These Lofthouse-style coconut sugar cookies are incredibly soft, fluffy, and moist! With the help of coconut extract (so good!) and toasted coconut flakes, these bakery-worthy cookies have a delicious coconut flavor and are easy to whip!
Why I Love These Coconut Sugar Cookies
- Soft, fluffy, and moist! This coconut sugar cookie recipe uses the base dough from my soft frosted sugar cookies, which has an incredibly soft & delicious taste & texture. I’m biased but I think that recipe makes the perfect sugar cookie.
- Coconut lovers dream! While I’m not usually one to go for a coconut dessert, these cookies use coconut extract which gives them a subtle, yet unique tropical flavor. If you’ve never tried it, it gives such a nice flavor to sugar cookies (I sometimes add a drop of it to my regular sugar cookie frosting to make it extra special!).
- No dough chilling or rolling pin is required! While I do like to chill these after adding the frosting, you don’t need to chill the dough! These are also “scoop & roll” sugar cookies, so no rolling pin is needed!
Ingredient Notes & Substitutions
These cookies are made with simple ingredients that you can find at the grocery store. Jump down to the full recipe card for a printable recipe card and condensed recipe instructions.
- Unsalted Butter: I like using unsalted butter in my cookie recipes but you can substitute for salted and just leave out the added salt. I haven’t tested these with coconut oil but if you do, leave a comment and report back!
- Coconut extract: this can be found in most grocery-store baking aisles but you can also get it on Amazon. It gives the cookies the perfect sweet, yet slightly coconut flavor.
- Coconut flakes: these are more for presentation but do add the perfect coconutty flavor and texture to the cookies so I would highly recommend using them!
- All-purpose flour: I have made these cookies with Bob’s Red Mill gluten-free flour but I felt like were a tad dry (next time I’d likely mix in some almond flour to combat that). So if you make them gluten-free, I suggest not overbaking them (take them out before they look fully done!). If you like to experiment, you can also test mixing in some coconut flour.
- Cream cheese: I love the flavor cream cheese gives these but if you don’t have it on hand, you can also make the frosting without cream cheese (I’ve included the recipe for that variation in the FAQ section below)
- Light corn syrup: We’re only using 1 tablespoon of light corn syrup in this recipe but it gives the cookies that special, moist texture and also helps the cookies stay moist for days. If you don’t want to use it, you can replace it with thick honey or just leave it out entirely (FYI that light corn syrup is not the same thing as high fructose corn syrup!). If you’ve made my soft frosted sugar cookies or my cosmic brownie cookies, you know how moist &chewy it makes them!
How to Make Frosted Coconut Sugar Cookies:
Step 1: Make Cookie Dough
- In a large bowl, cream together unsalted butter (½ cup, i.e. 1 stick), powdered sugar (¾ cup), and granulated sugar (¼ cup) on medium speed for 2 minutes, until light and fluffy.
- While mixer is still on medium speed, add in egg (1 large), vanilla extract (2 teaspoons), coconut extract (¼ teaspoon), and light corn syrup (1 tablespoon).
- Once mixed, add in baking powder (1 teaspoon), salt (½ teaspoon), and all-purpose flour (1¾ cups); adding flour half-cup at a time on low speed.
- Mix until all flour disappears (it may look crumbly at first but will come together). When pinched between your fingers, dough should be similar to a thick playdoh consistency.
Step 2: Scoop, Roll, Flatten
For large Crumbl-sized cookies: Scoop dough into 4-tablespoon-sized scoops, roll into balls, then gently flatten each dough ball into a 1/2″ thick disc. Place on a baking tray lined with parchment paper and bake at 350°F for 11-12 minutes, or until most of the tops no longer look wet.
Want to make smaller cookies? For medium-sized cookies, scoop into 3-tablespoon-sized balls and bake for 10-11 minutes. For mini bite-sized cookies, scoop them into 1 tablespoon-sized balls and bake for 8-9 minutes.
