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    Home » Tasty Recipes

    October 1, 2019 Coquito Recipes

    Coquito Cookies | Coconut Spiced Cookies

    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:

    • flour
    • baking powder
    • baking soda
    • ground cinnamon
    • allspice 
    • 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)

    butter and white and brown sugar in a glass bowl

    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! 

    creamed sugar and butter in a bowl

    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.

    dry coquito cookie ingredients in a glass bowl

    Finally, fold in the coconut flakes. I used ½ 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.

    coconut flakes and cookie dough in a glass bowl

    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!

    coquito cookie dough in a glass bowl

    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.

    stacked coquito cookies on a wooden tray

    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
    Coconut cookies stacked over each other

    Coquito Cookies | Coconut Cookies

    Soft and chewy coconut cookies inspired by coquito is the perfect cookie recipe to make for Christmas cookie exchange this year!
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: cookies, coquito
    Prep Time: 20 minutes
    Cook Time: 11 minutes
    Chill Time: 30 minutes
    Total Time: 1 hour 1 minute
    Servings: 24 cookies
    Calories:
    Author: Neyssa
    Cost: 7

    Equipment

    • oven
    • hand mixer

    Ingredients

    wet ingredients

    • ½ cup of white sugar
    • ½ cup of brown sugar
    • ¾ cup of salted butter room temperature
    • 1 ½ teaspoons of coconut extract
    • 1 teaspoon of rum extract
    • 1 egg room temperature

    dry ingredients

    • 1 teaspoon of baking powder
    • 1 teaspoon of baking soda
    • 2 cups of all purpose flour
    • 1 ½ teaspoons of ground cinnamon
    • 1 teaspoon of allspice

    add in

    • ¼ cup of coconut flakes

    Instructions

    • 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.

    More Tasty Recipes

    • Frituras de Malanga | Malanga Fritters
    • Coffee Flan
    • Camarones Enchilados | Shrimp Stew
    • Spaghetti with Pork Chops

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    Guided by taste, not measurements, I strive to recreate classic Puerto Rican and Cuban recipes treasured by those that have come before us. Read more about me!

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