Chocolate Dipped Neapolitan Cookies are buttery cookies with chocolate, strawberry & coconut flavors, baked & dipped in chocolate! Tasty, beautiful cookies reminiscent of Neapolitan ice cream!

I think these cookies are the perfect addition to a holiday cookie tray! They’re unique, delicious and I love the nostalgic flair!

The signature of these Neapolitan cookies lies in the distinct layers. We add strawberry flavor and red food coloring for a vibrant berry note, coconut extract and flaked coconut for texture and tropical flavor, and chocolate fudge to create a deep, rich layer. Dipping the cookies in melted semi sweet chocolate gives them a polished, decadent coating that complements all three flavors beautifully!

Highlights of Chocolate Neapolitan Cookies

• The dough uses common baking staples like butter, sugar, and eggs.
• This recipe stands out for layering three flavors in one cookie, enhanced by natural extracts and emulsions. The coconut, strawberry, and chocolate layers each bring a distinct taste while blending seamlessly into a nostalgic treat.
• The final touch is dipping a corner in chocolate! Don’t skip it; it adds the perfect touch!

Neapolitan Chocolate Dipped Cookie Ingredients

Butter: For a rich tasting cookie, use 1 cup of butter in the dough.

Sugar: Adding 1 ½ cups of sugar creates a sweet, chewy treat.

Egg: Mix in one egg to help bind the ingredients together well.

Extract: Enhance the cookie dough by adding in vanilla extract.

Flour: The structure of this dough is 2 ½ cups of flour.

Baking powder: Help the cookies rise as they bake with 1 ½ tsp of baking powder.

Salt: Balance the flavors by using salt in the dough mixture.

Strawberry layer: You need 1 tsp of strawberry emulsion (or extract) and 4 drops red food coloring for this cookie layer.

Coconut layer: Add ½ cup of flaked coconut, blended, and ½ tsp of coconut extract for amazing flavor.

Chocolate layer: 4 tsp of chocolate fudge (or chocolate syrup) gives this layer a decadent taste that pairs perfectly with the other two layers.

Chocolate coating: Dip the cookies in a mixture of ½ cup of semisweet chocolate chips and 1 tsp of shortening.

Tips for making Neapolitan Cookies

Full instructions are below, but here are a few tips for making these layered cookies:

1. Line the loaf pan with parchment so the block comes out easily after chilling. If you don’t have parchment or wax paper, you can use foil sprayed with non-stick spray.
2. Don’t skimp on the chiling! You can freeze the cookie bar for 4 hours, or refrigerate overnight. If you take the cookie bar out and it’s too solid it’s hard to cut, let it sit out for 10-15 minutes, then slice.
3. Don’t worry about shaping, as the cookies bake they’ll even out!
4. Be sure to dip the corners in melted chocolate. It adds a special something!

How long are these cookies good for and how do you store them?

Store baked cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them in a sealed bag for up to 3 months.

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Chocolate Dipped Neapolitan Cookies

Chocolate Dipped Neapolitan Cookies are buttery cookies with chocolate, strawberry & coconut flavors, baked & dipped in chocolate! Tasty, beautiful cookies reminiscent of Neapolitan ice cream!

Course Cookies, Dessert, Dessert

Cuisine American

Keyword Chocolate Neapolitan Cookies

Prep Time 30 minutes minutes

Cook Time 14 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 44 minutes minutes

Servings 60 cookies

Calories 82kcal

Author Jessica & Nellie

Ingredients

Base Dough

• 1 cup butter
• 1 ½ cups sugar
• 1 egg
• 1 tsp vanilla extract
• 2 ½ cup flour
• 1 ½ tsp baking powder
• ½ tsp salt

Additions – 3 separate bowls

• 1 tsp strawberry emulsion or extract
• 4 drops red food coloring optional
• ½ cup flaked coconut blended
• ½ tsp coconut extract
• 4 tsp chocolate fudge or chocolate syrup

Dipping Chocolate

• ½ cup semisweet chocolate chips
• 1 tsp shortening

Instructions

• Line a 9×5 loaf pan with wax or parchment paper; set aside.
• In a mixing bowl, cream the butter and sugar. Beat in the egg and vanilla extract. In a separate bowl combine the flour, baking powder, and salt; gradually add the dry ingredients to the creamed mixture and stir well.
• Divide dough into thirds, place each portion in a smaller mixing bowl. Add strawberry emulsion extract and red food coloring to one portion and mix it until uniform; spread it evenly into the bottom of the prepared pan.
• Add blended coconut and coconut extract to second portion; mix & spread evenly over the strawberry layer.
• Add hot fudge to third portion and mix to incorporate. Spread this over the coconut layer. Cover the pan and freeze for 4 hours, or refrigerate overnight.
• Unwrap loaf, remove it from the pan, and cut in half lengthwise. Cut each portion into ¼-inch slices. Place 2-inches apart on ungreased baking sheets. Bake at 350°F for 12-14 minutes or until edges are lightly browned. Transfer to wire racks to cool.
• In a microwave or saucepan, melt the chocolate chips and shortening, stirring until smooth. Dip each cookie diagonally into chocolate. Place on wire racks until set. Serve & enjoy!

Notes

Store these chocolate dipped cookies in an airtight container at room temperature for up to 1 week. Or in the refrigerator to extend shelf life up to 10 days. 

For longer storage, you can freeze these cookies in a sealed bag or airtight container, for up to 3 months. Add the chocolate coating AFTER they are defrosted, for best results. 

Nutrition

Calories: 82kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 46mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 99IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 0.4mg

How long should I freeze this cookie dough?Do I have to wait overnight for best results?

Freeze the dough for at least 4 hours before baking to help it firm up. While overnight freezing improves flavor and texture, it’s not mandatory.

Best way to melt chocolate chips for dipping?

Melt chocolate chips with shortening in a microwave-safe bowl in 20-30 second intervals. Stir between intervals until smooth to avoid burning.

What alternate ingredients can I use for the layers in this recipe?

You can substitute strawberry with raspberry or cherry extract. For coconut, try almond or vanilla extract. Replace chocolate fudge with cocoa powder mixed into the dough for that layer.

Can Neapolitan Cookies be modified for vegan dietary preferences?

Yes, substitute butter with plant-based margarine or coconut oil. Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of a regular egg. Choose dairy-free chocolate chips for dipping.

For more unique cookie recipes, try our favorites here:

• Our recipe for Watermelon Slice and Bake Cookies are made to look just like slices of watermelon! Their festive appearance makes them the perfect addition to any summer gathering or celebration.
• These Chocolate Turtle Cookies are perfect for anyone who loves chocolate, caramel, and pecans. With the caramel surprise filling, they are a unique twist on traditional chocolate chip cookies.
• For two amazing desserts in one, try these Cheesecake Stuffed Funfetti Cookies. Oure recipe creates an indulgent treat made with premade cheesecake & cookie dough.
• This recipe for Honey Bun Cookies is not only easy to follow, but only requires a few simple ingredients too! A soft, chewy cookie dough topped with a drizzle of creamy icing makes for a perfect treat.
• Have a baseball fan in the family? Make these Chocolate Baseball Cookies that are always a hit with any crowd!

Chocolate Dipped Neapolitan Cookies are three layers of delicious buttery cookies dipped in chocolate for a decadent finish!

The post CHOCOLATE NEAPOLITAN COOKIES appeared first on Family Cookie Recipes.

Toasted Coconut Cookies made with butter, brown sugar, eggs, oats & loaded with flavor from toasted coconut and walnuts! Nutty, buttery chewy cookies that are crowd pleasers!

Crisp on the edges and chewy centers, these cookies remind me of these store-bought cookies I love that are frustratingly hard to find! So I love making a batch and enjoying them as often as I want.

Incredible coconut cookies made with a mix of butter & shortening, creating a rich flavorful treat. The addition of oats and toasted coconut gives the cookies a chewy texture with a nutty twist. Try them today, they are amazing!

Coconut Cookie Ingredients

Fats: You need ½ cup of each butter and shortening for rich tasting treats.

Sugars: Use granulated sugar and brown sugar in this cookie recipe.

Eggs: 2 eggs will bind the ingredients together well.

Vanilla extract: Enhance the flavor of the dough with 2 tsp of vanilla extract.

Flour: The base of this dough is 2 cups of flour.

Leavening agents: You need baking powder and baking soda to help the cookies rise as they bake.

Salt: Add ¾ tsp of salt to balance the sweetness of the cookies.

Oats: Using quick-cooking oats gives these cookies amazing texture.

Coconut: For a nutty taste add 1 ½ cups of flaked coconut.

Walnuts: Adding chopped walnuts gives a nice crunch in every bite.

Key Tips for Baking Perfect Toasted Coconut Cookies

Full instructions in the recipe card below, here are just a few tips for successful baking!

1. Toasting adds flavor! First things first, toasting the coconut and walnuts enhances their flavor and creates a delicious cookie experience. This is not a step you want to skip!
2. Preheat your oven. This is a crucial step in baking for several reasons, mainly to ensure even cooking. It also allows leavening agents to activate quickly, leading to a proper rise during baking.
3. Take your time with the fats & sugar. Creaming the sugars, butter, & shortening together is a key step. Beat the mixture until it’s light and fluffy, this process helps create a soft cookie texture.

How long are these coconut cookies good for?

Storing the cookies in an airtight container at room temperature will keep them fresh for about 3 to 5 days. To freeze, wrap them tightly in plastic wrap or place in an airtight freezer bag; they can last up to 3 months frozen.

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Toasted Coconut Cookie Recipe

Toasted Coconut Cookies made with butter, brown sugar, eggs, oats and loaded with flavor from toasted coconut and walnuts! Nutty, buttery chewy cookies that are crowd pleasers!

