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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.

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.

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.

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.

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.

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.

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