Thin and Crispy Coconut Cookies

  • Yield: Two Dozen


  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, softened
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 medium eggs
  • 1 cup shredded coconut
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract


  1. In a large bowl whisk together flour, baking soda, and salt. In the bowl of a stand mixer cream butter and sugar. Add eggs, coconut, vanilla and rum extract and mix to combine. Pour in dry ingredients, scrape down sides and bottom of bowl, and incorporate. Cover and refrigerate for about an hour. On parchment paper, form dough into 2 logs, about 12 inches each; wrap and pop them in the freezer for 30 minutes.
  2. Preheat oven to 325. Prepare cookie sheets with parchment. Slice dough into coins. Bake 10-12 minutes, until brown with crispy edges. Cool on the baking sheet then move to a rack to finish cooling.


Adapted from a recipe by Goodies a Volante