Course Cookies, Cookies, Dessert

Cuisine American

Keyword Toasted Coconut Cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 60 cookies

Calories 98kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter
• ½ cup shortening
• ¾ cup sugar
• ¾ cup brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• ¾ tsp salt
• 1 ½ cups quick-cooking oats
• 1 ½ cups flaked coconut toasted
• ¾ cup chopped walnuts toasted

Instructions

• Toast coconut and walnuts by placing each in a separate skillet on the stove. Place heat at medium and stir often, until coconut is lightly browned and walnuts are fragrant; about 7-10 minutes. Transfer to a separate bowl or plate to cool.
• In a mixing bowl, cream butter, shortening, and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts.
• Drop by tablespoonfuls onto greased baking sheets. Bake at 375 for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to wire racks.

Notes

Store leftover cookies in an airtight container and they should last up to 5 days. 

For longer storage, cookies can be frozen for up to 3 months. Store in an airtight container or ziplocked bag. Defrost at room temperature before enjoying.  

Nutrition

Calories: 98kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Cholesterol: 10mg | Sodium: 63mg | Potassium: 43mg | Fiber: 1g | Sugar: 5g | Vitamin A: 55IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.5mg

What can I use if I don’t have shortening for the cookies?

Butter can be used as a substitute for shortening, though the texture may be slightly less crisp. Using all butter will result in a richer flavor but softer cookies.

Can I replace granulated sugar with brown sugar in the recipe?

Replacing all granulated sugar with brown sugar will add more moisture and a deeper flavor. It might make the cookies chewier and darker in color.

Is it essential to use quick-cooking oats or can I use regular oats?

Quick-cooking oats are preferred for a softer chew and better mixing. Regular oats can be used but will create a chewier texture and slightly different appearance.

Are there any nut-free alternatives for those with allergies?

To make the cookies nut-free, simply omit the walnuts or replace them with seeds like pumpkin or sunflower seeds. These alternatives add crunch without triggering nut allergies.

Try more cookie recipes with nuts here:

• These Toasted Walnut Chocolate Chip Cookies take a traditional recipe and add a nutty twist!
• Love coconut as much as we do? Make a batch of these Chewy Coconut Cookies. They are always a crowd pleaser!
• Our recipe for Coconut Macadamia Nut Cookies are packed with coconut, chocolate chips & chopped macadamia nuts! Amazing cookies you will love.
• For more incredible flavor, try these Brown Butter Walnut Chocolate Chip Cookies. With basic ingredients, you can create a not so basic treat!
• Enjoy all your favorite flavors with these Chocolate Chip Coconut Oatmeal Cookies. They are so delicious, they are cookies like no other.

Toasted Coconut Cookies made with a combination of shortening & butter, white & brown sugar, and loaded with coconut and walnuts! Chewy coconut cookies that are simply heavenly.

The post TOASTED COCONUT COOKIES appeared first on Family Cookie Recipes.

Soft & chewy Coconut Dream Bars made with a buttery crust and a delightful brown sugar coconut filling. Golden walnut coconut bars with lovely coconut flavor everyone enjoys!

These coconut bars are an indulgent and satisfying treat that are perfect for large gatherings, just cut into squares for simple serving! The crunchy base with the smooth, sweet topping makes each bite absolutely irresistible.

Highlights of these Coconut Dream Bars

• Homemade Buttery Crust. The homemade crust provides a rich base that complements the coconut filling perfectly.
• Hello flavor! The coconut filling is the real star of this show. With ingredients like brown sugar, vanilla, and coconut extract, it creates a mouthwatering flavor you won’t be able to get enough of.
• Perfect for Sharing. These dream bars are great for gatherings, bake sales, or simply enjoying at home. Their appealing presentation and delicious taste impresses family and friends alike.

Coconut Dream Bar Ingredients

Crust

Flour: The base of the crust is 1 cup of all-purpose flour.

Brown sugar: Add ½ cup of brown sugar for a lovely depth of flavor.

Butter: Cut in cold butter to bind the crust.

Coconut Filling

Eggs: You need 2 eggs to create a nice thick filling.

Brown sugar: Use some brown sugar to give these bars a nice sweet taste.

Vanilla extract: Enhance the flavors by using vanilla extract.

Coconut extract: For more great taste, add 1 tsp of coconut extract to this recipe.

Flour: Thicken the filling by adding flour to the mixture.

Salt: Balance the sweetness of these bars with ½ tsp of salt.

Flaked coconut: You will need 1 cup of flaked coconut for a perfect nutty taste.

Walnuts: Use chopped walnuts to ensure a bit of crunch in every bite.

Key Steps for Making This Cookie Bar Recipe

1. Prepare the Pan: Start by spraying the baking pan with non-stick spray. This step ensures easy removal of the bars later. Alternately, you can line the pan with parchment instead.
2. Pre-Bake the Crust: The crust needs to be baked for 10 minutes before adding the filling, this creates a nice solid base for the bars. Use this time to whip up the filling, it will go right on top of the hot crust and then back into the oven it goes!
3. Cool before cutting: After baking, let the coconut bars cool completely in the pan before cutting into even squares.

How long are these coconut cookie bars good for?

These coconut bars can be stored at room temperature for about 1 week, when kept in an airtight container.

If freezing, they can last for up to 3 months. Thaw them in the refrigerator before serving for the best texture.

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Coconut Dream Bar Recipe

Soft & chewy Coconut Dream Bars made with a buttery crust and a delightful brown sugar coconut filling. Golden dessert bars with lovely coconut flavor everyone enjoys!

Course Cookie Bars, Dessert

Cuisine American

Keyword Coconut Dream Bars

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 30 servings

Calories 135kcal

Author Jessica & Nellie

Ingredients

Crust

• 1 cup all-purpose flour
• ½ cup brown sugar
• ½ cup butter cold

Coconut Filling

• 2 eggs
• 1 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 2 TBSP flour
• ½ tsp salt
• 1 cup flaked coconut
• 1 cup chopped walnuts

Instructions

• Prep: Spray a 9×13 baking pan with non-stick cooking spray. Then get the oven preheating to 350°F.
• Crust: In a medium size bowl combine the flour and brown sugar. Cut the butter into small cubes and use a fork to incorporate it into the flour mixture, until crumbly. Transfer the dough to the prepared baking pan and spread it evenly, then press it into the pan.
• Bake: Place the crust in the preheated oven and bake for 10 minutes.
• Filling: In a separate mixing bowl, whisk the eggs, brown sugar, vanilla extract, and coconut extract. Sprinkle with the flour and salt, then whisk again. Gently stir in flaked coconut and chopped walnuts.
• Bake again: Pour the filling oven the hot crust and return the pan to the oven and bake 20-25 minutes. Let the bars cool fully, then cut into squares. Enjoy!

Notes

These coconut bars can be stored at room temperature for about 1 week when kept in an airtight container.

If freezing, they can last for up to 3 months. Thaw them in the refrigerator before serving for the best texture.

Nutrition

Calories: 135kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 72mg | Potassium: 58mg | Fiber: 1g | Sugar: 11g | Vitamin A: 111IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg

When to serve these coconut bars?

Coconut Dream Bars are versatile and suitable for various occasions. They can be enjoyed year-round, making them a delightful treat for many events. Serve them at birthdays, baby showers, or holiday gatherings. They hold up well and are easy to transport to any occasion.

Are there any variations of Coconut Dream Bars?

Yes, variations of this recipe exist. Adding ingredients like chocolate chips can enhance the bars with a rich addition. Incorporating dried fruit, such as cranberries or pineapple, creates a fruity twist. Experimenting with different types of nuts, like pecans or almonds, will bring new textures to the bars.

Love coconut as much as we do? Try more great recipes here:

• Our easy no-bake coconut cheesecake bars are a delightful treat made with only 6 ingredients. No bake recipes are perfect for the warmer months, enjoy dessert without adding heat to your house!
• Try these coconut shortbread cookies if you are looking for a simple recipe that delivers on flavor!
• These coconut cream cookies are not only tasty, but pretty too! They make a great addition to any dessert table.
• Looking for a bit more decadence? Look no further! This chocolate chip coconut pie is a simple homemade dessert that’s perfect for special events, holidays & even casual get togethers!
• You can’t go wrong with these frosted coconut sugar cookies. They are are soft cookies with a coconut buttercream topping!

Coconut Dream Bars are made with a simple crust and a sweet, flavorful coconut filling. These coconut dessert bars are perfect for any occasion, they’re easy to serve and always a hit!

The post COCONUT DREAM BARS appeared first on Family Cookie Recipes.

Soft & Chewy Coconut Macaroons made with egg whites, sugar, flour & coconut for a delicious coconut cookie everyone adores!

With just a few simple steps, anyone can create a batch of these delicious coconut macaroon cookies in no time. Give the best coconut macaroon recipe a try and see just how unique and amazing these cookies are!

Easy Cookie Recipe The Whole Family Will Love

Looking for a quick and easy cookie recipe that the whole family will love? Look no further than these Soft Coconut Macaroon Cookies! Made with just a few simple ingredients, these cookies are perfect for a last-minute dessert or snack. All you need is egg whites, coconut flakes, sugar, flour, vanilla extract, almond extract, and salt. So easy!!!

These cookies are a great option for those who are looking for a lower calorie dessert option, as they are lighter than many traditional cookies. A perfectly delicious and guilt-free treat to enjoy today!

