Coconut Sugar Cookie Cut-Outs

This recipe for Coconut Sugar Cookie Cut-Outs is an old one from Martha Stewart. Posted back in 2005, it's actually one of the earliest recipes on Cookie Madness as you can probably tell by the picture. What's interesting about these cut-out cookies is that shredded coconut is ground up and added to the flour mixture for extra flavor and texture. And in addition to that, there's a tiny bit of coconut extract for more coconut flavor.

The downside to Coconut Sugar Cookie Cut-Outs is that the coconut in the dough makes the cut edges kind of scraggly and they brown quickly as you can see in this photo. I guess those brown edges were very tempting because someone lost foot. And that's why I've kept this recipe here. They are very tasty cookies!

Coconut Tea Cookies

As of 2024, I finally got around to updating the recipe it a bit. While these can definitely be cut as shapes (the dough is very easy to work with), you can also cut the cookies with small round cutters and decorate with sparkly sugar, egg wash or extra coconut. Or for an even bigger transformation, add mini chocolate chips. When cut as small rounds, they're what you might call "Tea Cookies".

The recipe below is the original large batch version. I've added a recipe card that's half this since I usually cut the recipe in half anyway.

Coconut Sugar Cookie Cut-Outs

7 ounces sweetened flaked coconut (210 grams)
3 ¾ cups flour (measure with a light hand or weigh 470 grams)
1 ½ teaspoons baking powder
1 ½ teaspoons salt or use only ½ teaspoon if using salted butter
2 sticks unsalted butter, (230 grams)
1 ½ cups granulated sugar (300 grams)
1 teaspoon vanilla
About ¼ teaspoon coconut extract
2 eggs (100 grams)
Sparkly sugar

Pulverize coconut in food processor. Mix coconut with flour, baking powder and salt.

In a mixing bowl, cream butter, sugar, extracts and eggs. Stir in coconut/flour mixture.

Divide dough into thirds and form balls. Press down flat and chill for an hour or so. Roll to ⅛ inch thick and cut into shapes. Sprinkle with coarse (sparkly) sugar if desired.

Bake on an ungreased cookie sheet for 10-12 minutes at 350 degrees F. This makes about 46 ounces of dough, so the number of cookies will depend on how big they are.

Recipe

Coconut Sugar Cookie Cut-Outs

Coconut flavored sugar cookies made with ground coconut and coconut extract.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 11 minutes mins

Chilling Dough 1 hour hr

Total Time 1 hour hr 26 minutes mins

Course Dessert

Cuisine American

Servings 44 small round cookies

Ingredients

 

• 3 ½ ounces sweetened flaked coconut (100 grams)
• 1 ¾ cups flour plus 2 tablespoons (235 grams)
• ¾ teaspoon baking powder
• ¾ teaspoon salt or use only ¼ teaspoon if using salted butter
• ½ cup unsalted butter (114 grams)
• ¾ cup granulated sugar (150 grams)
• ½ teaspoon vanilla
• ⅛ teaspoon coconut extract
• 1 large egg
• Sparkly sugar

Instructions

 

• Pulverize coconut in food processor. Mix coconut with flour, baking powder and salt.
• In a mixing bowl, cream butter, sugar, extracts and eggs. Stir in coconut/flour mixture.
• Divide dough into thirds and form balls. Press down flat. Chill for an hour or so. Roll to ⅛ inch thick and cut into shapes. Sprinkle with coarse (sparkly) sugar if desired.
• For small tea-size cookie, use a 1 ¾ to 2 inch round cutters.
• Bake on an ungreased cookie sheet for 10-12 minutes (or until edges are brown) at 350 degrees F. Remove from baking sheet and let cool completely on a wire rack. The cookies will crisp up when fully cool.
• Makes about 23 ounces of dough, so the number of cookies will depend on how big they are.

Keyword Coconut

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