Coquito cookies brings two holiday favorites together that creates the chewiest, tastiest, and most unique coconut cookie recipe you’ve ever tried!
What is coquito?
Coquito is a coconut cream and rum spiced beverage that is highly popular within the Latin community. It is served traditionally at Christmas and New Years. You can find our Puerto Rican coquito recipe here!
I am so excited that I am able to create this chewy coconut cookie that is inspired by my favorite coquito drink recipe!
What does coquito cookies taste like?
These coquito cookies (coconut cookies) are not coconut macaroon cookies. These coconut cookies resemble more of a traditional chocolate chip cookie. The flavor profile of these coconut cookies is that of coconut with hints of cinnamon, cloves, nutmeg and rum.]
What ingredients are in coconut cookies?
I’ve already mentioned that these chewy coconut cookies are made with coconut and spices, but let me break it down further.
Coconut cookie ingredients:
- baking powder
- baking soda
- ground cinnamon
- coconut flakes
- coconut extract
- rum extract (optional)
- egg (room temperature)
- Karo® Corn Syrup
- salted butter (room temperature)
- brown sugar
- white sugar
It may seem like a lot of ingredients, but do not be intimidated. Measuring the ingredients is the hardest part of making these easy chewy coconut cookies!
How to make coconut cookies (coquito cookies)
In a large bowl add in softened butter, it has to be room temperature! Add butter with white and brown sugar to a bowl. With either a stand or hand mixer, beat the sugar and butter together for 5 minutes. Look at the clock when doing this. This helps take the butter and sugar from just being mixed, to actually be creamed together!
Next, add in your egg, extracts,and corn syrup. The corn syrup is the key ingredient in making the cookies chewy!
Beat the wet ingredients together and set it to the side.
In a smaller bowl, add in your dry ingredients. You can be generous with your spices. Originally I added a teaspoon of allspice and a teaspoon of cinnamon. It was not enough! 2 teaspoons of each may seem like overkill, but your chewy cookies will shine and truly remind you of a coquito drink!
Gently mix the dry ingredients into the wet ingredients. DO NOT OVER MIX. Over mixing creates a hard muffin, bread, or cookie when it’s baking time.
Finally, fold in the coconut flakes. I used 1/2 cup, and I found it perfect to serve to those who do not want to see coconut flakes or taste coconut flakes in every bite. Remember, this is not a coconut macaroon – you do not have to go crazy with the flakes.
If you do want to have more texture, you can add up to a cup total of coconut flakes. Remember that we’re using coconut extract, so the coquito flavor will be there in your coconut cookies recipe.
Cookie recipes that include corn syrup always seem to require chilling time. I’ve tested this two ways. Refrigerating it for a few hours, and refrigerating it for only 30 minutes. Just like in my chewy guava cookie recipe, 30 minutes is the magic number!
How long do I bake my coconut cookies for?
Once your oven has been preheated to 375 degrees Fahrenheit you can bake your cookies on a parchment paper lined for 9-12 minutes.
For the softest and chewiest cookies, AS SOON AS YOUR COOKIES START TO GET GOLDEN OR HINT AT BROWN ON THE EDGES REMOVE IT FROM THE OVEN.
Keep the cookies on the pan over the stove for about 3 minutes to slightly cool and continue cooking before transferring to a wire rack.
How to store homemade cookies
Store homemade cookies in a tight fitting container, in a cool dry place for up to a month. During the holidays, stock up on cookie tins that the dollar store has for gift giving.
More Coquito Recipes
If you enjoyed this coquito cookie recipe, you’ll love these unique coquito drink recipes!
- Nutella Coquito
- Chocolate Coquito
- Caramel Pumpkin Coquito
- Pumpkin Spice Coquito
- Puerto Rican Coquito
Coquito Cookies | Coconut Cookies
- hand mixer
- 1/2 cup of white sugar
- 1/2 cup of brown sugar
- 3/4 cup of salted butter room temperature
- 1 1/2 teaspoons of coconut extract
- 1 teaspoon of rum extract
- 1 egg room temperature
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 2 cups of all purpose flour
- 1 1/2 teaspoons of ground cinnamon
- 1 teaspoon of allspice
- 1/4 cup of coconut flakes
In a large bowl, cream together sugars and butter for five minutes.
Add in extracts and egg, beat together.
In a separate bowl, sift and whisk together dry ingredients.
Gently blend in dry ingredients into the wet ingredients bowl. DO NOT OVER MIX. Fold in coconut flakes.
Cover bowl and refrigerate for 30 minutes.
When dough is chilled.
Preheat oven to 350 degrees Fahrenheit.
Roll 1 tablespoon worth of dough into tall balls and place on a baking sheet lined with parchment paper or a silicone mat.
Bake for 9-11 minutes, or until the edges become a golden color. Remove from oven and let sit on baking sheet for 3 minutes to continue cooking before you place cookies on a wire rack to cool.
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