Why You’ll Love This Coconut Cookie Recipe

• Quick and Easy: This recipe is easy to make and comes together quickly, taking only 30 minutes from start to finish. You don’t need any special equipment or skills to make these cookies. Even if you are a beginner, you can easily make these cookies.
• Delicious Taste: Soft Coconut Macaroon Cookies have a deliciously sweet and nutty flavor. The combination of coconut flakes, vanilla extract, and almond extract creates a unique and irresistible taste that will leave you wanting more.
• Soft and Chewy Texture: These cookies have a soft and chewy texture that melts in your mouth. They are not too sweet and have the perfect amount of chewiness, making them a perfect snack or dessert anytime.

Soft Coconut Macaroon Ingredients

Egg whites: For the structure of this cookie recipe, you will need 4 egg whites.

Coconut flakes: Use 2 ⅔ cups of sweetened flake coconut for the base of this delightful treat.

Sugar: Sweeten these cookies perfectly by adding ⅔ cup of sugar to the dough.

Flour: Help bind the ingredients together by using ¼ cup of all-purpose flour.

Vanilla extract: You need ½ tsp of vanilla extract to enhance all the incredible flavors in this recipe.

Almond extract: For more great taste, use ½ tsp of almond extract.

Salt: Balance all the wonderful flavors by adding ¼ tsp of salt to the cookie dough.

How to make Coconut Macaroon Cookies

Prep

To start, preheat the oven to 325°F. Then line two baking sheets with parchment paper (or silicon mats) and set them aside.

Dough

In a large bowl, whisk the egg whites for two minutes until the mixture is light and fluffy.

Then add in the coconut flakes, sugar, and flour. Stir well to combine.

After that add in the vanilla and almond extract, as well as the salt. Mix again until combined.

Bake

Continue to scoop the dough using a 1.5 TBSP (medium) cookie scoop onto the prepared baking sheets.

Proceed to place the cookies in the preheated oven and bake for 18-20 minutes. The cookies will be golden in color when done. Let them cool for 5 minutes before transferring them to wire racks to cool completely. Serve and enjoy!

Variations of this Coconut Cookie Recipe

There are many ways to put a unique twist on the classic Soft Coconut Macaroon Cookies recipe. Here are a few variations that are worth trying:

Chocolate-Dipped: For a chocolatey twist on this recipe, dip the cooled macaroons in melted chocolate. Use dark or milk chocolate, or even white chocolate for a different flavor profile. To make them even more indulgent, sprinkle some chopped nuts or shredded coconut on top of the chocolate before it sets.

Almond Joy: To make these macaroons taste like the popular candy bar, add chopped almonds and mini chocolate chips to the batter. Drizzle some melted chocolate on top of the cooled cookies and sprinkle with more chopped almonds and coconut flakes. This variation is perfect for those who love the combination of chocolate, almonds, and coconut.

Gluten-Free: For a gluten-free version of this recipe, simply substitute the flour with a gluten-free flour blend. Make sure to use certified gluten-free coconut flakes to ensure that the recipe is completely gluten-free. This variation is perfect for those who have gluten sensitivities or allergies.

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Soft Coconut Macaroons

Soft & Chewy Coconut Macaroons made with egg whites, sugar, flour & coconut for a delicious coconut cookie everyone adores!

Course Cookies, Dessert, Desserts, treat

Cuisine American

Keyword Soft Coconut Macaroons

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 36 cookies

Calories 48kcal

Author Jessica & Nellie

Ingredients

• 4 egg whites
• 2 ⅔ cup sweetened flake coconut
• ⅔ cup sugar
• ¼ cup all purpose flour
• ½ tsp vanilla extract
• ½ tsp almond extract
• ¼ tsp salt

Instructions

• Prep: Preheat oven to 325°F. Line two baking sheets with parchment paper (or silicon mats) and set them aside.
• Dough: In a large bowl, whisk the egg whites for two minutes until the mixture is light and fluffy. Add in the coconut flakes, sugar, and flour, stir well. Add in the vanilla and almond extract, and salt. Mix again until combined.
• Bake: Scoop dough using a 1.5 TBSP (medium) cookie scoop onto the baking sheets. Place the cookies in the preheated oven and bake for 18-20 minutes.
• The cookies will be golden in color when done. Let them cool for 5 minutes before transferring them to wire racks to cool completely. Enjoy!

Notes

Allow the cookies to cool completely on the baking sheet before transferring them to an airtight container. Store the cookies at room temperature for up to 1 week.

For longer storage, place the cookies in an airtight container or ziplocked bag, freezer for up to 3 months.

Nutrition

Calories: 48kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Sodium: 40mg | Potassium: 29mg | Fiber: 1g | Sugar: 6g | Calcium: 1mg | Iron: 0.1mg

Cooling and Storage for Macaroon Cookies

After baking, allow the macaroons to cool completely on the baking sheet before transferring them to an airtight container. You can store the cookies at room temperature for up to 1 week. If you want to keep them fresh for longer, store them in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Can I use unsweetened coconut instead of sweetened flakes?

It is not recommended to use unsweetened shredded coconut as it will not provide the same level of sweetness and texture that the sweetened variety does. However, if you prefer less sweet cookies, you can reduce the amount of sugar used in this recipe.

Common issues and resolutions when making Macaroon Cookies

One common issue with macaroons is that they may spread too much during baking. To prevent this, make sure the egg whites are whipped to stiff peaks and that the coconut flakes are not too moist.

Another issue is that the macaroons may stick to the baking sheet. To prevent this, line the baking sheet with parchment paper or a silicone mat.

What’s the difference between a macaroon and a macaron?

While both coconut macaroons and macarons are made with egg whites and sugar, they are two different types of cookies. Macarons are made with almond flour and have a smooth, delicate texture, while coconut macaroons are made with shredded coconut and have a chewy texture.

For more delicious coconut cookie recipes, try more here:

• CHEWY COCONUT COOKIES
• COCONUT SHORTBREAD COOKIES
• COCONUT SUGAR COOKIES
• COCONUT ALMOND CHERRY SHORTBREAD
• CHOCOLATE CHIP COCONUT OATMEAL COOKIES
• COCONUT CREAM COOKIES
• COCONUT CHOCOLATE CHIP COOKIES
• COCONUT OATMEAL COOKIES
• COCONUT MACADAMIA NUT COOKIES
• CHOCOLATE CHIP RANGER COOKIES

Soft Coconut Macaroons are a tender, flavorful, OH SO delicious treat! The combination of chewy texture and sweet taste creates a perfectly satisfying cookie that everyone is sure to love.

The post SOFT COCONUT MACAROONS appeared first on Family Cookie Recipes.

10-cup Cookies are made with 1 cup each of a variety of ingredients – oats, peanut butter, pecans, coconut and more! These chocolate chip pecan cookies are fully loaded and so tasty!

Thick chocolate chip cookies are the perfect combination of sweet, chewy, and crunchy. With a variety of ingredients, these everything cookies are sure to satisfy any craving.

Loaded Chocolate Chip Cookies: Taste & Texture

This 10-Cup Cookie Recipe is a perfect balance of sweet taste, chewy texture, and bits of crunch throughout each cookie. The combination of granulated and brown sugar gives the cookies a rich, caramel-like flavor that pairs well with the soft and buttery texture. Adding peanut butter to the dough enhances the taste, providing a nutty and creamy flavor.

The quick oats and all-purpose flour work together to create a sturdy structure for the cookies. For those who enjoy a little bit of crunch in their cookies, the pecans add a nutty flavor and a satisfying crunch, while the coconut flakes give the cookies a naturally sweet and mild taste.

The incredible ingredients creates a perfect balance of flavors and textures that will leave you wanting more. Give this recipe a try today and see for yourself just how amazing these cookies are!

Why You’ll Love These Everything Cookies

• Soft and Chewy Texture: These cookies are soft and chewy, with a bite of crunch in every bite. The texture is absolutely divine, making these cookies a crowd-pleaser for all ages.
• Easy to Make: These cookies may have a long list of ingredients, but they really are simple to make. Once the ingredients are gathered, the dough comes together quickly and the little bit of effort is totally worth it once you sink your teeth into these cookies.
• Versatile: These cookies can be customized to fit your taste preferences. You can add or remove ingredients, add extra nuts, leave out the raisins, whatever your heart desires! Use this recipe to make different cookies every time, mix and matching ingredients to your liking.

10-Cup Cookie Ingredients

Sugar: Add 1 cup of granulated sugar for perfectly chewy and sweet treats.

Brown sugar: You need 1 cup of brown sugar, packed, for an incredible depth of flavor.

Butter: Using 1 cup of butter creates soft and rich tasting cookies.

Peanut butter: For a more amazing taste, add 1 cup of peanut butter into the dough.

Eggs: Help bind the ingredients together by using 3 eggs.

Flour: One of the structural components of this cookie recipe is 1 cup of all-purpose flour.

Oats: For more structural base in these cookies use 1 cup of quick oats.

Baking soda: Add 2 tsp of baking soda to help the cookies rise and puff up as they bake.

Baking powder: Give the cookies a nice soft texture by adding 1 tsp of baking powder.

Salt: Balance all the delicious flavors in this dough by adding ½ tsp of salt.

Pecans: 1 cup of chopped pecans will give these cookies a crunch in every bite.

Coconut: You will want 1 cup of sweetened coconut flakes for a naturally sweet and mild flavor.

Chocolate chips: For chocolatey goodness in every cookie, add 1 cup of semi-sweet chocolate chips.

Raisins: This is an optional ingredient, feel free to add in 1 cup of raisins if you enjoy them.

How to make 10 Cup Cookies

Prep

Begin by preheating the oven to 350°F and then line two baking sheets with parchment paper. Set them aside.

