For the butter cookie dough (makes enough for 2 batches):
1 pound butter (4 sticks), softened
1 1/3 cups granulated sugar
¾ teaspoon kosher salt
3 egg yolks, room temperature
1 tablespoon pure vanilla extract
4 2/3 cups unbleached all-purpose flour
Flavour enhancements:
2 cups shredded sweetened coconut
1 teaspoon pure coconut extract
Decorations:
2 cups semisweet chocolate chips
kosher salt for sprinkling
Takes ,
serves 48.
Instructions
Preheat oven to 350°F with the rack in the middle position. Spread coconut out onto a parchment-lined baking sheet. Transfer to oven and toast until fragrant and golden coloured. Cool completely.
Prepare the butter cookie dough: Place butter into the bowl of a stand mixer fitted with the paddle attachment and turn it to low. Add the sugar and salt and mix until fully incorporated. Add the egg yolks one at a time, blending after each addition. Add the vanilla. With the mixer still running, slowly add the flour in small batches until a soft dough forms.
Transfer the dough out onto a piece of parchment and divide in two. Return half of the dough into the mixing bowl, and wrap up other half and refrigerate until use.
With half of the butter cookie dough in the bowl of the stand mixer, turn the mixer on low. Add the toasted coconut and coconut extract. Mix well until fully incorporated.
Place the dough onto a sheet of parchment paper. Place a second piece of parchment on top and roll the dough out to a ¼-inch thickness. Cut the dough into 1 x 2-inch rectangles. Place cookies onto parchment-lined baking sheet.
Transfer to oven and bake for 12 minutes or until edges are lightly golden. Remove from oven and allow to further cook on baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.
To decorate: Place chocolate into a bowl sitting on a pot of simmering water. Stir until chocolate is completely melted. Using a silicone brush, brush the chocolate lightly across the top of each cookie. Add a light sprinkling of kosher salt to decorate. Wait until chocolate hardens before serving or storing.
Note: bake cookies one sheet at a time. Cookies can be stored in an airtight container for up to one week. They can also be frozen and brought to room temperature an hour before serving. Frozen cookies should be consumed within 2 months.
Coconut Butter Cookie Macaroons
Ingredients
For the butter cookie dough (makes enough for 2 batches):
1 pound butter (4 sticks), softened
1 1/3 cups granulated sugar
¾ teaspoon kosher salt
3 egg yolks, room temperature
1 tablespoon pure vanilla extract
4 2/3 cups unbleached all-purpose flour
Flavour enhancements:
2 cups shredded sweetened coconut
1 teaspoon pure coconut extract
Decorations:
2 cups semisweet chocolate chips
kosher salt for sprinkling
Directions
Preheat oven to 350°F with the rack in the middle position. Spread coconut out onto a parchment-lined baking sheet. Transfer to oven and toast until fragrant and golden coloured. Cool completely.
Prepare the butter cookie dough: Place butter into the bowl of a stand mixer fitted with the paddle attachment and turn it to low. Add the sugar and salt and mix until fully incorporated. Add the egg yolks one at a time, blending after each addition. Add the vanilla. With the mixer still running, slowly add the flour in small batches until a soft dough forms.
Transfer the dough out onto a piece of parchment and divide in two. Return half of the dough into the mixing bowl, and wrap up other half and refrigerate until use.
With half of the butter cookie dough in the bowl of the stand mixer, turn the mixer on low. Add the toasted coconut and coconut extract. Mix well until fully incorporated.
Place the dough onto a sheet of parchment paper. Place a second piece of parchment on top and roll the dough out to a ¼-inch thickness. Cut the dough into 1 x 2-inch rectangles. Place cookies onto parchment-lined baking sheet.
Transfer to oven and bake for 12 minutes or until edges are lightly golden. Remove from oven and allow to further cook on baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.
To decorate: Place chocolate into a bowl sitting on a pot of simmering water. Stir until chocolate is completely melted. Using a silicone brush, brush the chocolate lightly across the top of each cookie. Add a light sprinkling of kosher salt to decorate. Wait until chocolate hardens before serving or storing.
Note: bake cookies one sheet at a time. Cookies can be stored in an airtight container for up to one week. They can also be frozen and brought to room temperature an hour before serving. Frozen cookies should be consumed within 2 months.
Coconut Butter Cookie Macaroons
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Rich coconut butter cookies baked golden brown and brushed with chocolate and a sprinkle of kosher salt…
COCONUT BUTTER COOKIE MACAROONS are sure to be a family favourite!
You’re going to love the flavour of these COCONUT BUTTER COOKIE MACAROONS. We love the way something magical happened when we enhanced our butter cookie with coconut and chocolate. We took our first bites in the test kitchen, then stood there grinning like a bunch of tiny tots on Christmas morning! Very exciting!
Although we’re posting this story before the holidays, we’re thinking these cookies are going to reappear in the cookie jar throughout the year. That said, we suggest you PIN this recipe to a favourite holiday cookies board and BOOKMARK the page.
