Coconut Meltaway Cookies

Coconut Meltaway Cookies

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The Story & Intro

Bonjour my friends! 👋 It’s Lacamorea here your French girl who left the romantic cafés of Paris for the warm, cozy kitchens of America 🇫🇷➡️🇺🇸. And today, I’m bringing you something sweet, buttery, soft, and absolutely irresistible… Coconut Meltaway Cookies.

The first time I tasted Coconut Meltaway Cookies, I was sitting in a tiny Florida bakery that smelled like toasted sugar and ocean breeze. I remember biting into one of these cloud-like little treats and thinking, “How can something so small melt on your tongue like magic?” The moment I got home, I tied my hair in a messy bun, put on my apron, and started recreating them one bowl, one spoon, one dreamy coconut moment at a time.

Coconut has always reminded me of summer vacations in the South of France warm sand, salty hair, and that sweet tropical scent floating through the air. So when Coconut Meltaway Cookies came into my life, I knew they would become one of my favorite American discoveries. They’re soft, buttery, crumbly, and coated in delicate coconut flakes that taste like sunshine. 🥥✨

If you love melt-in-your-mouth cookies, if you adore coconut, or if you’re simply searching for a simple but show-stopping recipe, these Coconut Meltaway Cookies are your new best friend. They come together in minutes, use ingredients you probably already have, and they bake into the prettiest, most tender little bites.

The best part? Coconut Meltaway Cookies store beautifully, ship well, and make wonderful gifts for holidays, birthdays, or those moments when you want to send someone a little sweetness. They’re soft but sturdy, rich but light, and every bite feels like it was made with love because it is. ❤️

I can’t wait to show you how easy they are. Grab your mixer, grab your coconut, and let’s make the most heavenly Coconut Meltaway Cookies you’ve ever tasted!

And because you know me… there’s always a little story baked into every recipe I share. 😉

Ingredients Needed

For the Cookies

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional but magical)
  • 1 ¾ cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup sweetened shredded coconut

For Rolling or Dusting

  • 1/2 cup powdered sugar
  • Optional: extra shredded coconut for rolling

Step-by-Step Instructions

1. Cream the Butter and Sugar

In a large bowl, beat the softened butter with powdered sugar until light, fluffy, and smooth. This step is key it’s what gives the cookies their meltaway texture. The mixture should look pale and airy.*

2. Add the Extracts

Mix in the vanilla extract and coconut extract. Using both gives the cookies a gorgeous tropical aroma that makes your whole kitchen smell like a vacation.

3. Add the Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, and salt. Add this mixture slowly to the butter mixture and beat until just combined. Don’t overmix we want tender cookies!

4. Mix In the Coconut

Stir in the shredded coconut using a spatula. The dough should be soft, tender, and a little sticky.

5. Chill the Dough

Cover the bowl and chill for 30 minutes. This keeps the cookies from spreading too much and helps them keep their adorable meltaway shape.

6. Shape the Cookies

Roll the chilled dough into 1-inch balls. If you want extra coconut flavor, roll the balls in shredded coconut before baking. Arrange them on a parchment-lined baking sheet.

7. Bake

Bake at 350°F (175°C) for 10–12 minutes or until the bottoms are lightly golden. The tops should stay pale that’s how you get the meltaway texture!

8. Dust in Powdered Sugar

When they’re slightly warm, roll the cookies in powdered sugar or sift a little over the top. It clings beautifully to warm cookies and creates a snow-like finish.

9. Cool and Enjoy

Let them cool completely. Then bite in and enjoy the soft, buttery coconut heaven. 😍

Serving Suggestions

Serve Coconut Meltaway Cookies with:

  • A cup of hot tea or coffee ☕
  • A tall glass of cold milk 🥛
  • A scoop of vanilla ice cream 🍨
  • A fresh fruit platter with pineapple and mango 🍍🥭

They’re perfect for:

  • Holiday cookie trays 🎄
  • Baby showers
  • Tropical-themed parties
  • Afternoon treats
  • Sending as gifts
  • Keeping in your freezer for “sweet emergencies” (trust me… you’ll thank me later 😄)

Recipe Notes

  • Add lime zest for a tropical twist.
  • Swap vanilla for almond extract for a new flavor profile.
  • Use toasted coconut for a deeper flavor.
  • Freeze the dough up to 3 months.
  • Freeze baked cookies up to 2 months dust in sugar after thawing.

Nutrition (per cookie, approx.)

  • Calories: 105
  • Fat: 7g
  • Carbs: 10g
  • Protein: 1g
  • Sugar: 5g
  • Fiber: 1g

Recipe Card 🍪🥥

⏱️ Time

  • Prep: 10 minutes
  • Chill: 30 minutes
  • Bake: 10–12 minutes
  • Total: 50 minutes

🛒 Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 1/2 tsp coconut extract
  • 1 ¾ cups flour
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 cup shredded coconut
  • Extra powdered sugar for rolling

📝 Instructions

  1. Cream butter + sugar.
  2. Add extracts.
  3. Mix in dry ingredients.
  4. Fold in coconut.
  5. Chill 30 minutes.
  6. Roll into balls.
  7. Bake 10–12 min at 350°F.
  8. Roll in powdered sugar.
  9. Enjoy!

💡 Notes

  • Add citrus zest for brightness.
  • Use toasted coconut for deeper flavor.

📊 Nutrition

≈105 calories per cookie.

Conclusion

Coconut Meltaway Cookies are one of those magical little treats that bring instant comfort, instant sweetness, and instant joy. Every time I make them, I remember that tiny Florida bakery, that first buttery bite, and the sunshine I carried back into my kitchen.

They’re simple, cozy, and bursting with tropical flavor a perfect reminder that sometimes the smallest treats make the biggest smiles. 🥥💛

So go ahead, mon ami… preheat your oven, grab your coconut, and let the meltaway magic begin!

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