Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Coconut Cookies 4.0 (60) 32 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 18, 2021 Print Rate It Share Share Tweet Pin Email Yield: 2 dozen Creamy coconut takes center stage in this sweet cookie from Maury Rubin of Birdbath Bakery. Ingredients 2 cups (4 sticks) unsalted butter, cut into small pieces, room temperature 1 ¼ cups granulated sugar 1 ½ cups packed light-brown sugar 2 large eggs, lightly beaten 2 ¾ cups plus 4 teaspoons all-purpose flour 2 teaspoons baking soda Pinch of fine sea salt 8 cups coconut chips Directions Line baking sheets with parchment paper or nonstick baking mats; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar; add brown sugar and mix until well combined. Add eggs and mix until fully incorporated. In a large bowl, whisk together flour, baking soda, and salt. Add half of the flour mixture to the butter mixture and mix to combine. Add remaining flour mixture and mix to combine. Add half of the coconut chips; mix to combine. Add remaining coconut chips and mix to combine. Using a 2-inch ice cream scoop, scoop out balls of dough onto prepared baking sheets at least 3 inches apart; using the flat bottom of a drinking glass, flatten dough slightly. Transfer baking sheet to refrigerator; let chill for 30 minutes. Preheat oven to 350 degrees. Transfer baking sheet to oven and bake until golden brown, 14 to 16 minutes. Remove from oven and transfer to a wire rack to cool. Let cool at least 20 minutes before serving. Rate it Print