Best 5 Coconut Cookies With Oil Recipes

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Indulge in the tropical delight of coconut cookies, a delectable treat that offers a symphony of flavors and textures. These cookies, crafted with the goodness of coconut and the richness of butter or oil, boast a crispy exterior that yields to a soft and chewy interior, reminiscent of a tropical paradise. With variations ranging from classic coconut cookies to those infused with chocolate chips, nuts, or dried fruits, these cookies are a versatile delight that caters to every palate. Whether you're a seasoned baker or a novice in the kitchen, this collection of recipes will guide you through the process of creating these delectable treats, ensuring that every bite transports you to a tropical oasis.

Here are our top 5 tried and tested recipes!

COCONUT OIL SUGAR COOKIES



Coconut Oil Sugar Cookies image

This is a variation on the sugar cookie using coconut oil. It tastes similar to a shortbread cookie, but they are very moist and delicious. Roll tops of cookies in sugar and/or colored sugar before baking for a festive treat. Cinnamon and sugar works well, too.

Provided by Kristonia

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 30m

Yield 16

Number Of Ingredients 8

1 ¼ cups white sugar
½ cup butter, softened
½ cup coconut oil
3 egg yolks
1 ½ teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly.
  • Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks and vanilla extract. Add flour, baking powder, and baking soda gradually; mix until dough just comes together. Mix dough with hands to fully incorporate ingredients. Roll dough into walnut-size balls and place 2 inches apart onto baking sheet.
  • Bake in the preheated oven until cookie tops are cracked, 10 to 12 minutes.

Nutrition Facts : Calories 245.3 calories, Carbohydrate 29.3 g, Cholesterol 53.7 mg, Fat 13.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 9.9 g, Sodium 127.8 mg, Sugar 15.7 g

COCONUT COOKIES (WITH OIL)



Coconut Cookies (With Oil) image

Make and share this Coconut Cookies (With Oil) recipe from Food.com.

Provided by eBeth

Categories     Drop Cookies

Time 22m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 12

3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups quick oats
1 cup coconut
1 1/2 cups chopped nuts
1 1/2 cups raisins
1/2 cup vegetable oil
1/4 cup water
2/3 cup brown sugar
1 teaspoon vanilla extract

Steps:

  • Mix together; oil, water, vanilla, and sugar.
  • Add dry ingredients and mix well.
  • Drop by heaping teaspoonful onto greased baking sheet.
  • Bake at 350° for 10-12 minutes.
  • Remove carefully to cooling rack.
  • Cookies will hold together better as they cool.
  • Variations: Try 1/4 c oil and 1/4 cup peanut butter.
  • Try chocolate chips instead of raisins.
  • Try almond extract and chopped almonds.
  • Try craisins, sunflower nuts, you name it!

COCONUT OIL CHOCOLATE CHIP COOKIES



Coconut Oil Chocolate Chip Cookies image

Swap in coconut oil for butter in a classic chocolate chip cookie and what do you get? A tender cookie with a lovely light color and distinctly chocolaty chips.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield about 30 cookies

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
3/4 cup virgin coconut oil
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips

Steps:

  • Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the flour, baking soda and salt in a large bowl. Beat the coconut oil and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the coconut oil mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
  • Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
  • When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

COCONUT COOKIES



Coconut Cookies image

These low-carb and gluten-free cookies with coconut oil can be baked or left unbaked. If baking, this recipe produces a crisp cookie. Adjust temperature and time to your liking.

Provided by IK

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 20m

Yield 24

Number Of Ingredients 6

2 cups unsweetened shredded coconut
1 cup almond flour
⅓ cup maple syrup
3 ½ tablespoons melted coconut oil
½ teaspoon vanilla extract
⅛ teaspoon salt

Steps:

  • Line 2 baking sheets with parchment paper.
  • Stir together coconut, almond flour, maple syrup, coconut oil, vanilla extract, and salt in a bowl until well blended.
  • Drop cookie dough in tablespoon-sized mounds onto the prepared baking sheets. Cover and refrigerate or freeze until use.
  • If baking cookies, preheat the oven to 400 degrees F (200 degrees C).
  • Transfer cookies to 2 ungreased cookie sheets.
  • Bake in the preheated oven until browned, 5 to 10 minutes.

Nutrition Facts : Calories 110.2 calories, Carbohydrate 5.9 g, Fat 9.6 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 6.4 g, Sodium 15.4 mg, Sugar 3.4 g

CHEWY COCONUT COOKIES



Chewy Coconut Cookies image

Lots of coconut and sugar make these cookies chewy and delicious.

Provided by N. Hoff

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 50m

Yield 36

Number Of Ingredients 9

1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
½ cup packed brown sugar
½ cup white sugar
1 egg
½ teaspoon vanilla extract
1 ⅓ cups flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
  • In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
  • Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Nutrition Facts : Calories 75.4 calories, Carbohydrate 10.5 g, Cholesterol 11.9 mg, Fat 3.5 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 62.5 mg, Sugar 6.8 g

Tips:

  • Use unsweetened shredded coconut for a healthier and less sweet cookie.
  • Refrigerate 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, but still slightly soft.
  • Allow the cookies to cool completely on a wire rack before storing them in an airtight container.
  • These cookies can be stored at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

These coconut cookies are a delicious and easy-to-make treat that are perfect for any occasion. They're made with simple ingredients that you probably already have on hand, and they can be customized to your liking. Whether you prefer them chewy or crispy, plain or with add-ins, these cookies are sure to be a hit. So next time you're looking for a sweet snack, give these coconut cookies a try!

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