Soft & chewy coconut filled cookies topped with creamy cream cheese frosting and toasted coconut.
These Toasted Coconut Cookies are for all you coconut lovers. They are filled and topped with toasted coconut, simple & easy to make, and oh so delicious.
I am a huge coconut lover, so when I first tasted these cookies…you could say I fell in love a little.
These Toasted Coconut Cookies are not just topped with toasted coconut, but the cookie dough is filled with it as well.
Not to mention, they are smothered in the creamiest vegan cream cheese frosting.
How to make Toasted Coconut Cookies:
- Preheat oven to 325℉. Sprinkle coconut in a single layer onto a large baking sheet. Toast in oven for 8-10 minutes, stirring every 3-4 minutes until golden brown. Pour toasted coconut into a shallow bowl and set aside to cool.
- In a large mixing bowl, use a handheld mixer on medium-high speed to cream together butter, granulated sugar, and brown sugar until light and fluffy. Add applesauce, vanilla, cream of tartar, baking soda, and salt. Beat on medium until creamy and combined.
- Add flour and combine on low until a soft dough forms. Fold in half of toasted coconut. Cover and refrigerate for 30 minutes.
- Preheat oven to 350℉. Line a large baking sheet with parchment paper. Use a cookie scoop to portion dough onto baking sheet. Bake cookies for 11 minutes. Cool for 10 minutes on baking sheet before transferring to a wire cooling rack.
- While cookies are cooling, prepare the frosting. In a medium mixing bowl, use a handheld mixer on medium-high speed to cream together cream cheese, butter, and vanilla until creamy. Mix in 1 cup of powdered sugar at a time until fully combined. Top each cookie with cream cheese frosting and top generously with remaining toasted coconut. Enjoy!
Why you’ll love these Toasted Coconut Cookies:
- Soft & chewy.
- Simple & easy to make.
- Filled and topped with toasted coconut.
- Oh so delicious.
- The perfect cookie for coconut lovers.
Frequently asked questions:
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe, so I can not tell you how it will turn out. However, feel free to test it out and let me know how it goes!
What vegan butter do you recommend?
My favorites are Earth Balance and Country Crock Plant Butter.
What vegan cream cheese do you recommend?
My absolute favorite and go-to for the creamiest cream cheese frosting is Kite Hill’s vegan cream cheese.
If you’re looking for more delicious vegan cookie recipes, you’ll also love these Chewy Dark Chocolate Banana Bread Cookies, these Thin-Mint Inspired Cookies, and these Tahini Chocolate Chunk Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Soft & chewy coconut filled cookies topped with creamy cream cheese frosting and toasted coconut.
- ½ cup room temperature vegan butter
- ½ cup (105g) granulated sugar
- ¼ cup (52g) packed light brown sugar
- ¼ cup (68g) unsweetened applesauce
- 1 tsp vanilla extract
- 1 tsp cream of tartar
- ¾ tsp baking soda
- ¼ tsp salt
- 1 ½ cups (188g) all-purpose flour
- 1 ½ cups (95g) shredded coconut, divided
- ½ cup room temperature vegan butter
- 2 oz. room temperature vegan cream cheese
- 1 tsp vanilla extract
- 1 ¼ cups (140g) powdered sugar
-
Preheat oven to 325℉. Sprinkle coconut in a single layer onto a large baking sheet. Toast in oven for 8-10 minutes, stirring every 3-4 minutes until golden brown. Pour toasted coconut into a shallow bowl and set aside to cool.
-
In a large mixing bowl, use a handheld mixer on medium-high speed to cream together butter, granulated sugar, and brown sugar until light and fluffy. Add applesauce, vanilla, cream of tartar, baking soda, and salt. Beat on medium until creamy and combined.
-
Add flour and combine on low until a soft dough forms. Fold in half of toasted coconut. Cover and refrigerate for 30 minutes.
-
Preheat oven to 350℉. Line a large baking sheet with parchment paper. Use a cookie scoop to portion dough onto baking sheet. Bake cookies for 11 minutes. Cool for 10 minutes on baking sheet before transferring to a wire cooling rack.
-
While cookies are cooling, prepare the frosting. In a medium mixing bowl, use a handheld mixer on medium-high speed to cream together cream cheese, butter, and vanilla until creamy. Mix in 1 cup of powdered sugar at a time until fully combined. Top each cookie with cream cheese frosting and top generously with remaining toasted coconut. Enjoy!
