Irresistible Coconut Sugar Cookie Cut-Outs: A Classic Recipe Reimagined for Modern Bakers
Step into a world of delightful flavor and texture with these truly irresistible Coconut Sugar Cookie Cut-Outs. This recipe, a cherished gem from the archives, originally surfaced from Martha Stewart’s collection in 2005. It’s one of the earliest entries on Cookie Madness, and its enduring popularity speaks volumes. What makes these cookies truly special is their unique incorporation of finely ground shredded coconut into the flour mixture, which imparts an unparalleled depth of flavor and a wonderfully nuanced texture. To further enhance that tropical essence, a hint of coconut extract is added, elevating each bite to a sublime experience.
The Unique Appeal of Coconut Sugar Cookies
Traditional sugar cookies are beloved for their simplicity and versatility, but these coconut-infused variations take them to a whole new level. The addition of ground coconut is not merely for flavor; it contributes a subtle chewiness and a delightful crumb that sets these cookies apart. Every morsel offers a balance of sweet, buttery goodness with the distinct, aromatic notes of coconut. They’re perfect for those who adore coconut and are looking for a sugar cookie with a little something extra.
While the original recipe highlighted them as classic cut-outs, their charm extends far beyond. Imagine them as a comforting treat with your afternoon tea or as a festive addition to any holiday cookie platter. The dough is remarkably forgiving, making it a joy to work with, whether you’re a seasoned baker or just starting your culinary journey. Their ability to hold intricate shapes means endless possibilities for creative expression in the kitchen, making them a fantastic project for families or a thoughtful gift for friends.
Tackling the Texture: Embracing Rustic Edges and Golden Perfection
One distinctive characteristic of these Coconut Sugar Cookie Cut-Outs, due to the natural fibers of the coconut within the dough, is that the cut edges can sometimes appear a bit “scraggly.” Additionally, they tend to brown relatively quickly in the oven. This isn’t a flaw, but rather part of their unique, rustic charm, as captured in the accompanying photos. Some might even say these perfectly browned edges are the most tempting part, leading to many a “lost foot” (or cookie!) from the cooling rack.
However, if you prefer a cleaner edge, a few tips can help. Ensure your dough is thoroughly chilled before rolling and cutting. Using sharp, clean cookie cutters and dipping them in flour between each cut can also minimize scraggliness. As for the quick browning, keeping a close eye on your cookies during the last few minutes of baking is key. A slightly golden edge indicates doneness, but removing them just before they reach a deep brown can yield a softer cookie. Ultimately, these minor quirks only add to the homemade appeal of these delicious treats.
From Classic Cut-Outs to Elegant Coconut Tea Cookies: A Modern Update
While the original version has been a longtime favorite, the recipe received a thoughtful update in 2024 to enhance its versatility. While the dough remains incredibly easy to handle for traditional cut-out shapes, it also excels when transformed into smaller, more elegant “Tea Cookies.” This adaptation makes them perfect for afternoon tea parties, dessert platters, or simply a sophisticated treat.
For tea cookies, simply use small round cutters (1 ¾ to 2 inches work perfectly). Once cut, the possibilities for decoration are endless! A sprinkle of sparkly sugar adds a festive shimmer, an egg wash can give them a beautiful golden sheen, or a dusting of extra coconut can heighten their tropical allure. For those who love a bit of chocolate with their coconut, mini chocolate chips can be folded into the dough before chilling, adding another layer of flavor and texture. This simple transformation allows you to enjoy the beloved coconut flavor in a more refined presentation.
Why You’ll Love This Updated Coconut Cookie Recipe:
- Easy-to-Work-With Dough: The recipe yields a pliable dough that is a pleasure to roll out and cut, minimizing frustration for bakers of all skill levels.
- Versatile Shapes and Decorations: From intricate holiday shapes to simple, elegant rounds, these cookies can be customized for any occasion. Decorate with sprinkles, glazes, or a dusting of powdered sugar.
- Irresistible Flavor Combination: The double dose of coconut (ground flakes and extract) creates a rich, authentic tropical taste that is both comforting and exotic.
- Perfect for Any Occasion: Whether it’s a casual snack, a holiday celebration, or a sophisticated tea gathering, these cookies fit right in.
- A Timeless Classic: Based on a cherished Martha Stewart recipe, these cookies carry a legacy of quality and deliciousness.
Key Ingredients for Perfect Coconut Sugar Cookies
Crafting these delectable cookies begins with understanding the role of each ingredient:
- Sweetened Flaked Coconut: This is the star! Pulverizing it into a finer texture is crucial for integrating it smoothly into the dough, providing flavor and a subtle chew without being overly fibrous. Sweetened flakes add a touch more moisture and richness.
- All-Purpose Flour: The structural backbone of the cookie. Measuring it correctly (preferably by weight) is important to avoid a dense or dry cookie.
- Baking Powder & Salt: The leavening agent for a tender crumb, and salt to balance the sweetness and enhance all the flavors. Adjust salt if using salted butter.
- Unsalted Butter: Creamed with sugar, it creates the tender base for the cookie. Unsalted butter allows you to control the total salt content.
- Granulated Sugar: Provides sweetness and contributes to the crisp exterior and tender interior of the cookie.
- Vanilla & Coconut Extract: Vanilla adds a classic depth, while coconut extract boosts the tropical flavor, making it truly pronounced.
- Eggs: Act as a binder, adding moisture and richness to the dough.
- Sparkly Sugar (Optional Decoration): Coarse sugar adds a beautiful sparkle and a delightful crunch to the finished cookies, perfect for presentation.