Dough

Next, in a large bowl, using an electric mixer, cream the sugars, butter, and peanut butter for about 2 minutes, until uniformly mixed. Then add in the eggs and mix again.

After that, in a separate bowl, whisk the flour, oats, baking soda & powder, and salt. Now the dry ingredients to the peanut butter mixture and mix well to combine.

Continue to stir in the remaining ingredients, the pecans, coconut flakes, and chocolate chips. If desired, add in 1 cup raisins as well. Stir until combined.

Bake

Using a 1.5 TBSP cookie scoop (medium), portion out the cookie dough into balls on the prepare baking sheet.

Proceed to place the cookies in the preheated oven and bake for 10-12 minutes. Then transfer them to cooling racks after about a minute from removing from the oven, to cool completely.

Serve cookies slightly warm and enjoy!

Variations of this Chocolate Chip Cookie Recipe

The 10-Cup Cookie Recipe can be easily customized to suit different tastes and preferences. Here are a few variations to try:

Gluten-Free Version: For those who are gluten intolerant, swap out the all-purpose flour for a gluten-free flour blend. This will ensure that everyone can enjoy these delicious cookies without any adverse effects. Most of the other ingredients are naturally gluten free, however, make sure to check each ingredient to ensure they are GF.

Vegan Version: To make this recipe vegan-friendly, substitute the butter with vegan butter or coconut oil, and use flax eggs instead of regular eggs. This will give the cookies a similar texture and flavor without using any animal products. Also, use vegan chocolate chips as well to ensure a fully vegan cookie experience!

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10-Cup Cookies

10-cup Cookies are made with a variety of ingredients that come together to create a delicious and chewy cookie. These chocolate chip pecans cookies are fully loaded and so tasty, with 10 cups of 10 ingredients, they are the best cookies you'll ever taste!

Course Cookies, Dessert

Cuisine American

Keyword 10 cup Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 60 cookies

Calories 132kcal

Author Jessica & Nellie

Ingredients

• 1 cup granulated sugar
• 1 cup brown sugar packed
• 1 cup butter
• 1 cup peanut butter
• 3 eggs
• 1 cup all-purpose flour
• 1 cup quick oats
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 cup chopped pecans
• 1 cup sweetened flake coconut
• 1 cup semi sweet chocolate chips
• optional: 1 cup raisins

Instructions

• Prep: Preheat oven to 350°F and line 2 baking sheets with parchment paper. Set aside.
• Dough: In a large bowl, with an electric mixer, cream both sugars, butter, and peanut butter for about 2 minutes, until uniformly mixed. Add eggs and mix again.
• In a separate bowl, whisk the flour, oats, baking soda & powder, and salt. Add dry ingredients to peanut butter mixture and mix to combine.
• Stir in remaining ingredients, pecans, coconut and chocolate chips. Add 1 cup raisins if desired.
• Bake: Use a 1.5 TBSP scoop (medium) to portion out cookie dough into balls on a baking sheet. Bake at 350°F for 10-12 minutes. Transfer to cooling racks after about a minute from removing from the oven. Enjoy!

Notes

These chocolate chip cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 132kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 107mg | Potassium: 77mg | Fiber: 1g | Sugar: 9g | Vitamin A: 109IU | Vitamin C: 0.02mg | Calcium: 14mg | Iron: 1mg

How long are 10-Cup Cookies good for?

These cookies should be stored in an airtight container and will last for up to 1 week at room temperature. For the best tasting results, I recommend eating them within 2-3 days.

If you want to store them longer, they can be frozen easily. Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Can brown sugar be used as a substitute for granulated sugar in cookie recipes?

Yes, brown sugar can be used as a substitute for granulated sugar in cookie recipes. However, it is important to note that using brown sugar will result in a different flavor and texture compared to using granulated sugar. Brown sugar has a higher moisture content and contains molasses, which gives it a richer flavor and can make the cookies more moist and chewy. If you prefer a sweeter and crisper cookie, it is best to stick to granulated sugar.

Do I have to add every 1 cup to this recipe?

No, you do not have to add every 1 cup to this recipe. This recipe is flexible and allows for substitutions and adjustments to suit your preferences. For example, if you do not like peanut butter, you can omit it from the recipe. If you prefer a less sweet cookie, you can reduce the amount of sugar. However, it is important to maintain the balance of wet and dry ingredients to ensure the cookies turn out properly.

Which oats are best for 10-Cups Cookies?

Different recipes will call for different kinds of oats, but to make the best loaded cookies, you should use quick cooking oats. Using different kinds of oats will change the texture of the cookies, and they may be more dry than you’d like. As one of the main ingredients in this recipe, it’s important to get the right kind of oats.

For some of our favorite cookie recipes, try more here:

• Best Chocolate Chip Cookies
• Frosted Lemon Sugar Cookies
• Raspberry Chocolate Chip Cookies
• Chocolate Cake Mix Cookies
• Soft Sugar Cookies
• Double Chocolate Chip Cookies
• Oatmeal Chocolate Chip Cookies
• Watermelon Sugar Cookies
• Butter Pecan Chocolate Chip Cookies
• Mint Chocolate Chip Cookies
• Peanut Butter Chocolate Chip Cookies
• Buttermilk Sugar Cookies
• Reese’s Chocolate Chip Cookies
• Smores Chocolate Chip Cookies
• Raspberry White Chocolate Chip Cookies

10-cup Cookies are the perfect combination of sweet, chewy, and crunchy. These chocolate chip pecans cookies are fully loaded and so delicious, sure to satisfy any sweet tooth!

The post 10 CUP COOKIES appeared first on Family Cookie Recipes.

Cherry Crunch Cookies are a delicious combination of cornflakes, shredded coconut & juicy cherries, which give them incredible texture and flavor!

This coconut cookies recipe is also very easy to make, requiring only a few simple ingredients and a little bit of time. Whether you are looking for a quick and easy snack to enjoy at home, or a treat to bring to a party or potluck, these cherry almond cookies are sure to be a hit with anyone who tries them.

What are Cherry Crunch Cookies?

Cherry Crunch Cookies are a delightful and satisfying treat that can be enjoyed any time of day. These cookies are a perfect combination of crispy, chewy, and sweet. The simple sugar cookie base is amplified with the addition of coconut flakes giving them a unique and nutty flavor. Then the cookie dough is rolled in cornflake crumbs which give them a wonderful texture that you will love! Don’t forget the juicy cherry center surprise! This recipe is definitely one you don’t want to miss out on.

Variations and Substitutions for Cherry Cornflake Cookies

When it comes to Crispy Cherry Cookies, there are many variations and substitutions that can be made to cater to different dietary needs and preferences. Here are a few options to consider:

• Gluten-Free: To make these cookies gluten-free, simply swap out the all-purpose flour for a gluten-free flour blend. Almond flour or coconut flour can also be used as a substitute. For the corn flake cereal, be sure to use certified gluten-free option.
• Vegan: These cookies can easily be made vegan by using a flax egg instead of a regular egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it forms a gel-like consistency. You can also use a chia egg or a store-bought egg replacer.
• Nut-Free: If you have a nut allergy or simply don’t like nuts, you can omit the pecans and use more coconut flakes instead. You could also try adding in some pumpkin or sunflower seeds for a bit of crunch.
• Chocolate Chips: For those who love chocolate, adding in some chocolate chips is always a good idea. Use dark chocolate chips for a healthier option, or try white chocolate chips for a sweeter taste.

Overall, there are many ways to customize these cookies to suit different tastes and needs. Whether you’re looking for a gluten-free, vegan, or nut-free option, or simply want to switch up the flavors, these cookies are a versatile and delicious treat.

Ingredients for Crunchy Cherry Cookies

Butter: Use ¾ cup of butter, softened, to give these cookies amazing rich flavor.

Sugar: You need 1 cup of sugar for perfectly sweet and chewy cookies.

Eggs: For more great taste and texture, add in 2 large eggs.

Flour: 2 cups of flour will help form the structural base of these incredible cookies.

Baking powder: Use 1 tsp. of baking powder for the cookies to rise and puff up as they bake.

Baking soda: The second leavening agent in this cookie recipe is ½ tsp. of baking soda.

Salt: Help balance all the wonderful flavors by adding in ½ tsp. of salt.

Pecans: You will want to add 1 cup of chopped pecans to add the delightful crunch to these cookies.

Almond extract: To enhance all the flavors in this recipe, use 1 tsp. of almond extract.

Coconut: This treat is packed with amazing taste, so don’t forget to add in ½ cup of unsweetened shredded coconut.

Cornflakes: You need 3 cups of cornflake crumbs to coat the cookie dough before baking an add an amazing crunch to these cookies that does not disappoint!

Cherries: Use 42 halved cherries to give these cookies a sweet, juicy center surprise.

Step by step on how to make Cherry Crunch Cookies

Prep

First you want to line two baking sheets with parchment paper and then get the oven preheated to 350°F.

In a ziplocked bag, use a rolling pin to crunch the cornflakes into crumbs. Transfer to a medium bowl and set them aside for future use. 

Also, get the cherries ready to add to the center of each cookie dough ball. You will need about 40 cherries, washed, pitted, and cut in half. You can also use store bought-cherries that are already pitted, to make this process easier.

Cookie dough

Next, cream the butter and sugar in large bowl for 2 minutes using an electric mixer. Then add the eggs in, one at a time, mixing after each addition.

Combine the dry ingredients in medium bowl: flour, baking powder, baking soda & salt. Add the dry ingredients to butter mixture in 2 additions, mixing well after each addition until no dry flour remains.

After that, add in the pecans, almond extract and coconut flakes, mix well.

