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Iced Coconut Cookies

I thought it was time to bake a cookie that was tender, soft, sweet and full of coconut flavor.  As much as I like having coconut cupcakes to satisfy my craving for that flavor, it isn't often I come across a coconut cookie that meets such a need.  Yes, we do have coconut macaroons that are very popular with a lot of people (plain or dunked in chocolate), but why not have a coconut cookie that's more like a soft sugar cookie topped with some icing?  I'm all for trying out a new recipe in the kitchen to make something that is suited to one's tastes.    

The iced coconut cookies that I came up with are just the thing to make on the days when only coconut will do.  What's nice about this recipe, other than the flavor and texture of the baked cookie, is the coconut-flavored icing that drips down so beautifully on each cookie.  I've always been captivated by icing on baked goods, whether it's a dark chocolate ganache, a colored frosting or a pristine white glaze like this one.  You may be mildly surprised to see yogurt being used for the drippy glaze, but trust me when I tell you that it makes for a special topping.  If you're tempted to reach for a second cookie to have with your tea, don't blame me.

Go through my recipe and see how quickly the cookies are baked and iced.  Make a batch the next time you're craving coconut, but don't feel like having a piece of cake or cupcake.  Another nice thing about my Iced Coconut Cookies is that they stay soft when stored in the refrigerator.  Bake some today!

The Ingredients

  • 3 cups {465 g.} all-purpose flour
  • 1 teaspoon {5 ml.} baking soda
  • 1/4 {1.25 ml.} teaspoon fine sea salt
  • 2 sticks or 16 tablespoons {226 g.} unsalted butter, room temperature
  • 1 1/2 cups {335 g.} granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons {7.5 ml} pure coconut extract or vanilla extract
  • 1 cup {120 g.} sweetened flaked coconut, finely chopped
Yield: approximately 45 cookies (just shy of 4 dozen)

Equipment: parchment-lined or silpat-lined baking sheets and a 1 1/2" ice cream scoop

Note: I take the extra step to finely chop the flaked coconut in a food processor.  The coconut seems to just melt into the cookies when added this way. 

  1.  In a medium bowl, whisk to combine the all-purpose flour, baking soda and fine sea salt.  Keep ready.      
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3-4 minutes.  You want the mixture to be very light, fluffy and thick.  Stop the mixer and scrape down the bowl and paddle at least once during this step.
  3. On medium speed, add the eggs one at a time until fully incorporated.  Beat in the coconut extract (or vanilla).  Stop the mixer and scrape down the bowl.
  4. On low speed, add the dry ingredients, then add the finely chopped flaked coconut.  Beat until a dough forms and there are no specks of flour left.    
  5. Remove the dough from the bowl and paddle.  Chill the dough for at least 1 hour or overnight.  Cover the dough well with plastic wrap before placing in the refrigerator.

Center Oven Racks
Preheat to 350° F (177°C)

Using the 1 1/2" scoop, portion out the dough, spacing evenly & staggering the cookies on the prepared baking sheets.  You will be able to fit 8 cookies per baking sheet.

Bake for approximately 11-14 minutes.

The cookies will just start to take on a golden color around the edges, but they won't brown on top.

This is what they look like when they come out of the oven.  Let the cookies sit on the baking sheet for about 1 minute before transferring them to racks to cool completely.

Coconut Glaze

  • 4 cups {480 g.} confectioners sugar, sifted
  • 8 tablespoons {120 ml.} plain Greek yogurt (use this type because it is thicker than regular yogurt)
  • 1 teaspoon {5 ml.} coconut extract or pure vanilla extract
In a medium bowl, combine the sugar, yogurt and extract.  Using a spatula, slowly beat the ingredients until they come together.  Beat vigorously to ensure that the glaze is not lumpy, but is smooth and thick.

This is what you want your coconut glaze to look like.  It should have the consistency of thick royal icing.

Using a small offset spatula, add a small amount of icing to the tops of the cookies and place them on a rack set over a baking sheet.  The icing will slowly but surely find its way down the sides of the cookies.  Let the glaze go wherever it wants.  It will settle.

If you want the icing to set quickly, put the cookies in the refrigerator for 30 minutes before enjoying one.  The cookies really should be stored in the refrigerator in single layers (tightly covered), since the icing contains yogurt.  Stored this way, they will keep for up to two days.

The cookies are almost like little cakelets since they're so tender and soft.  Perfect with a cup or two of tea.  They're also excellent with some coffee.  

This is what the centers look like.  Tempting.

I've mentioned to you that I love a good homemade cookie to have with tea in the afternoons if I happen to have any in the house.  Cookies like these are great if you share them with friends.  If you want to package some up for a local delivery, place each cookie in a cupcake liner (single layer; they stay neat this way) inside a cookie box, then add a nice tag.  A wonderful gift for anyone who loves cookies.  Remember them for your holiday baking!


  1. Package them for friends?... Yes! Please ship them to... :-) I'm adding this cookie to my holiday baking list!


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