Shredded Coconut Christmas Cookies

What kind of recipe is it?

Shredded Coconut Christmas Cookies are a delightful holiday treat that combines the rich flavors of coconut and buttery goodness into a festive bite-sized indulgence.

These cookies boast a chewy texture and a hint of sweetness, making them perfect for celebrating the season. Their unique taste and appealing appearance will charm both adults and children alike, making them an ideal addition to holiday gatherings and cookie exchanges.

Baking these cookies not only fills your home with a warm, inviting aroma but also creates cherished memories with loved ones during this special time of year.

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Ingredients

Ingredient	Quantity
All-purpose flour	2 cups
Shredded coconut	1 ½ cups
Granulated sugar	1 cup
Brown sugar	½ cup packed
Unsalted butter	½ cup (1 stick)
Eggs	2 large
Baking powder	1 teaspoon
Vanilla extract	1 teaspoon
Salt	¼ teaspoon
Milk	2 tablespoons
Powdered sugar (for dusting)	Optional, for serving

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Cooking Steps

1. Preheat the oven to 175 °C (350 °F) and position the oven rack in the center. Line two large baking sheets (approximately 43 x 30 cm / 17 x 12 inches) with parchment paper for easier cookie removal.

2. In a medium mixing bowl, whisk together 2 cups (240 g) of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt until evenly combined. Set aside.

3. In a large mixing bowl, cream together ½ cup (113 g) of unsalted butter (softened) and 1 cup (200 g) of granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.

4. Add in ½ cup (packed, 110 g) of brown sugar and mix on medium speed until fully incorporated, approximately 1 minute.

5. Incorporate 2 large eggs, one at a time, mixing on low speed until just blended after each addition.

Then add 1 teaspoon of vanilla extract and mix until the batter is smooth.

6. Gradually add the dry flour mixture into the wet mixture, mixing on low speed until combined.

Don’t overmix; the dough should be slightly sticky.

7. Fold in 1 ½ cups (150 g) of shredded coconut using a spatula, ensuring an even distribution throughout the dough.

8. Using a tablespoon or a cookie scoop, drop heaping tablespoons of the dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.

9. Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges and have a slight bounce when touched.

The center should look set, not glossy.

10. Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes, then transfer them to a wire rack to cool completely.

11. Optionally, dust the cooled cookies with powdered sugar for serving.

Store any leftovers in an airtight container at room temperature for up to a week.

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Variations

Chocolate Coconut Cookies: Add 100 g (3.5 oz) of semi-sweet chocolate chips to the dough for a rich, chocolatey flavor twist.
Vegan Coconut Cookies: Substitute the butter with ½ cup (120 ml) of coconut oil and use flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) in place of the 2 large eggs for a plant-based option.
Gluten-Free Coconut Cookies: Replace the all-purpose flour with 2 cups (240 g) of gluten-free all-purpose flour blend to make this recipe suitable for gluten-sensitive diets.
Citrus Zest Coconut Cookies: Add the zest of 1 orange or lemon to the wet mixture for a rejuvenating citrus twist that enhances the coconut flavor.

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Tips on plating and presentation

After you’ve chosen your variation of shredded coconut Christmas cookies, it’s time to think about how to present them for the perfect holiday display.

I love using a festive platter and adding some decorative elements, like holly or a sprinkle of powdered sugar.

Stack cookies neatly, and consider using colorful liners for an extra touch.

Simple yet elegant enhances the holiday spirit beautifully!

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What other dishes can I pair it with?

complementary festive desserts suggestions

Have you considered what other delightful dishes would complement your shredded coconut Christmas cookies?

I love pairing them with a rich chocolate fudge brownie or a light fruit salad to balance the sweetness.

A spiced fruitcake also works wonderfully, adding a festive touch.

Don’t forget about a creamy coconut pudding; it brings out the cookie’s flavor beautifully while enhancing the holiday spirit.

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What drinks can I pair it with?

What drinks can elevate the experience of enjoying your shredded coconut Christmas cookies?

I find that a warm cup of spiced chai or a light, fruity white wine perfectly complements their sweetness.

For a festive twist, try pairing them with coconut-flavored cocktails.

Even a revitalizing glass of coconut water can enhance the tropical vibe.

These pairings truly make each bite more indulgent!

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Frequently Asked Questions

Can I Use Unsweetened Shredded Coconut Instead of Sweetened?

Yes, you can use unsweetened shredded coconut instead of sweetened. I often prefer it because it lets me control the sweetness in my recipes. Just add a bit more sugar if you want it sweeter!

How Long Do These Cookies Last in an Airtight Container?

These cookies last about a week in an airtight container. I recommend storing them in a cool, dry place to maintain freshness. Trust me, they won’t last long once you start enjoying them!

Yes, I’ve found gluten-free options for the recipe! You can easily substitute regular flour with almond flour or a gluten-free all-purpose blend. It still turns out delicious, and everyone can enjoy them guilt-free!

Can I Freeze Shredded Coconut Christmas Cookies?

Yes, you can freeze these cookies! I usually let them cool completely, then wrap them individually or in airtight containers. It keeps them fresh for a couple of months—perfect for future cravings!

Each cookie typically contains around 120 calories, 6 grams of fat, 15 grams of carbohydrates, and 1 gram of protein. I’ve found it helpful to track these details for my health goals.