There aren’t that many cookies that we don’t like, so it’s really saying something when a coconut cookie jumps to the top of the most requested list. These coconut jumbles (AKA cookies) are brimming with mellow coconut flavor and a smooth, rich frosting that gets a boost from a sprinkle of toasted coconut on top. It’s pure heaven for coconut lovers and cookie connoisseurs alike.
These cookies are fairly straight forward to make. Like many cookie recipes you begin by creaming together butter and sugar. After that you add in the vanilla, egg, and milk, only adding the flour after that. The last step in making the cookie dough is to fold in un-toasted coconut.
These cookies only need about 8 minutes to bake. Once they are all cooled you can make the frosting, which consists of softened butter, vanilla, powdered sugar, and little bit of milk to thin it all out. After the cookies are iced you top them with some toasted coconut. Don’t worry, it’s very easy to toast it at home.
All you have to do is heat a skillet on low-medium heat. Place 1/2 cup shredded coconut in the pan and stir constantly until the coconut changes color from white to a golden color. Toasted coconut makes a nice visual addition, but also adds more flavor since toasted coconut has a nuttier and deeper taste to it.
Unlike more complicated coconut cookie recipes that call for whipping egg whites or dipping in melted chocolate, these coconut jumbles are pretty simple to make, but what a big flavor they pack. Whether you call them cookies or jumbles, they’re sure to bring a smile to anyone who tries these scrumptious treats.
Makes 24 cookies
25m prep time
8m cook time
For the cookies
- 1/2 cup butter, softened
- 3 /4 cup sugar
- 1 egg
- 1 tablespoon vanilla extract
- 3 tablespoons milk
- 1 1/2 cups all-purpose flour
- 1 1/2 cups shredded coconut, divided
For the frosting
- 3 cups powdered sugar
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 1-2 tablespoons milk
- Preheat oven to 375˚F. Heat a skillet to low-medium heat. Place 1/2 cup shredded coconut in skillet and stir constantly until toasted. Do not overcook. Remove from pan and set aside.
- In a large mixing bowl cream together butter and sugar for cookies. Add in vanilla, egg, and milk and combine well. Slowly add flour to wet ingredients until just combined. Fold in un-toasted, shredded coconut.
- Drop onto baking sheet or silpat sheet by rounded spoonfuls, leaving 2 inches between cookies.
- Bake for 8-10 minutes. Transfer to cooling rack and allow to cool completely.
- In a large mixing bowl combine powdered sugar and butter and then add 1 tablespoon milk and the vanilla. Mix well. If icing is too dry add one more tablespoon milk.
- Spread frosting over each cookie and top with toasted coconut.
Recipe adapted from Better Homes and Gardens.