Name: Coconut Meltaway Cookies Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon salt; 1 cup unsalted butter, room temperature; ¾ cup granulated sugar; 1 large egg; 1 teaspoon coconut extract; 1 cup powdered sugar; 1 tablespoon coconut milk, or water; 1 cup toasted shredded coconut

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Introduction

Coconut Meltaway Cookies are delicate, buttery treats with a subtle coconut flavor and a sweet, creamy icing topped with toasted coconut. Perfect for a light snack or a tea-time indulgence, these cookies melt in your mouth with every bite.

A stack of soft, round cookies sits on a small white plate set on a white marbled surface. Each cookie has two layers: a light beige, slightly textured cookie base, and on top, a smooth white icing layer spread evenly. The icing is generously sprinkled with toasted shredded coconut, which is light golden and white, adding a rough texture on the surface. Scattered toasted coconut flakes are visible around the plate. In the background, there is a blurred white egg carton and a tall glass jar filled with more of the same cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, room temperature
¾ cup granulated sugar
1 large egg
1 teaspoon coconut extract
1 cup powdered sugar
1 tablespoon coconut milk, or water
1 cup toasted shredded coconut

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
Step 3: Using a stand mixer, beat the butter and granulated sugar together until the mixture is light and fluffy. Add the egg and coconut extract, mixing until fully combined.
Step 4: Gradually add the flour mixture to the butter mixture in ½ cup increments, mixing well after each addition until the dough is fully combined.
Step 5: Scoop about 1 tablespoon of dough and roll it into a small ball. Flatten each ball gently into a disk and place them spaced apart on the prepared baking sheet.
Step 6: Bake the cookies for 8 minutes. They will not appear browned but are cooked through.
Step 7: Remove the cookies from the oven and allow them to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 8: To make the icing, whisk together powdered sugar and coconut milk (or water) until smooth. For a stronger coconut flavor, add 1 teaspoon coconut extract if desired.
Step 9: Using a spoon, spread the icing on the top of each cooled cookie. Immediately sprinkle toasted shredded coconut over the icing and let it set for about 10 minutes, or until hardened.
Step 10: Serve the cookies right away or store them in an airtight container.

Tips & Variations

For extra coconut flavor, add a bit more coconut extract to the dough or icing according to your taste.
Use fresh toasted coconut flakes instead of shredded for added texture and flavor.
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free baking blend.
If you prefer a softer icing, reduce the powdered sugar slightly or add more coconut milk.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. Keep them away from heat or direct sunlight to preserve their texture and flavor. If you want to keep them longer, freeze the cookies (without icing) in a sealed container for up to 2 months and ice them after thawing. Reheat the iced cookies gently at room temperature before serving, if desired.

How to Serve

A close-up of a white plate filled with round soft sugar cookies, each topped with a smooth layer of white icing and sprinkled with light golden toasted coconut shreds, some coconut flakes scattered on the white marbled surface around the plate. The cookies show a delicate crumb texture, stacked slightly on each other, with the focus on the cookie in front. In the background, blurred white eggs in a white carton and a jar filled with toasted coconut flakes create a cozy, clean kitchen atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk for the icing?

Yes, you can substitute regular milk or even water for the coconut milk in the icing. The texture will remain fine, though the coconut flavor will be milder.

Why do the cookies look underbaked when I take them out of the oven?

These cookies are delicate and pale by design. They will appear soft and slightly underbaked but will firm up as they cool. Removing them at 8 minutes ensures a tender melt-in-your-mouth texture rather than a crunchy cookie.