Coconut Butter Cookies Ronit Penso

Coconut Butter Cookies

Coconut Butter Cookies Ronit PensoThese delicate, crispy and buttery cookies are very easy to make and will fill your kitchen with wonderful toasted coconut aroma.
Perfect with hot or cold beverages, they are great on their own, but also wonderful as sandwich cookies.
If you love coconut, these cookies are for you.

A few notes:
* Make sure to use unsweetened desiccated coconut, otherwise the cookies will be too sweet.
* The dough is quite soft, but don’t be tempted to add more flour, as it will result dense and heavy cookies. Instead, make sure to keep the dough chilled before and while shaping it.
* To freeze the dough for up to 2 months, place the wrapped dough logs in freezer bags, and squeeze out the air.
* When the cookies come out of the oven they are still a bit soft, but they will crisp once cooled to room temperature.

Makes: about 50 cookies
Prep time: 20 minutes
Chilling time: 15 minutes; Freezing time: 4 hours
Baking time: from chilled: 12 minutes; from frozen: 15 minutes

Ingredients:
For the cookies:
1 stick (115 grams) butter, melted and cooled
1 L egg
¾ cup sugar
1 cup flour
Dash salt
¼ cup powdered sugar
1 tsp vanilla
1 Tbs dark rum
½ cup unsweetened desiccated coconut
For rolling the dough:
½ cup unsweetened desiccated coconut
For sandwiching cookies (optional):
Chopped dark chocolate, Good quality jam, whipped cream cheese with powdered sugar, or any other you prefer

1. Place the melted cooled butter in a medium bowl. Add the egg and whisk to combine. Add the sugar and whisk together. Add the flour and salt, mix and add the powdered sugar. Add the vanilla and rum and mix again. Add the coconut and mix with a spatula to a soft dough. Place in the freezer for 15 minutes.
Coconut Butter Cookies Ronit PensoCoconut Butter Cookies Ronit Penso P1190547Coconut Butter Cookies Ronit Penso Coconut Butter Cookies Ronit PensoCoconut Butter Cookies Ronit Penso Coconut Butter Cookies Ronit PensoP1190547
2. To bake immediately: preheat the oven to 330F (165C). Line baking sheets with baking paper. Work with a small portion of the dough and keep the rest in the freezer until needed. Roll heaped teaspoons of the dough into small balls and roll them in desiccated coconut. Place on the baking sheets, leaving room for the cookies to expand, and bake for 12 minutes, or until the cookies are golden brown around the edges. Carefully (the cookies are still soft at this point) transfer to a rack to cool completely.
Coconut Butter Cookies Ronit PensoCoconut Butter Cookies Ronit Penso Coconut Butter Cookies Ronit PensoCoconut Butter Cookies Ronit Penso
3. To bake from frozen: roll the chilled dough in desiccated coconut and shape into logs about 1.2 (3cm) thick. Wrap the logs in wax paper and place on a tray. Place in the freezer for at least 4 hours.
Coconut Butter Cookies Ronit PensoCoconut Butter Cookies Ronit Penso
Preheat the oven to 330F (165C). Line baking sheets with baking paper. Place the dough logs on a cutting board and cut, with a sharp heavy knife, into thin slices, about 0.2”(0.5 cm). Place on the baking sheets, leaving room for the cookies to expand. Bake, from frozen, for about 15 minutes, until the cookies are golden brown around the edges. Carefully (the cookies are still soft at this point) transfer to a rack to cool completely.
Coconut Butter Cookies Ronit PensoCoconut Butter Cookies Ronit Penso  Coconut Butter Cookies Ronit PensoCoconut Butter Cookies Ronit Penso
4. To sandwich the cookies: for the chocolate filling: place chopped dark chocolate on one cookie while it is still warm. Top with another cookie and press gently. Let cool completely before serving.
Other fillings: spread on the cooled cookies and sandwich before serving.
Coconut Butter Cookies Ronit PensoCoconut Butter Cookies Ronit Penso Coconut Butter Cookies Ronit PensoCoconut Butter Cookies Ronit PensoCoconut Butter Cookies Ronit Penso

84 thoughts on “Coconut Butter Cookies

  1. judilyn says:

    These cookies get a “SWOON” rating! Toasted coconut and butter – what could possibly be a better combination – maybe the addition of pecan pieces, but that would spoil the texture, yah? Easy to keep the rolls on hand and then bake just a few at a time. Would the confines of a toaster oven be too small for baking these delights?

    I’m thinking that they would be THE BEST thing for taking a roll on a camping trip and baking up a few at a time, ad hoc. The standard RV gas oven has a penchant for charcoaling my baked goods, despite a baking stone and an air-bake cookie sheet in there. Does okay with ordinary things, but high-sugar content goods are a disaster. The short height just doesn’t allow enough distance ‘twixt flame and dough.

    Don’t lets talk about brownies in that oven! ;->

    Virtual hugs,

    Judie

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Judie!
      I totally agree – butter and coconut are so good together…
      Chopped nuts would not work here, as the dough is so delicate and the whole idea is to let it “melt” to create this crispy thin texture. However, I see no reason not to sandwich these with some nice nut butter.
      As for baking in a toaster, it’s definitely doable, especially from frozen.
      It is great to have a log at hand and bake as needed.
      Hope you’ll try and enjoy! :)

      Liked by 1 person

  2. outoftheovenbysakshi says:

    wow Ronit, these look absolutely delish.
    Honestly, I am not a very big fan of coconut like most other people are (I dont know why, I think I need to use it more to explore) but I felt like popping your cookies in my mouth immediately as I saw them. They look really nice.

    note to myself: should soon do a coconut recipe after seeing so many coconut recipes all around!

    Liked by 1 person

  3. Sandhya says:

    Ronit,
    I love the flavor and texture of coconut cookies and especially like your recipe with rum in it! Yummy! Your cookies look so pretty and delicate too.

    Liked by 1 person

  4. Audrey says:

    I’m not really a coconut fan until the coconut it toasted. Then I love, love, love it! With the darker borders on these I’m thinking they might taste toasted. I’m eager to try them. Hubby loves coconut in any form so he will be mighty pleased however they taste!

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Audrey, I’m glad to hear you liked the recipe.
      If you love toasted coconut, I think you’ll like these cookies. And as your husband likes coconut no matter what, then it’s really a win-win!
      I hope you’ll both enjoy the results. I’ll be happy to hear your comments. :)

      Like

  5. sarithakumbakkara says:

    Being a south Indian , coconut is an all time favorite of my kitchen. Never tried cookies with them though…. These crispy lovely golden brown cookies are inspiring me to bake some of them. Thanks for the great post Ronit! :)

    Liked by 1 person

  6. Sheryl says:

    This looks like a perfect cookie to serve during the spring months. The coconut with a bit of rum sounds wonderful, yet they look lighter than the heavier desserts often served during the winter months.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s