Coconut Butter Cookies Recipe
If you love the irresistible combination of creamy butter and tropical coconut, you’re in for a treat! These Coconut Butter Cookies are everything you want in an easy homemade cookie: supremely tender, melt-in-your-mouth, and gently sweet with a burst of coconut flavor in every bite. These are the kind of cookies you’ll want to keep handy for sharing with guests, gifting to friends, or sneaking from the cookie jar for a little taste of sunshine any time of year.

Ingredients You’ll Need
The beauty of Coconut Butter Cookies is how each simple ingredient plays a starring role, creating a cookie that’s rich, flavorful, and perfectly textured. Let’s break down what you’ll need and why:
- Unsalted Butter (1 cup, softened): The foundation of any buttery cookie, it provides that melt-in-your-mouth tenderness and richness.
- Granulated Sugar (½ cup): This gives a subtle crisp edge and classic sweetness.
- Powdered Sugar (½ cup): Adds a soft, melt-away texture and finer crumb.
- Vanilla Extract (1 teaspoon): Rounds out the flavors and enhances sweetness.
- Coconut Extract (½ teaspoon): Gives the cookies an authentic coconut aroma and flavor boost.
- All-Purpose Flour (2 cups): The structure that holds everything together — be sure to measure accurately for the perfect bite.
- Baking Soda (½ teaspoon): Provides just the right lift, so your cookies are light but still have a satisfying chew.
- Salt (½ teaspoon): Essential for balancing all that sweet and emphasizing every flavor note.
- Shredded Sweetened Coconut (1 cup): The star ingredient! It brings that irresistible tropical texture and lovely, chewy bits in every cookie.
How to Make Coconut Butter Cookies
Step 1: Prep Your Baking Equipment
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper — this makes for easy cleanup and keeps your Coconut Butter Cookies from sticking or spreading too much.
Step 2: Cream the Butter and Sugars
In a large bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and powdered sugar together until the mixture is light, pale, and fluffy. This takes about 2 to 3 minutes and ensures a soft, delicate crumb in your cookies.
Step 3: Add Flavor Extracts
Blend in the vanilla and coconut extracts, making sure everything is evenly incorporated. This step is where your kitchen will start to smell absolutely divine and your Coconut Butter Cookies get their signature fragrance!
Step 4: Mix Dry Ingredients Separately
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Combining the dry ingredients separately first ensures even distribution and prevents any clumps in the dough.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to your creamy, butter-based mixture. Mix just until you no longer see dry flour — don’t overmix, or the cookies could turn out tough instead of tender.
Step 6: Stir in the Coconut
Now for the best part: fold in the shredded sweetened coconut. If you want an even deeper coconut flavor, you can toast your coconut beforehand. Every bit of chewy coconut gives these cookies their memorable texture.
Step 7: Shape the Cookies
Scoop tablespoon-sized portions of dough and roll them into balls with your hands. Arrange them on your prepared baking sheets, leaving about two inches between each dough ball — these cookies will spread just enough to turn beautifully golden and round.
Step 8: Flatten and Bake
Gently press each ball down with your palm or the bottom of a glass, just enough to flatten the top. Bake the cookies for 10 to 12 minutes, until the edges are lightly golden and the centers look set.
Step 9: Cool Before Serving
Let your Coconut Butter Cookies cool on the pan for about five minutes. Then, transfer them to a wire rack to finish cooling completely. The result: buttery, perfectly chewy cookies you’ll want to devour as soon as possible!
How to Serve Coconut Butter Cookies

Garnishes
If you’re after a bit of extra flair, sprinkle the finished cookies with a dusting of powdered sugar or a little extra toasted coconut on top. The subtle sweetness and texture instantly make them look bakery-worthy!
Side Dishes
Pair your Coconut Butter Cookies with a scoop of vanilla ice cream, a refreshing fruit salad, or even a piping hot cup of black tea or coffee. Their rich flavor holds its own but also complements so many sweet treats and beverages.
Creative Ways to Present
Stack these cookies in a clear cellophane bag tied with a ribbon for a delightful homemade gift, arrange them on a tiered cake stand for afternoon tea, or crumble them over a creamy coconut pudding for a fun dessert topper. The possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Your Coconut Butter Cookies will stay fresh for up to a week when kept in an airtight container at room temperature. Place a sheet of parchment paper between layers to keep them from sticking together.
Freezing
Want to make a big batch ahead of time? These cookies freeze beautifully. Simply let them cool completely, then seal them in a freezer-safe bag or container for up to three months. You can also freeze unbaked dough balls and bake fresh cookies on demand!
Reheating
To revive that just-baked magic, warm your cookies in a 300°F oven for about 5 minutes. This brings back some of their original tenderness and intensifies the coconut aroma — so good with a cup of coffee or tea.
FAQs
Can I make Coconut Butter Cookies without coconut extract?
Yes, if you don’t have coconut extract, simply add a little extra vanilla. The shredded coconut still gives plenty of tropical flavor, though the extract does bring a more pronounced coconut kick.
Will these work with unsweetened shredded coconut?
Absolutely! If you prefer a slightly less sweet cookie, feel free to substitute unsweetened shredded coconut. You’ll get a bit more texture and a richer coconut taste.
What’s the best way to toast coconut for even more flavor?
To toast coconut, spread it out on a dry skillet over medium heat, stirring frequently until golden brown, or bake it on a sheet pan at 325°F for 5-7 minutes, tossing once or twice. Let it cool before mixing into your dough!
How can I make gluten-free Coconut Butter Cookies?
Simply swap the all-purpose flour for your favorite gluten-free baking blend. Make sure it contains xanthan gum if you want a similar texture, and start by adding a little less until you get a soft, rollable dough.
Can I double this recipe for a crowd?
Of course! Just keep an eye on your mixer’s capacity and bake the cookies in batches. Coconut Butter Cookies are a surefire hit at any gathering, so a double batch is rarely a bad idea.
Final Thoughts
I hope you’re as excited as I am to bake up a batch of these Coconut Butter Cookies! With their buttery crumb, sweet coconut, and easy prep, they’re destined to become a new favorite in your home. Give them a try — and don’t forget to share with someone you love (if you can resist keeping them all to yourself)!
Print
Coconut Butter Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight your taste buds with these irresistible Coconut Butter Cookies. They are buttery, chewy, and packed with coconut flavor, making them the perfect treat for any occasion.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup shredded sweetened coconut
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Add extracts: Mix in the vanilla and coconut extracts until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients.
- Add coconut: Stir in the shredded coconut.
- Shape and bake: Roll tablespoon-sized portions of dough into balls, place on baking sheets, flatten slightly, and bake for 10-12 minutes.
- Cool and serve: Allow the cookies to cool on the pan before transferring to a wire rack to cool completely.
Notes
- For extra coconut flavor, toast the shredded coconut before adding it to the dough.
- Store cookies in an airtight container for up to one week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg