Introduction

These easy coconut Christmas cookies are a delightful holiday treat featuring a simple shortbread-style base loaded with sweet shredded coconut. With a light dusting of powdered sugar, they look just like little snowballs on your cookie plate, perfect for sharing with family and friends.

The image shows a white ceramic plate with a light brown rim, holding six round, soft-looking cookies scattered with white shredded coconut on top and around them. The cookies are a light golden color with a slightly textured surface, indicating a chewy consistency. The plate is placed on a white marbled texture surface, and in the upper left corner, part of a bowl with white rice is visible. A small corner of a blue-striped cloth is shown at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg, room temperature
1 1/3 cups shredded coconut
1/2 tsp vanilla essence (or pure vanilla extract)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a small bowl, mix together the flour, baking soda, and salt. Set aside.
Step 2: In a separate medium bowl, cream the softened butter with the brown sugar and granulated sugar until smooth and well blended.
Step 3: Beat in the egg and vanilla essence until the mixture is light and fluffy.
Step 4: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Stir in the shredded coconut evenly throughout the dough.
Step 5: Drop spoonfuls of dough onto an ungreased or parchment-lined cookie sheet, spacing them about 3 inches apart to allow for spreading.
Step 6: Bake for 8-12 minutes, until the edges are lightly golden and the cookies look slightly soft in the center. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips & Variations

For a gluten-free option, use a 1:1 gluten-free flour blend with xanthan gum and skip the baking soda.
Swap butter with coconut oil for extra coconut flavor or margarine for a dairy-free version; texture may differ slightly.
Use desiccated coconut instead of shredded for a finer texture; reduce sugar by 2 tablespoons if using sweetened coconut.
Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) or ¼ cup mashed banana for a vegan version.
Try almond extract or coconut extract instead of vanilla for a flavor twist.
Measure flour by spooning into the cup and leveling off to avoid dry, crumbly cookies.
Make sure butter and egg are at room temperature to ensure proper dough consistency.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For extra softness, place a slice of bread in the container. These cookies freeze well for up to 3 months—use parchment paper between layers to prevent sticking. You can also freeze the raw dough balls and bake fresh cookies whenever you like. The dough can be prepared up to 2 days in advance and refrigerated; let it sit at room temperature for 30 minutes before baking.

How to Serve

A close-up image of five coconut cookies stacked vertically on a white marbled surface. Each cookie is thick and soft with a pale golden-brown edge and a light beige center. Visible white shredded coconut flakes are embedded throughout each cookie's surface, adding a textured look. The cookies are unevenly shaped, giving a homemade feel, and the stack stands tall, showing clear layers with slight shadows between them. The background is plain and soft blue, keeping focus on the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why does my coconut keep falling off the cookies?

Press the shredded coconut gently into the dough before baking. Rolling the dough balls in coconut and lightly pressing with your palms helps the coconut stick and toast evenly during baking.

Should I use sweetened or unsweetened coconut?

You can use either, but unsweetened coconut is preferred for balanced sweetness since the dough already contains brown and white sugars. Using sweetened coconut makes the cookies sweeter, which some people enjoy.