A few other helpful tips? Before scrolling down to the recipe, click the handy photo slider at the top of this page to flip through photos of the process. Also, don’t miss our helpful links to other cookie recipes or click HERE to go to our HOLIDAY SWEET baking playlist on YouTube!
OK, let’s get to the good stuff! Here are a few tips for these awesome COCONUT BUTTER COOKIE MACAROONS.
FAM FAV
The base for this cookie recipe comes straight out of my mom’s recipe box. She used to make this basic butter cookie dough, then enhanced it with different flavours, such as nuts or jam. The nice thing about this recipe is that you’ll have enough dough to make two batches of cookies. You can make this recipe and use the other half to make our CHERRY ORANGE OAT COOKIES.
Make sure to check back; we’ll be posting additional cookie ideas that put this same butter cookie dough to good use. Wait until you try our CHOCOLATE MOCHA SNOWBALLS!
FLAVOUR BOOST
The title of this post reflects a recipe mashup, where coconut meets butter cookies, but we took the concept two steps further. First, we toasted the sweetened, shredded coconut to give the cookies a nutty flavour and a light caramel colour. Then we added even more flavour by mixing in a pure coconut extract. All in all, we couldn’t be more captivated by the results.
Worth mentioning: follow our lead and try the cookies while they’re still warm out of the oven. Although we do like the finished cookies with a salted chocolate macaroon-like topping, the plain cookies are pretty tasty too.
IN SHAPE
The shape of these cookies evolved as a way of adding variation to our holiday cookie tray. Using two pieces of parchment paper to roll the dough out into a thin layer got us thinking about different shapes we could create. Feel free to experiment with traditional cutters when you make these at home, or make them rectangular as we did.
MACAROON FINISH
Every time someone new tries these cookies, I ask, “What do you love most about them?” Almost always, the answer is, “The chocolate… wait, is that salt? OH! With coconut?” Yet another example of why I love what I do! There’s nothing more rewarding or satisfying than making something that people love. Make these cookies and you’ll see how everyone LOVES the salted chocolate finish on these toasted coconut cookies and yes, they do taste like coconut macaroons!
Since making these is such a breeze, we expect you’ll be excited to make other holiday treats. We have two recipes that involve zero baking – vegan ORANGE ALMOND BALLS and my sister Dana’s glorious CHOCOLATE RUM BALLS.
In case you’d rather have a served dessert idea for your holiday get-together, try this amazing QUINCE GINGERBREAD CAKE. Would you rather make a gift this year for your friends and loved ones? Our infamous HOLIDAY FRUITCAKE recipe is certainly the finest we’ve ever tried.
Holiday baking just got extra-special thanks to these COCONUT BUTTER COOKIE MACAROONS.
For the butter cookie dough (makes enough for 2 batches):
1 pound butter (4 sticks), softened
1 1/3 cups granulated sugar
¾ teaspoon kosher salt
3 egg yolks, room temperature
1 tablespoon pure vanilla extract
4 2/3 cups unbleached all-purpose flour
Flavour enhancements:
2 cups shredded sweetened coconut
1 teaspoon pure coconut extract
Decorations:
2 cups semisweet chocolate chips
kosher salt for sprinkling
Directions
Preheat oven to 350°F with the rack in the middle position. Spread coconut out onto a parchment-lined baking sheet. Transfer to oven and toast until fragrant and golden coloured. Cool completely.
Prepare the butter cookie dough: Place butter into the bowl of a stand mixer fitted with the paddle attachment and turn it to low. Add the sugar and salt and mix until fully incorporated. Add the egg yolks one at a time, blending after each addition. Add the vanilla. With the mixer still running, slowly add the flour in small batches until a soft dough forms.
Transfer the dough out onto a piece of parchment and divide in two. Return half of the dough into the mixing bowl, and wrap up other half and refrigerate until use.
With half of the butter cookie dough in the bowl of the stand mixer, turn the mixer on low. Add the toasted coconut and coconut extract. Mix well until fully incorporated.
Place the dough onto a sheet of parchment paper. Place a second piece of parchment on top and roll the dough out to a ¼-inch thickness. Cut the dough into 1 x 2-inch rectangles. Place cookies onto parchment-lined baking sheet.
Transfer to oven and bake for 12 minutes or until edges are lightly golden. Remove from oven and allow to further cook on baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.
To decorate: Place chocolate into a bowl sitting on a pot of simmering water. Stir until chocolate is completely melted. Using a silicone brush, brush the chocolate lightly across the top of each cookie. Add a light sprinkling of kosher salt to decorate. Wait until chocolate hardens before serving or storing.
Note: bake cookies one sheet at a time. Cookies can be stored in an airtight container for up to one week. They can also be frozen and brought to room temperature an hour before serving. Frozen cookies should be consumed within 2 months.
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