Easy Sweet Coconut Cookies Recipe - Allrecipes.com
Easy Sweet Coconut Cookies Recipe
  • READY IN 30 mins

Easy Sweet Coconut Cookies

Recipe by  

"Sweet coconut cookies everyone will LOVE! It does not make many cookies so if you have a hankering for them, it's best to double the batch."

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Ingredients Edit and Save

Original recipe makes 20 cookies Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  2. With an electric mixer, cream together the sugar, vegetable shortening, egg, and vanilla extract in a bowl until light and fluffy. Sift 1 cup plus 2 tablespoons of flour together with the baking powder and salt in a bowl, and stir the flour mixture into the creamed mixture; mix in the coconut until thoroughly combined. Drop the dough by teaspoons onto the prepared baking sheets.
  3. Bake in the preheated oven until very lightly browned, about 10 minutes; allow cookies to cool on sheets for about 1 minute before removing to finish cooling on baking racks.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2011

Was trying to find an easy recipe to make for a tailgate and came across this one. I doubled the recipe right off the bat. Cookies turned out very well and were very tasty - soft, but also chewy, especially the next day. This is a keeper recipe for me.

 
Most Helpful Critical Review
Mar 03, 2012

I really wanted this recipe to turn out great. Maybe I should have made one recipe then the second separately, but doubled it. Using big Oster mixer on #5 (whip) it took about 15-20 min for sugar (Apriva)/veggie shortening/eggs/extract to be light and fluffy. Decreased speed then added sifted flour/baking powder/salt 1/2 cup at a time. By the time it was all in the bowl, dough looked like medium to large crumbs. Added coconut and mixed by hand. Not able to use teaspoon so rolled dough in hand and broke apart to measure about 1 teaspoon. After baking then cooling, cookies tasted powdery. Will leave on plate overnight and see if taste increases. I guess I had visions of coconut maroons on my tastebuds. Question? I've always sifted flour first then measured. This recipe says add flour and dry ingredients then sift. Sifting after measuring creates more volume. Was this my problem? I would have loved giving better review, but at this time I can not. Will update later.

 

14 Ratings

Aug 30, 2011

These cookies are good! I tend to use half butter and half shortening for my cookies, and I did so for this recipe as well. I also cut back the sugar by 1/8 cup, as I was using sweetened coconut. (use 1/2 cup plus 2 tablespoons). Very delicious!

 
Aug 29, 2011

I did not have enough coconut, so I used half a cup of coconut and half a cup of chopped dates. The cookies are wonderful. We will eat them up in no time!! Very sweet, just like the name says.

 
Oct 09, 2012

Oh my, I loved this cookie! First batch used ingredients as listed except substituted butter for shortening. Turned out perfectly delicious. I like trying new things so for the 2nd batch, added some crushed almonds and dark chocolate chips, plus a 1/4 tsp. of cocoanut extract. These turned out very good, but if you just want the cocoanut taste, go with the original cookie recipe. Thanks for sharing this wonderful easy cookie recipe!

 
Feb 05, 2012

Holy moly! This is my new favorite cookie. So very delicious and easy. I substituted bitter b/c. I didn't have veg. Shortening. They turned out great. Thanks for sharing!

 
Dec 22, 2011

These are more like a 3.5 the only thing I did differently was to use unsalted butter (I avoid shortening whenever I can). They were good but there was a buttery, filmy, residue feeling in my mouth after eating one. The recipe as is made 2.5 dozen cookies. Overall a good, but not great, recipe. I won't go out of my way to make them but if everything was on hand I might do it again.

 
Feb 11, 2014

Very easy and quick! I used rum flavoring instead of vanilla and it tasted great! Also decreased the sugar by 1/8 cup due to the sweetened coconut and used butter instead of shortening.

 

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Nutrition

  • Calories
  • 121 kcal
  • 6%
  • Carbohydrates
  • 14.9 g
  • 5%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 68 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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