Why You’ll Adore These Easy Coconut Sugar Cookies

There are countless reasons why these frosted coconut sugar cookies have become a favorite. They combine the nostalgic charm of classic sugar cookies with a delightful tropical twist, making them perfect for any occasion, from casual gatherings to festive celebrations. Here’s what makes them truly special:

1. Unbelievably Soft, Fluffy, and Moist! The foundation of this recipe is a tried-and-true sugar cookie dough known for its exquisite texture. Unlike some sugar cookies that can turn out dry or crumbly, these Lofthouse-style cookies maintain an incredibly soft, cake-like fluffiness and a melt-in-your-mouth moistness that will have everyone reaching for more. Each bite is a testament to the perfect balance of ingredients designed for ultimate indulgence.
2. A Coconut Lover’s Dream Come True! Even if you don’t typically gravitate towards coconut desserts, these cookies are designed to convert you. The secret lies in a subtle yet distinct tropical flavor achieved through high-quality coconut extract. This extract imparts a pure, sweet coconut essence without the often overwhelming texture of shredded coconut within the cookie itself. Paired with lightly toasted coconut flakes sprinkled on top, you get both an enhanced flavor and a pleasing textural contrast that truly elevates these frosted coconut cookies. It’s a subtle touch that makes a huge difference!
3. No Dough Chilling or Rolling Pin Needed! Say goodbye to lengthy preparation times and tedious steps. This recipe is designed for ease and convenience. You won’t need to chill the dough, which significantly cuts down on waiting time, making them ideal for a last-minute craving or unexpected guests. Furthermore, these are “scoop and roll” cookies, eliminating the need for a rolling pin and cookie cutters. Simply scoop the dough, roll into balls, flatten slightly, and bake. While chilling after frosting is recommended to set the icing, the baking process itself is wonderfully fuss-free.

Essential Ingredient Notes & Easy Substitutions

Creating these delightful coconut sugar cookies is straightforward, thanks to readily available ingredients. Most items can be found at your local grocery store, ensuring a hassle-free baking experience. For a printable version and condensed instructions, please refer to the full recipe card below.

• Unsalted Butter: I prefer unsalted butter in my baking recipes as it gives me full control over the salt content. However, if salted butter is all you have, feel free to use it and simply omit the additional salt listed in the cookie dough ingredients. I haven’t personally tested these cookies with coconut oil, but if you decide to experiment, please share your results in the comments!
• Coconut Extract: This is the star ingredient for that distinct, sweet, and tropical coconut flavor. You can typically find coconut extract in the baking aisle of most well-stocked grocery stores, or easily purchase it online from Amazon. It provides a pure essence that complements the sugar cookie base beautifully.
• Coconut Flakes: While primarily for an appealing presentation, toasted coconut flakes also contribute significantly to the overall coconut flavor and add a wonderful textural element. I highly recommend taking the extra step to toast them; it truly enhances their aroma and taste, making them an essential topping for these delicious cookies.
• All-Purpose Flour: This recipe calls for standard all-purpose flour. If you’re looking for a gluten-free option, I’ve had success using Bob’s Red Mill gluten-free flour. Be aware that gluten-free cookies can sometimes be a bit drier, so I recommend slightly underbaking them (remove from the oven just before they look fully done) to maintain maximum moisture. For those who enjoy culinary experimentation, mixing in a small amount of almond flour or even a touch of coconut flour could further enhance the texture of gluten-free versions.
• Cream Cheese (for Frosting): Cream cheese adds an incredible tang and richness to the frosting, perfectly balancing the sweetness of the cookies. If you don’t have cream cheese on hand or prefer a different type of frosting, you can absolutely make a delicious coconut buttercream without it. I’ve included a variation for a cream cheese-free frosting in the FAQ section below.
• Light Corn Syrup: Don’t let the name scare you! We only use one tablespoon of light corn syrup in this recipe, but it’s a magic ingredient. It contributes significantly to the cookies’ characteristic moist, chewy texture and helps them stay fresh and soft for days. This is particularly useful if you’re making them ahead or giving them as gifts. It’s important to note that light corn syrup is not the same as high-fructose corn syrup. If you prefer not to use it, a thick honey can be a suitable replacement, or you can omit it entirely, though the texture might be slightly less moist. Bakers who have tried my soft frosted sugar cookies or my cosmic brownie cookies know firsthand the wonderful moisture and chewiness this ingredient provides.

