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Easy Coconut Christmas Cookies Recipe

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★★★★★

4.6 from 51 reviews

This Easy Coconut Christmas Cookies recipe features a shortbread-style base mixed with sweet shredded coconut flakes and a light dusting of powdered sugar, creating delightful snowball-like treats perfect for holiday celebrations. These cookies bake quickly, use basic pantry ingredients, and offer a chewy texture with a perfect balance of sweetness and coconut flavor, making them an ideal festive gift or snack.

Ingredients

Scale

Dry Ingredients

  • 1 1/4 cups all-purpose flour (King Arthur recommended)
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 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
  • 1/2 tsp vanilla essence (pure vanilla extract preferred)

Coconut

  • 1 1/3 cups shredded coconut flakes (unsweetened preferred)

Instructions

  1. Preheat and Mix Dry Ingredients: Preheat your oven to 350°F (175°C). In a small bowl, combine the flour, baking soda, and salt. Stir well and set aside.
  2. Cream Butter and Sugars: In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar with a mixer or spoon until smooth and well blended.
  3. Add Wet Ingredients: Beat in the egg and vanilla extract to the butter and sugar mixture until the mixture is light and fluffy.
  4. Combine and Add Coconut: Gradually mix the dry flour mixture into the wet ingredients until fully incorporated. Then fold in the shredded coconut flakes evenly throughout the dough.
  5. Form Cookies and Bake: Drop spoonfuls of the dough onto an ungreased or parchment-lined cookie sheet, spacing about 3 inches apart to allow for spreading. Bake in the preheated oven for 8-12 minutes, or until the edges are lightly golden and the centers still seem slightly soft.
  6. Cool and Serve: Transfer the baked cookies carefully to a wire rack to cool completely. Enjoy warm or at room temperature, and store leftovers in an airtight container.

Notes

  • Measure flour accurately by spooning into the cup and leveling off to avoid dry, crumbly cookies.
  • Use room temperature butter and eggs to ensure even mixing and proper dough texture.
  • Mix butter and sugar only until light and fluffy, avoid overbeating to prevent spreading.
  • Remove cookies when edges turn golden but centers remain soft to maintain chewy texture.
  • Press shredded coconut gently into dough balls before baking to keep coconut adhered and nicely toasted.
  • You can substitute coconut oil for butter to enhance coconut flavor or use margarine for a dairy-free variation.
  • Freeze baked cookies or dough for up to 3 months; thaw before serving or baking respectively.
  • Storing an apple slice or bread piece with the cookies in an airtight container can keep them soft.

Keywords: coconut cookies, Christmas cookies, holiday baking, easy cookies, shredded coconut dessert, festive cookies, shortbread cookies, holiday treats

Find it online: https://reemcook.com/easy-coconut-christmas-cookies-recipe/