Step 3: Bake Cookies
Bake at 350°F for 11-12 minutes. Don’t overbake or they won’t be soft; they may look slightly underdone in the very center, but they will finish baking on the hot cookie sheet after you take it out of the oven. Of course, because ovens bake differently use your best judgment to keep them in a minute longer if they look severely underbaked.)
Step 4: Toast Coconut
While your cookies are cooling, spread coconut on a parchment-lined baking tray and bake at 350°F for 4-5 minutes, or until lightly golden brown. Set aside.
Step 5: Make Frosting & Decorate
- In a large mixing bowl, add softened unsalted butter (½ cup, i.e. 1 stick), vanilla extract (1 teaspoon), coconut extract (¼ teaspoon), and salt (⅛ teaspoon). Cream together on medium speed for 30 seconds, or until blended together.
- On medium/low speed begin adding in powdered sugar (1½ cups); half-cup at a time until all is incorporated.
- Turn mixer to high speed, and beat for 2-3 minutes until light and fluffy. If needed, you can add 1-2 teaspoons of milk to help thin it out.
Tips & Variations
- Add lime or lemon! To turn these into coconut lime sugar cookies, add a squeeze of fresh lime juice to the frosting! You can also cut up small lime wedges and put them on top for extra decoration. You could also make these lemon coconut cookies by adding fresh lemon juice or a drop of lemon extract to the frosting!
- Dairy-free: These work amazingly well with vegan or dairy-free butter! I use Country Crock plant-based butter and you can’t even tell the difference.
- Make them mini! For bite-sized cookies, scoop dough into 1-tablespoon-sized scoops, roll into balls, then gently flatten each dough ball (you don’t need to flatten much). Place on a parchment-lined baking tray and bake at 350°F for 8-9 minutes, or until most of the tops no longer look wet.
- Holiday cookies! Coconut flakes can be a fun “snow” topping for winter cookies. For bite-sized cookies to add to cookie platters, make these into mini cookies and top with white frosting & untoasted coconut flakes! I’m all for simple sugar cookies during the holidays and these would be a fun & easy one to help kids decorate.
Storing & Freezing
- Storing: If using the cream cheese frosting, store in an airtight container in the refrigerator for 3-4 days.
- Freezing: To freeze, store in an airtight container for up to 1 month for optimal flavor and texture. Note that the coconut flakes can lose their texture after freezing, so if you want to avoid that entirely, I recommend freezing them unfrosted. When ready to serve, thaw cookies and top with frosting and coconut flakes.
Frequently Asked Questions:
Coconut extract can be found in most grocery-store baking aisles but you can also get it on Amazon. It gives the cookies the perfect sweet, yet slightly coconut flavor.
Yes, you can use my traditional buttercream used in my soft frosted sugar cookies to make the frosting without cream cheese. To do so, follow the instructions in the recipe card but use these amounts.
½ cup unsalted butter (i.e. 1 stick) softened
1 teaspoon vanilla extract
¼ teaspoon coconut extract see substitution notes below
⅛ teaspoon salt
1 ½ cups powdered sugar
All that said, the cream cheese does turn these into the most delicious cookies so I think it’s worth using it if you can!
My go-to piping tip for frosting sugar cookies is the Wilton 1A! It gives you that perfect swirl that makes your cookies look like they came from a bakery. I use it inside tipless piping bags so that you don’t even need a coupler.
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Frosted Coconut Sugar Cookies
These Lofthouse-style coconut sugar cookies are incredibly soft, fluffy, and moist! With the help of coconut extract (so good!) and toasted coconut flakes, these bakery-worthy cookies have a delicious coconut flavor and are easy to whip!
Makes 6 large Crumbl-sized cookies or 9 medium-sized cookies.
Ingredients
- ½ cup unsalted butter (i.e. 1 stick) softened to room temperature
- ¾ cup powdered sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ teaspoon coconut extract
- 1 tablespoon light corn syrup Fun fact: this is not the same thing as high fructose corn syrup! If desired, you can replace with honey or omit.
- 1 teaspoon baking powder not baking soda!
- ½ teaspoon salt
- 1 ¾ cups all-purpose flour
Coconut Cream Cheese Frosting (double if you like thick layers of frosting on your cookies!)
