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Coconut Meltaway Cookies Recipe

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★★★★★

4.9 from 128 reviews

Delight in these Coconut Meltaway Cookies, featuring a tender, buttery crumb infused with coconut extract and topped with a smooth coconut icing and toasted shredded coconut. Perfectly soft and melt-in-your-mouth, these cookies combine the richness of butter with the tropical essence of coconut for an irresistible treat.

Ingredients

Scale

Coconut Cookies

  • 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

Icing

  • 1 cup powdered sugar
  • 1 tablespoon coconut milk, or water
  • 1 cup toasted shredded coconut

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside temporarily.
  3. Cream Butter and Sugar: Using a stand mixer, beat the room temperature unsalted butter and granulated sugar until the mixture becomes light and fluffy, which usually takes about 2-3 minutes.
  4. Add Egg and Flavoring: Incorporate the large egg and coconut extract into the butter and sugar mixture, mixing until everything is fully combined.
  5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients in half-cup increments, mixing thoroughly after each addition until you have a smooth dough with no visible flour.
  6. Shape Cookies: Roll approximately 1 tablespoon of dough into small balls, then flatten each into a disk shape. Place these evenly spaced on the prepared baking sheet.
  7. Bake: Bake the cookies in the preheated oven for 8 minutes. Note that the cookies will not appear browned or fully cooked on top but are done baking at this stage.
  8. Cool: Remove the baking sheet from the oven and allow the cookies to rest on it for 5 minutes. Then transfer each cookie to a wire rack to cool completely before icing.
  9. Prepare Icing: In a small bowl, whisk together the powdered sugar and coconut milk until smooth. For a stronger coconut flavor, optionally add 1 teaspoon of coconut extract to this mixture.
  10. Ice and Garnish: Spoon the icing onto the top of each cooled cookie and swiftly sprinkle with toasted shredded coconut. Allow the icing to set for about 10 minutes until hardened.
  11. Serve or Store: Serve these delicious coconut meltaway cookies immediately, or store them in an airtight container for up to 5 days to maintain freshness.

Notes

  • Do not overbake the cookies; they should appear pale when done.
  • Ensure butter is at room temperature for easier mixing and better texture.
  • To toast shredded coconut, spread it on a baking sheet and bake at 350°F for 5-7 minutes, stirring frequently until golden brown.
  • The icing sets better and holds its shape if the cookies are completely cool before applying.
  • For dairy-free variation, substitute butter with a plant-based butter and use coconut milk for icing.

Keywords: Coconut cookies, meltaway cookies, coconut extract cookies, coconut icing, toasted coconut dessert

Find it online: https://islawhite.com/coconut-meltaway-cookies-recipe/