cups granulated sugar
2 large egg yolks
1 tablespoon lemon zest
1 tablespoon lime zest
4 cups all-purpose flour
2 tablespoons lemon or lime juice (or 1 tablespoon of each)
1/2 teaspoon coconut extract
3 cups powdered sugar, plus more if needed
2 tablespoons cream of coconut
1 tablespoon lemon zest, plus extra for decorating
1 tablespoon lime zest, plus extra for decorating
1 tablespoon milk
1 teaspoon coconut extract
Dash of salt
1 large egg white
Juice of 1 lemon, plus more if needed
Juice of 1 lime, plus more if needed

Steps:

  • For the cookies: Preheat the oven to 350 degrees F.
  • Using a hand or stand mixer, cream the butter and granulated sugar until combined. Add the egg yolks and mix until combined. Add the lemon and lime zest. Add the flour and mix until just combined. Next, add the citrus juice (your choice) and coconut extract and mix the dough until it comes together.
  • Scoop out tablespoons of dough, roll into balls between your hands and place on a baking sheet. Bake until not quite starting to turn brown, 12 to 13 minutes. Remove from the oven but keep the cookies on the baking sheet for 3 to 4 minutes. Use a spatula to move them to a cooling rack to cool completely.
  • For the icing: Add the powdered sugar, cream of coconut, lemon and lime zest, milk, coconut extract, salt, egg white and lemon and lime juice to a large bowl. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.
  • Drizzle the icing across the cookies in several lines, and then repeat in the other direction. Sprinkle the cookies with extra zest before the icing sets.

THE PIONEER WOMAN'S COCONUT-LIME BUTTER COOKIES RECIPE - (3.5/5)



The Pioneer Woman's Coconut-Lime Butter Cookies Recipe - (3.5/5) image

Provided by lindaauman

Number Of Ingredients 20

COOKIES:
4 sticks (1-pound) salted butter, softened
1 1/2 cups granulated sugar
2 large egg yolks
1 tablespoon lemon zest
1 tablespoon lime zest
4 cups all-purpose flour
2 tablespoons lemon or lime juice (or 1 tablespoon of each)
1/2 teaspoon coconut extract
ICING:
3 cups powdered sugar, plus more if needed
2 tablespoons cream of coconut
1 tablespoon lemon zest, plus extra for decorating
1 tablespoon lime zest, plus extra for decorating
1 tablespoon milk
1 teaspoon coconut extract
dash of salt
1 large egg white
juice of 1 lemon, plus more if needed
juice of 1 lime, plus more if needed

Steps:

  • COOKIES: Preheat the oven to 350°F. Using a hand or stand mixer, cream the butter and granulated sugar until combined. Add the egg yolks and mix until combined. Add the lemon and lime zest. Add the flour and mix until just combined. Next, add the citrus juice and coconut extract, and mix the dough until it comes together. Scoop out tablespoons of dough, roll into balls between your hands and place on a baking sheet. Bake until not quite starting to turn brown, 12 to 13 minutes. Remove from the oven but keep the cookies on the baking sheet for 3 to 4 minutes. Use a spatula to move them to a cooling rack to cool completely. ICING: Add the powdered sugar, cream of coconut, lemon, and lime zest, milk, coconut extract, salt, egg white, and lemon and lime juice to a large bowl. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency. Drizzle the icing across the cookies in several lines, and then repeat in the other direction. Sprinkle the cookies with extra zest before the icing sets.

COCONUT FLOUR PEANUT BUTTER OATMEAL COOKIES



Coconut Flour Peanut Butter Oatmeal Cookies image

I took a coconut flour peanut butter recipe I found online and added more ingredients. I love the taste and the texture!

Provided by Marythe

Categories     Dessert

Time 20m

Yield 20 cookies

Number Of Ingredients 9

1/2 cup sifted coconut flour
1 cup natural-style peanut butter
1/2 cup whole oats
1/4 cup amaranth
2 tablespoons whole ground flax seed meal
1 1/2 cups brown sugar
4 eggs
1/2 teaspoon vanilla
1/2 teaspoon sea salt

Steps:

  • 1. Mix together peanut butter, sugar, eggs, vanilla and salt. Stir in coconut flour, oats, amaranth and flaxseed meal.
  • 2. Make small balls of batter, flatten and place on greased cookie sheet. Bake at 375
  • Degrees F for about 15 minutes.
  • 3. Cool slightly and remove from cookie sheet.

