What can be better than coconut and sesame seeds? A butter cookie of course!
Try these out, you are bound to fall in love with them. These are shaped the traditional way with the thumb print impression and sesame seed topping. Enjoy
How To Make The BEST Coconut Cookies EVER
Gather you ingredients. Preheat the oven to 350ºF/177ºC. Prepare baking pan by lining with parchment paper, In the stand mixer bowl, add the butter, shortening and sugar. Mix until it becomes light and fluffy, about 5 to 7 minutes. Don’t forget to scrap down the bowl once or twice. Add the zest from 1 lemon (or lime or orange – about 1 teaspoon total).
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- Ingredients for the Best Coconut Cookies.
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- In the stand mixer bowl, add the butter, shortening and granulated sugar. Cream with the paddle attachment 5-7 minutes until the mixture becomes light and fluffy.
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- Lemon or Lime zest added to mixing bowl. The zest helps bring out the flavors.
Add the eggs one at a time, mix well to incorporate. Add the coconut and mix in. Add the remaining dry ingredients and mix until incorporated.
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- Add eggs one at a time and mix to incorporate. Don’t forget to scrap the bowl down in between additions.
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- Adding the coconut to the creamed butter mixture.
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- Add the remaining dry ingredients all at once. Mix to incorporate.
Portion out the dough for the cookies. Now take a cookie portion; roll it into a ball; lightly flatten it some; and lastly press you finger in the center to leave an impression similar to a thumb print cookie. Press the top of the cookie in sesame seeds and place back on baking sheet. Repeat until add cookies are prepared.
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- Portioning out the dough.
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- Roll the dough into a ball and lightly flatten. Using your finger, press down in the center to create a depression. This is the traditional way to make these cookies.
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- Press the top side of the cooking into sesame seeds. Repeat for remaining cookies.
Once the cookies are prepared, bake in a preheated 350ºF/177ºC oven for 11 to 17 minutes or until start to lightly brown. Cool several minutes on baking pan before transferring to a cooking rack to completely cool. Store in a air tight container.
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- Cookies ready for baking at 350ºF/177ºC, 11-17 minutes.
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- Finished cooled cookies. Enjoy!
Best Coconut Cookie Recipe
- 2 sticks unsalted butter, room temperature (225g)
- 6-1/2 Tablespoons solid vegetable shortening (75g) (or margarine)
- 1 cup granulated sugar (200g)
- 1 teaspoon zest from a lemon (or lime or orange)
- 2 large eggs (100g)
- ¾ cup sweetened shredded coconut (65g) (2-1/4ounces)
- 4 cups all-purpose flour (500g)
- 1 teaspoon baking powder (4g)
- Sesame seeds
- Gather you ingredients.
- Preheat the oven to 350ºF/177ºC.
- Prepare baking pan by lining with parchment paper,
- In the stand mixer bowl, add the butter, shortening and sugar. Cream the mixture until it becomes light and fluffy, about 5 to 7 minutes. Don’t forget to scrap down the bowl once or twice.
- Add the zest from 1 lemon (or lime or orange – about 1 teaspoon total).
- Add the eggs one at a time, mix well to incorporate.
- Add the coconut and mix in.
- Add the remaining dry ingredients and mix until incorporated.
- Portion out the dough for the cookies. Now take a cookie portion; roll it into a ball; lightly flatten it some; and lastly press you finger in the center to leave an impression similar to a thumb print cookie. Press the top of the cookie in sesame seeds and place back on baking sheet. Repeat until add cookies are prepared.
- Once the cookies are prepared, bake in a preheated 350ºF/177ºC oven for 11 to 17 minutes or until start to lightly brown.
- Cool several minutes on baking pan before transferring to a cooking rack to completely cool. Store in a air tight container.
Watch How To Make The BEST Coconut Cookies EVER
