Toasted Coconut Sugar Cookies Recipe

Made with coconut sugar and topped with crispy coconut shreds, Toasted Coconut Sugar Cookies are a delicious twist on classic sugar cookies!

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Everyone in my house is pretty much addicted to coconut. When planning a sugar cookie recipe for the holidays, I came up with the idea of substituting coconut sugar for white sugar to give the cookies a little bit more of a brown sugar flavor.

After much testing, I ended up adding sweetened coconut shreds to the tops of some of the cookies. When baking, the coconut gets toasted and gives the cookies a delicious, unique coconut flavor.

Love coconut cookies? Check out this round up of 12 Insanely Delicious Coconut Cookie Recipes.

Why This Recipe Works

• These are the perfect Toasted Coconut Sugar Cookies with crispy edges, a chewy center, and crunchy toasted coconut in every bite.
•  This recipe is very versatile! You can omit the coconut, and sprinkle on some extra coconut palm sugar, holiday sprinkles, or drizzle on some melted chocolate or caramel instead. Or, enjoy them plain! I’ve tried every variety and they are all delicious!
• This is a quick and easy cookie recipe to make. It’s a great choice for the holidays and cookie exchanges too!

What is Coconut Sugar?

Coconut palm sugar, also known as coconut sugar (not to be confused with just palm sugar), is made from coconut palm sap. It’s low-glycemic making it a better option for diabetics or those watching their sugar intake. And, it can be substituted 1:1 for white sugar.

Coconut sugar doesn’t really taste like coconut though. It tastes more like brown sugar with a bit of caramel. In this particular recipe, the added toasted coconut on the tops of these cookies does add plenty of classic coconut flavor.

You may be able to find coconut sugar in the baking aisle of your local grocery store near where the other sugar and sugar substitutes would be. If all else fails, you can find a large selection of coconut sugar on Amazon.

How to Make Toasted Coconut Sugar Cookies

Prep!

Set your butter out ahead of time to come to room temperature.

When you are ready to begin baking, preheat your oven to 350°F.

Create!

Combine the flour, baking soda, and salt together in a small bowl and set aside.

In an electric mixer, cream the butter and coconut palm sugar. Add the egg and vanilla. Gradually add the flour mixture until it is all incorporated and well-combined.

Scoop out the dough by heaping teaspoon, roll into a ball, and place on a cookie sheet about 2 inches apart. You don’t have to use a Silpat mat, but they sure do make clean up easier!

Tip: these cookies are smaller so that the cookies will thoroughly cook through and the coconut will be toast without burning.

Flatten slightly and top with a pinch of the shredded coconut.

Bake approximately 8 minutes, or until the cookies are lightly golden on the bottom and the coconut is lightly toasted on the tops.

Present!

Since these are smaller cookies, you will have a lot! Pile them up on a nice serving tray and set out to enjoy.

Tips and Techniques for the Best Toasted Coconut Sugar Cookies

• If you can’t find coconut sugar in your local grocery store, you can find a large selection on Amazon.com.
• Be sure to make these cookie a bit smaller to ensure that they cook through all the way without burning the coconut on top. A heaping teaspoon per cookie is recommended.
• Store extra cookies in an air-tight container. Use within a week for the best results.

FAQ’s

• Is coconut sugar good for you? Coconut sugar is still high in calories and carbohydrates. It may be a “better-for-you” option as compared to white or brown sugar for some people. It should be considered a treat and consumed in moderation.
• Is coconut sugar low carb? No. Coconut sugar is not a low carb food. It does have a lower glycemic index which means it’s absorbed more slowly that some other types of sugar. This makes it a better choice for those with diabetes.

More Coconut Dessert Recipes to Try

• Chocolate Chip Coconut Cookies
• Dark Chocolate Dipped Coconut Macaroons
• Coconut Cheesecake Bars with Chocolate & Salted Caramel

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Print

Toasted Coconut Sugar Cookies

Made with coconut palm sugar and topped with crispy coconut shreds, Toasted Coconut Sugar Cookies are a delicious twist on classic sugar cookies!

Course Dessert

Cuisine Vegetarian

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 70 cookies

Calories 51kcal

Author Lauren Harris

Ingredients

• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter * at room temperature
• 1 cup coconut sugar * also known as coconut palm sugar (NOT palm sugar)
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup sweetened coconut shreds

Instructions

• Preheat your oven to 350°F.
• Combine the flour, baking soda, and salt together in a small bowl and set aside.
  
• In an electric mixer, cream the butter and coconut sugar.
  
• Add the egg and vanilla, then gradually add the flour mixture until it is all incorporated and well-combined.
• Scoop out the dough by heaping teaspoon, roll into a ball, and place on a cookie sheet about 2 inches apart.
  
• Flatten each dough ball slightly and top with a pinch of the shredded coconut.
• Bake for approximately 8 minutes, or until the cookies are lightly golden on the bottom and the coconut is lightly toasted.
  

Notes

Tips and Techniques for the Best Toasted Coconut Sugar Cookies

• If you can’t find coconut sugar in your local grocery store, you can find a large selection on Amazon.com.
• Be sure to make these cookie a bit smaller to ensure that they cook through all the way without burning the coconut on top. A heaping teaspoon per cookie is recommended.
• Store extra cookies in an air-tight container. Use within a week for the best results.

 

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1cookie | Calories: 51kcal | Carbohydrates: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 62mg | Potassium: 8mg | Sugar: 1g | Vitamin A: 85IU | Calcium: 2mg | Iron: 0.2mg

This recipe was originally published on December 17, 2017. It was updated with more thorough instructions, tips, techniques, and FAQ’s in December 2019.