Description
These Crispy, Chewy Carolina Coconut Cookies feature a perfect blend of buttery richness, toasted coconut flakes, and a delightful crunch from toffee bits or coarse raw sugar. With a slightly crispy exterior and chewy center, these cookies are an irresistible treat ideal for any occasion.
Ingredients
Units
Scale
Cookie Dough
- 1/2 cup very soft butter
- 1/2 cup light brown sugar, packed
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 2 cups coconut flakes (divided; can use sweetened or unsweetened)
Toppings
- 1/2 cup toffee bits OR 1/2-1 teaspoon raw coarse sugar like Turbinado or Demerara per cookie
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350˚F. Line two baking sheet pans with parchment paper to ensure easy cleanup and prevent sticking.
- Mix Butter, Sugars, and Egg: In a medium mixing bowl, combine the very soft butter, light brown sugar, white sugar, and egg. Stir thoroughly with a sturdy spatula until the mixture is smooth and creamy.
- Add Vanilla and Baking Soda: Stir in the vanilla extract and baking soda until fully incorporated into the mixture.
- Incorporate Flour and Salt: Gradually add the all-purpose flour and salt into the bowl. Mix gently just until the flour disappears, avoiding overmixing to keep the cookies tender.
- Add Coconut Flakes: Fold in 1½ cups of the coconut flakes to the dough, saving the remaining ½ cup for rolling.
- Shape Cookies and Coat in Coconut: Using a 2-tablespoon scoop, form dough portions. Roll each dough ball in the reserved coconut flakes, coating the tops and sides evenly, then place on the prepared pans spaced about 2 inches apart.
- Bake Initial Batch: Bake the cookies for 12-16 minutes, until they develop a light golden brown color on top.
- Add Toppings: Remove the cookies from the oven. Quickly top each cookie with 1 to 1½ teaspoons of toffee bits or sprinkle them with ½ to 1 teaspoon of raw coarse sugar.
- Finish Baking: Return the cookies to the oven and bake for an additional 2-3 minutes, allowing the toppings to melt slightly and the cookies to become nicely golden brown.
- Cool Cookies: Let the cookies cool on the baking sheets for 2-3 minutes, then transfer them to a cooling rack to cool completely.
- Storage: Store cooled cookies in an airtight container for 3-4 days or freeze for 1-2 months for longer storage.
Notes
- You can use either sweetened or unsweetened coconut flakes with great results.
- Toffee bits add a rich caramelized crunch, while raw coarse sugar gives a bit of extra sparkle and sweetness.
- Be careful not to overmix the flour into the dough to keep cookies tender and chewy.
- Space cookies adequately on the baking sheet for even baking and proper spreading.
- Letting cookies cool on the baking sheet initially helps them set without breaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 25mg