- ½ cup unsalted butter (i.e. 1 stick) softened
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract see substitution notes below
- â…› teaspoon salt
- 1 ½ cups powdered sugar
Topping
- ¼ cup coconut flakes optional
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
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Preheat oven to 350°F. Line baking sheet with parchment paper.
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In a large bowl, use an electric mixer to beat unsalted butter (½ cup, i.e. 1 stick), powdered sugar (¾ cup), and granulated sugar (¼ cup) on medium speed for 2 minutes, until light and fluffy.Â
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While mixer is still on medium speed, add in egg (1 large), vanilla extract (2 teaspoons), coconut extract (¼ teaspoon), and light corn syrup (1 tablespoon).
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Once mixed, add in baking powder (1 teaspoon), salt (½ teaspoon), and all-purpose flour (1 ¾ cups); adding flour half-cup at a time on low speed.
Mix until all flour disappears (it may look crumbly at first but will come together). When pinched between your fingers, dough should be similar to a thick playdoh consistency.
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For large Crumbl-style cookies: Scoop dough into 4-tablespoon sized scoops, roll into balls, then gently flatten each dough ball into a 1/2" thick disc. Place on prepared baking sheet and bake in preheated oven at 350°F for 11-12 minutes, or until most of the tops no longer look wet.
For medium-sized cookies: Use a 3-tablespoon-sized scoop and bake for 10-11 minutes.
For mini cookies: Use 1-tablespoon-sized scoop and bake for 8-9 minutes.
Don't overbake or they won't be soft; they may look slightly underdone in the very center, but they will finish baking on the hot cookie sheet after you take it out of the oven. (Of course, because ovens bake differently use your best judgment to keep them in a minute longer if they look severely under baked.)
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After removing from oven, allow the cookies to cool on the hot baking sheet for 10 minutes before removing them from cookie sheet. Allow to cool completely before frosting.
To Make Frosting:
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Note before you start: I recommend using a stand mixer for this if you have one, as it will make the frosting come together easier. However, if you are using a hand mixer and are having trouble getting it to be light & fluffy, I recommend adding 1-2 teaspoons of milk after the powdered sugar to help thin it out.
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In a large mixing bowl, add unsalted butter (½ cup, i.e. 1 stick), vanilla extract (1 teaspoon), coconut extract (¼ teaspoon), and salt (⅛ teaspoon). Cream together on medium speed for 30 seconds, or until blended together.
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On medium/low speed begin adding in powdered sugar (1 ½ cups); half-cup at a time until all is incorporated.
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Turn mixer to high speed, and beat for 2-3 minutes until light and fluffy. If needed, you can add 1-2 teaspoons of milk to help thin it out.
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Spread on top of cooled sugar cookies or place frosting in a large piping bag with a metal tip (see post above for my favorite tips) to achieve a more intricate design. Top with sprinkles and enjoy!
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Recipe Notes
Light Corn Syrup: We’re only using 1 tablespoon of light corn syrup in this recipe but it gives the cookies that special, moist texture and also helps the cookies stay moist for days…a must when giving them as gifts! If you don’t want to use it, you can replace it with thick honey or just leave it out entirely (FYI that light corn syrup is not the same thing as high fructose corn syrup!). But if you’ve made my soft frosted sugar cookies or cosmic brownie cookies, you know how much of a difference just a little corn syrup can make!
Storing: If using the cream cheese frosting, store in an airtight container in the refrigerator for 3-4 days.
Freezing: These coconut sugar cookies freeze beautifully. That said, the coconut flakes can lose their texture after freezing, so if you want to avoid that entirely, I recommend freezing them unfrosted. When ready to serve, thaw cookies and top with frosting and coconut flakes.
To freeze, store in an airtight container for up to 1 month for optimal flavor and texture.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Melissa says
Loved these!
Melissa says
Great to hear!
Steve B says
This recipe is the 💣! The coconut is what takes these cookies to the next level.
Melissa says
Thank you so much for taking the time to leave a review, Steve! I really appreciate it!