Coconut Butter Cookies

by Rebekahcooked up on May 24, 2013

Here’s an important question: Are cookies the world’s most perfect food? You can basically package any flavor you want into a sweet, buttery dough. Then it’s instantly portable, lasts for a long time and doesn’t make a mess. Checkmate, pizza.

Coconut Butter Cookies

A while back Dave and I bought a fresh coconut with no real plan for using it. But as soon as he toasted it (helpful in removing the shell), I knew I had to use it in some cookies. The smell of a fresh coconut, toasted, is unlike any other. It makes “coconut flavored” perfumes and candles and even bagged coconut flakes seem like a cruel joke. It is one of the best smells in the entire world. For a while, I was just holding the coconut halves in front of my face to breathe in the tropical goodness. So of course, these cookies smelled incredible.

The coconut and the butter of this dough made these cookies perfection. They were the perfect texture and they stayed that way for a long time. I will definitely be making them again.

This recipe is adapted lightly from Two Peas and Their Pod. The original recipe used coconut oil for the fat, which sounds delicious, but I was really in the mood for butter AND coconut together. I also used fresh coconut, which is not sweetened.

2 3/4 cups AP flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp, salt
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup butter, melted
2 teaspoons vanilla extract
1 cup unsweetened grated coconut
1 cup quick oats

Preheat your oven to 350 degrees.

In a mixing bowl or the bowl of your stand mixer (use the paddle attachment), cream the eggs, butter, sugars and vanilla. Separately, stir together the flour, baking soda, baking powder and salt.

With the mixer going or as you stir, add the flour mixture in small batches. When you’ve added all of the flour mixture, add the coconut and oats. Cover and chill in the fridge for at least 30 minutes. I think this is especially important because melted butter is used in the dough. Melted fat = runny cookies.

Scoop the cookies onto baking sheets and bake for ten minutes, or until the cookies are just barely set and show only the very slightest browning. Remove from the oven but allow them to set up on the cookie sheet for 10 minutes or so before removing to wire racks to cool.


  1. These are absolutely the best! I’ve made about five batches and our whole neighbourhood loves them!! Thanks!

    Comment by Barbara — August 20, 2014 at 3:02 pm

  2. Ah, thank you Barbara! That is awesome to hear 🙂

    Comment by bekky — September 4, 2014 at 4:32 pm

Sorry, the comment form is closed at this time.

Other dessert recipes to try:

Passionfruit Chocolate Mini Ice Cream Cakes featuring Sorbabes

Anybody else out there get super nostalgic for ice cream cake? Try my mini version with a grown up twist :)

Carrot Cake with Cream Cheese Glaze and Candied Carrots

Who needs layers? Keep things simple with a bundt cake for Easter!

Peach Blackberry Pie for Pi Day!

While we wait for spring to truly arrive, I'll just be here eating this pie.