Assemble

Once dough has come together, scoop and roll it into 1-inch balls.

Then roll each ball in the prepared cornflake crumbs until well coated. Arrange the dough about 2 inches apart on the prepared cookie sheets.

Now, give each cookie dough ball a dent in the center with your thumb and place 1 cherry half in each dent. Press it down lightly.

Bake

Place the cookies in the preheated oven for 10 to 12 minutes until they are golden. Let the cookies stand on the baking sheets for 5 minutes before removing to wire racks to cool.

Serve cookies once cooled and enjoy!

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Cherry Crunch Cookies

Cherry Crunch Cookies are a delicious and easy-to-make dessert that is perfect for many different occasions. These cherry cookies are a combination of crispy cereal, shredded coconut, and juicy cherries, which give them a unique texture and flavor.

Course Cookies, Dessert, Snack, treat

Cuisine American

Keyword cherry cookies, Cherry Crunch Cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 72 cookies

Calories 94kcal

Author Jessica & Nellie

Ingredients

• ¾ cup butter softened
• 1 cup sugar
• 2 large eggs
• 2 cups flour
• 1 tsp baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 cup chopped pecans
• 1 tsp almond extract
• ½ cup shredded coconut
• 3 cups cornflake crumbs
• 42 halved cherries

Instructions

• Prep: Line two baking sheets with parchment paper and then get the oven preheated to 350°F.
• In a ziplocked bag, use a rolling pin to crunch the cornflakes into crumbs. Transfer to a medium bowl and set them aside for future use. 
• You will need about 40 cherries, washed, pitted, and cut in half. You can also use store-bought cherries that are already pitted, to make this process easier. 
• Cookie dough: Cream butter and sugar in large bowl for 2 minutes using an electric mixer. Add eggs, 1 at a time, mixing after each addition.
• Combine the dry ingredients in medium bowl: flour, baking powder, baking soda & salt. Add dry ingredients to butter mixture in 2 additions, mixing well after each addition until no dry flour remains.
• Add pecans, almond extract and coconut. Mix well.
• Assemble: Scoop and roll into 1 inch balls.
• Roll each ball in the prepared cornflake crumbs until well coated. Arrange the dough about 2 inches apart on the prepared cookie sheets.
• Give each cookie dough ball a dent in the center with your thumb and place 1 cherry half in each dent. Press it down lightly.
• Bake: Place the cookies in the preheated oven for 10 to 12 minutes until they are golden. Let the cookies stand on the baking sheets for 5 minutes before removing to wire racks to cool. Serve cookies once cooled and enjoy!

Notes

These cherry cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 94kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 113mg | Potassium: 47mg | Fiber: 1g | Sugar: 5g | Vitamin A: 246IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 3mg

How to Store Cherry Crunch Cookies?

When it comes to storing cookies, there are a few things to keep in mind to ensure they stay fresh and delicious for as long as possible. Here are some tips for storing your cookies:

• Room Temperature: If you plan on eating your cookies within a few days, storing them at room temperature is perfectly fine. Just make sure to keep them in an airtight container to prevent them from becoming stale or dry.
• Refrigerator: If you live in a hot or humid climate, it might be best to store your cookies in the refrigerator. This will help keep them fresh for longer. However, keep in mind that refrigeration can cause some cookies to become hard or lose their texture.
• Freezer: If you want to keep your cookies for an extended period, freezing them is the best option. Make sure to wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. When you’re ready to eat them, simply thaw them at room temperature for a few hours.
• Separate Layers: When storing cookies, it’s important to separate them with layers of parchment paper or wax paper. This will prevent them from sticking together and becoming a messy clump.
• Avoid Moisture: Moisture is the enemy of cookies, so make sure to keep them away from any sources of moisture. This includes storing them in a dry place, away from any fruits or vegetables that might release moisture.

How do you soften butter?

I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely, butter softens very quickly.

How long should I left these cookies cool?

Cookies are best left to cool on the baking sheet they’re cooked on for 3-4 minutes, then you can transfer them to a cooling rack to cool further. This way, they don’t fall apart as cookies are pretty soft still when they’re pulled out of the oven. After a couple minutes on a cooling rack, cooking are usually cool enough to eat! Warm cookies are the best!

Love fruit in cookies? Try more recipes here!

• Apple Cinnamon Scookies
• Peaches and Cream Cookies
• Raspberry White Chocolate Cookies
• Lemon Curd Cookies
• Blueberry Oatmeal Cookies
• Best Fruit Pizza Cookies
• Banana Cream Cookies
• Raspberry Cheesecake Cookies
• Lemon Pudding Cookies
• Cherry Pie Sugar Cookies
• Blueberry Sugar Cookies
• Lemon Blueberry Cookies
• Cranberry Macadamia Nut Cookies
• Blackberry Oatmeal Cookies

Cherry Crunch Cookies make a perfect treat for any occasion. The combination of flavor and texture in these cherry cookies makes them extra special and unique!

The post CHERRY CRUNCH COOKIES appeared first on Family Cookie Recipes.

Chewy Coconut Cookies are made with simple ingredients like flour, brown sugar, butter & coconut of course! This coconut cookies recipe creates a flavorful, chewy cookie that is a crowd pleaser!

These sugar cookies with coconut flakes are a great way to satisfy a sweet tooth without being too heavy or rich. They are easy to make, delicious, and can be customized to suit your tastes. So why not give coconut cookies a try today and see for yourself just how tasty they can be?

Simple Coconut Cookies

Coconut cookies are a popular type of cookie that are known for their unique flavor and texture. These cookies are made with shredded coconut, which gives them a distinct taste and texture that sets them apart from other types of cookies.

The coconut adds a slightly sweet, nutty flavor to the cookies, and also gives them a chewy texture. This texture is different from other types of cookies, which are typically crisp or soft. Coconut cookies can also be made with other ingredients, such as chocolate chips or nuts, which can add additional flavors and textures to the cookies. However, even without these additional ingredients, coconut cookies are still delicious and flavorful.

Tips and Tricks for the Perfect Chewy Coconut Cookie

When it comes to making the best coconut cookies, there are a few tips and tricks that can make all the difference. Here are some expert suggestions to help you get the best results:

• Use shredded coconut: For the best texture, use shredded coconut instead of flaked coconut. Shredded coconut is finer and will blend better with the other ingredients, resulting in a more cohesive cookie.
• Toast the coconut: Toasting the coconut before adding it to the dough will intensify the coconut flavor and give the cookies a richer, nuttier taste. Spread the shredded coconut on a baking sheet and bake in the oven for a few minutes until golden brown.
• Chill the dough: Chilling the dough before baking will prevent the cookies from spreading too much and will help them retain their shape. Place the dough in the refrigerator for at least 30 minutes before baking.
• Don’t overbake: Overbaking the cookies will result in a dry, crumbly texture. Keep a close eye on them and take them out of the oven as soon as the edges start to turn golden brown.
• Use parchment paper: To prevent the cookies from sticking to the baking sheet, line it with parchment paper. This will also make cleanup a breeze.

Coconut Cookie Ingredients

Butter: For nice rich tasting cookies, add in ½ cup of butter.

Shortening: Use ½ cup of shortening to give these cookies extra fats to stay moist while baking.

Brown sugar: You need 2 cups of brown sugar for an amazing depth of flavor in this dough.

Eggs: Help bind all the ingredients by adding in 2 eggs.

Water: ¼ cup of water will help hydrate the other ingredients and will activate the gluten as well.

Vanilla extract: Enhance the flavors in this cookie recipe by using 1 tsp of vanilla extract.

Coconut & Almond extract: Add even more incredible taste by using ½ tsp each coconut & almond extract in this cookie dough.

Flour: You will need 4 cups of flour for the structural base of this cookie recipe.

Baking powder: Make the cookies light and fluffy by adding in 1 ½ tsp of baking powder.

Baking soda: Use ½ tsp of baking soda as a leavening agent to help the cookies puff up as they bake.

Salt: Balance all the wonderful flavors in this recipe by adding ¼ tsp of salt to the dough.

Coconut: For a delicious nutty and tropical taste, you will want to add in 1 cup of flaked coconut.

How to make Chewy Coconut Cookies

Dough

In a mixing bowl, start by creaming the butter, shortening and brown sugar for 2 minutes or until fluffy. If you have one, using an electric mixer for this step saves time and energy.

Next, add in the eggs and mix well. Gradually add the water and extracts; mix well again.

In a separate bowl, whisk the flour, baking powder, baking soda and salt together. Then add the dry mixture to the creamed butter mixture, stir to combine.

Lastly, fold in the shredded coconut.

Chill

Cover the bowl and refrigerate for at least 2 hours to chill the dough.

Bake

Get the oven preheated to 400°F, then pull the dough out of the fridge.

Now, grease two baking sheets with non-stick cooking spray or you can use parchment paper or silicon mats as well.

Start scooping the cookie dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. After that, gently flatten each ball of dough with a sugared fork making a crisscross pattern on each cookie.

Place them in the preheated oven and bake for 8-10 minutes or until lightly browned. Let them cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.

Serve and enjoy!

Variations of Chewy Coconut Cookies

Chewy coconut cookies are a versatile treat that can be customized in many ways. Here are a few variations that can be made to the classic recipe:

• Chocolate-Dipped: Melt some chocolate chips in a double boiler and dip the cooled cookies halfway into the chocolate. Let the chocolate harden before serving.
• Lemon-Coconut: Add 2 teaspoons of lemon zest and 1 tablespoon of lemon juice to the recipe for a tangy twist on the classic cookie.
• Almond Joy: Add ½ cup of chopped almonds and ½ cup of chocolate chips to the recipe for a cookie that tastes like an Almond Joy candy bar.
• Orange-Coconut: Add 2 teaspoons of orange zest and 1 tablespoon of orange juice to the recipe for a citrusy flavor.

