If you've got a sweet tooth and love the taste of coconut, then these coconut cookies are a must-try! They're crispy on the outside, soft and chewy on the inside, and packed with the tropical flavor of shredded coconut. They’re rich, buttery, and delicious!
This recipe takes coconut cookies to the next level, thanks to the honey sandwiched between two cookies. This sweet addition gives the cookies extra flavor. So, if you're looking for a new recipe to try that's easy to make, delicious, and a little bit different, these coconut cookies are the perfect choice!
Read on to learn how to make this coconut cookie recipe at home!
❤️ WHY YOU’LL LOVE THIS RECIPE
- Easy to make: This coconut cookie recipe is incredibly straightforward, requiring only a few key steps and ingredients.
- Quick: Not only is this recipe easy, but it's also quick to whip up. After combining your ingredients, all you need is 15 to 18 minutes in a preheated oven, and your delicious cookies will be ready. No need to wait hours to enjoy your homemade treats!
- Family-favorite: These coconut cookies are guaranteed to become a family favorite. And who can resist the fun of creating a sandwich cookie with a hint of honey?
- Versatile: What’s more is that it is incredibly versatile! You can choose to use either water or coconut milk to bind your dough, and if you're feeling adventurous, you can experiment with different cookie cutter shapes.
- Delicious: Let's not forget the most important factor - these cookies are absolutely delicious! They’re rich, buttery, and packed with coconut flavor.
More details about the ingredients and measurements are in the recipe card below!
- All-purpose Flour: This is the base of our cookies and gives them their structure. Flour helps to bind all the ingredients together.
- Shredded Coconut: The shredded coconut provides a nice texture and flavor to these cookies. If you want a stronger coconut flavor, avoid using freshly shredded coconut.
- Unsalted Butter: The fat in this recipe gives it a beautiful buttery flavor. It is important to use chilled butter when making the dough, as this helps to create a crumbly texture.
- Chilled Water or Coconut Milk: This is used to bring the dough together. You can use either water or coconut milk, depending on your preference.
- Honey: This is applied between the cookies to add a touch of sweetness and stickiness.
🔪 HOW TO MAKE
Mix the Ingredients: In a bowl, combine all the ingredients, excluding the water. Use your fingers to rub the ingredients together, creating a texture similar to wet sand. Don't worry if you see small bits of butter, that's expected.
Add Water or Coconut Milk: Gradually add in the water or coconut milk to your mixture. Mix well for a few seconds until it forms a cohesive dough. If the dough appears crumbly, feel free to add a bit more water.
Chill the Dough: Shape your dough into a disc and cover it with plastic wrap. Refrigerate the dough for a minimum of 30 minutes to an hour.
Roll Out the Dough: Dust your work surface and the dough lightly with flour. Roll out the dough until it is about a quarter inch high. Dust the dough and work surface as needed to prevent sticking.
Cut the Cookies: Use a cookie cutter of your choice to shape the cookies. Place the cookies on a baking sheet lined with parchment paper.
Bake the Cookies: Preheat your oven to 180C/350F. Bake the cookies for 15 to 18 minutes or until the edges are golden.
Cool and Assemble: Once baked, place the cookies on a cooling rack. After they've completely cooled, spread some honey on the bottom of one cookie and stick it to another to create a sandwich cookie. Enjoy!
👩🏽🍳 PRO TIPS
- Use chilled butter: Including chilled butter in your coconut cookies recipe will result in a better texture. The colder the butter, the flakier your cookie will be.
- Chill the dough: Make sure to refrigerate the dough for at least 30 minutes to one hour. This will help the cookies maintain their shape while baking.
- Choose the right coconut: If you're after a strong coconut flavor, avoid using freshly shredded coconut. While the texture will be the same, the flavor may not be as intense.
- Preheat the oven: Turn your oven on and let it heat for 30 minutes before baking your cookies. A preheated oven will guarantee that your cookies bake evenly.
- Roll out the dough properly: Dust your working surface and dough lightly with flour to prevent sticking. Roll out the dough to a quarter inch high for the best results.
- Bake until golden: Keep an eye on your cookies while they're baking. Once the edges turn golden in color, they're ready to come out of the oven.
