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Coconut Butter Cookies

PREP TIME 5 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
servings12 cookies
You can't beat a classic recipe and these Coconut Butter cookies are no different. Uncomplicated, and quick to make, they're filled with nostalgic flavor
coconut butter cookies

Watch how to make the recipe

Ingredients
  • ½ cup powdered icing sugar
  • ½ cup salted or unsalted butter at room temperature see note 1
  • 1 teaspoon vanilla extract
  • 1 cup all purpose or cake flour
  • ½ cup unsweetened fine shredded desiccated coconut
  • ½ level teaspoon baking powder
  • ¼ teaspoon salt see note 1

Topping (optional)

  • ¼ cup unsweetened fine shredded desiccated coconut
Instructions
  • Line a baking sheet with a silicone mat or parchment paper see note 2
  • Preheat the oven to 350°F /180°C (160°C fan)
  • Use a hand held beater or whisk to beat the butter and powdered (icing) sugar for about 2 minutes until light and creamy.
  • Mix in the vanilla extract.
  • Add all purpose flour, unsweetened coconut baking powder and salt
  • Beat until just combined to form a soft dough.
  • Scoop out equal portions of the dough onto the lined baking sheet
  • Roll and flatten into ¼ inch (6mm) thick round disks.
  • Topping (optional)
  • Top with a sprinkling of coconut on the surface of each flattened cookie.
  • Bake until golden brown for 15 minutes on the middle shelf of your oven. See note 3
  • Remove from the oven but leave the cookies on the baking sheet for 5 minutes before transferring to a cooling rack . The cookies will be soft when removed from the oven, but will crisp as they cool.

Storage

  • Store at room temperature in an airtight container for up to 7 days.
Recipe Notes
1.The same amount of salt (¼ teaspoon) is added whether you are using salted or unsalted butter
2.Don't place the cookies directly on a greased pan. Brushing your baking sheet with butter creates a greasy base, causing the cookies to spread. 2.Use parchment paper or better still, a silicone baking mat. Silicone baking mats are really the best because they hold onto the bottom of the cookie dough, preventing the cookies from spreading too much. And promote even browning too.
3. It is not necessary to chill the dough or shaped cookies before baking. Because these cookies keep their shape and do not spread while baking
Nutrition
Serving: 1cookie | Calories: 159kcal | Carbohydrates: 11g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 82mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Calcium: 54mg | Iron: 1mg