Step-by-Step Baking Guide: Crafting Your Coconut Masterpiece
Making these Coconut Sugar Cookie Cut-Outs is a rewarding experience. Follow these steps carefully for the best results, whether you’re baking the original large batch or the more manageable half batch.
Coconut Sugar Cookie Cut-Outs (Original Large Batch Version)
For those who love to bake in abundance, or want to experience the recipe exactly as it was originally conceived, here is the full-sized batch recipe:
- 7 ounces sweetened flaked coconut (210 grams)
- 3 ¾ cups flour (measure with a light hand or weigh 470 grams)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt or use only ½ teaspoon if using salted butter
- 2 sticks unsalted butter, (230 grams)
- 1 ½ cups granulated sugar (300 grams)
- 1 teaspoon vanilla
- About ¼ teaspoon coconut extract
- 2 eggs (100 grams)
- Sparkly sugar
Instructions for the Large Batch:
- Pulverize coconut in food processor until finely ground. In a separate bowl, mix the pulverized coconut with flour, baking powder and salt.
- In a large mixing bowl, cream together the softened butter, granulated sugar, vanilla extract, coconut extract, and eggs until light and fluffy.
- Gradually stir the coconut/flour mixture into the wet ingredients until just combined. Be careful not to overmix.
- Divide the dough into thirds and gently form each portion into a flat disk. Wrap each disk tightly in plastic wrap and chill in the refrigerator for at least one hour (or longer if time allows, up to 2-3 days).
- Once chilled, on a lightly floured surface, roll out one disk of dough to an even ⅛ inch thickness. Use your favorite cookie cutters to cut out shapes. Re-roll scraps as needed, but try not to overwork the dough. Sprinkle with coarse (sparkly) sugar if desired before baking.
- Bake the cookies on an ungreased cookie sheet in a preheated oven at 350 degrees F (175 degrees C) for 10-12 minutes, or until the edges are lightly golden brown. Baking time may vary depending on the size and thickness of your cookies.
- This large batch makes approximately 46 ounces of dough, yielding a significant number of cookies depending on their size.
Detailed Recipe Card (Half Batch Version)
Coconut Sugar Cookie Cut-Outs (Half Batch)
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Ingredients
- 3 ½ ounces sweetened flaked coconut (100 grams)
- 1 ¾ cups flour plus 2 tablespoons (235 grams)
- ¾ teaspoon baking powder
- ¾ teaspoon salt or use only ¼ teaspoon if using salted butter
- ½ cup unsalted butter (114 grams)
- ¾ cup granulated sugar (150 grams)
- ½ teaspoon vanilla
- ⅛ teaspoon coconut extract
- 1 large egg
- Sparkly sugar
Instructions
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Pulverize coconut in food processor until finely ground. Mix the ground coconut with flour, baking powder and salt in a bowl.
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In a separate mixing bowl, cream softened butter, sugar, vanilla extract, coconut extract, and egg until light and fluffy. Stir in the coconut/flour mixture until just combined, being careful not to overmix.
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Divide dough into two or three portions and form into flat disks. Chill for an hour or so in the refrigerator until firm. Roll to ⅛ inch thick on a lightly floured surface and cut into desired shapes. Sprinkle with coarse (sparkly) sugar if desired.
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For small tea-size cookies, use 1 ¾ to 2 inch round cutters for an elegant presentation.
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Bake on an ungreased cookie sheet for 10-12 minutes (or until edges are lightly golden brown) in a preheated oven at 350 degrees F (175 degrees C). Remove from baking sheet and let cool completely on a wire rack. The cookies will crisp up when fully cool.
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This half-batch recipe makes about 23 ounces of dough, so the number of cookies will depend on how big they are. Enjoy!
Tips for Baking Success
- Chill the Dough Thoroughly: Don’t rush this step! Chilled dough is less sticky and easier to roll, resulting in cleaner cut-outs and helping prevent spreading during baking.
- Don’t Overmix: Overmixing can develop the gluten in the flour, leading to tough cookies. Mix until just combined.
- Use a Light Hand with Flour: When rolling, use just enough flour to prevent sticking. Too much flour can make your cookies dry and crumbly.
- Even Thickness: Roll your dough to an even ⅛ inch thickness to ensure uniform baking.
- Watch the Edges: As mentioned, these cookies brown quickly. Keep a close eye on them and remove them from the oven when the edges are a delicate golden brown.
- Cool Completely: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This helps them set and crisp up.
Storage and Serving Suggestions
Once cooled, these Coconut Sugar Cookie Cut-Outs can be stored in an airtight container at room temperature for up to 5-7 days. For longer storage, you can freeze the baked cookies for up to 2-3 months. Simply thaw at room temperature before serving.
Serve them as a standalone treat, alongside a cup of coffee or tea, or as part of a festive dessert spread. Their unique flavor profile makes them a wonderful addition to any occasion, from casual family gatherings to elegant holiday parties. Consider them for cookie exchanges, potlucks, or simply as a delightful indulgence for yourself.
Conclusion: A Timeless Coconut Delight
These Coconut Sugar Cookie Cut-Outs truly stand the test of time, offering a unique and deeply satisfying flavor that transports you to a tropical paradise with every bite. Whether you stick to the classic cut-out shapes or explore the elegance of tea cookies, this recipe promises a delightful baking adventure. Embrace the subtle rustic edges and the golden hue, for they are hallmarks of a truly homemade and incredibly tasty cookie. We hope you enjoy bringing this beloved recipe, with its rich history and modern versatility, into your own kitchen. Happy baking!