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Chewy Coconut Cookies

Chewy Coconut Cookies are made with a few simple ingredients such as flour, brown sugar, butter, baking powder, salt and coconut of course! This coconut cookies recipe creates a flavorful and chewy cookie that is sure to be a hit with anyone who tries them.

Course Cookies, Dessert

Cuisine American

Keyword Chewy Coconut Cookies, Coconut cookies

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 23 minutes minutes

Servings 60

Calories 99kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter
• ½ cup shortening
• 2 cups brown sugar
• 2 eggs
• ¼ cup water
• 1 tsp vanilla extract
• ½ tsp coconut extract
• ½ tsp almond extract
• 4 cups flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup flaked coconut

Instructions

• Dough: In a mixing bowl, cream butter, shortening and brown sugar for 2 minutes or until fluffy. Add eggs; mix well. Gradually add water and extracts; mix well.
• Whisk together flour, baking powder, baking soda and salt in a separate bowl; add to the creamed butter mixture. Fold in coconut.
• Chill: Cover the bowl and refrigerate for at least 2 hours to chill the dough.
• Bake: Get the oven preheated to 400°, then pull the dough out of the fridge.
• Grease two baking sheets with non-stick cooking spray or you can use parchment paper or silicon mats as well.
• Scoop dough into 1-inch balls, place 2 inches apart on baking sheets. Gently flatten with a sugared fork making a crisscross pattern on each cookies.
• Bake: Place in the oven and bake for 8-10 minutes or until lightly browned. Cool 2 minutes before removing to a wire rack. Serve & enjoy!

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 99kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Cholesterol: 10mg | Sodium: 36mg | Potassium: 39mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 55IU | Vitamin C: 0.02mg | Calcium: 13mg | Iron: 1mg

How long are these coconut cookies good for?

Chewy coconut cookies can last for up to a week when stored in an airtight container at room temperature. For longer storage, you can keep them in the fridge for up to two weeks or in the freezer for up to three months.

How can I make my cookies crunchy instead of chewy?

If you prefer crunchy cookies, you can adjust the baking time and temperature. Baking the cookies at a higher temperature for a shorter time can result in a crunchier texture. You can also add more sugar to the recipe, as sugar helps to create a crispier texture.

What are the best recipes for sugar-free coconut cookies?

To make sugar-free coconut cookies, you can use natural sweeteners like honey, maple syrup, or stevia. You can also use sugar substitutes like erythritol or xylitol. Some great recipes for sugar-free coconut cookies include almond flour coconut cookies, coconut flour cookies, and keto coconut cookies.

What are some tips for making 3-ingredient coconut cookies?

To make 3-ingredient coconut cookies, you can use shredded coconut, condensed milk, and flour. For best results, use sweetened condensed milk and all-purpose flour. Mix the ingredients together until a dough forms, then shape the dough into balls and bake at 350°F for 12-15 minutes.

What are some healthy alternatives for coconut cookies?

To make healthier coconut cookies, you can use whole wheat flour, almond flour, or coconut flour instead of all-purpose flour. You can also use coconut oil instead of butter, and add in healthy ingredients like chia seeds, flax seeds, or nuts. Additionally, you can reduce the amount of sugar in the recipe or use natural sweeteners.

DO I have to chill the cookie dough?

When recipes request that you chill your cookie dough it is usually for a good reason. That reason is that the flavor gets a bit more time to develop and the cookies taste even more incredible. But the biggest reason is because of the butter/fats in the dough. By chilling the dough we allow the fats to solidify which means your cookies will not spread out as much while baking, so the texture turns out perfectly.

Love coconut cookies? Try more of our favorite recipes here:

• COCONUT CREAM COOKIES
• COCONUT OATMEAL COOKIES
• COCONUT ALMOND CHERRY SHORTBREAD
• CHOCOLATE CHIP COCONUT OATMEAL COOKIES
• COCONUT SHORTBREAD COOKIES
• COCONUT SUGAR COOKIES
• COCONUT MACADAMIA NUT COOKIES

The post CHEWY COCONUT COOKIES appeared first on Family Cookie Recipes.

Coconut Cream Cookies are buttery sugar cookies topped with a cream cheese coconut frosting, then drizzled with melted chocolate!

To make this recipe for frosted sugar cookies, you’ll need a few simple ingredients, including flour, powder sugar, butter, vanilla extract, salt, and of course, coconut flakes. These ingredients are combined to create a soft and chewy coconut cookie with a flavor that’s sure to satisfy your sweet tooth.

History of Coconut Cream Cookies

It is believed that coconut cream cookies were first made in Thailand, where coconut is plentiful. The cookies were originally made with shredded coconut, sugar, and flour. As the popularity of coconut cookies grew, the recipe spread to other countries in the region. Today, coconut cream cookies are enjoyed all over the world.

Coconut cream cookies are a great alternative to traditional chocolate chip or sugar cookies, and are perfect for those who love coconut. Whether you’re looking for a sweet treat to enjoy with your morning coffee or a dessert to impress your guests, coconut cream cookies are sure to please.

Why You’ll Love These Easy Coconut Cream Cookies

• Soft and Chewy Texture: These cookies are soft and chewy, making them a perfect snack for any time of the day. The coconut flakes add a unique flavor and texture that is sure to delight your taste buds.
• Easy to Make: These cookies are very easy to make, and require only a few ingredients. You can whip up a batch of these cookies in no time, and they’re perfect for when you need a quick and easy dessert.
• Perfect for Any Occasion: Whether you’re looking for a snack to enjoy with your morning coffee, or a dessert to serve at a party, these cookies are the perfect choice. They’re versatile and can be customized with different toppings or flavors.

Coconut Cookie Ingredients

Butter: You need 1 cup of butter, softened, to create rich tasting cookies.

Powder sugar: Add in 1 cup of powdered sugar for nice sweet and chewy treats.

Vanilla extract: Enhance the flavors in this recipe by using 2 tsp of vanilla extract.

Flour: The structural base of this cookie recipe is 2 cups of flour.

Salt: To balance all the amazing flavors, add in 1 tsp of salt to this dough.

Topping

Cream cheese: For the delicious creamy filling, you need 3 oz of cream cheese.

Powder sugar: Using 1 cup of powdered sugar will help sweeten up the filling well.

Flour: You need 2 TBSP of flour to help thicken the cookie topping.

Vanilla extract: Add in 1 tsp of vanilla extract to add some subtle, but delicious, flavor to this filling.

Coconut: Give these cookies a wonderful nutty and sweet taste by using ½ cup of flaked coconut in this filling.

Walnuts: You will want to add in ½ cup of finely chopped walnuts for a great addition of texture to these treats.

Chocolate chips: Using ¾ cup of semisweet chocolate chips, melted, adds a delightful layer of flavor to these cookies.

How to make Coconut Cream Cookies

Prep

Get started by preheating the oven to 350°. Then, line two baking sheets with parchment paper or silicon mats, set them aside.

Dough

In a large bowl, cream the butter, powdered sugar and vanilla extract until it is light and fluffy.

Next, in a separate bowl, whisk the flour and salt to combine. Then, gradually add the dry mixture to the butter mixture and mix well.

Shape

Proceed to shape the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Then, using the end of a wooden spoon handle, make a ½ inch-deep indentation in the center of each ball.

Bake

Place the cookies in the preheated oven and bake for 10-12 minutes or until lightly browned. Let the cookies cool on the baking sheet for 2-3 minutes, then transfer them to a wire rack to cool completely.

Topping

For the cookie filling, in a small bowl, beat the cream cheese and powdered sugar until the mixture is light and fluffy. Then beat in the flour and vanilla extract and after that, stir in the coconut and walnuts.

Mound 1 teaspoonful of filling onto each cookie.

Lastly, melt the chocolate chips in a small bowl, in the microwave and then drizzle it on top of each cookie; let them cool until set.

Serve and enjoy!

Print

Coconut Cream Cookies

Coconut Cream Cookies are are a delicious and easy-to-make treat that are perfect for many occasions. These cookies are made with a simple sugar cookie base and filled with a coconut frosting, which gives them a rich and creamy texture.

Course Cookies, Dessert

Cuisine American

Keyword Coconut cookies, Coconut Cream Cookies

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 36 cookies

Calories 147kcal

Author Jessica & Nellie

Ingredients

• 1 cup butter softened
• 1 cup powdered sugar
• 2 tsp vanilla extract
• 2 cups flour
• 1 tsp salt

Topping:

• 3 oz cream cheese
• 1 cup powdered sugar
• 2 TBSP flour
• 1 tsp vanilla extract
• ½ cup flaked coconut
• ½ cup finely chopped walnuts
• ¾ cup semisweet chocolate chips melted

Instructions

• Prep: Preheat the oven to 350°. Then, line two baking sheets with parchment paper or silicon mats, set them aside.
• Dough: In a large bowl, cream butter, powdered sugar, and vanilla until light and fluffy.
• In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture and mix well.
• Shape: Shape into 1-inch balls. Place 2 inches apart on the prepared baking sheets. Using the end of a wooden spoon handle, make a ½ inch-deep indentation in the center of each ball.
• Bake: Bake for 10-12 minutes or until lightly browned. Let the cookies cool on the baking sheet for 2-3 minutes, then transfer them to a wire rack to cool completely.
• Topping: For filling, in a small bowl, beat cream cheese and powdered sugar until light and fluffy. Beat in flour and vanilla; stir in coconut and walnuts. Mound 1 teaspoonful of filling onto each cookie.
• Melt the chocolate chips in a small bowl, in the microwave and then drizzle it on top of each cookie; let them cool until set. Serve and enjoy!

