Sour Cream and Coconut Cookies
Highlighted under: Creative Sweet Recipe Ideas
I absolutely adore these Sour Cream and Coconut Cookies! The first time I made them, I was completely captivated by how the tangy sour cream balanced perfectly with the sweet, chewy coconut. The rich, buttery flavor combined with the slight tang makes these cookies incredibly addictive. They have the perfect texture – soft and slightly crispy around the edges. Whether I’m baking for a special occasion or just for myself, these cookies are always a hit. Trust me, once you try them, you won’t want to stop at just one!
When I first stumbled upon this recipe, I was intrigued by the combination of sour cream and coconut. I had never thought to use sour cream in cookies before, but the results were extraordinary! The sour cream not only provides moisture but also gives the cookies a delightful tang that cuts through the sweetness of the coconut.
I experimented with different ratios and found that using freshly shredded coconut yielded a better texture. The cookies turned out incredibly soft with a chewy bite that I just can’t resist. Plus, they stay fresh for days!
Why You Will Love This Recipe
- The perfect blend of tangy and sweet flavors
- Delightfully chewy texture that melts in your mouth
- Simple ingredients make it a breeze to whip up
Mastering the Dough
Achieving the right consistency for your dough is crucial to the perfect cookie. When mixing the butter and sugar, aim for a light and fluffy texture, which usually takes about 3-4 minutes of beating. This incorporates air and helps the cookies rise properly. Be careful not to overmix after adding the dry ingredients; you want to stop as soon as you see the flour incorporated to keep the cookies tender.
Using softened butter is essential for creating those rich, buttery cookies. If you're short on time, you can soften butter in the microwave. Just be sure to use low power and heat it in short bursts, checking regularly to avoid melting. I recommend stopping when it’s still cool to the touch but easily spreadable, maintaining that crucial structure for cookies.
Ingredient Insights
Sour cream is the star ingredient in these cookies, providing moisture and that lovely tang that balances out the sweetness of the sugar and coconut. If you're out of sour cream, plain Greek yogurt or buttermilk can be used as substitutes with similar results. Just ensure whatever you use has a comparable fat content to keep the cookies rich.
Coconut adds a delightful chewiness and a hint of tropical flavor. I recommend using sweetened shredded coconut for this recipe, as it enhances the overall sweetness and complements the sugar. If you're looking for a less sweet version, unsweetened shredded coconut can be used, but you might want to add a bit more sugar to maintain the cookie's flavor profile.
Ingredients
Gather these simple ingredients to make delightful cookies!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
Make sure to measure all ingredients accurately for the best results!
Instructions
Follow these simple steps for perfect cookies!
Prepare the Dough
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add in the sour cream and vanilla extract, mixing until well combined.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the shredded coconut.
Shape the Cookies
Using a tablespoon, scoop the dough and place it onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake
Preheat your oven to 350°F (175°C) and bake the cookies for 10-12 minutes or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Enjoy your cookies warm or store them in an airtight container!
Pro Tips
- For extra flavor, try adding a sprinkle of cinnamon to the dough or dip half of the cooled cookies in chocolate for a decadent treat.
Storage Tips
To keep your cookies fresh, store them in an airtight container at room temperature. This will help maintain their soft texture for up to a week. If you'd like to extend their shelf life, place the cookies in the refrigerator where they can last for up to two weeks. Just make sure to serve them at room temperature for the best flavor and texture.
These cookies also freeze beautifully. Freeze them after baking by placing them in a single layer on a baking sheet until solid. Once frozen, transfer them to a zip top bag or airtight container, where they can stay fresh for up to three months. To enjoy, simply thaw at room temperature or warm them in the oven for a few minutes.
Serving Suggestions
These Sour Cream and Coconut Cookies can be enjoyed on their own, but for an extra indulgence, pair them with a hot cup of coffee or tea. The richness of the cookie complements coffee beautifully, providing a delightful afternoon treat or a cozy dessert option.
For those looking to elevate their cookie experience, consider sandwiching two cookies with a layer of cream cheese frosting or a light coconut ganache. This adds an extra layer of flavor and turns your cookies into a stunning dessert for gatherings or special occasions.
Questions About Recipes
→ Can I use low-fat sour cream?
Yes, low-fat sour cream can be used, but it may alter the texture slightly.
→ Can I freeze these cookies?
Absolutely! Once baked, let the cookies cool completely, then freeze them in an airtight container for up to 3 months.
→ What can I substitute for coconut?
If you don't like coconut, you can use chocolate chips or chopped nuts instead.
→ How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week.
Sour Cream and Coconut Cookies
I absolutely adore these Sour Cream and Coconut Cookies! The first time I made them, I was completely captivated by how the tangy sour cream balanced perfectly with the sweet, chewy coconut. The rich, buttery flavor combined with the slight tang makes these cookies incredibly addictive. They have the perfect texture – soft and slightly crispy around the edges. Whether I’m baking for a special occasion or just for myself, these cookies are always a hit. Trust me, once you try them, you won’t want to stop at just one!
Created by: Sandra
Recipe Type: Creative Sweet Recipe Ideas
Skill Level: Easy
Final Quantity: 24 cookies
What You'll Need
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
How-To Steps
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add in the sour cream and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the shredded coconut.
Using a tablespoon, scoop the dough and place it onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Preheat your oven to 350°F (175°C) and bake the cookies for 10-12 minutes or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Extra Tips
- For extra flavor, try adding a sprinkle of cinnamon to the dough or dip half of the cooled cookies in chocolate for a decadent treat.
Nutritional Breakdown (Per Serving)
- Calories: 220 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 180mg
- Total Carbohydrates: 32g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 3g