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Coconut Cookies Tips
Can you use toasted shredded coconut to make coconut cookies?
Adding
toasted coconut gives these
delicious cookies even more flavor! Consider swapping out all of the coconut in the recipe with toasted coconut, or do half toasted, half untoasted. You can also use unsweetened coconut, but the flavor is much more subtle when it's not sweetened. Sweetened coconut also tends to be soft and moist from the added sugar, while unsweetened has a drier texture.
What else can you add to coconut cookies?
Try mixing in some finely chopped, toasted nuts such as almonds, walnuts, or pecans to these cookies. Chopped white chocolate also works well here, as do mini semisweet chocolate chips. Whatever you mix in, be sure it's smaller in size so that you can slice the cookie rounds easily prior to baking. (Chunkier additions make this a bit tricky.)
How should you store coconut cookies?
You can
freeze the unbaked rolls of cookie dough, well wrapped, for up to a month. Slice and bake whenever you're ready for a sweet treat! Once they're baked,
store your cookies in an airtight container at room temperature for up to 3 days, or in your freezer for up to 6 months.
—Mark Neufang, Taste of Home Culinary Assistant
Nutrition Facts
1 cookie: 124 calories, 6g fat (2g saturated fat), 9mg cholesterol, 66mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein.
Total Time
Makes