Step 1: Prepare the Irresistible Cookie Dough

Before you begin, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick.

1. In a large mixing bowl, combine the softened unsalted butter (½ cup, or 1 stick), powdered sugar (¾ cup), and granulated sugar (¼ cup). Cream these ingredients together on medium speed using an electric mixer for about 2 minutes. The mixture should become visibly light and fluffy, indicating that air has been incorporated, which contributes to the cookies’ softness.
2. With the mixer still running on medium speed, gradually add in the large egg (1), vanilla extract (2 teaspoons), coconut extract (¼ teaspoon), and light corn syrup (1 tablespoon). Continue mixing until all these wet ingredients are fully combined and smooth.
3. Once the wet ingredients are well-blended, it’s time to add the dry components. On low speed, incorporate the baking powder (1 teaspoon – ensure it’s baking powder, not baking soda!), salt (½ teaspoon), and all-purpose flour (1¾ cups). Add the flour gradually, about half a cup at a time, allowing it to incorporate before adding more. This prevents a cloud of flour and ensures an even mix.
4. Continue mixing until all the flour has just disappeared into the dough. Initially, the mixture might appear crumbly, but it will come together into a soft, cohesive dough. To check for the correct consistency, pinch a small piece between your fingers; it should feel similar to thick playdough – pliable but not sticky.

Step 2: Scoop, Roll, and Gently Flatten

This is where the “no rolling pin” magic happens. The dough is designed to be easily shaped by hand, contributing to the signature soft and fluffy texture of these Lofthouse-style cookies.

For large Crumbl-sized cookies: Use a 4-tablespoon-sized cookie scoop to portion out the dough. Roll each scoop into a smooth ball between your palms. Then, gently flatten each dough ball into a disc approximately ½ inch thick. Place these flattened dough discs on your prepared baking tray, leaving enough space between them for spreading. Bake at 350°F (175°C) for 11-12 minutes, or until the edges are just set and most of the tops no longer look wet and glossy. They should appear slightly underdone in the center for optimal softness.

For medium-sized cookies: Use a 3-tablespoon-sized scoop and bake for 10-11 minutes.

For mini cookies: Use a 1-tablespoon-sized scoop and bake for 8-9 minutes.

Step 5: Prepare the Creamy Coconut Frosting & Decorate

No Lofthouse-style cookie is complete without a generous layer of luscious frosting. This coconut cream cheese frosting perfectly complements the cookie’s flavor and texture.

1. In a large mixing bowl (preferably using a stand mixer for ease), add the softened unsalted butter (½ cup, or 1 stick), vanilla extract (1 teaspoon), coconut extract (¼ teaspoon), and salt (⅛ teaspoon). Cream these ingredients together on medium speed for about 30 seconds, or until they are fully blended and smooth. This initial creaming ensures a light and airy base for your frosting.
2. Gradually, on medium-low speed, begin adding the powdered sugar (1½ cups), about half a cup at a time. Mix until each addition of sugar is fully incorporated before adding more. This prevents a powdered sugar mess and helps create a smooth frosting.
3. Once all the powdered sugar is incorporated, increase the mixer speed to high and beat for 2-3 minutes. This step is crucial for achieving a light, fluffy, and perfectly spreadable frosting. If you find the frosting too thick, you can add 1-2 teaspoons of milk (dairy or non-dairy) until it reaches your desired consistency.
4. Spread the frosting generously over your completely cooled coconut sugar cookies. For a more professional or intricate design, transfer the frosting to a large piping bag with your favorite metal tip. Finish by sprinkling the toasted coconut flakes over the frosting. For best results and to allow the frosting to set, chill the decorated cookies for about 15-30 minutes before serving. Enjoy your homemade bakery-worthy frosted coconut sugar cookies!

