Kirbie's Cravings

Coconut Butter Cookies

Crunchy coconut butter cookies that are like Danish butter cookies with a coconut twist. They’re easy to make and store well making them great for holidays and gifting.

close-up photo of Coconut Butter Cookies

I love butter cookies, especially those Danish butter cookies. The crunchy little cookies are so addicting. I came across a recipe for coconut butter cookies that looked pretty simple to make.

These coconut cookies don’t look like much, but the texture was spot on. They were crispy and crunchy like Danish butter cookies. The taste of coconut is light.

Ingredients

  • Room temperature unsalted butter
  • Powdered sugar
  • Cake flour
  • Cornstarch
  • Unsweetened shredded coconut
  • Vanilla extract

Flour: Cake flour gives these cookies a light and crispy texture. I haven’t tried all-purpose flour because it will probably change the texture of the cookies.

Be sure to use unsweetened coconut so your cookies aren’t too sweet.

Powdered sugar helps make these cookies tender so they melt in your mouth.

photo of a stack of cookies

How to Make Them

Whisk the flour and cornstarch in a medium bowl. Set the flour mixture aside.

In a separate bowl, cream the softened butter, powdered sugar, and vanilla extract with an electric mixer until light and fluffy.

Add in the dry ingredients and coconut to the butter mixture and use a spatula to combine. Don’t stir, instead use a mix of “cutting”, “pressing” and “scraping” actions to combine the flour with the wet ingredients. Mix until the dough forms and is just combined. Do not overmix.

Wrap the cookie dough with plastic wrap and chill it for about 30 minutes.

Coconut Butter Cookies

After 30 minutes, preheat oven at 180°C. Line a baking tray with parchment paper.

Shape the chilled dough into small balls, about 1 inch in diameter. Place the cookie balls on the baking sheets and flatten them with the palm of your hand. Space the cookies about 1 inch apart.

Bake the coconut cookies 22 to 25 minutes or until they are lightly browned. After that, turn off the oven, leave the cookies inside with the oven door shut. Let the residual heat in the oven bake the cookies for 10 minutes.

Cool the cookies on a wire rack before storing them in an airtight container.

photo of a stack of Coconut Butter Cookies on a plate

Storage

These cookies keep well at room temperature for several days as long as they’re in an airtight container.

You can also store them in the freezer them for up to two months.

photo of Coconut Butter Cookies on a white plate

I really enjoyed these crunchy coconut butter cookies. Next time I’ll try piping them to create prettier shapes and get them to look more presentable.

More Cookie Recipes

Coconut Butter Cookies

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
These cookies are like Danish butter cookies – light and crispy with a subtle coconut flavor.

Ingredients

  • 75 g unsalted butter softened
  • 50 g powdered sugar
  • 100 g cake flour
  • 10 g corn starch
  • 20 g unsweetened shredded coconut
  • 1/4 tsp vanilla extract

Instructions

  • Whisk both types of flour in a bowl and set aside.
  • In a separate bowl, mix softened butter, powdered sugar and vanilla extract with an electric mixer until light and fluffy.
  • Add in the flour and coconut to the mixture. use a spatula to mix. Instead of just stirring, use a mix of “cutting”, “pressing” and “scraping” actions to combine the ingredients. Mix until dough is just combined. Do not overmix.
  • Wrap the dough with plastic wrap and keep it in the fridge to rest for about 30 minutes.
  • After 30 minutes, preheat oven at 180°C. Line a baking tray with parchment paper.
  • Remove the dough from the fridge. Shape dough into small balls, about 1 inch in diameter. You may need to rub the dough in your hands to soften it.
  • Place cookie balls on the baking sheets and flatten cookies with palm of hand. Space cookies about 1 inch apart.
  • Bake about 22-25 minutes or until they are lightly browned. After that, turn off the oven, leave the cookies inside with the oven door shut. Let the residue heat in the oven cook the cookies for a further 10 minutes.
  • Take cookies out and let them cool on wire rack

Notes

Recipe found on Food 4 Tots, who got it from 100 Homemade Cookies by Zhaoqing Meng

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

 

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2 comments on “Coconut Butter Cookies”

  1. I love coconut! I love butter! I’m definitely going to love making this recipe! Wow! These look awesome! Thanks for sharing!