These Coconut Christmas Cookies bake up soft in the center with crisp, toasty edges and a flurry of snowy coconut on top. I tested this recipe in my home kitchen for a cookie that keeps beautifully, ships well, and looks gorgeous on every holiday platter.
Why You’ll Love This Coconut Christmas Cookies
- Soft-chewy centers with lightly crisp, golden edges
- Big coconut flavor from shredded coconut and vanilla
- Quick to make with simple pantry ingredients
- Freezer-friendly dough for stress-free holiday baking
- Pretty enough for gifting and cookie exchanges
Coconut Christmas Cookies Ingredients & Substitutions
- 1/2 cup (113 g) unsalted butter, softened to room temp; sub plant-based butter for dairy-free
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed; adds chew and flavor
- 1 large egg, room temp; sub 1 flax egg for vegan-style, texture slightly cakier
- 2 tsp pure vanilla extract; optional 1/2 tsp coconut extract for extra coconut notes
- 1 1/2 cups (190 g) all-purpose flour; sub gluten-free 1:1 blend with xanthan gum
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1 1/2 cups (120 g) sweetened shredded coconut; sub unsweetened and add 1 tbsp extra sugar
- Optional mix-in: 1/2 cup (85 g) white chocolate chips
- For rolling: 1/2 cup shredded coconut or coarse sparkling sugar
- Optional glaze: 1/2 cup (60 g) powdered sugar + 1 to 2 tbsp milk or coconut milk, pinch of salt
- Optional decor: holiday sprinkles or white chocolate drizzle
Step-by-Step Instructions to Make Coconut Christmas Cookies
Preheat and Prep the Pan
Preheat oven to 350°F (175°C). Line two baking sheets with parchment for even browning and easy cleanup.
Cream Butter and Sugars
In a large bowl, beat butter, granulated sugar, and brown sugar on medium until light and fluffy, 2 to 3 minutes. Proper creaming creates lift for soft centers.
Add Egg and Extracts
Beat in the egg, vanilla, and coconut extract if using, scraping the bowl as needed until smooth and glossy.
Whisk Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt to evenly distribute leavening.
Combine Wet and Dry
Add dry ingredients to the butter mixture. Mix on low just until a few flour streaks remain to avoid overworking the dough.
Fold in Coconut
Fold in shredded coconut and optional white chocolate chips until evenly dispersed.
Chill Briefly
If the dough feels soft, chill 20 to 30 minutes. Slightly cool dough prevents excess spreading and improves definition.
Scoop and Coat
Using a 1.5 tbsp scoop, portion dough into balls. Roll in extra shredded coconut or sparkling sugar for a snowy finish. Arrange 2 inches apart.
Bake
Bake 9 to 11 minutes, rotating pans halfway. Edges should be set and lightly golden; centers will look pale and soft.
Cool and Decorate
Cool on the sheet 5 minutes, then transfer to a rack. Drizzle with simple glaze or melted white chocolate and add sprinkles if you like.
Tips for Success
- Weigh your flour for accuracy. If using cups, spoon and level to avoid dry dough.
- Room temperature butter and egg whip in more air for better texture.
- Don’t overmix after adding flour. It can make cookies tough.
- Pull them when the centers still look soft. They set as they cool.
- Bake one test cookie first to confirm spread and timing in your oven.
Variations of Coconut Christmas Cookies
- Chocolate-Dipped: Dip cooled cookies halfway in melted dark chocolate and add coconut flakes.
- Lime Snow: Add 1 tsp lime zest to the dough and finish with a lime glaze.
- Almond Joy Style: Fold in chopped toasted almonds and drizzle with dark chocolate.
- Jam Thumbprints: Press a thumbprint in each dough ball, fill with raspberry jam, and bake.
- Toasted Coconut: Toast the coconut at 325°F for 5 to 8 minutes for deeper flavor.
