Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Coconut Cookies 3.5 (311) 15 Reviews A cross between a chewy cookie and a macaroon, these cookies are too good to miss. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 13, 2023 Rate PRINT Share Prep Time: 30 mins Total Time: 1 hr Yield: 36 These tender, chewy coconut cookies are the perfect combination of soft butter cookies and classic coconut macaroons. The shredded coconut gets delightfully crunchy and golden brown when baked, but the inside stays soft and chewy. The cookies are buttery and lightly sweet, with a pleasant nutty flavor and crunchy texture from the shredded coconut. They are ready in just about an hour, and the easy recipe requires only a handful of ingredients. It yields 36 cookies, which mean these treats are the perfect thing to bring to a dinner party or potluck. They’re even better when wrapped up in a cookie tin as a hostess or holiday gift. Our 30 Most Popular Cookie Recipes Ever Shredded vs. Flaked Coconut Coconut is a delicious way to incorporate both flavor and texture into baked goods, but it's essential to keep in mind the major differences between flaked coconut and shredded coconut. While they’re both used for baking, they shouldn't be used interchangeably. Knowing the correct style your recipe calls for will help ensure your dish yields the correct flavor and texture. Flaked Coconut Flaked coconut comes in a much larger shape and size. It's often seen in trail mix or granola, and it offers much more crunch and bite to any dish it's used in. Shredded Coconut Alternatively, shredded coconut, which we use for these coconut cookies, is smaller, thinner, and lighter, like its name implies. Always Opt for Unsalted Butter Unsalted butter allows you to better control the amount of salt in your finished baked good. When cooking with salted butter, you can't completely control how much salt is added to your dish. Different brands of butter have differing amounts of salt added and you could end up with a cookie that's saltier than expected. Starting with unsalted butter lets you control the ingredients you put into your dish. This means you have a better grasp of what the cookie will taste like when it's finished. Ingredients 1 package (14 ounces) sweetened shredded coconut (5 ⅓ cups) 1 cup sugar ½ teaspoon salt ¼ teaspoon baking powder ½ cup (1 stick) chilled unsalted butter, cut into small pieces 1 large egg 1 teaspoon vanilla extract 1 ½ cups all-purpose flour, (spooned and leveled) Directions Preheat oven, set aside coconut and process remainder with sugar: Preheat oven to 350°F. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in a food processor along with sugar, salt, and baking powder; process until finely ground. Using a food processor makes the dough a snap to prepare. To make sure the cookies have a light texture, do not overprocess the dough; it should still be slightly loose and crumbly when you start forming the balls. Add butter, then egg and vanilla: Add butter, and process just until no lumps remain. Add egg and vanilla; process just until smooth. Add flour: Add flour; pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not overmix). Working in batches, form cookies and coat with coconut: Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut. Place cookies on baking sheets: Arrange balls, about 2 inches apart, on baking sheets. Bake and cool cookies: Bake until lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely. Storing Before packing up these coconut cookies (or any cookies) to store, make sure they have cooled completely. Transfer them to a metal tin and place them in one even layer. Make sure to separate the cookies with wax paper to prevent any from sticking to each other. To keep them fresher longer, make sure you have a tight-fitting lid—air is the main reason cookies get stale quickly, so you’ll want to store them in an airtight container or zip-top bag. Moist cookies will stay fresh at room temperature for about two to three days, but you can prolong their freshness for an extra few days by storing them in the refrigerator instead. Freezing If you’d like to keep cookies longer than just a few days, store them in the freezer. Just like storing them in the refrigerator, you’ll need to let them cool completely before transferring to an airtight bag. Make sure to seal it tightly, then label with the appropriate date. According to the USDA, cookies can safely be stored in the freezer for eight to 12 months. Frequently Asked Questions Where do coconut cookies come from? While the original birthplace is unknown, many people think that coconut cookies and coconut macaroons originated in Italy, specifically Venice. How do you sweeten unsweetened shredded coconut? If you're working with unsweetened shredded coconut that you’d like to sweeten quickly, start by placing the shredded coconut in a zip top bag. Sprinkle in a bit of powdered sugar, and give the bag a good shake. Open up the bag, et voila! Other Coconut Dessert Recipes to Try: Coconut Layer Cake Ultimate Coconut Cake Coconut Macaroons Almond-Coconut Chewy Chocolate Cookies Chocolate Chip Oat-Coconut Skillet Cookie Originally appeared: Everyday Food, December 2004 Rate It PRINT Updated by Laura Denby Laura Denby Laura is a freelance writer for MarthaStewart.com.