Best 8 Coconut Cup Cookies Recipes

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Coconut Cup Cookies are a delightful treat that combines the flavors of coconut and butter in a crispy, melt-in-your-mouth cookie. This classic recipe has been enjoyed for generations and can be easily customized to suit your preferences. Whether you prefer chewy or crispy cookies, this versatile recipe can be adjusted to achieve your desired texture. With its simple ingredients and straightforward instructions, coconut cup cookies are a perfect baking project for both beginners and experienced bakers alike. So gather your ingredients, preheat your oven, and let's embark on a culinary adventure to create these irresistible coconut cup cookies that will surely become a family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT CUPCAKES



Coconut Cupcakes image

Provided by Ina Garten

Categories     dessert

Time 2h5m

Yield 18 to 20 cupcakes

Number Of Ingredients 16

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Steps:

  • Preheat the oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
  • Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
  • Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
  • Frost the cupcakes and sprinkle with the remaining coconut.

CHEWY COCONUT COOKIES



Chewy Coconut Cookies image

Lots of coconut and sugar make these cookies chewy and delicious.

Provided by N. Hoff

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 50m

Yield 36

Number Of Ingredients 9

1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
½ cup packed brown sugar
½ cup white sugar
1 egg
½ teaspoon vanilla extract
1 ⅓ cups flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
  • In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
  • Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Nutrition Facts : Calories 75.4 calories, Carbohydrate 10.5 g, Cholesterol 11.9 mg, Fat 3.5 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 62.5 mg, Sugar 6.8 g

CUP OF EVERYTHING COOKIES



Cup of Everything Cookies image

These are one of my family's favorites. There's something for everyone in these. I have worked in the school cafeteria for 8 years and we have used this recipe a lot. The kids love them.

Provided by Peggy C.

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 24

Number Of Ingredients 15

3 ½ cups all-purpose flour
1 cup white sugar
1 cup packed brown sugar
1 cup butter
1 cup vegetable oil
1 cup rolled oats
1 cup crisp rice cereal
1 cup flaked coconut
1 cup ground walnuts
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
2 eggs
1 cup semisweet chocolate chips

Steps:

  • Cream together the butter and the sugars. Mix in the oil and the flour. Add in oatmeal, crispy rice cereal, coconut, nuts, vanilla, salt, baking soda, cream of tartar, eggs and chocolate chips. Mix until well blended.
  • Drop by teaspoons or tablespoons on a greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 - 15 minutes.

Nutrition Facts : Calories 375.5 calories, Carbohydrate 41.1 g, Cholesterol 35.8 mg, Fat 22.8 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 231.4 mg, Sugar 22.5 g

GRANDMA KRAUSE'S COCONUT COOKIES



Grandma Krause's Coconut Cookies image

When my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 4 dozen.

Number Of Ingredients 11

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup old-fashioned oats
1 cup sweetened shredded coconut

Steps:

  • In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut., Divide dough into 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; freeze 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool., Freeze option: Place wrapped logs in a freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.

Nutrition Facts : Calories 109 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

COCONUT COOKIES



Coconut Cookies image

Our coconut cookies are a cross between a coconut macaroon and a chewy butter cookie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 36

Number Of Ingredients 8

1 package (14 ounces) sweetened shredded coconut (5 1/3 cups)
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour, (spooned and leveled)

Steps:

  • Preheat oven to 350 degrees. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in a food processor along with sugar, salt, and baking powder; process until finely ground. Add butter, and process just until no lumps remain. Add egg and vanilla; process just until smooth. Add flour; pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not overmix).
  • Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut.
  • Arrange balls, about 2 inches apart, on baking sheets. Bake until lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

COCONUT CUP COOKIES



Coconut Cup Cookies image

Provided by Marjorie Thompson

Categories     Cookies     Dessert     Bake     Coconut     Bon Appétit

Yield Makes 24

Number Of Ingredients 8

Nonstick vegetable oil spray
1 cup sweetened shredded coconut (about 4 ounces)
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 cup (1/2 stick) butter, melted, cooled
2 refrigerated pie crusts (one 15-ounce package), room temperature
1/4 cup (about) apricot jam or orange marmalade

