Description
These peanut butter coconut cookies are a delightful twist on classic peanut butter cookies. With a crisp exterior and a chewy center, they’re packed with the rich flavors of peanut butter and coconut. The addition of toasted coconut flakes adds a unique texture and enhances the coconut flavor, making these cookies stand out from the crowd. Choose between baked or no-bake versions to suit your preference!
Equipment Needed
- Large mixing bowl
- Medium saucepan (for no-bake version)
- Baking sheet
- Parchment paper
- Fork (for baked version)
- Wire cooling rack (for baked version)
Ingredients
Units
Scale
- 1 cup creamy peanut butter
- 1/2 cup shredded coconut
- 1/4 cup toasted coconut flakes
- 1 large egg
- 1/2 cup granulated sugar
- 1 cup all-purpose flour (for baked version) OR 1 cup old-fashioned rolled oats (for no-bake version)
- 1/4 cup unsalted butter, softened (for baked version) OR melted (for no-bake version)
- 1/2 teaspoon baking powder (for baked version)
- 1/4 cup milk (for no-bake version)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract (optional)
Instructions
For Baked Version:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the peanut butter, softened butter, and sugar until smooth.
- Beat in the egg, vanilla extract, and coconut extract (if using).
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually stir the dry ingredients into the peanut butter mixture until just combined.
- Fold in the shredded coconut and toasted coconut flakes.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Use a fork to create a crisscross pattern on top of each cookie, gently flattening them.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For No-Bake Version:
- Line a baking sheet with parchment paper.
- In a medium saucepan, combine the butter, milk, and sugar. Bring to a boil over medium heat, stirring occasionally.
- Let the mixture boil for 1 minute without stirring.
- Remove from heat and stir in the peanut butter, vanilla extract, and coconut extract (if using) until smooth.
- Add the oats, shredded coconut, toasted coconut flakes, and salt. Mix well.
- Drop spoonfuls of the mixture onto the prepared baking sheet.
- Let the cookies cool at room temperature for about 30-45 minutes, or until set.
Notes
- The addition of toasted coconut flakes sets these cookies apart from traditional recipes. Toasting the coconut intensifies its flavor and adds a delightful crunch, elevating the overall taste and texture of the cookies.
- For the baked version, chilling the dough for 30 minutes before baking can help prevent spreading.
- If you prefer a less sweet cookie, reduce the sugar to 1/3 cup.
- For a gluten-free option, use certified gluten-free oats in the no-bake version or substitute the all-purpose flour with almond flour in the baked version.
- Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
- These cookies freeze well for up to 3 months. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg