4 Ingredient Coconut Meltaway Cookies
These coconut flavored meltaway cookies are tender, buttery and they melt in your mouth as you eat them.
Ingredients
- 1/2 cup (113 g) unsalted butter
- 5 tbsp (38 g) powdered sugar
- 1 cup (114 g) cake flour
- 1/4 cup (19 g) unsweetened finely shredded coconut, plus additional for coating
Instructions
- Line a large baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, add butter and sugar. Using the flat paddle attachment on the mixer, cream at low speed just until sugar is incorporated into the butter. Increase your mixing speed to the highest speed and beat until light and creamy (this should only take about 30 seconds). Make sure to pause/stop the mixer and scrape the sides of your bowl with a spatula at least once in between mixing. Once your butter is ready, take a moment to thoroughly scrape all the butter from the sides of the bowl and from your paddle attachment and get it into the middle of the mixing bowl. This is an important step. See notes for more details.
- Add in cake flour and unsweetened coconut. Using the lowest speed, mix until a dough forms.
- Use a 2 tsp cookie scoop to scoop out dough. If you don't own a 2 tsp cookie scoop you can just measure out 2 tsp of dough with your measuring spoon. Place scooped dough onto prepared baking pan. Continue until all dough is scooped out. Roll each dough ball in between your palms until it becomes a smooth round ball.
- Add about 3 tbsp of shredded coconut to a small bowl. Roll each dough ball in the bowl of coconut until it is lightly coated in coconut. Place back onto prepared cookie sheet, spacing cookies at least one inch apart. Place your baking pan with the cookie dough balls into the fridge for 30 minutes or until the dough feel solid.
- Preheat oven to 350°F (177°C). I usually start my oven about 20 minutes into the refrigeration time so that the oven is ready at the same time the cookie dough is.
- Bake cookies for about 12-13 minutes or until the cookies are done. The cookies should stay pale but may turn lightly brown around the edges. Remove cookies and let them cool on the cookie sheet. Once cooled, they can be eaten. You can also dust with powdered sugar before serving.
Notes
- It's important to scrape all the butter from your flat beater and sides of mixing bowl into the middle of the bowl before adding the flour. This is to help ensure that all the butter is evenly mixed in with the flour. If you leave butter on the flat beater or on the sides of the bowl, what happens is that once your dough forms, it will be sticky and will stick to the sides and the beater. When you scrape the dough with your measuring spoon or cookie scoop, you end up with unmixed butter in the dough and that will cause the cookies to flatten.
- If for some reason your cookie dough is too soft to scoop and release (it shouldn't be but if you are working in a very warm kitchen it could happen), then you can place the dough into the fridge for a few minutes until the dough is firm enough to scoop. It should only be 5-10 minutes. If you leave it in too long it will be too firm to scoop.
- You can dust the cookies with powdered sugar before serving. This is how I generally serve my meltaway cookies but I didn't want to cover up the coconut shreds on top. I did feel the cookies were sweet enough even without the additional dusting of powdered sugar.
- Make sure to use unsweetened shredded coconut for this recipe.
- Homemade cake flour: Measure 1 cup of all purpose flour and remove 2 tbsp of it. Add the remaining amount into a small mixing bowl. Add 2 tbsp of cornstarch to the bowl. Whisk together to combine.
- Nutrition estimate assumes 7 tbsp of coconut (the 4 tbsp mixed in plus additional 3 for rolling).
Serving: 1cookie, Calories: 77kcal, Carbohydrates: 6g, Protein: 0.5g, Fat: 5g, Saturated Fat: 4g, Sodium: 1mg, Fiber: 0.2g, Sugar: 2g, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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