Coconut Cookies with Candy Pieces (Easy Recipe) (2024)
by Tanya Schroeder · 39 Comments · Last updated:
Cookies
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Soft coconut cookies with lots of candy pieces baked in!
A sweet treat that is simple and delicious!
These coconut cookies are the perfect example of a cookie that looks good, tastes good, and comes out uniquely shaped when baked in the oven. Use a cookie scoop and try to get them uniform but they’ll spread out and take shape thanks to the candies in every cookie. With the pastel-colored candies, these cookies are perfect for Spring and Easter.
Easter Coconut Cookies
These coconut cookies are soft, buttery, and contain a hint of vanilla that keeps them light and luxurious in every bite. Shredded coconut and candy-coated pieces are added for some more sweet flavor and a little crunch. These coconut cookies are just the kind of dessert both the kids and myself love; the quick baking, good tasting kind!
For the exact amounts needed, please see the recipe card below.
How to Make Easy Coconut Cookies
Preheat your oven to 375 degrees F.
Combine the flour, baking powder, baking soda, and salt in a small bowl and then set it aside.
In a large mixing bowl, beat together the butter, both sugars, vanilla extract, and coconut extract until creamy.
Beat in the egg.
Slowly mix in the flour.
Add in the coconut.
Stir in all but 1/2 cup of the candy pieces.
Drop the cookies by the rounded tablespoons onto a lined baking sheet.
press the remaining candies over the top of the cookies.
Bake in the oven for 8-10 minutes until the edges are slightly browned.
Allow the cookies to cool on a baking sheet for 2 minutes before removing them to a cooling rack.
FAQs
Can I make these cookies in advance?
Yes, you can make the cookie dough up to two days in advance and keep it well covered in a bowl in the fridge or you can freeze the cookie dough in ready-to-bake-sized balls and place it into an airtight container for up to 3 months. then you can bake as many or as few as you want whenever you want. You can cook the dough from frozen but you may need an extra minute or two added to the bake time.
How long are coconut cookies good for?
These cookies can be stored in an airtight container for up to a week giving you plenty of time to enjoy them. I recommend eating within 3 days for the best taste and results as cookies may become stale as they age.
Can I freeze coconut candies?
Yes, you can freeze the dough as mentioned above or you can freeze the baked and cooled cookies in an airtight container for up to 3 months. Just let the cookies thaw at room temperature for several minutes until soft enough to eat.
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Yield: 3 dozen
Easy Coconut Cookies
Soft coconut cookies with lots of candy pieces baked in!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Ingredients
1 2/3 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup brown sugar
1/3 cup sugar
1 teaspoon vanilla
1 teaspoon coconut extract
1 egg
1 9 oz package candy coated pieces
1 cup coconut
Instructions
Preheat oven to 375
In a small bowl, combine flour, baking powder, baking soda, and salt; set aside.
In a large bowl, beat butter both sugars, vanilla and coconut extract until creamy. Beat in the egg. Slowly beat in the flour mixture. Add coconut. Stir in all but ½ cup of the candy pieces.
Drop cookies by tablespoons onto a lined baking sheet. Press remaining candies into the tops of each cookie.
Bake for 8-10 minutes or until edges are slightly browned. Allow cookies to cool on baking sheet for 2 minutes before removing to a cooling rack.
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Flour is the main ingredient that provides structure in a cookie – without it, there would be no cookie! The gluten in flour forms a web of sorts – the framework that catches the air bubbles/gasses given off during rising. This helps provide the structure.
Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies. Beat each one in separately and thoroughly. If you run out of eggs while baking and find that you need more, you can add 1/4 cup vegetable oil for each egg required.
You can use a fork or a dough docker to prick small holes all over the surface of the dough. By venting the steam, docking keeps the dough from billowing or heaving as it bakes. It's an important step for crisp cookies or that are baked all in a single sheet and not cut up until they come out of the oven.
Oreo is the best-selling cookie in the world. It is now sold in over 100 countries. Oreo was first produced in 1912 by the National Biscuit Company, now known as Na-Bis-Co.
What happens when you bake without brown sugar? To be succinct, the resulting baked good could be slightly drier or more crisp. Without the excess moisture from the molasses in the brown sugar, the final cookie won't be as chewy and the final bread might be drier.
In that role, white sugar aerates the dough when creamed with butter for thick and puffy cookies. Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more.
When added to dough, baking soda releases a carbon dioxide gas which helps leaven the dough, creating a soft, fluffy cookie. Baking soda is generally used in recipes that contain an acidic ingredient such as vinegar, sour cream or citrus.
Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods. Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked.
As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).
Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.
The main reason TO beat an egg before adding it is that the mixture to which you are adding is not going to be sufficiently mixed afterwards to hom*ogenize the egg. That is, if you are adding the egg and then just "stirring gently", that's not going to be enough to beat the egg.
If you've ever tried to frost a cutout cookie neatly and smoothly, you know that bakery-worthy results require more than just spreading on icing with a knife. The proper technique is called flooding, and it allows you to apply a smooth layer of icing to all or part of the cookie.
Peanut butter cookies don't spread as they cook, so you have to flatten them before hand. This ensures that the middle will cook through before the outside burns. As for the pattern created, it actually creates slightly more surface area, so you'll get more browning at the extra edges that you create.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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