Steps:

  • Preheat oven to 375°F. Spray 12-cup muffin pan with vegetable oil spray. Mix coconut, sugar, egg and vanilla in medium bowl. Stir in butter.
  • Unfold 1 crust on work surface. Using 3-inch-diameter cutter, cut out 12 rounds from crust, patching crust scraps as needed to form 12 rounds. Press rounds gently into prepared muffin cups; bake until light brown, about 10 minutes. Drop about 1/2 teaspoon jam, then 1 scant tablespoon coconut filling into each warm pastry. Bake until filling is brown, about 15 minutes. Cut around cookies to loosen. Using spatula, transfer cookies to rack and cool. Repeat cutting, forming and baking with remaining crust, jam and filling to makes 12 more cookies.

COCONUT-CHOCOLATE CHIP COOKIES



Coconut-Chocolate Chip Cookies image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h

Yield about 3 1/2 dozen cookies

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups coconut sugar (see Cook's Note)
1 stick (8 tablespoons) unsalted butter, at room temperature
2 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/2 cups bittersweet chocolate chips
1 cup finely shredded, unsweetened coconut

Steps:

  • Add the flour, baking powder, baking soda and salt to a large bowl and whisk to combine. Set aside.
  • Add the coconut sugar and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat together until light and fluffy, scraping down the sides of the bowl as necessary, about 2 minutes. Add the eggs, one at a time, being sure to fully incorporate before another addition. Once incorporated, add the vanilla and beat to combine. Add in the flour mixture and beat until no more flour spots are visible. Fold in the chocolate chips and coconut by hand. Cover the bowl and refrigerate for at least 2 hours or up to overnight.
  • Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
  • Scoop out a 2-tablespoon size portion of dough and roll it into a ball. Place the dough ball on the prepared baking sheet. Continue scooping and rolling until you have about 10 to 12 cookies per sheet, leaving 2-inches between them. Bake until the edges have set, but the center is still soft, about 14 minutes.
  • Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Let the baking sheets cool completely and bake the remaining dough. (Alternatively, the remaining cookie dough can be wrapped and frozen for up to 1 month.)

COCONUT CHIP COOKIES



Coconut Chip Cookies image

Rich coconut takes center stage in this sweet treat. Martha made this recipe in episode 506 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
1/2 cup plus 2 tablespoons granulated sugar
3/4 cup packed light-brown sugar
1 large egg
1 1/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
Pinch of fine sea salt
4 cups coconut chips

Steps:

  • Line baking sheets with parchment paper or nonstick baking mats; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar; add brown sugar and mix until well combined. Add eggs and mix until fully incorporated.
  • In a large bowl, whisk together flour, baking soda, and salt. Add half of the flour mixture to the butter mixture and mix to combine. Add remaining flour mixture and mix to combine. Add half of the coconut chips; mix to combine. Add remaining coconut chips and mix to combine.
  • Using a 1 3/4 inch (1 1/2 tablespoons) ice cream scoop, scoop out balls of dough onto prepared baking sheets at least 3 inches apart. Transfer baking sheet to refrigerator; chill for 30 minutes. Using the flat bottom of a floured drinking glass, flatten dough slightly.
  • Preheat oven to 350 degrees.
  • Transfer baking sheet to oven and bake until golden brown, 14 to 16 minutes. Remove from oven and transfer to a wire rack to cool. Let cool at least 20 minutes before serving.

Tips:

  • Use room temperature ingredients: This will help the ingredients blend together more easily and create a smoother batter. If your butter is too cold, it will be difficult to cream together with the sugar. If your eggs are too cold, they will not incorporate as well into the batter.
  • Don't overmix the batter: Overmixing can make the cookies tough. Mix the batter just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much in the oven.
  • Bake the cookies at the correct temperature: The best temperature for baking coconut cup cookies is 375 degrees Fahrenheit. If the oven is too hot, the cookies will brown too quickly and the coconut will burn.
  • Let the cookies cool before frosting: Allow the cookies to cool completely before frosting them. This will help the frosting set properly.

Conclusion:

Coconut cup cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their chewy coconut filling and sweet chocolate frosting, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give coconut cup cookies a try!

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