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!
Servings: 70 cookies
Calories: 51kcal
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.
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