Browse by
Browse by
Browse by
Browse by
Coconut Meltaway Cookies
Member Submitted Recipe
Food Blogger Recipe
Coconut Meltaway Cookies
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
1 | Sign in to rate this recipe

These Coconut Meltaway Cookies are crazy soft and literally melt in your mouth with their simple soft shortbread base. They are topped with a little coconut milk frosting and toasted coconut.

Prep time
Bake/Cook time
32 cookies
Sign in to post a comment

Coconut Meltaway Cookies
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Yield :
32 cookies



  • 2 cups all-purpose flour*
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 large egg
  • 1/4 teaspoon coconut extract


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat. Set aside.
  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a stand mixer, beat butter and sugar until light and fluffy. Add egg and coconut extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.
  4. Roll 1 tablespoon of dough into small circles and then flatten with hands (or with the bottom of a cup) into a disk shape. Place on prepared baking sheet.
  5. Bake for 8 minutes. The cookies will not look browned or cooked, but they are.
  6. Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
  7. For the icing: In a small bowl, whisk together powdered sugar and coconut milk until smooth.
  8. Using a spoon, smooth icing onto the top of each cookie. Quickly sprinkle with toasted coconut and let set for 10 minutes, or until hardened.
  9. Serve immediately or store in an airtight container for up to 5 days.


Cook only for 8 minutes and no more. The cookies will not look browned or cooked, but they are!

Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef.


Shout Out To Our Baking Friends
    ::    Priscilla Garrison    ::    dmiller    ::    Jennifer B    ::    Jen    ::    jenbyrne    ::    jen    ::    Nicole steele    ::    Nancy Turner    ::    Paige G    ::    sandella1    ::    Denise Lanier    ::    Lyra S    ::    <3    ::    Paula L    ::    Kim Marcrum    ::    Cha    ::    Stuart    ::    Jane    ::    tiffany    ::    Kelly R
Trusted by home bakers since 1917
Dixie Crystals sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Dixie Crystals. All rights reserved. All Dixie Crystals branded products are the registered marks of the Dixie Crystals Company.