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Brown Sugar Cinnamon Coconut Cookies

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Brown Sugar Cinnamon Coconut Cookies

If I find a recipe I like that doesn’t involve chocolate, you know it must be good. Take these Brown Sugar Cinnamon Coconut Cookies for example. I have made these twice already and not a hint of chocolate to be found. Then again, I have such an obsession with putting cinnamon into everything, I already went through two jars in the past few months. These coconut cookies are crispy on the edges and chewy in the middle. The coconut flavor is subtle with a burst of cinnamon goodness. I couldn’t stop eating them.


Brown Sugar Cinnamon Coconut Cookies

My coworker asked me to make her two kinds of cookies. The first one I made were my Chocolate Gingersnap Cookies. The second one I knew I wanted something without chocolate. I went through every cookbook, Pinterest board, and blog possible for ideas. I seriously had no inspiration. Finally I decided to check out last year’s Great Blogger Cookie Swap round up post. There has to be something there, right? After scrolling through dozens and dozens of cookies, these Brown Sugar Cinnamon Coconut Cookies caught my eye.


Brown Sugar Cinnamon Coconut Cookies

Except mine turned out a bit thinner than the original recipe. I baked them at room temperature, straight from the refrigerator, and straight from the freezer. Straight from the freezer won, although the fridge wasn’t bad either. The one bad thing about this recipe is they must be far apart on the cookie sheet, so you can only bake about 8 at a time. Line the sheets with parchment paper and let them cool between each use. I baked one sheet at a time, so by the time the one was done baking, the other one was cool.


Brown Sugar Cinnamon Coconut Cookies

These Brown Sugar Cinnamon Coconut Cookies are great for mailing. They are sturdy enough to handle the trip plus they stay moist even after a few days. I know a couple of chocolate haters that would flip over a box of these. Even chocoholics like myself can’t say no.


Brown Sugar Cinnamon Coconut Cookies
Brown Sugar Cinnamon Coconut Cookies

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Brown Sugar Cinnamon Coconut Cookies
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Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup sweetened coconut flakes

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  2. In a large bowl, beat together the butter, brown sugar, and sugar until creamy and smooth, about 2-3 minutes. Beat in egg and vanilla until smooth. Gradually beat in flour mixture then stir in coconut. Refrigerate the dough until cold, about an hour or so.
  3. Preheat oven to 350F. Line two cookie sheets with parchment paper. Roll the dough into 1-inch balls and place on the cookie sheets 3 inches apart (optional - freeze the balls for 15 minutes before baking). Bake 10-12 minutes or until the edges are set. Wait a few minutes before transferring to a cooling rack. Cool completely.
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https://www.chocolatemoosey.com/2012/12/04/brown-sugar-cinnamon-coconut-cookies/

Source: The Best Things Come From The Oven

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Comments

  4. This sounds totally amazing. Brown sugar + cinnamon + coconut = <3 I'm on a cinnamon kick lately, too. I can't bake here in South Korea (ovens are unfortunately not a common fixture in apartments here), so I'm putting it in smoothies instead. And coconut? One of my favourite flavours. I'll send this recipe to my baking-inclined little brother so he has something to perfect before I head back to England in March.
    Reply

  9. I am not a huge chocolate fan and constantly searching for good,chocolate-free cookie recipes - especially now,during holiday season,when I seriously get in a baking mood. Thanks for sharing the recipe,I'll try these out today! :)
    Reply

  10. I may be a chocoholic through and through but there are very few sweets on the face of the planet that I'd say no to. These cookies look delicious. I admit, I've never been a big fan of coconut but it's definitely been growing on me these past few years. I'm pretty sure I'd inhale a pan of these in no time flat!
    Reply

  13. O...m...g... I just made these and they are hands down my favorite cookie ever. They're chewy, caramely, coconutty, cinnamonny -- all of my favorite attributes in a cookie. Thank you so so so much for posting this recipe!!!
    Reply

  14. I wanted to make these for our office holiday party and all was going well except....the coconut I thought I had was expired! I decided that the cookie would still be good with a little ginger for some spice. Well instead picking up the ginger I picked up coriander ha! Still determined to make the cookies I added 1/2 tsp of ginger and coriander to your recipe and all of the sudden I had a soft gingersnap type cookie that everyone loved!
    Reply

  15. Normally I am only a baker of cookies, and not an eater of them. I prefer to share or gift them as I don't have much of a sweet tooth. These, however, are an exception to that rule. They are my new favorite cookies of all time. I also added in an extra quarter cup or so of pecan pieces that I had laying around. Oddly enough mine did not flatten out at all like those in the picture, they remained puffy after removal from the oven and I didn't even have the patience to refrigerate the dough beforehand. Thank you so much for this excellent recipe, I will certainly use it for years to come.
    Reply

  16. I made these cookies because I wanted a sweet treat and the only thing I really had was coconut. I am in love! They were so good and just a right amount of sweetness! The didn't flatten out like the pictures, but I am not a pretty chef. I have some Voluntiramisu ice cream that will pair great with these. Thank you!!!
    Reply

  17. The ratios of liquid and flour in this recipe are all wrong. 1 egg for 1 n 1/4 cups of flour will give a very runny dough that will give you cakes. It happened to me.
    Reply

    • Hi Evelyna, Sorry to hear that! I have made this recipe at least twice and as you can see with some of the comments here, others have made the recipe successfully as written. Can you walk me through how you made them? Did you make any substitutes? All purpose flour, real stick of butter (not margarine or tub of butter)? Are you sure you measured 1 1/4 cups flour (hey I've grabbed the wrong measuring cup before!) Did you chill the dough? What about oven temperature - is it accurate according to an oven thermometer? What size egg did you use?
      Reply

  19. Thanks for the recipe! I have made some modifications and adore these cookies. Mine are not runny at all. Here are my changes: 1 Tbsp Baking Soda 1 Cup Brown Sugar 1/2 Cup White Sugar 1 Tbsp Coco powder Instead of butter use Coconut oil, with the same ratio. YUM!
    Reply

  20. I made these last night. This has got to be one of the best cookie recipes I have ever tried. Def a make again recipe!
    Reply

  21. This might be a dumb question, but what does freezing the cookie balls for 15 minutes accomplish? Do they bake differently if the dough is colder? Just wondering what the advantage is to freezing vs. just refrigerated. I can't wait to make these!
    Reply

    • Because I'm impatient :) Having cold dough slows down the spreading when baked. You can absolutely refrigerate them but may need to be longer than 15 minutes.
      Reply

  22. My house smells divine right now thanks to you and these cookies. I found your site/recipe while looking for something to do with some leftover coconut. There are so many levels of flavor in this cookie and my husband apparently can. not. stop. eating them! Thank you for the great recipe.
    Reply

  23. Your recipe needs to state whether to use salted or unsalted butter, it does make a difference! Usually I used unsalted and add salt as needed. So many baking recipes never say what kind of butter to use. Please clarify .
    Reply

    • My apologies for any confusion. I do state whether I use unsalted or salted on my current recipes, but since this one was posted back in 2012, I didn't get around to updating it. The recipe is now updated with unsalted butter.
      Reply

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