Learn how to make this delicious toasted coconut cookies recipe using einkorn flour are the perfect chewy and buttery cookie. Toasted coconut and chocolate chips make this recipe irresistible.
My kitchen may still be in complete shambles, but that won’t stop us from making Christmas cookies. Who needs countertops anyway right?
We have some cabinets and a non-functioning sink, but our vintage oven works and that is really what you need to bake cookies!
The kitchen is starting to get closer and closer to being finished and we will be thrilled to not wash dishes in the bathroom sink.
Christmas doesn’t stop because of a renovation (you can see how our 2019 Christmas tour here) and it definitely won’t stop us from all the fun memories it brings.
Baking cookies, hanging stockings, decorating trees, hot cocoa… we all treasure these memories.
This toasted coconut cookies recipe is one to save and make year after year. Chocolate and coconut in a sweet buttery soft cookie, there is no going wrong. Print it off and keep it with your favorite recipes.
Tastes of the Season Holiday Recipes
This blog post is part of the Tastes of the Season Holiday Recipes series hosted by my friend Kristen from Ella Claire Inspired. Make sure to read all the way to the end of this post to get some more delicious Christmas recipes from my blogging friends!
Tips For Making Coconut Cookies:
- If you do not have einkorn flour, you should be able to substitute it with all-purpose flour without an issue.
- To make cookies all the same size, use a cookie scoop. They are like mini ice cream scoops that will give you even cookies. Even cookies means uniform size and even baking times.
- The chocolate and coconut pair really well together, if you don’t have chocolate you can leave it out.
- Line your baking sheets with parchment paper for easier cleanup.
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Tools you may need:
- Mixer – I use this Bosch mixer
- Cookie sheet
- Parchment paper
- Large bowl
- Silicon spatula
- Cookie scoop – (optional) you could also just use two spoons.
- Cast iron skillet
- Measuring Cups
- Measuring spoons – I love these wooden ones
Toasted Coconut Cookies Recipe FAQ
Can you freeze coconut cookies?
Yes. You can freeze the dough before baking, or freeze the cookies after baking.
I like to double this recipe, bake half the cookie dough right away and save the rest for later. Roll the other half of the dough into balls, freeze them on a cookie sheet, and then place into a gallon sized freezer bag.
When you are ready to bake them, preheat the oven to 375 degrees, place them on a parchment lined cookie sheet, bake for 12-15 minutes or until they are starting to turn golden brown around the edges.
Can you use coconut oil instead of butter for cookies?
Technically you can substitute coconut oil for butter one to one in cookies, but the results will not be the same. It will have a stronger coconut flavor. They will also be more crunchy and won’t be as soft. This is due to the fact that coconut oil is pure fat where butter has more moisture in it naturally.
How long do homemade cookies last?
They are best eaten with-in 3-4 days, but will last up to a week if stored properly. I recommend storing them in an air-tight container. You could also place them in the freezer and they will last about 3-6 months stored correcting
Should you refrigerate cookies?
You do not need to refrigerate cookies unless they contain a cream cheese frosting or some type of creamy filling. Since these do not, they do not require refrigeration and can be stored at room temperature.
Why use einkorn flour?
The motto in our house is “if you can’t sour it, use einkorn.”
We use einkorn flour because it is one of the only flours that hasn’t been hybridized and is easier to digest. So when we still want to make those delicious Christmas cookies, we swap out that all-purpose flour for buttery yellow einkorn flour.
Toasted Coconut Cookies Ingredients:
2 cups einkorn
1 stick butter – soften to room temperature.
1/2 cup each brown and white sugar
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
3/4 cup toasted coconut
1 tablespoon honey
1/2 cup dark chocolate chips
How To Make Toasted Coconut Cookies:
- Preheat the oven to 375 degrees.
- In a cast iron skillet over medium heat, toast 3/4 cups unsweetened coconut chips, stirring constantly so they don’t burn. Add one tablespoon of honey towards the end of toasting. (I find this helps the coconut to really crisp up once cooled) Set the toasted coconut aside to cool.
- In a mixer, cream together butter and sugar.
- Add in egg and vanilla. Mix until well combined.
- In a separate bowl, mix together dry ingredients and add to the wet ingredients.
- Mix together until just incorporated.
- Fold in chocolate chips and toasted coconut.
- Spoon cookies onto a parchment lined cookie sheet and bake for 10-12 minutes or until the edges start to turn golden brown.
- Place onto a wire rack to cool.
Find more delicious desserts straight from our farmhouse kitchen:
- Fudgy Peppermint Coconut Flour Brownies
- Sourdough Cinnamon Rolls With Cream Cheese Topping
- Cinnamon Maple Sourdough Apple Pie
- Date Sweetened Ice Cream
- Sourdough Donuts With Cinnamon Sugar
NOW GO GET THE REST OF THE TASTE OF THE HOLIDAYS CHRISTMAS COOKIES RECIPES
Double Chocolate Junior Mint Cookies by Ella Claire & Co. | Snowball Cookies with Pecans by Live Laugh Rowe | Double Chocolate Peppermint Cookies by Boxwood Avenue | Chocolate Covered Peppermint Cookies by Rooms for Rent.
Chocolate Peppermint Sandwich Cookies by Jenna Kate at Home | Iced Peanut Butter Cookies by Maison de Pax | Caramel Thumbprint Snickerdoodles by Summer Adams | Peanut Butter Cookie Cups by Town and Country Living
Gooey Butter Christmas Cookies by Tidy Mom | Toasted Coconut Einkron Cookies by Farmhouse on Boone | Christmas Candy (M&M) Cookies by Nina Hendrick | White Chocolate Peppermint Oreos by My Sweet Savannah
Praline Snickerdoodles by So Much Better with Age
If you try this recipe and love it, I would appreciate if you could come back, commented on the post, and give it 5 stars! Thanks.
- 2 cups einkorn
- 1 stick butter
- 1/2 cup each brown and white sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1 tsp vanilla
- 3/4 cup toasted coconut
- 1 tablespoon honey
- 1/2 cup dark chocolate chips
Preheat the oven to 375 degree.
In a cast iron skillet over medium heat, toast 3/4 cups unsweetened coconut chips, stirring constantly so they don't burn. Add one tablespoon of honey towards the end of toasting. (I find this helps the coconut to really crisp up once cooled) Set the toasted coconut aside to cool.
In a mixer, cream together butter and sugar.
Add in egg and vanilla. Mix until well combined.
In a separate bowl, mix together dry ingredients and add to the wet ingredients.
Mix together until just incorporated.
Fold in chocolate chips and toasted coconut.
Spoon cookies onto a parchment lined cookie sheet and bake for 10-12 minutes or until the edges start to turn golden brown.
Place onto a wire rack to cool.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 82 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 18mg Sodium: 116mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 0g Sugar: 9g Sugar Alcohols: 0g Protein: 0g
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