Today on Sugar Spun Run I'll be showing you how to make coconut cookies.
Hey Sugar Spun Bakers. So today's recipe is really easy. It's my husband's most
hated recipe on the blog because he hates everything coconut. So it is
killing him right now to film this video, but we're gonna go ahead with it anyway.
Now today's recipe starts, like most of mine do, with the two sticks of unsalted
butter. Now you want this to be softened about to room temperature before you
begin. We'll add this to a large bowl. You're going to want to use an electric
mixer, you could use a stand mixer instead, to cream this butter until it's smooth and creamy.
So that should only take a second since your butter is
already nice and soft. So the next thing we'll do is we'll add our sugar. We'll
start with one cup of firmly packed light brown sugar, and we'll also add 1/2
cup of granulated sugar, and we'll cream all of our ingredients together with our electric mixer.
Next we'll be adding two large eggs.
One and a half teaspoons of vanilla extract.
And even though we're going to be adding coconut flakes to
this recipe, I like to add some coconut extract as well to give the cookies a
really nice coconut flavor. You'll just need 1/2 teaspoon.
And you will use your electric mixer just to stir everything together again.
You can really smell the coconut right now and Zach is absolutely dying.
I'm just going to quickly use my spatula to make sure everything is nicely combined. Make sure everything on
the sides and bottom of the bowl is well incorporated into the batter.
Now that everything's nicely combined you're going to need a separate bowl for your
dry ingredients. We're going to start with 2 and 1/4 cups of all-purpose flour.
We'll add 2 teaspoons of cornstarch.
This helps make our cookies nice thick soft and chewy and helps keep them from spreading too much.
And we'll also be adding 1 teaspoon of baking soda, and 3/4 teaspoon of salt.
Now whisk your dry ingredients together until everything is well combined.
And we'll use our electric mixer again to gradually stir the dry ingredients into the wet ingredients.
So again I'm just going to use my spatula to make
sure all of the ingredients are completely combined. You really want to
scrape the sides and bottom of the bowl even if, especially if, you're using a stand mixer.
See we had a pocket of flour right there.
Okay so now we need the actual coconut for our coconut cookies. You're going to need a total of three
and a half cups of coconut for this recipe, but for starters, for our batter,
we are only going to need three cups. So this is three cups of shredded
unsweetened coconut. I prefer to use unsweetened because sweetened coconut
just makes the cookies a little too sweet for me.
So I recommend stirring in the coconut by hand rather than using the electric
mixer. I just find it to be easier that way.
Now one thing I love adding to this cookie dough, if you can get your hands
on Ghirardelli caramel chips, they are so good in these cookies. I haven't been
able to find them in my grocery store recently so we're not adding them today,
but if you can find them it's so good.
So our coconut cookie dough does need to chill in the fridge for at least thirty minutes. So we're going to cover
it with plastic wrap to keep it from drying out. We'll take this over to our fridge where
it will chill for 30 minutes. About 15 minutes before you're ready to bake your
cookies you'll want to pre-heat your oven to 375 degrees Fahrenheit, and line
a baking sheet with parchment paper. Then once your oven is preheated and your
baking sheets are ready, your cookie dough is chilled, you're going to want to
grab that and we can begin scooping it. I scoop this cookie dough into about two
tablespoons sized balls, and you could just drop these directly onto your
baking sheet, but because I like nice uniform round cookies I like to just
briefly roll the dough between my palms to make a nice smooth ball, and then
place that on my baking sheet. You will want to space your cookies at least two inches apart.
I'm using a 1 and 1/2 tablespoon size cookie scoop. I will link to this below,
and I'm just using a heaping portion for each cookie dough ball. So we'll take
these over to our preheated oven and we'll bake them for about 10 to 12
minutes, or until they are a light golden brown color.
Now when I make these cookies, after they've baked and cooled, I love to dip them in chocolate and
sprinkle them with toasted coconut. This is completely optional, but if you
remember earlier I mentioned you want to have an additional 1/2 cup of
unsweetened shredded coconut. So I'll show you how to toast this real quickly.
We're just going to spread this evenly over a parchment paper lined baking
sheet and we'll toss this in a 325 degrees Fahrenheit preheated oven where
we'll cook it for about five minutes or until it's light golden brown in color.
You'll want to let your coconut cookies cool completely on the baking sheet and
then once they're cooled you can enjoy them as they are, or you can do what I
like to do and dip them in some melted chocolate.
And then sprinkle them with some of that toasted coconut.
And that is how you make coconut cookies, a.k.a. my husband's
least favorite dessert in the whole world. I hope you guys enjoy this recipe
as much as I do and not as much as he does and if you try this one out please
let me know what you think because I always love hearing from you, for real.
Alight thank you guys so much for watching and I'll see you next time.
Alright well the chocolates still a little bit melty but I've never let that stop me before.
mmm So good.