COCONUT FLOUR, ALMOND BUTTER, AND RAISIN COOKIES



Coconut Flour, Almond Butter, and Raisin Cookies image

These soft chewy cookies can be used in paleo and specific-carbohydrate diets.

Provided by cookinDadda

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 25m

Yield 18

Number Of Ingredients 6

4 eggs
1 cup almond butter
¾ cup honey
¾ teaspoon vanilla extract
½ cup sifted coconut flour
½ cup raisins

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Beat eggs, almond butter, honey, and vanilla extract together in a large bowl. Sift coconut flour into the egg mixture while continually stirring. Fold raisins into the mixture. Drop mixture by the spoonful onto prepared baking sheet.
  • Bake in preheated oven until golden brown, about 14 minutes. Cool cookies slightly on sheet before moving to a rack to cool completely.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 17.9 g, Cholesterol 41.3 mg, Fat 9.3 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 79.1 mg, Sugar 14.8 g

COCONUT BUTTER COOKIES



Coconut Butter Cookies image

Provided by Food Network

Categories     dessert

Time 50m

Yield 30 pieces

Number Of Ingredients 7

1 cup (2 sticks) butter, room temperature
1/2 cup sugar
1/2 teaspoon dark rum
1/4 teaspoon vanilla extract
3/4 cup unsweetened coconut, toasted
Scant 2 cups flour
1/4 teaspoon salt

Steps:

  • In a mixer with a paddle attachment, whip the butter until very light and fluffy. Add the sugar and continue whipping, then add the rum and vanilla and mix. Toss together the coconut, flour and salt then add to the butter mixture and mix until blended. Butter a small sheet pan (9 by 12-inch), and line it with plastic all the way up the sides. Spread the dough evenly into the pan, cover it with plastic and freeze. Cut frozen dough into 2-inch strips and roll in flour. Wrap and freeze or cut into1/8-inch bars and place on parchment or silpat-lined sheet pan. Bake in a conventional oven at 250 degrees F for about 30 minutes until crisp but barely colored.

BROWNED BUTTER AND COCONUT CHOCOLATE CHIP COOKIES



Browned Butter and Coconut Chocolate Chip Cookies image

Toasted coconut and browned butter amp up the goodness on classic Betty Crocker Chocolate Chip Cookies.

Provided by Brooke Lark

Categories     Dessert

Time 45m

Yield 20

Number Of Ingredients 5

1/2 cup butter (do not use margarine)
1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
1 egg
1 tablespoon water
3/4 cup shredded coconut, toasted

Steps:

  • Heat oven to 375°F. In small saucepan, melt butter, stirring occasionally, until bubbly and golden brown. Cool completely.
  • In medium bowl, stir together cookie mix, browned butter, egg, water and coconut until well mixed. Drop dough by tablespoonfuls onto ungreased cookie sheet.
  • Bake 8 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store cooled cookies in airtight container.

Nutrition Facts : ServingSize 1 Serving

BROWN BUTTER TOASTED COCONUT CHOCOLATE CHIP COOKIES



BROWN BUTTER TOASTED COCONUT CHOCOLATE CHIP COOKIES image

Categories     Dessert

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, melted and browned to about 3/4 cup butter
1 cup granulated sugar
3/4 cup brown sugar
1 tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 to 3/4 teaspoon salt (depending on how salty you like things)
1 large egg
1 large egg yolk
1/4 cup toasted coconut (I used unsweetened, but sweetened will work as well)
1 cup dark chocolate chunks

Steps:

  • Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper. On one baking sheet, spread out shredded coconut. Toast coconut for about 6 minutes, until browned and fragrant. Remove from the oven, place in a small bowl and let cool. Melt butter in a medium saucepan over medium heat. The butter will begin to foam and crackle. That's a great sign. That means that the water is evaporating from the butter. Once the crackling subsides, keep an eye on the butter. The butter solids will begin to brown. You'll smell the butter as it browns. Once well browned, immediately remove the butter from the flame and place in a small bowl. Removing the butter from the pan will ensure that it doesn't continue to cook and burn in the hot pan. Allow the butter to cool for a few moments. In a medium bowl, whisk together flour, baking soda and salt. Set aside. In the bowl of an electric stand mixer, fitted with a paddle attachment, measure granulated and brown sugar. Add the brown butter and beat together, on medium speed, for about 2 minutes. The sugar may still look grainy. That's ok. Add the egg and egg yolk and beat on medium speed for 2 minutes. The mixture should become silky smooth. Add vanilla extract and beat. With mixer on low speed, add the dry ingredients. Beat until just incorporated. Remove the bowl from the mixer and use a spatula to fold in the toasted coconut and chocolate chips. Dough will be thick. Cookies can be baked immediately, or the dough can be left in the refrigerator to chill for 30 minutes. Spoon balls by the tablespoonful onto the prepared baking sheets. Bake for 10 to 12 minutes, until golden brown but still slightly soft in the center. Remove from the oven. Allow the cookies to cool on the pan for 5 minutes, before removing to a wire rack to cool completely.

