Coconut Meltaway Cookies

Just in case these Coconut Meltaway Cookies don’t clue you in — I am on a major coconut kick lately.

Every time I make a coconut dessert, it makes me feel like I am on vacation on a tropical island.

It could be completely untrue…I could be standing in my kitchen surrounded by screaming kids and dirty dishes, but coconut cakes/pies/cookies make me feel like I am in the Bahamas.

I even bought a bottle of coconut body wash and every night during my shower I start craving a Piña Colada.

It’s really not helping my diet.

These Coconut Meltaway Cookies are another spin on my other favorite meltaway cookies: Almond Meltaway Cookies and Lemon Meltaway Cookies. 

I honestly am not sure which flavor I like most since all three are all favorite flavors of mine.

The lemon is bright and zingy, the coconut looks fancy and is perfectly tropical…and the original almond flavor is almond. How can you go wrong with almond??

This sweet cookie has a buttery soft shortbread base (that is lightly coconut flavored) and it is topped with royal icing made with coconut milk and toasted coconut.

They truly melt when you bite into them and the crunchy toasted coconut on top is perfect contrast to the soft cookie.

These Coconut Meltaway Cookies hold up great for a party and are easily made a few days ahead to save time.

Just store them in an airtight container, wrapped in wax paper, for up to 5 days. They will stay fresh and super soft if stored correctly.

Oh! And they take 30 minutes or less from start to finish to make.

If you are looking for a fun light tropical cookie — I promise the whole family is going to love these!

No ratings yet

Print Pin Recipe

Yield: 32 cookies

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

You'll also sign up to get new recipes.

Δ

Coconut Meltaway Cookies

These Coconut Meltaway Cookies are crazy soft and literally melt-in-your-mouth with their simple soft shortbread base. They are topped with a bit of coconut milk frosting and toasted coconut.

Prep Time20 minutes minutes

Cook Time8 minutes minutes

Total Time28 minutes minutes

Ingredients

Coconut Cookies

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, room temperature
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon coconut extract

Icing

• 1 cup powdered sugar
• 1 tablespoon coconut milk, or water
• 1 cup toasted shredded coconut

Want to save this recipe?

We’ll email this recipe to you, so you can come back to it later!

Instructions 

• Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• Whisk flour, baking powder, and salt in a medium bowl. Set aside.
• In a stand mixer, beat butter and sugar until light and fluffy. Add egg and coconut extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.
• Roll 1 tablespoon of dough into small circles and flatten into a disk. Place on prepared baking sheet.
• Bake for 8 minutes. The cookies will not look browned or cooked, but they are.
• Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
• For the icing: Whisk together powdered sugar and coconut milk until smooth in a small bowl. (For a more intense coconut flavor, add 1 teaspoon of coconut extract.)
• Using a spoon, smooth icing onto top of each cookie. Quickly sprinkle with toasted coconut and let set for 10 minutes, or until hardened.8
• Serve immediately or store in an airtight container for up to 5 days.

Nutrition

Serving: 1 cookie, Calories: 130kcal, Carbohydrates: 16g, Protein: 1g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 21mg, Sodium: 36mg, Potassium: 23mg, Fiber: 0.3g, Sugar: 10g, Vitamin A: 186IU, Vitamin C: 0.02mg, Calcium: 8mg, Iron: 0.5mg

© Jessica

Cuisine: American

Category: Cookies, Desserts

Post may contain affiliate links. Read my disclosure policy.