Serving Suggestions: What to Pair with Coconut Christmas Cookies
- Holiday sips: hot cocoa, peppermint lattes, or classic eggnog
- Cookie platter with gingerbread, shortbread, and peppermint bark
- Dessert board with fresh berries, clementines, and dark chocolate squares
- Gift boxes lined with parchment and a handwritten tag
Storage & Reheating Instructions
- Room Temp: Store airtight up to 5 days with parchment between layers.
- Freeze Baked: Freeze up to 2 months. Thaw at room temp 30 minutes.
- Freeze Dough: Scoop and freeze on a sheet, then bag. Bake from frozen at 350°F, adding 1 to 2 minutes.
- Refresh: Warm baked cookies at 300°F for 3 to 4 minutes to revive texture.
Memories Made Around the Table
Every December, my kids roll each dough ball in a flurry of coconut like fresh snow. We set a few aside for Santa and somehow those are always the first to disappear.
FAQs
Can I use unsweetened shredded coconut? Yes. Add 1 tablespoon extra sugar to balance the flavor, and note the texture will be a touch drier.
Why did my cookies spread too much? The dough was likely too warm or butter too soft. Chill the dough 20 to 30 minutes and ensure your baking powder is fresh.
Can I make the dough ahead? Absolutely. Chill up to 48 hours or freeze for 2 months. Bake from chilled or frozen, adding a minute if needed.
Should I toast the coconut? Optional but delicious. Toast at 325°F for 5 to 8 minutes, stirring once, until lightly golden and fragrant.
How do I measure flour correctly? Weigh 190 g or spoon into the cup and level. Packing flour leads to dry, crumbly cookies.
Final Thoughts
These Coconut Christmas Cookies are simple, festive, and reliably crowd-pleasing. Bake a batch, share with someone you love, and enjoy every coconutty bite.
Coconut Christmas Cookies (Soft, Chewy, Festive)
Equipment
- 2 Baking Sheet lined with parchment
- 1 Parchment Paper
- 1 Large mixing bowl
- 1 Hand mixer or stand mixer
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Cookie scoop 1.5 tbsp
- 1 Wire rack
Ingredients
Cookie Dough
- 0.5 cup unsalted butter softened to room temperature
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar packed
- 1 large egg room temperature
- 2 tsp pure vanilla extract
- 0.5 tsp coconut extract optional
- 1.5 cup all-purpose flour
- 1 tsp baking powder
- 0.5 tsp fine sea salt
- 1.5 cup sweetened shredded coconut
- 0.5 cup white chocolate chips optional
For Rolling
- 0.5 cup shredded coconut for rolling
- 0.5 cup coarse sparkling sugar for rolling, optional alternative
Optional Glaze & Decor
- 0.5 cup powdered sugar
- 1 tbsp milk or coconut milk plus up to 1 additional tbsp as needed for glaze
- salt pinch
- holiday sprinkles optional, for decorating
- white chocolate melted, for drizzle (optional)
Instructions
Make the Cookies
- Preheat oven to 350 b0F (175 b0C). Line two baking sheets with parchment for even browning and easy cleanup.
- In a large bowl, beat butter, granulated sugar, and brown sugar on medium until light and fluffy, 2 to 3 minutes.
- Beat in the egg, vanilla, and coconut extract (if using) until smooth and glossy, scraping the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add dry ingredients to the butter mixture and mix on low just until a few flour streaks remain.
- Fold in shredded coconut and optional white chocolate chips until evenly dispersed.
- If the dough feels soft, chill 20 to 30 minutes to prevent excess spreading.
- Using a 1.5 tbsp scoop, portion dough into balls. Roll in extra shredded coconut or sparkling sugar and arrange 2 inches apart.
- Bake 9 to 11 minutes, rotating pans halfway. Edges should be set and lightly golden; centers will look pale and soft.
- Cool on the sheet 5 minutes, then transfer to a rack. Drizzle with simple glaze or melted white chocolate and add sprinkles if you like.