COCONUT FLOUR PEANUT BUTTER COOKIES



Coconut Flour Peanut Butter Cookies image

These little cookies are just so good!! Of course I am a coconut lover!and love peanut butter too:)

Provided by Opal Jackson-Cakmak

Categories     Other Desserts

Number Of Ingredients 1

coconut flour peanut butter cookies

Steps:

  • 1. Ingredients: ½ cup sifted coconut flour 1 cup natural peanut butter ½ cup peanuts, coarsely chopped (optional) 1½ cups Sucanat or Rapadura natural sugar 4 eggs ½ teaspoon vanilla ½ teaspoon sea salt
  • 2. Directions: 1. Mix together peanut butter, sugar, eggs, vanilla and salt. Stir in peanuts and coconut flour. Batter will be runny. 2. Drop by the spoonful 2 inches apart on greased cookie sheet. Bake at 375 Degrees F for about 14 minutes. 3. Cool slightly and remove from cookie sheet. Makes about 3 dozen cookies.

STEVIA COCONUT PEANUT BUTTER COOKIES



Stevia Coconut Peanut Butter Cookies image

Stevia is a South American herb that is virtually calorie-free and hundreds of times sweeter than table sugar (which is why you only need 2 tsp in a recipe that might need a 2 cups of sugar). You can probably find it at your local health food store and I know Trader Joe's carries it with their baking goods. This recipe is from "Stevia Sweet Recipes" by Jeffrey Goettemoiller and I got it from www.rochestergoodfood.com.

Provided by Roosie

Categories     Dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 11

6 tablespoons vegetable oil
1/2 cup water
1/2 cup peanut butter
2 cups whole wheat flour, plus
2 tablespoons whole wheat flour
2 large eggs
1/2 teaspoon baking powder
1 1/2 teaspoons vanilla extract
2 teaspoons stevia powder
2 teaspoons butterscotch flavoring
1 3/4 cups flaked coconut

Steps:

  • Preheat oven to 350°F.
  • In a medium mixing bowl beat together oil, peanut butter, eggs, vanilla extract, and butterscotch flavoring.
  • Stir in water.
  • Sift flour, stevia, and baking powder together.
  • Mix half of the dry ingredients into the peanut butter mixture.
  • Stir in the rest of the dry ingredients.
  • Briefly chop coconut in a blender, if the pieces are large.
  • Fold into cookie dough- mixture will be stiff.
  • Drop by rounded teaspoons onto ungreased cookie sheets.
  • Flatten with a fork in an "X" pattern.
  • Bake 9-10 minutes or until golden.
  • Leave cookies on baking sheet 2 minutes to cool and remove to racks to finish cooling.
  • Store in an airtight container.

COCONUT BUTTER COOKIES



Coconut Butter Cookies image

These are such delicious and easy cookies to make. I like to put frosting in between 2 cookies and eat them that way ..yummy.

Provided by Karla Everett

Categories     Cookies

Time 15m

Number Of Ingredients 7

1 c butter
2/3 c brown sugar
1 large egg
2 tsp vanilla extract
1/4 tsp sea salt
1 3/4 c all purpose flour
1 1/3 c coconut, flaked

Steps:

  • 1. Cream together the butter and brown sugar in a large mixing bowl.
  • 2. Mix together the egg , vanilla and salt and mix into the butter mixture.
  • 3. Gradually add the sifted flour until well mixed.
  • 4. Stir in the coconut until all mixed together.
  • 5. Drop teaspoonfuls onto a un-greased cookie sheet ; Flatten them into a wafer shape or a round shape if desired.
  • 6. Bake @ 375° for 10-12 minutes.

Tips:

  • Use unsweetened coconut butter for a healthier cookie.
  • Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
  • Bake the cookies until the edges are golden brown and the centers are set.
  • Let the cookies cool completely before storing them in an airtight container.
  • Enjoy the cookies within 5 days for the best flavor.

Conclusion:

These coconut butter cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are made with simple ingredients and can be customized to your liking. Whether you prefer them chewy or crispy, these cookies are sure to satisfy your sweet tooth. So next time you are looking for a tasty and healthy snack, give these coconut butter cookies a try!

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