Coconut Butter Cookies
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
  • 1¼ cups sweetened coconut flakes, divided
  • 2½ cups all purpose flour
  • 1 teaspoon baking powder
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • confectioners sugar for dusting
  1. Preheat oven to 325°. Line three baking sheets with parchment paper and set aside.
  2. Toast ¾ cup coconut and set aside.
  3. Whisk together flour and baking powder and set aside.
  4. Place butter and sugar in large mixing bowl. Beat for 3 minutes, until light and fluffy, scraping the bowl down as needed. Add eggs, one at a time. Blend in almond and vanilla extracts. Mix in ¾ cup toasted coconut and ½ cup coconut. Lastly, blend in dry ingredients.
  5. Use a 1½ teaspoon cookie dough scoop to transfer dough onto prepared baking sheets.
  6. Bake at 325° for 18-20 minutes, rotating the pans top to bottom and front to back halfway through. Cool completely on pans before dusting with confectioners sugar.
The baking time is for each batch.
Recipe by Desserts Required at