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container, in the fridge.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 147kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 114mg | Potassium: 48mg | Fiber: 1g | Sugar: 8g | Vitamin A: 192IU | Vitamin C: 0.04mg | Calcium: 9mg | Iron: 1mg

Tips for making perfect cookies every time

To ensure perfect coconut cream cookies every time, follow these tips:

• Use room temperature ingredients.
• Cream the butter and sugar together until light and fluffy.
• Gradually add the dry ingredients to the wet mixture.
• Use parchment paper to line the baking sheet to prevent sticking.

How long are these coconut cookies good for?

These cookies can be stored in an airtight container, in the refrigerator, for up to 5 days. For longer storage, they can be frozen for up to 3 months.

Variations of Coconut Cream Cookies to Try!

Coconut cream cookies are a versatile treat that can be customized in a variety of ways to suit different tastes. Here are a few variations to consider:

• Chocolate Chip Coconut Cream Cookies: Add some chocolate chips to the batter for a decadent twist on the classic coconut cream cookie.
• Lemon Coconut Cream Cookies: Add some lemon zest to the batter for a bright and tangy flavor.
• Coconut Lime Cream Cookies: Add some lime juice and zest to the batter for a tropical twist.
• Pineapple Coconut Cream Cookies: Add some crushed pineapple to the batter for a fruity flavor.

These variations can be made by simply adding the desired ingredients to the basic coconut cream cookie batter. Experiment with different combinations to find your favorite flavor.

For more amazing and delicious coconut cookies, try more recipes here:

• WHITE CHOCOLATE CHIP LEMON COOKIES
• MEYER LEMON COOKIES
• CHERRY CHOCOLATE CHIP COOKIES
• CHEESECAKE COOKIES
• CRANBERRY ORANGE COOKIES
• SPRING LEMON CRINKLE COOKIES
• DOUBLE CHOCOLATE CHERRY COOKIES
• CHERRY PIE COOKIES
• LEMON CREAM CHEESE COOKIES
• RASPBERRY MELTAWAY COOKIES
• BUTTER SUGAR COOKIES
• CHOCOLATE SUGAR COOKIES
• PEPPERMINT FUDGE SUGAR COOKIES
• SOUR CREAM SUGAR COOKIES
• SUGAR COOKIE BARS
• LIME SUGAR COOKIES
• LEMON SUGAR COOKIE BARS
• BUTTERMILK SUGAR COOKIES
• CHRISTMAS SUGAR COOKIE RECIPE
• WATERMELON SUGAR COOKIES

Coconut Cream Cookies are are an incredible dessert that is a unique and different treat to enjoy for any occasion. Make these simple sugar cookies with a coconut frosting, the results are a creamy and rich tasting treat that you are sure to love!

The post COCONUT CREAM COOKIES appeared first on Family Cookie Recipes.

Coconut Oatmeal Cookies are soft & chewy oatmeal cookies with lovely coconut flavor! Classic ingredients make up this delightful twist on this oatmeal cookie recipe.

The combination of flavors in this coconut cookies recipe are amazing, from the salty oats to the coconut flakes, it all works so well together! These oatmeal coconut cookies are a perfect sweet treat for any occasion and so simple and easy to make too!

Oatmeal and Coconut Cookies

You are going to love these oats and coconut cookies! While the combination is a little unique it will not take long for these crispy oatmeal coconut cookies to force their way into your heart forever. This recipe is so easy to make, no chilling time is required, meaning that you can have cookies ready to eat in no time at all! To create a wonderful treat you will not want to live without!

Why you’ll love this Simple Oatmeal Cookie Recipe

• It’s easy to make! You’ve got to love “recipe hacks” and tricks for making amazing cookies. Thanks to the boxed pudding mix, we create the most soft and tender cookies ever.
• This recipe is quick to follow. No dough chilling is needed, so all you have to do is mix, scoop, and bake. Perfect for a nice treat when you’re in a hurry or don’t feel like waiting hours.
• The coconut taste is incredible! We have three different coconut flavored ingredients in this cookie recipe, it does not disappoint. The coconut flavor pairs so perfectly with the chewy oats.

Coconut Oat Cookies Ingredients

Butter: You will need ½ cup of softened butter for a nice rich cookie flavor.

Shortening: Add in ½ cup of butter-flavored shortening to give the cookies a soft texture.

Sugars: Use 1 cup of packed light brown sugar and ½ cup of granulated sugar to make the cookies sweet and chewy.

Eggs: You will need to use 2 large eggs to make the cookie dough bind together well.

Vanilla extract: You will need 1 teaspoon of vanilla extract to help enhance the flavors in the dough.

Coconut extract: Using 1 teaspoon of coconut extract will help to give a stronger coconut flavor in every bite. Coconut emulsion can also be used.

Pudding mix: Use one 3.4-ounce sized box of coconut cream instant pudding to help add flavor and a soft texture to the cookies.

Flour: One of the structural bases of this cookie dough is 1 ½ cups of all-purpose flour.

Baking soda: You will need 1 teaspoon of baking soda to help leaven the cookies properly.

Salt: Add in ½ teaspoon of salt will help give the dough a nice balance of sweet and salty flavor.

Oats: Use 3 cups of rolled oats for a perfect chewy texture in every bite.

Coconut: You will need 1 cup of sweetened coconut flakes to add more flavor and texture to every bite.

How to Make Coconut Oatmeal Cookies

Prep

Start with preheating your oven to 350 degrees F. Next, line baking sheets with parchment paper or silicon mats and set them aside.

Make dough

Now, in a large bowl, cream together the softened butter, shortening, both white and brown sugars, eggs, and vanilla and coconut extracts, until all is well combined and smooth.

After that, stir in the dry pudding mix until combined.

In a separate small bowl, whisk together the flour, baking soda, and salt. Then, stir the flour mixture into the creamed butter mixture until just incorporated.

Lastly, fold in the oats and coconut flakes until well mixed.

Bake

Proceed to drop the dough by the rounded teaspoonfuls onto the prepared cookie sheets.

Then bake in the preheated oven for 9-11 minutes or until the cookies are light and golden in color.

Let the cookies cool for a few minutes on the baking sheet, serve them slightly warm and enjoy!

Print

COCONUT OATMEAL COOKIES

Coconut Oatmeal Cookies are soft & chewy oatmeal cookies with lovely coconut flavor! Classic ingredients make up this delightful twist on this oatmeal cookie recipe.

Course Cookies, Dessert

Cuisine American

Keyword Coconut Oatmeal Cookies

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Total Time 21 minutes minutes

Servings 24 cookies

Calories 227kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter softened
• ½ cup butter flavored shortening
• 1 cup light brown sugar packed
• ½ cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract or emulsion
• 3.4 oz instant coconut cream pudding mix
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 3 cups rolled oats
• 1 cup sweetened coconut

Instructions

• Prep: Preheat oven to 350 degrees. Next, line baking sheets with parchment paper. Set aside.
• Dough: In a large bowl, cream together the softened butter, shortening, both white and brown sugars, eggs, and vanilla and coconut extracts, until all is well combined and smooth. Stir in the pudding mix until combined.
• In a separate small bowl, whisk together the flour, baking soda, and salt. Stir the flour mixture into the creamed butter mixture until just incorporated.
• Lastly, fold in the oats and coconut flakes until well mixed.
• Bake: Drop the dough by the rounded teaspoonfuls onto the cookie sheets. Then, bake in the oven for 9-11 minutes or until the cookies are light and golden in color.
• Let the cookies cool for a few minutes, serve slightly warm and enjoy!

Video

Notes

Store cookies in an airtight container, at room temperature, they will last up to 5-7 days.

These cookies can be frozen, in raw cookie dough form or baked cookies, for up to 3 months. 

Nutrition

Calories: 227kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 169mg | Potassium: 78mg | Fiber: 2g | Sugar: 18g | Vitamin A: 138IU | Calcium: 18mg | Iron: 1mg

How long should I let these cookies cool?

Cookies are best left to cool on the baking sheet they’re cooked on for 3-4 minutes, then you can transfer them to a cooling rack to cool further. This way, they don’t fall apart as cookies are pretty soft still when they’re pulled out of the oven. After a couple minutes on a cooling rack, cooking are usually cool enough to eat! Warm cookies are the best!

How can I tell if oatmeal cookies are done?

You will know that your cookies have finished baking when the edges are just beginning to look golden in color and well set. The tops should also look like they are puffed up but no longer glossy. As the cookies cool they will shrink down and the tops will finish baking on the sheet before transferring to a wire cooling rack.

Are oatmeal cookies gluten free?

These cookies are not gluten-free because there is all-purpose flour in them. I have not tested this recipe with Bob’s Red Mill Gluten-Free Baking Flour at a 1:1 ratio but you are welcome to try it and let me know how it goes. A lot of people have had success swapping out all-purpose flour for this gluten-free flour mix. Also, take note that if you are making these cookies for a celiac allergy you will need to replace the oats with certified gluten-free oats as oats are often grown on the same fields as wheat and can cause allergic reactions.

Why are my cookies flat?

If your cookies are flat and spread out too much while baking, you may need to add a little bit more flour. Start by just adding a few tablespoons of flour to the batter and see if that is enough to help the shape of your cookies. If you are using a recipe with butter, make sure you aren’t melting the butter. There are a few cookie recipes that actually call for melted butter, but most of them just require the butter to be softened to room temperature.

What is the best method for softening butter?

