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Coconut Meltaway Cookies Recipe

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★★★★

4 from 51 reviews

These Coconut Meltaway Cookies are delicate, buttery treats with a hint of coconut flavor. Soft and melt-in-your-mouth, they are topped with a smooth coconut icing and sprinkled with toasted shredded coconut for added texture and flavor. Perfect for any occasion, these cookies offer a delightful tropical twist on classic meltaway cookies.

Ingredients

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Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter (room temperature)
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon coconut extract

Icing

  • 1 cup powdered sugar
  • 1 tablespoon coconut milk (or water)
  • Optional: 1 teaspoon coconut extract for more intense flavor
  • 1 cup toasted shredded coconut

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside to prevent cookies from sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside for later use.
  3. Cream Butter and Sugar: Using a stand mixer, beat the softened unsalted butter with granulated sugar on medium speed until the mixture becomes light and fluffy. This process incorporates air for a tender cookie.
  4. Add Egg and Flavoring: Add the large egg and coconut extract to the butter mixture and mix until fully incorporated, ensuring an even flavor distribution.
  5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet mixture in half-cup increments, mixing after each addition until the dough forms and is fully combined without overmixing.
  6. Shape the Cookies: Scoop about 1 tablespoon of dough, roll it into small balls, and gently flatten each ball into a disk shape. Place each disk on the prepared baking sheet, spacing them sufficiently to allow for slight spreading.
  7. Bake: Bake in the preheated oven for 8 minutes. Note that the cookies will appear pale and not fully set but are cooked through.
  8. Cool on Baking Sheet: Remove cookies from the oven and allow them to rest on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely.
  9. Prepare the Icing: In a small bowl, whisk together the powdered sugar and coconut milk until smooth. If desired, add 1 teaspoon of coconut extract for a stronger coconut flavor.
  10. Ice the Cookies: Using a spoon, spread the icing over the top of each cooled cookie. While the icing is still wet, quickly sprinkle toasted shredded coconut evenly over each cookie.
  11. Set and Serve: Let the iced cookies sit for about 10 minutes or until the icing hardens. Serve immediately or store in an airtight container for up to 5 days to maintain freshness.

Notes

  • The cookies will not brown much during baking, so do not overbake.
  • Use room temperature butter for easier mixing and better cookie texture.
  • To toast shredded coconut, spread it on a baking sheet and bake at 350°F for 5–7 minutes until golden, stirring occasionally.
  • For a dairy-free option, substitute butter with a plant-based alternative and ensure coconut milk is used for icing.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Coconut Meltaway Cookies, coconut cookies, meltaway cookies, buttery cookies, coconut extract cookies, toasted coconut cookies, easy baked cookies

Find it online: https://foodiecara.com/coconut-meltaway-cookies-recipe/