Are you ready for some truly delightful cookies? I’m sharing two fantastic recipes today that celebrate the sunny taste of coconut. These sweet treats are perfect for brightening any day, and they’re easy to make!
Whether you like a zesty, bright cookie or a jam-filled classic, these coconut cookie recipes are sure to be a hit. I know you’ll enjoy baking and sharing them!
Jump to Recipe:
Zesty Coconut Key Lime Crinkle Cookies
These cookies offer a wonderful balance of sweet coconut and bright key lime. They are soft, chewy, and coated in powdered sugar for a lovely finish.
Key Ingredients & Tips for Key Lime Crinkles
- Key Lime Zest: Use fresh key limes for the best citrus taste. The zest holds most of the lime flavor.
- Coconut Flakes: Use sweetened shredded coconut for extra sweetness and chewiness in your cookies.
- Double Roll: For extra crinkles, roll the cookie dough balls first in granulated sugar, then very well in powdered sugar before baking.
What You Need for Key Lime Coconut Cookies
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup key lime juice
- 1 tablespoon key lime zest
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sweetened shredded coconut
- 1/2 cup powdered sugar (for rolling)
⏱️ Time: 20 minutes prep, 10-12 minutes bake🍽️ Yields: About 24 cookies
How to Make Key Lime Coconut Crinkles
Step 1: Mix Wet Ingredients
Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, then stir in the key lime juice and key lime zest until well combined.
Step 2: Combine Dry and Wet
In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut. Chill the dough for 15-20 minutes to make it easier to handle.
Step 3: Roll and Bake
Shape the chilled dough into small balls, about 1 inch in diameter. Roll each ball generously in powdered sugar. Place the coated dough balls about 2 inches apart on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
📝 Final Note
Store these cookies in an airtight container at room temperature for up to 3-4 days to keep them fresh and soft.
Sweet Coconut Raspberry Thumbprint Cookies
These classic thumbprint cookies get a lovely touch from sweet coconut and bright raspberry jam. They are soft, buttery, and beautifully topped for a delicious bite.
Key Ingredients & Tips for Raspberry Thumbprints
- Good Quality Jam: Use a raspberry jam you really love. A thick jam works best to stay in the cookie’s center.
- Soft Butter: Make sure your butter is at room temperature for a smooth, easy-to-mix dough.
- Toasted Coconut: Lightly toast some extra coconut to sprinkle on top after baking for added texture and flavor.
What You Need for Raspberry Coconut Thumbprints
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- Pinch of salt
- 1/2 cup sweetened shredded coconut
- 1/2 cup raspberry jam
⏱️ Time: 25 minutes prep, 12-14 minutes bake🍽️ Yields: About 20 cookies
How to Make Raspberry Coconut Thumbprints
Step 1: Make the Dough Base
Preheat your oven to 375°F (190°C). In a large bowl, cream together the softened butter and granulated sugar until smooth. Beat in the egg yolk and vanilla extract until well combined and creamy.
Step 2: Combine and Chill
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing until a soft dough forms. Stir in the shredded coconut. Cover the dough and chill it for about 20 minutes.
Step 3: Shape and Fill
Roll the chilled dough into 1-inch balls. Place them on a baking sheet lined with parchment paper. Using your thumb or the back of a small spoon, make a small indentation in the center of each cookie. Fill each indentation with about 1/2 teaspoon of raspberry jam.
Step 4: Bake until Golden
Bake for 12-14 minutes, or until the edges are lightly golden and the jam is bubbly. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
📝 Final Note
These cookies are best enjoyed once fully cooled, allowing the jam to set properly. They keep well in an airtight container for several days.