Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Coconut Cookies 3.4 (309) 13 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 Prep Time: 30 mins Total Time: 1 hrs Yield: 36 Our coconut cookies are a cross between a coconut macaroon and a chewy butter cookie. Ingredients 1 package (14 ounces) sweetened shredded coconut (5 ⅓ cups) 1 cup sugar ½ teaspoon salt ¼ teaspoon baking powder ½ cup (1 stick) chilled unsalted butter, cut into small pieces 1 large egg 1 teaspoon vanilla extract 1 ½ cups all-purpose flour, (spooned and leveled) Directions Preheat oven to 350 degrees. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in a food processor along with sugar, salt, and baking powder; process until finely ground. Add butter, and process just until no lumps remain. Add egg and vanilla; process just until smooth. Add flour; pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not overmix). Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut. Arrange balls, about 2 inches apart, on baking sheets. Bake until lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely. Cook's Notes Using a food processor makes the dough a snap to prepare. To make sure the cookies have a light texture, do not overprocess the dough; it should still be slightly loose and crumbly when you start forming the balls. Rate it Print