Expert Tips & Creative Variations for Your Coconut Cookies

Once you’ve mastered the basic recipe for these soft coconut sugar cookies, you might want to explore some delicious variations. Here are a few ideas to get you started:

• Infuse with Citrus: Coconut Lime or Lemon Cookies! To transform these into bright and zesty coconut lime sugar cookies, simply add a squeeze of fresh lime juice (1-2 teaspoons, to taste) and a touch of lime zest to the cream cheese frosting. For an extra decorative touch, garnish with small lime wedges. Alternatively, create refreshing lemon coconut cookies by incorporating fresh lemon juice or a drop of lemon extract into the frosting. The citrus complements the coconut beautifully, offering a vibrant twist.
• Effortless Dairy-Free Option: For those with dietary restrictions or preferences, these cookies can be made dairy-free with fantastic results. They work exceptionally well with vegan or plant-based butter alternatives. I’ve personally had great success using Country Crock plant-based butter; the texture and flavor are so close to the original, you won’t even notice the difference! Just ensure your cream cheese for the frosting is also dairy-free if following a strict diet.
• Miniature Delights for Parties: Craving bite-sized treats? It’s easy to scale down this recipe! For mini coconut sugar cookies, use a 1-tablespoon-sized scoop for the dough. Roll them into small balls and flatten them only slightly (they don’t need to be as thin as the larger cookies). Place them on a parchment-lined baking tray and bake at 350°F (175°C) for a shorter duration of 8-9 minutes, or until the tops are just set. These tiny treasures are perfect for platters or portion control.
• Festive Holiday Cookie Fun: Coconut flakes can double as beautiful “snow” for winter-themed cookies, making them a charming addition to any holiday cookie platter. Make them into mini cookies (as described above) and frost them with white icing, then sprinkle with untoasted coconut flakes for a pristine, snowy look. These simple sugar cookies are fun and easy for kids to help decorate, adding a personal touch to your holiday spread.

• Storing Frosted Cookies: If you’ve used the cream cheese frosting, it’s essential to store these cookies in an airtight container in the refrigerator. They will maintain their optimal freshness and flavor for 3-4 days. This prevents the frosting from spoiling and keeps the cookies moist.
• Freezing for Long-Term Freshness: These frosted coconut sugar cookies freeze beautifully, allowing you to enjoy them weeks later. To freeze, place the cookies in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They will stay fresh for up to 1 month for the best flavor and texture.
• A Note on Coconut Flakes When Freezing: While the cookies themselves freeze well, the toasted coconut flakes on top can sometimes lose a bit of their crisp texture after freezing and thawing. If you want to maintain their optimal texture, I recommend freezing the cookies unfrosted. When you’re ready to serve, simply thaw the unfrosted cookies, prepare a fresh batch of frosting, decorate, and then top with freshly toasted coconut flakes. This ensures every element is at its best.

Frequently Asked Questions:

Q: Can I use regular shredded coconut instead of flakes?
A: Yes, you can use regular shredded coconut. For the best flavor and texture, I still recommend toasting it lightly before sprinkling on top.

Q: What if I don’t have coconut extract?
A: While coconut extract is key to the distinctive flavor, you can substitute it with a combination of vanilla extract and a very tiny amount of almond extract (just a drop!) for a different, but still delicious, flavor profile. However, for true coconut flavor, the extract is highly recommended.

Q: My frosting is too runny/too thick. How can I fix it?
A: If your frosting is too runny, add more powdered sugar, one tablespoon at a time, until it thickens. If it’s too thick, add milk (dairy or non-dairy) a teaspoon at a time until it reaches the desired consistency. Ensure your butter is at room temperature but not melted, as this greatly impacts frosting consistency.

Q: Can I make these cookies ahead of time?
A: Absolutely! The cookie dough can be made and refrigerated for up to 3 days, or frozen for up to 3 months. If freezing dough, thaw in the refrigerator overnight before baking. Once baked and frosted, store as described in the “Storing & Freezing” section.

Q: Can I make a cream cheese-free frosting?
A: Yes! For a simple coconut buttercream, omit the cream cheese and use an additional ½ cup of softened unsalted butter (making it 1 cup total for the frosting). Increase the powdered sugar to 2½-3 cups, adding gradually until desired consistency is reached. You might need a tablespoon or two of milk to achieve perfect spreadability. Keep the vanilla and coconut extracts the same.

Frosted Coconut Sugar Cookies

These Lofthouse-style coconut sugar cookies are incredibly soft, fluffy, and moist! With the help of coconut extract and toasted coconut flakes, these bakery-worthy cookies have a delicious coconut flavor and are easy to whip! Makes 6 large Crumbl-sized cookies or 9 medium-sized cookies.

Ingredients

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Instructions

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Notes

Nutrition Information (Estimated Per Serving)