- Make a sandwich cookie: For a sweet twist, spread some honey on the bottom of one cookie and stick it to another. This will make a delicious sandwich cookie with extra flavor.
- Add some nuts: Nuts and coconut are a match made in heaven! Try adding ½ cup of chopped macadamia nuts or almonds to the dough for an extra crunch. Not only will this add a delicious nutty flavor, but it'll also make your cookies more filling.
- Spice it up: If you're a fan of warming spices, try adding ½ teaspoon of cinnamon or cardamom to the dough. This will give your cookies a subtle warmth and depth of flavor that pairs wonderfully with the sweetness of the coconut and honey.
- Double coconut: If you're a true coconut lover, this variation is for you. Replace the water or coconut milk in the recipe with coconut cream for an extra rich and creamy coconut flavor. Your cookies will be the ultimate coconut treat!
🍽️ HOW TO SERVE
- For an afternoon pick-me-up, enjoy these coconut cookies with a cup of strong coffee. The bitterness of the coffee balances the sweetness of the cookies.
- Want to impress your guests at a dinner party? Serve these coconut cookies with a scoop of vanilla ice cream for a simple, yet elegant dessert.
- These coconut cookies are a great snack for a day at the beach. Just pack them in a picnic basket along with some fresh fruits and enjoy the tropical vibes.
- For a fun twist, try using these coconut cookies as the base for a homemade ice cream sandwich. Simply place a scoop of your favorite ice cream between two cookies.
- These coconut cookies are a perfect companion for a cup of tea. Whether you prefer a robust Darjeeling or a delicate green tea, the cookies add a sweet touch to your tea time.
💬 FREQUENTLY ASKED QUESTIONS
Using chilled butter helps to prevent the butter from melting too quickly during the baking process. This guarantees that your cookies maintain their shape and texture.
Chilling the dough allows the butter to firm up which helps the cookies hold their shape during baking. It also helps in enhancing the flavors of the cookies.
Yes, you can use other types of flour such as whole wheat or gluten-free flour. However, the texture and taste of the cookies might vary slightly.
The cookies are done when the edges are golden in color. This usually takes about 15 to 18 minutes in a preheated oven of 180C/350F.
Yes, you can use any sticky sweet substance like jam, caramel, or a sugar glaze. Keep in mind that this will alter the taste of the cookies slightly.
Refrigerate: Leftover coconut cookies can be stored in an airtight sealed container in the fridge for up to 1 week. The chilled butter used when making the cookie dough helps them retain their freshness.
Freeze: Unfortunately, these coconut cookies do not freeze well due to the texture that the fresh shredded coconut provides. They may lose their crunchiness and become soggy when thawed.
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⭐ PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Coconut Cookies with Honey
Makes 16 cookies
- 1 ¼ cup all-purpose flour
- ¼ teaspoon salt
- 4 tablespoon sugar
- ⅓ cup shredded or decadent coconuts
- ½ cup unsalted butter chilled and cut into small cubes
- 2 tablespoon chilled water or chilled coconut milk
- Honey to apply between the cookies
- In a bowl, add all the ingredients except the water, Rube the ingredients between your fingers until you get a wet sand-like texture. You will see a few bits of butter but that’s alright.
- Add the water or the coconut milk gradually and mix well for a few seconds. Form a ball, and press it down to form a disc. You may need to add a little more water if the dough is crumbly.
- Cover the dough with a plastic wrap and refrigerate for at least 30 minutes to one hour.
- Lightly flour your working surface and the dough.
- Roll out the dough to quarter inch high. Dust the dough and the working surface whenever you feel it is sticking.
- Using a cookie cutter of any shape you like and place the shaped cookies on a baking sheet lined with parchment paper.
- Bake in a preheated oven of 180C/350F for 15 to 18 minutes, or until the edges are golden in color.
- Place the baked cookies on a cooling wrack. When totally cool, spread some honey on the bottom of one cookie and stick it to the bottom of another cookie to make a sandwich cookie.
- Use chilled butter when making the cookie dough.
- It is important to chill the dough.
- If you are using fresh shredded coconut, you may not have much flavor coming from it, but the texture will be the same as in the recipe. To have strong coconut flavor do not go for the freshly shredded coconut. (That’s from my experience).
- Preheat the oven for 30 minutes before baking the shaped cookies.