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A plate of toasted coconut sugar cookies with coconut on the side and flowers and milk in the background.

Toasted Coconut Sugar Cookies

Say hello to summer in cookie form! These sweet, buttery toasted coconut sugar cookies are full of tropical flavor with that soft, chewy texture everyone loves. You won't find a more perfect summer cookie.
Course Desserts
Cuisine American
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings 20 cookies
Calories 350kcal


  • Stand or hand mixer
  • Mixing bowl
  • Large baking sheet
  • Parchment paper
  • Wire racks


  • 1 ⅓ cups sweetened shredded coconut
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup salted butter softened
  • 1 ½ cups granulated white sugar
  • 2 large eggs
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • Additional granulated sugar or turbinado sugar for dusting optional


  • In a small skillet over medium heat, toast the coconut until it begins to brown and turn fragrant. Stir every so often to prevent burning. Set aside.
  • Stir together flour, baking soda, salt and baking powder in a small bowl. Set aside.
  • Cream together the softened butter with sugar until light and fluffy.
  • Scrape the creamed butter off the side of the bowl. Add one egg with the lemon juice and extracts. Beat just until combined. Repeat with the second egg. Once both eggs are combined, scrape the dough off the side of the bowl again.
  • Add a spoonful or two of the flour mixture at a time and stir until incorporated. Repeat until all the flour mixture is combined into the dough. Stir in toasted coconut.
  • Chill the cookie dough in the refrigerator for at least an hour.
  • Heat oven to 375 degrees. On a parchment paper-lined baking sheet, form the dough into approximately golf ball-size dough balls.
  • Bake for nine minutes. Allow to cool on the baking sheet for a couple minutes and then move to a wire rack to cool completely. If desired, dust with additional granulated sugar or turbinado sugar while still warm. Store in an airtight container. Enjoy!



  • When measuring your flour and sugar, don't scoop the cup into bag. That packs in too much of our ingredient. Instead, spoon into the measuring cup and use a knife to level off any excess.
  • Make sure your eggs are room temperature before beating. Room-temperature eggs incorporate much better than cold eggs. Simply allow them to sit for 30 minutes in room temperature. If you forget, place them in warm -- not hot -- water for 10 minutes.
  • The lemon juice adds a nice brightness, but it also activates the baking soda, so don't skip this ingredient, thinking it's just for an extra flavor boost.
  • For beating the cookie dough, I use my Kitchenaid mixer for this step. Three to four minutes of beating the sugar and butter on speed four works well for me. A hand mixer also works -- just make sure you give this step a few minutes of beating to incorporate enough air into the mixture.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Serving: 1cookie | Calories: 350kcal | Carbohydrates: 39g | Protein: 4g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 183mg | Sugar: 25g