The tried and true way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I come from a family of ALL girls, so when my first was a boy, well, I was delighted! But I still wanted a girl, ha! Thankfully my second was a girl! Then I had another boy… and another girl, and another boy! The fun part of having at least 2 of each gender is you get to celebrate the fun that comes with each! This one is my girly girl. Glitter really was her favorite color! She is so photogenic and so fun.

Be sure to check out these other oat filled cookie recipes!

• FIVE CHIP PEANUT BUTTER OATMEAL COOKIES
• BLACKBERRY OATMEAL COOKIES
• M&M OATMEAL COOKIES
• APPLE CINNAMON OATMEAL COOKIES
• WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES
• PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES
• LEMON OATMEAL COOKIES
• OATMEAL CHERRY CHOCOLATE COOKIES
• CINNAMON OATMEAL COOKIES
• CARAMEL APPLE OATMEAL COOKIES
• APPLE PUMPKIN OATMEAL COOKIES
• BEST EVER OATMEAL RAISIN COOKIES

Coconut Oatmeal Cookies are a fun and simple twist on the traditional oatmeal cookie! Using basic ingredients to create this oatmeal cookie recipe will results in a delicious and comforting dessert that everyone is sure to love!

The post COCONUT OATMEAL COOKIES appeared first on Family Cookie Recipes.

Coconut Almond Cherry Shortbread Cookies are tender, buttery cookies with lovely cherry flavor! This recipe for almond shortbread cookies is made with juicy cherries, coconut & sliced almonds.

These tender cherry shortbread cookies will easily make their way into your heart and become your next go-to recipe. The cherry chunks in this treat produce wonderful flavor that compliment the subtle coconut, these almond cherry shortbread cookies are absolutely heavenly.

CHERRY ALMOND COCONUT SHORTBREAD COOKIES

This is not a cookie you will find on the grocery store shelf in premade packages, but it is one you can make in your own kitchen with very little effort. Just grab a jar of maraschino cherries, some almond extract, and sweetened coconut flakes, you can easily make these slice and bake cookies with a little patience. The recipe does call for a dough chilling period, but I promise, the wait is worth it. These unique cookies are a combination of flavors and textures that compliment each other so greatly, try them today and see just how delicious they are!

WHY WE THINK YOU SHOULD TRY THIS RECIPE TODAY

If you need more convincing to give this different shortbread cookie recipe, read on for reasons why we think you will love these cookies.  

• Simple to make. This recipe is easy to make, don’t let the pictures fool you. They look like a lot of effort, but really they are so simple and come together quickly. The effort they do require is worth it!
• Fantastic flavor. The flavor combinations in these cookies is one you will not soon forget. The cherry mixed with the crunchy almonds and chewy coconut flakes, makes for an incredibly delicious treat.  
• Common ingredients. Another thing that makes this recipe so great is that most of the ingredients are probably already in your kitchen. It calls for pantry staple ingredients like flower, sugar, salt, and baking powder, which means you are already half way to whipping up a batch of these cookies.

COCONUT ALMOND CHERRY SHORTBREAD COOKIE INGREDIENTS

Butter: You will need 1 cup of unsalted butter, softened, to create these wonderful rich tasting cookies. You can also use salted butter and simply omit the requested salt in the recipe so that they don’t taste too salty.

Sugar: Use 1/2 cup of granulated sugar in the cookie dough and a little bit of turbinado sugar for the topping, the cookies will be perfectly sweet (but not too sweet).

Maraschino cherries: Adding in 1/4 cup of maraschino cherries, chopped, will give bursts of flavor in every bite.

Almond extract: For a great depth of flavor, use 1 teaspoon of almond extract.

Cherry extract (optional): This is an optional ingredient, but adding in 1/2 teaspoon of cherry extract really does make the cherry flavor more pronounced in the dough.

Flour: The structure and base of the cookie dough is 2 cups of all-purpose flour.

Baking powder: To help the cookies puff up as they bake, add in 1 teaspoon of baking powder.

Salt: To balance all the amazing flavors in these cookies, add in 1/4 teaspoon of salt. If you used salted butter, consider leaving this measurement out.

Coconut flakes: Adding in 1 cup of sweetened coconut flakes will add texture and sweetness to these delightful cookies.

Sliced almonds: Using 1 cup of sliced almonds on top of the cookies adds a nice appearance and crunch.

HOW TO MAKE CHERRY ALMOND COCONUT SHORTBREAD COOKIES

COOKIE DOUGH

Begin by creaming the butter and sugar in a large bowl with an electric mixer or stand mixer, until the mixture is light and fluffy.

Then, add the almond extract and cherry extract (if desired) and mix again.

Next, add in the flour, baking powder, and the salt and stir to combine. Mix together until a soft dough forms.

Lastly, stir in the chopped cherries and the coconut flakes until all the ingredients are well distributed.

CHILL DOUGH

Continue to divide the dough in half and lay out on two pieces of wax paper. Then, form each ball of dough into an 8 inch long log.

Proceed to wrap the logs of dough in the wax paper and put in the refrigerator to chill for at least 4 hours, or overnight.

BAKE

Once the dough has chilled and you are ready to start baking, get the oven preheating to 300 degrees F.

Grab the cookie dough from the fridge, un-wrap it and cut the dough logs into ¼ inch thick slices with a knife.

Place the cookie slices on baking sheets lined with parchment, at least 2 inches apart.

Then, sprinkle the tops of each cookies with turbinado sugar (if desired) and a few slices of almonds.

Place the cookies in the preheated oven and bake for 25-30 minutes or until they are a pale golden color.

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.

Serve and enjoy!

Print

COCONUT ALMOND CHERRY SHORTBREAD COOKIE

Coconut Almond Cherry Shortbread Cookies are tender, buttery cookies with lovely cherry flavor! This recipe for almond shortbread cookies is made with juicy cherries, coconut & sliced almonds.

Course Cookies, Dessert

Cuisine American

Keyword Coconut Almond Cherry Shortbread Cookies

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

dough chilling 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 36 cookies

Calories 115kcal

Author Jessica & Nellie

Ingredients

• 1 cup Butter softened
• ½ cup Sugar
• ¼ cup Maraschino cherries chopped
• 1 tsp Almond extract
• ½ tsp Cherry extract optional
• 2 cups Flour
• 1 tsp Baking powder
• ¼ tsp Salt
• 1 cup Coconut flakes
• 1 cup Sliced almonds

Instructions

• Cookie dough: Begin by creaming the butter and sugar in a large bowl with an electric mixer or stand mixer, until the mixture is light and fluffy.
• Add the almond extract and cherry extract (if desired) and mix again.
• Next, add in the flour, baking powder, and the salt and stir to combine. Mix together until a soft dough forms.
• Lastly, stir in the chopped cherries and the coconut flakes until all the ingredients are well distributed.
• Chill dough: Divide the dough in half and lay out on two pieces of wax paper. Then, form each ball of dough into an 8 inch long log. Wrap the logs of dough in the wax paper and put in the refrigerator to chill for at least 4 hours, or overnight.
• Bake: Once the dough has chilled and you are ready to start baking, get the oven preheating to 300 degrees F.
• Grab the cookie dough from the fridge, un-wrap it & cut the dough logs into ¼ inch thick slices with a knife.
• Place the cookie slices on baking sheets lined with parchment, at least 2 inches apart. Then, sprinkle the tops of each cookies with turbinado sugar (if desired) and a few slices of almonds.
• Place the cookies in the preheated oven and bake for 25-30 minutes or until they are a pale golden color. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. Serve and enjoy!

Notes

Coconut Almond Cherry Shortbread Cookies make a wonderful treat for the holidays and cookie exchanges too. This recipe for almond shortbread cookies is simple to make, with some chilling time for the dough, they come out tasting amazing! 

Nutrition

Calories: 115kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 58mg | Potassium: 52mg | Fiber: 1g | Sugar: 4g | Vitamin A: 158IU | Vitamin C: 0.04mg | Calcium: 16mg | Iron: 1mg

HOW LONG ARE COCONUT SHORTBREAD COOKIES GOOD FOR?

These tasty cookies will be good for up to 5 days, stored at room temperature in an airtight container.

CAN I FREEZE CHERRY SHORTBREAD COOKIES?

Yes, these cookies can be frozen in dough form by wrapping the dough logs well and sticking in the freezer for up to 3 months. The cookie can also be frozen after they bake and are finished cooling.

CAN CHERRY ALMOND SHORTBREAD COOKIES BE MADE IN ADVANCE?

You can make the cookie dough for this recipe up to a week in advance. It is perfect for allowing the cookie flavors to truly develop and for getting to enjoy baked cookies on a busy day by planning ahead.

These 3 cute girls are cousins all born within 5 months of each other, and it’s SO fun to have them together! They’re chatty, animated and I adore that they love and care for each other!

Love this recipe? Try more holiday recipes here!

• DOUBLE CHOCOLATE THUMBPRINT COOKIES
• CHRISTMAS GINGERGBREAD COOKIE BITES
• GRINCH THUMBPRINT COOKIES
• CHRISTMAS JELLO SUGAR COOKIE
• CARAMEL THUMBPRINT COOKIES
• CHRISTMAS SUGAR COOKIE BARS
• HOLIDAY SPICED SNICKERDOODLE COOKIES
• PUMPKIN GINGERSNAP COOKIES

Coconut Almond Cherry Shortbread Cookies are a wonderfully soft and tender treat that tastes amazing. This recipe for almond shortbread cookies is made with juicy cherries, sweet coconut flakes and sliced almonds on top.

The post COCONUT ALMOND CHERRY SHORTBREAD appeared first on Family Cookie Recipes.