Best 2 Coconut Rolled Sugar Cookies Recipes
Indulge in the delightful medley of coconut-rolled sugar cookies, where crisp edges meet tender, chewy centers, blanketed in a symphony of sweet coconut flakes. These cookies, crafted with love and simplicity, offer a delightful harmony of flavors and textures, perfect for any occasion. Dive into the collection of recipes presented in this article, each offering a unique twist on this classic treat. From the traditional coconut-rolled sugar cookies, adorned with toasted coconut flakes, to the tantalizing lemon-coconut variation, bursting with citrusy freshness, these recipes promise an explosion of taste and satisfaction. Get ready to embark on a baking adventure that will leave your taste buds dancing with joy.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT OIL SUGAR COOKIES
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
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 SUGAR COOKIES
Steps:
- Whisk the vanilla and egg in a small bowl and set aside.
- In a large bowl with a hand-held mixer, cream the butter until fluffy. Scrape down the sides of the bowl with a rubber spatula, add the coconut sugar and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again if needed, then add the egg mixture, beating for about 1 minute. Sift the flour with the salt in a small bowl. Reduce the mixer speed to low, then add the flour mixture, mixing just until blended.
- Turn the dough out of the bowl. Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper. Use a rolling pin to flatten the dough into a disk about 1/4 inch thick. Slide the dough/parchment sheet onto a flat baking sheet or on the back of a rimmed baking sheet. Refrigerate until firm, about 2 hours and up to overnight.
- Position oven racks in the top and bottom thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment (or use nonstick baking sheets).
- Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Cut the cookies with a 1 1/2-inch round or decorative-shaped cookie cutter directly on the parchment. Use a spatula to transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. Repeat with the other sheet of dough. Any excess dough can be re-rolled, refrigerated and cut.
- Bake until the edges of the cookies are light golden, about 15 minutes. Transfer the cookies to a rack to cool.
Tips:
- Chilling the dough for at least 30 minutes will make it easier to handle and less likely to spread in the oven.
- When rolling the dough, use a light touch and don't overwork it. Overworking the dough will make the cookies tough.
- If the dough is too sticky to handle, add a little more flour. If it's too dry, add a little more milk.
- Use a cookie scoop to ensure that all of the cookies are the same size. This will help them bake evenly.
- Bake the cookies until they are just set around the edges. Overbaking will make the cookies dry and crumbly.
- While the cookies are still warm, roll them in the coconut sugar mixture. This will give them a delicious, crunchy coating.
Conclusion:
These coconut rolled sugar cookies are a delicious and easy-to-make treat that are perfect for any occasion. They're soft and chewy on the inside, with a crispy, caramelized coating on the outside. The coconut sugar adds a delightful sweetness and flavor that makes these cookies irresistible. So next time you're looking for a sweet treat, give these coconut rolled sugar cookies a try. You won't be disappointed!
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