Small Batch Brown Sugar Cinnamon Coconut Cookies are spiced coconut cookies that are crispy on the edges and chewy in the middle.
If I find a recipe I like that doesn’t involve chocolate, you know it must be good.
Take these Small Batch 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 Small Batch Brown Sugar Cinnamon 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.
And because it is a small batch recipe, you’ll only make 9 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.
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.
Turns out there was a little too much sugar in the recipe. When sugar melts, it becomes liquid. This contributed to spreading a little TOO much.
The cookies will still be on the thin side, but they won’t be paper thin.
Because they spread, they must be far apart on the cookie sheet. If you have a large tray that can bake all 9 cookies at once, great! If not, use two trays.
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.
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.
- 3/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
- 1/4 cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 egg yolk, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup sweetened coconut flakes
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
- In a large mixing bowl on medium speed, beat together the butter, brown sugar, and sugar until creamy and smooth, about 1-2 minutes.
- Beat in egg and vanilla until incorporated.
- Turn the speed down to low and gradually beat in flour mixture then the coconut. Cover and refrigerate the dough for 1 hour or until firm.
- Preheat oven to 350F. Line 1 large or 2 small cookie sheets with parchment paper.
- Using a #40 cookie scoop or by hand, roll the dough into 1 1/2-inch balls then place on the baking sheets about 2 inches apart (they will spread).
- Bake 10-12 minutes or until the edges are set and the tops no longer look wet. Let cool on the tray for 5 minutes then transfer to a cooling rack to finish cooling.
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