If you’re a fan of coconut, these Dreamy Coconut Frosted Cookies are a must-try! Soft, buttery, and topped with a sweet coconut frosting and toasted coconut flakes, they are the perfect treat for any occasion. With a simple list of ingredients and easy steps, these cookies come together in under 30 minutes. Whether you’re baking for family, friends, or just to satisfy your sweet tooth, these cookies are sure to be a hit!
Ingredients:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup shredded coconut
For the Frosting:
- ½ cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- ¼ cup toasted coconut flakes (for topping)
Directions:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup easier.
Step 2: Prepare the Cookie Dough
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 2-3 minutes.
- Beat in the egg until well incorporated, making sure the mixture is smooth.
Step 3: Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies tough.
Step 4: Add the Shredded Coconut
- Fold in the shredded coconut to the dough, distributing it evenly throughout for added texture and flavor.
Step 5: Shape the Cookies
- Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 1 inch between each cookie to allow for spreading.
Step 6: Bake the Cookies
- Bake for 10-12 minutes, or until the edges are just golden. The centers should still be slightly soft, as they will continue to firm up while cooling.
- Allow the cookies to cool on a wire rack.
Step 7: Make the Coconut Frosting
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The consistency should be thick enough to coat the cookies but still easy to drizzle.
Step 8: Frost the Cookies and Add Toppings
- Once the cookies are completely cooled, spread or drizzle the frosting on top.
- Sprinkle each cookie with toasted coconut flakes for a delightful crunch and added coconut flavor.
Serving and Storage Tips
- Serving Suggestions: Serve these cookies with a hot cup of tea or coffee, or enjoy them as an afternoon snack. They’re perfect for holiday gatherings, potlucks, or simply enjoying with loved ones.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. If you live in a warm climate, you may want to refrigerate them to keep the frosting from melting.
Helpful Notes
- Toasting Coconut Flakes: To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until they’re golden brown and fragrant.
- Adjusting Frosting Consistency: If the frosting is too thick, add a little more milk, one teaspoon at a time. If it’s too thin, add a bit more powdered sugar.
- Make-Ahead Option: You can make the dough ahead of time and store it in the refrigerator for up to 2 days before baking. Let it soften slightly at room temperature before scooping and baking.
Tips from Well-Known Chefs
- Ina Garten: When baking cookies, always use room temperature butter for the best texture. Cold butter won’t mix as well, while overly soft butter can cause the cookies to spread too much.
- Mary Berry: For extra depth of flavor, try adding a pinch of salt to the frosting. It will help balance the sweetness and bring out the coconut flavor even more.
- Paul Hollywood: Make sure to cool the cookies completely before frosting, as warm cookies can cause the frosting to melt and run.
Frequently Asked Questions
1. Can I use sweetened shredded coconut?
Yes, sweetened shredded coconut works well, but it will make the cookies a bit sweeter. You may want to reduce the sugar in the cookie dough slightly.
2. How do I prevent my cookies from spreading too much?
Ensure your butter isn’t too soft, and chill the dough for 10-15 minutes before baking to help maintain their shape.
3. Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. The texture may be slightly different, but they’ll still be delicious.
4. What’s the best way to toast coconut flakes?
You can toast them in the oven or on the stovetop. For the stovetop, place the flakes in a dry skillet over medium heat and stir constantly until golden.
5. Can I substitute the milk in the frosting?
Yes, you can use any milk you prefer, including almond milk, coconut milk, or even water in a pinch.
6. How do I keep the cookies soft?
Store them in an airtight container with a slice of bread. The cookies will absorb moisture from the bread, helping to keep them soft.
7. Is there an alternative to vanilla extract in the frosting?
You can substitute with coconut extract for an extra boost of coconut flavor or almond extract for a slight twist.
8. Can I freeze the cookies?
Yes, you can freeze the baked cookies before frosting them. Once cooled, store them in an airtight container or zip-top bag in the freezer for up to 3 months.
9. What if I don’t have a wire rack for cooling?
You can cool the cookies on a plate, but a wire rack allows air to circulate around them, which helps prevent sogginess.
10. How do I avoid overbaking the cookies?
Remove the cookies from the oven as soon as the edges turn golden. They may seem soft in the center, but they will firm up as they cool.
These Dreamy Coconut Frosted Cookies are sure to be a crowd-pleaser, with their sweet coconut flavor and satisfying crunch. Happy baking! 🥥🍪
