Are you a coconut person? I’m pretty sure there are coconut lovers and coconut haters and really, nothing at all in between. Or at least that’s the way it is in my family. I seem to be the coconut lover and everyone else is a hater. I learned that for the first time in high school, when I made a coconut cream pie for my family one Christmas… and then I ate the entire pie over the course of a week. You guys don’t like coconut? Fine by me. 
I don’t think I could go on a cookie making binge without including coconut at least once, so I decided to toast up some flaked coconut while thinking of how I could incorporate it into my base sugar cookie dough. In the end, I decided to make cut outs and cover them with melted caramel and toasted coconut. Deeeelicious! And such a change of pace from traditional frosted cut outs, don’t you think?
If you drizzled a little melted chocolate on top, I’m pretty sure these would be Samoas cookies in Christmas cookie fashion. Darn it, I should have done that… I guess I’ll just have to make them again…
Ran out of frosting for those last few cut out cookies you have to decorate? Try spreading them with melted caramel and topping with toasted coconut! Makes 3 dozen (depending on cookie cutter size) Prep time: 30 minutes (plus 1 hour for chilling) Cook time: 10 minutes per cookie sheet (~3 cookie sheets) Heat the oven to 375 degrees F. Prepare one batch soft sugar cookie dough, except use only 2 teaspoons baking powder, and add 1/4 cup all-purpose flour (2 3/4 cups total). Cover and chill the dough at least 1 hour, or overnight. On a lightly floured surface, roll the chilled dough to 1/4-inch thickness, then use a star (or other shaped) cookie cutter to cut dough (dip cookie cutter into flour to keep dough from sticking). Place the cookies two inches apart on ungreased cookie sheets. Bake 8-10 minutes or until edges are light golden brown. Allow to cool 2 minutes before removing from cookie sheets and setting onto wire racks to cool completely. Once the cookies are cooled, place the caramels and butter in a microwave-safe bowl, and microwave on high power, stirring every 30 seconds, until melted and smooth. Use a knife or the back of a spoon to spread the caramel over each cookie, then immediately cover with toasted coconut. Set cookies onto a plate or cookie sheet to set.
{ 18 comments… read them below or add one }
These sound awesome and I love that you made them stars! Cutest!
Stars were the only option in my opinion – didn’t think brown snowflakes or santas would work
such a great twist! Simple, and DELICIOUS! love love love. [caramel and coconut are two of my FAVORITE flavors!]
So yummy.. and FYI… I “liked” you!”
Woohoo, thanks!
These are so cute! I am a coconut lover so I would adore these.
you’d be a wonferful love grown blogger! hope the voting goes well. If you win, make some cookies with them. hehe
Thanks, Lindsay! Yes, I would obviously have to make cookies with them if I win!
these are gorgeous! wow almost too pretty to eat…almost
Let’s be honest, Averie, is anything ever too pretty to eat?
What a delicious way to boost your regular sugar cookie dough. They look amazing.
Dear Liz,
Please come visit me in Ithaca and bring a platter of these cookies with you. xoxo, Julie
This could be arranged
i’m definitely a coconut lover and I love these coconut stars!
P.S. I just “liked” your picture. Best of luck!
Yay, thanks Sandra!
Thanks for sharing! I’m so going to do chocolate carmel version since I already made date & walnut coconut confections for my coconut option.
Did you say dates? I’m partial to anything involving dates! Do you have a recipe?
They are in Betty Crocker’s Cooky Book pg. 133
Date-Coconut Confections
2 cups walnuts
1 cup pitted dates
1 cup brown sugar (packed)
2 1/2 cups coconut
2 eggs, slightly beaten
Heat oven to 350. Grind walnuts and dates in food processor till they are fine. Add sugar, 1 cup coconut, and eggs; mix thoroughly. Drop dough into remaining coconut, and shape into balls. Place on lightly greased baking sheet. (I prefer parchment) Bake for 15 min.
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