Coconut Sugar Cookies with Melting Wafers and Sprinkles Recipe

Introduction

Coconut sugar cookies are a delightful twist on the classic treat, bringing a subtle tropical flavor with every bite. Soft, buttery, and coated with a crunchy sugar exterior, they’re perfect for any occasion. The easy chocolate drizzle and sprinkles add a festive touch.

Ingredients

• 2 3/4 cups (358g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, room temperature
• 1 1/2 cups (310g) sugar
• 2 large eggs, room temperature
• 2 tsp coconut extract
• 1/2 cup (104g) sugar, for rolling cookies
• 7 oz white or vanilla melting wafers (such as Ghirardelli)
• Sprinkles

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
2. Step 2: In a medium bowl, combine the flour, baking powder, and salt. Set this dry mixture aside.
3. Step 3: In a larger mixing bowl, cream the butter and 1 1/2 cups sugar together on medium speed until light in color and fluffy.
4. Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the coconut extract until fully combined.
5. Step 5: Gradually add the dry ingredients to the butter mixture, mixing until the dough comes together evenly.
6. Step 6: Scoop out 1 1/2 tablespoon-sized portions of dough. Roll each portion gently into a ball, then roll in the 1/2 cup sugar to coat. Place the coated balls on the prepared baking sheets.
7. Step 7: Lightly press each dough ball with the bottom of a glass until they are about 1/2 inch wide.
8. Step 8: Bake for 8-10 minutes. The cookies will spread and the centers will look soft—avoid overbaking.
9. Step 9: Remove from the oven and let the cookies cool on the baking sheets for 3-4 minutes, then transfer to a wire rack to cool completely.
10. Step 10: Melt the white or vanilla melting wafers according to the package instructions. Transfer the melted chocolate to a piping bag fitted with a small round tip (or use a ziplock bag with a small corner snipped off).
11. Step 11: Drizzle the melted chocolate over the cooled cookies and immediately add sprinkles while the chocolate is still wet. Allow the chocolate to set completely.

Tips & Variations

• For a richer flavor, try substituting half the butter with coconut oil.
• Use almond extract instead of coconut extract for a different nutty aroma.
• Try rolling the dough balls in cinnamon sugar instead of plain sugar for a warm twist.
• If you prefer, dip half of each cookie in melted chocolate instead of drizzling.

Storage

Store the cookies in an airtight container at room temperature for up to 4-5 days. To refresh slightly, warm them in the microwave for 10-15 seconds. Avoid refrigerating as it can dry them out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of coconut sugar?

Yes, regular granulated sugar works well in this recipe and will produce similarly delicious results.

What can I substitute for melting wafers?

You can use white chocolate chips or candy melts. Just be sure to melt them gently over low heat or in short intervals in the microwave to avoid burning.

Coconut Sugar Cookies with Melting Wafers and Sprinkles Recipe

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★★★★★

4.9 from 760 reviews

• Author: Mariam
• Total Time: 25 minutes
• Yield: Approximately 24 cookies 1x

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Description

Delightfully soft and chewy Coconut Sugar Cookies infused with rich coconut extract and coated in sparkling sugar. These cookies are baked to perfection, then drizzled with melted white chocolate and topped with colorful sprinkles for an extra festive touch. Perfect for any occasion or simply a sweet treat to enjoy with your favorite beverage.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 3/4 cups (358g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 3/4 cup (168g) unsalted butter, room temperature
• 1 1/2 cups (310g) sugar
• 2 large eggs, room temperature
• 2 tsp coconut extract

For Rolling and Decoration

• 1/2 cup (104g) sugar, for rolling cookies
• 7 oz white/vanilla melting wafers (such as Ghirardelli)
• Sprinkles

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Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
3. Cream Butter and Sugar: Using a stand or hand mixer, cream the room temperature unsalted butter and sugar together on medium speed until the mixture becomes light in color and fluffy, about 3-4 minutes.
4. Add Eggs and Coconut Extract: Add the eggs one at a time, beating well after each addition to fully incorporate. Then mix in the coconut extract until evenly combined.
5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter mixture, mixing on low speed until the dough just comes together and there are no streaks of flour.
6. Form Cookie Dough Balls: Scoop 1 1/2 tablespoon-sized portions of dough and gently roll them into smooth balls. Then roll each ball thoroughly in the 1/2 cup sugar, coating them evenly. Place these sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart.
7. Flatten Dough Balls: Using the bottom of a glass, gently press down on each dough ball to flatten them to about 1/2 inch thickness. This helps cookies bake evenly and spread properly.
8. Bake Cookies: Bake in the preheated oven for 8-10 minutes. Look for cookies that have spread slightly and have centers that appear soft but are not raw. Take care not to overbake to maintain a soft texture.
9. Cool Slightly: Remove baking sheets from the oven and allow the cookies to rest on the sheets for 3-4 minutes to firm up before transferring them to a wire rack to cool completely.
10. Melt White Chocolate Wafers: Place the 7 oz of white or vanilla melting wafers in a microwave-safe bowl and melt them according to package instructions, stirring occasionally for smoothness.
11. Decorate Cookies: Transfer the melted chocolate into a piping bag fitted with a small round icing tip (Wilton 3 tip recommended). Alternatively, use a ziplock bag and snip a tiny portion off one corner to make a makeshift piping bag. Drizzle the melted chocolate over the cooled cookies.
12. Add Sprinkles: While the chocolate is still wet, sprinkle colorful sprinkles on top to create a festive appearance. Allow the chocolate to set and harden at room temperature.
13. Store Properly: Once fully cooled and set, store the cookies in an airtight container at room temperature. They will keep fresh for 4-5 days.

Notes

• For softer cookies, be careful not to overbake; centers should remain slightly soft.
• Ensure butter and eggs are at room temperature for better mixing and texture.
• Substitute coconut extract with vanilla extract if unavailable, but the coconut flavor is signature to this recipe.
• If you prefer a dairy-free option, use a plant-based butter substitute.
• The melting wafers make decorating easier; use white chocolate chips if wafers are not available but watch melting closely.
• Cookies can be frozen after baking and before decorating for longer storage.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: coconut sugar cookies, soft cookies, white chocolate drizzle, holiday cookies, coconut extract cookies