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Coconut Meltaway Cookies Recipe

Coconut Meltaway Cookies Recipe
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★★★★★

5 from 27 reviews

These Coconut Meltaway Cookies are delicate, buttery treats infused with coconut extract and topped with a smooth coconut glaze and toasted shredded coconut. With a tender crumb that melts in your mouth, these cookies are perfect for coconut lovers seeking a simple yet flavorful dessert.

Ingredients

Scale

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 and Topping

  • 1 cup powdered sugar
  • 1 tablespoon coconut milk (or water)
  • 1 cup toasted shredded coconut

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure cookies do not stick and to allow easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt throughout the dough.
  3. Cream Butter and Sugar: Using a stand mixer, beat the room temperature unsalted butter and granulated sugar until the mixture is light and fluffy. This step incorporates air, which helps create a tender cookie texture.
  4. Add Egg and Coconut Extract: Mix in the large egg and coconut extract until fully combined, imparting the signature coconut flavor and adding moisture to the dough.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture in half-cup increments to the wet mixture, mixing thoroughly after each addition to form a smooth, uniform dough.
  6. Shape Cookies: Roll approximately 1 tablespoon of dough into small balls, then flatten each into a disk. Place the disks evenly spaced on the prepared baking sheet to allow for slight spreading during baking.
  7. Bake: Bake the cookies for 8 minutes. Note that the cookies will appear pale and not fully cooked when removed—this is normal to preserve their meltaway texture.
  8. Cool Cookies: Let the cookies rest on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before applying the icing.
  9. Prepare Icing: In a small bowl, whisk powdered sugar with the coconut milk until smooth and glossy. For a more intense coconut flavor, optionally add 1 teaspoon of coconut extract.
  10. Ice and Garnish: Using a spoon, spread the icing on the top of each cooled cookie. Immediately sprinkle with toasted shredded coconut to decorate and add texture. Allow the icing to set and harden for about 10 minutes.
  11. Serve and Store: Serve the Coconut Meltaway Cookies immediately or store in an airtight container for up to 5 days to maintain freshness.

Notes

  • Room temperature butter is key for proper creaming and cookie texture.
  • Do not overbake; cookies should remain pale to maintain their delicate texture.
  • For a dairy-free option, substitute butter with a vegan alternative and use coconut milk as suggested.
  • To toast shredded coconut, spread it in a single layer on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden.
  • Cookies can be frozen before icing for up to 2 months; thaw and then ice before serving.

Nutrition

Keywords: coconut cookies, meltaway cookies, coconut dessert, buttery cookies, toasted coconut, coconut glaze

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