Introduction

Coconut Meltaway Cookies are delightfully soft, buttery treats with a gentle coconut flavor and a sweet, creamy icing topped with toasted shredded coconut. These melt-in-your-mouth cookies are perfect for coconut lovers and make a lovely addition to any dessert table.

A small white plate holds a stack of soft, round cookies, each topped with a smooth layer of white icing and sprinkled with toasted coconut shreds that add texture and color contrast of light browns and creamy whites. The cookies appear thick and slightly fluffy with a pale beige base, arranged neatly on the white plate, which sits on a white marbled surface with scattered toasted coconut flakes around it. In the background, there is a blurry view of more cookies and a glass jar filled with similar-looking treats, creating a cozy and inviting setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, room temperature
¾ cup granulated sugar
1 large egg
1 teaspoon coconut extract
1 cup powdered sugar (for icing)
1 tablespoon coconut milk, or water (for icing)
1 cup toasted shredded coconut (for topping)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
Step 3: In a stand mixer, beat the butter and granulated sugar until the mixture is light and fluffy. Add the egg and coconut extract, mixing until fully combined.
Step 4: Gradually add the flour mixture, about ½ cup at a time, mixing well after each addition until the dough comes together completely.
Step 5: Roll 1 tablespoon of dough into small balls and flatten each into a disk. Arrange the cookies on the prepared baking sheet, spacing them slightly apart.
Step 6: Bake for 8 minutes. The cookies may not look fully browned or baked but trust that they are done.
Step 7: Remove the baking sheet from the oven and let the cookies rest for 5 minutes. Then transfer them to a wire rack to cool completely.
Step 8: To prepare the icing, whisk together powdered sugar and coconut milk (or water) in a small bowl until smooth. For a stronger coconut flavor, you can add 1 teaspoon of coconut extract.
Step 9: Using a spoon, spread the icing over the top of each cooled cookie. Quickly sprinkle toasted shredded coconut on top before the icing sets.
Step 10: Let the icing harden for about 10 minutes. Serve immediately or store the cookies as directed below.

Tips & Variations

For an extra coconut boost, add ½ cup shredded coconut to the cookie dough before baking.
Use coconut oil instead of butter for a dairy-free version, but expect a slightly different texture.
Try drizzling melted dark chocolate over the cookies for a rich, complementary flavor.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep the icing intact, avoid stacking cookies. If desired, heat gently in the microwave for a few seconds to soften before serving.

How to Serve

A small white plate holds four round sugar cookies with a smooth, creamy white frosting layer on top. Toasted coconut flakes in light brown and white are sprinkled generously on the frosting, adding texture and color contrast. Next to the plate, a clear glass jar filled with similar frosted and coconut-topped cookies stands upright with the cookies stacked inside. In the background, more cookies rest on a silver wire cooling rack. To the left, three white eggs sit in a white egg holder. Toasted and plain coconut flakes are scattered across a white marbled surface, creating a soft, bright, and inviting scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk for the icing?

Yes, you can substitute regular milk or even water for coconut milk in the icing, though coconut milk enhances the flavor and richness.

How can I toast shredded coconut at home?

Spread shredded coconut evenly on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5 to 7 minutes, stirring occasionally, until golden brown and fragrant.