Here is my go-to coconut Christmas cookie recipe, with a simple shortbread-style base, plenty of sweet coconut flakes, and a light dusting of powdered sugar that makes them look just like little snowballs on your cookie plate.
These cookies have become a December tradition in our house – I make several batches throughout the month because they disappear so quickly! Plus, they’re perfect for cookie exchanges and holiday gift boxes. Who can resist a coconut cookie that looks like it came straight from the North Pole?
Why You’ll Love These Coconut Christmas Cookies
- Quick baking time – These cookies go from mixing bowl to your plate in just over 30 minutes, perfect for last-minute holiday baking or unexpected guests.
- Basic pantry ingredients – You probably have most of these ingredients in your kitchen already – no special trips to the store needed!
- Kid-friendly recipe – The simple mixing and measuring steps make this a great recipe to make with children during the holiday season.
- Make-ahead friendly – These cookies store well in an airtight container, so you can make them a few days before your holiday gathering.
- Budget-conscious – Using common baking ingredients means you can make a whole batch of festive cookies without spending much money.
Options for Substitutions
Need to make some swaps for these cookies? Here are some helpful substitutions you can try:
- Plain flour: You can use self-rising flour, just skip the baking soda and salt. For gluten-free options, try a 1:1 gluten-free flour blend – just make sure it contains xanthan gum.
- Butter: Swap with coconut oil (use the same amount) for extra coconut flavor, or margarine for a dairy-free version. Just note that the texture might be slightly different.
- Shredded coconut: This is pretty important for coconut cookies! But you can use desiccated coconut instead of shredded – the texture will be a bit finer. If using sweetened coconut, reduce the granulated sugar by 2 tablespoons.
- Egg: For a vegan version, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or ¼ cup mashed banana.
- Vanilla essence: Vanilla extract, vanilla bean paste, or even coconut extract work great here. For a different twist, try almond extract.
Watch Out for These Mistakes While Baking
The biggest challenge when making coconut cookies is preventing them from becoming too dry – measuring your flour correctly by spooning it into the measuring cup and leveling it off (rather than scooping directly from the flour bag) makes a huge difference in the final texture.
Room temperature ingredients are crucial for these cookies, so take your butter and eggs out of the fridge at least an hour before baking to ensure even mixing and proper dough formation.
To keep your cookies from spreading too much or becoming too crispy, avoid overbeating the butter and sugar mixture – mix just until it’s light and fluffy, about 2-3 minutes.
For the perfect chewy texture, take the cookies out of the oven when the edges are just starting to turn golden brown but the centers still look slightly underdone, as they’ll continue to set while cooling on the baking sheet.
Storage Instructions
Counter Storage: These coconut cookies stay fresh in an airtight container at room temperature for up to 5 days. I like to place a piece of bread in the container – it helps keep the cookies soft and chewy, just like when they first came out of the oven!
Freeze: Want to get ahead with your holiday baking? These cookies freeze really well for up to 3 months. Just place them in a freezer-safe container with parchment paper between layers to prevent sticking. You can also freeze the raw cookie dough balls for fresh-baked cookies whenever you want!
Make Ahead: The cookie dough can be made up to 2 days in advance and stored in the fridge. Just wrap it tightly in plastic wrap or keep it in an airtight container. When you’re ready to bake, let the dough sit at room temperature for about 30 minutes so it’s easier to scoop.
How to Know When the Coconut Cookies are Done
These coconut cookies should be baked until the edges are light golden brown while the centers still look slightly soft – typically this takes about 10-12 minutes in the oven.
If you gently press the center with your finger, it should leave a slight indentation but shouldn’t feel doughy or wet.
Remember that the cookies will continue to firm up as they cool on the baking sheet, so it’s better to take them out a bit early than to wait until they’re completely firm in the oven.
Once they’ve cooled for about 5 minutes on the baking sheet, they should easily lift off without breaking.
Coconut Christmas Cookies FAQ
Why does my coconut keep falling off the cookies?
The key to getting coconut to stick to these cookies is pressing it gently into the dough before baking. I like to roll my cookie dough balls in the shredded coconut and then use my palms to lightly press the coconut into the surface. This simple step ensures the coconut stays put and gets perfectly toasted during baking.
Should I use sweetened or unsweetened coconut?
You can use either type in this recipe, but I prefer unsweetened coconut. Since we’re already using both brown and white sugar in the dough, unsweetened coconut gives better balance to the overall sweetness. If you do use sweetened coconut, your cookies will just be a bit sweeter, which some people really enjoy!
Why do my coconut cookies spread too much?
If your cookies are spreading too much, your butter might be too warm. I always make sure my butter is just slightly softened – it should still be cool to the touch and hold its shape, but you should be able to make an indent with your finger. Room temperature eggs also help prevent excessive spreading.
Preparation Time | 15-20 minutes |
Cooking Time | 8-12 minutes |
Total Time | 23-32 minutes |
Level of Difficulty | Easy |
Ingredients
- 1 1/4 cups plain flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla essence
- 1 1/3 cups shredded coconut
Step 1: Preheat and Prepare Dry Ingredients
Begin by preheating your oven to 350°F (175°C).
While the oven is heating, take a small mixing bowl and combine the flour, baking soda, and salt.
Mix these dry ingredients thoroughly and set the bowl aside for later use.
Step 2: Cream the Butter and Sugars
In a separate medium bowl, add the butter, brown sugar, and white sugar.
Use a mixer or a spoon to cream them together until the mixture is smooth and well-blended.
Step 3: Add Wet Ingredients
To the creamed butter and sugar mixture, add the egg and vanilla extract.
Beat these ingredients together until the mixture becomes light and fluffy.
Step 4: Combine and Mix
Gradually add the dry flour mixture to the wet ingredients, mixing until everything is well incorporated.
Once the dough forms, stir in the coconut flakes to evenly distribute them throughout the dough.
Step 5: Form and Bake the Cookies
Drop spoonfuls of the dough onto an ungreased cookie sheet, spacing them about 3 inches apart to allow for spreading.
Alternatively, you can line the cookie sheet with parchment paper to prevent sticking.
Place the cookie sheet in the preheated oven and bake for about 8-12 minutes, or until the cookies are lightly toasted and golden around the edges.
Step 6: Cool and Enjoy
Once the cookies are baked to perfection, carefully move them to a wire rack to cool completely.
Enjoy your delicious homemade cookies, either warm or at room temperature!