Print

Coconut Meltaway Cookies Recipe

Print Recipe

★★★★★

4.6 from 78 reviews

These Coconut Meltaway Cookies are delicate, buttery, and infused with a subtle coconut flavor. Soft and tender, these cookies are topped with a simple coconut-flavored icing and toasted shredded coconut for extra texture and taste, making a perfect treat for coconut lovers.

Ingredients

Scale

Coconut Cookies

  • 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

Icing

  • 1 cup powdered sugar
  • 1 tablespoon coconut milk or water
  • 1 cup toasted shredded coconut

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make for easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and seasoning throughout the dough.
  3. Cream Butter and Sugar: Using a stand mixer, beat the room temperature unsalted butter and granulated sugar until the mixture is light and fluffy. This process incorporates air for a tender cookie texture.
  4. Add Egg and Flavoring: Add the egg and coconut extract to the creamed butter and sugar mixture, mixing until everything is fully combined and smooth.
  5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, about ½ cup at a time, mixing after each addition until you have a fully combined cookie dough.
  6. Shape Cookies: Roll about 1 tablespoon of dough into small balls and then flatten each into a disk shape. Place the formed cookies onto the prepared baking sheet, spacing them slightly apart.
  7. Bake: Bake the cookies in the preheated oven for 8 minutes. The cookies will appear pale and not fully baked, but this is intentional to keep them soft and melt-in-your-mouth.
  8. Cool Cookies: Remove the baking sheet from the oven and let the cookies rest for 5 minutes on the sheet. Then transfer them to a wire rack to cool completely, preventing sogginess.
  9. Prepare Icing: In a small bowl, whisk together powdered sugar and coconut milk until smooth. For an enhanced coconut flavor, optionally add 1 teaspoon of coconut extract to the icing.
  10. Ice and Garnish: Spoon the icing onto the top of each cooled cookie and quickly sprinkle with toasted shredded coconut before the icing sets.
  11. Set and Serve: Allow the icing to harden for about 10 minutes. Serve the cookies immediately or store them in an airtight container for up to 5 days to keep them fresh.

Notes

  • Ensure the butter is at room temperature for easier creaming.
  • Do not overbake; cookies are soft and pale when done.
  • To toast shredded coconut, place it in a dry skillet over medium heat, stirring frequently until golden brown.
  • If coconut milk is not available, water can be used as a substitute for the icing, but flavor will be milder.
  • Storing cookies in an airtight container helps preserve texture and flavor for up to 5 days.

Keywords: coconut cookies, meltaway cookies, coconut dessert, baked cookies, holiday treats, coconut extract cookies, toasted coconut

Find it online: https://tastemadebyclara.com/coconut-meltaway-cookies-recipe/