Vintage Coconut Cookies Recipe
Prep Time:
50 minutes
Cook Time:
30 minutes
Servings:
12 Cookies
Ingredients
  • 2 cups unsweetened shredded coconut, divided
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ cup unsalted butter, softened
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut rum
Directions
  1. Preheat oven to 350 F.
  2. Line two baking sheets with parchment paper.
  3. Toast the coconut in a dry skillet until golden, about 4 minutes.
  4. Transfer it to a baking sheet to cool completely.
  5. Whisk the flour, salt, baking soda, and baking powder in a medium bowl.
  6. Cream the butter and both sugars for 3 minutes until light and fluffy.
  7. Mix in the egg, vanilla, and rum until just combined.
  8. Add the dry ingredients and 1 ½ cups toasted coconut, mixing until just combined.
  9. Scoop 1 ½ tablespoon portions onto the prepared baking sheets and flatten each cookie slightly.
  10. Roll each cookie in the reserved coconut, coating them all sides, and arrange them on the baking sheets, spacing them 2 inches apart.
  11. Chill for 30 minutes.
  12. Bake one sheet at a time for 13-15 minutes until golden brown at edges.
  13. Cool on the pan for 15 minutes before transferring to a wire rack.
  14. Serve the coconut cookies.