Ginger Coconut Cookies
Warm, spiced, and full of texture, these ginger coconut cookies bring together fresh grated ginger and coconut for a bold, flavorful twist. Crisp on the outside and soft in the center, they’re balanced with just the right amount of sweetness and warmth in every bite.
Ingredients
Wet Ingredients
- ½ cup 113g unsalted butter, softened
- ½ cup 100g brown sugar, packed
- ¼ cup 50g granulated sugar
- 1 large egg 50g without shell, room temperature
- 1 tsp 5g vanilla essence
- 1 tbsp 12–15g fresh grated ginger
Dry Ingredients
- 1½ cups 180g all-purpose flour
- ½ tsp 2g baking soda
- ¼ tsp salt
- ½ tsp freshly grated nutmeg
Mix-Ins
- ½ cup 60–70g fresh coconut pulp, squeezed
Instructions
Prep
- Preheat the oven to 350°F (175°C).
- Line a baking tray with parchment paper.
Mixing – Dry Ingredients
- In a bowl, whisk together: flour, baking soda, salt, and nutmeg
- Set to the side.
Mixing – Creaming
- In a separate bowl, cream together: butter, brown sugar, and granulated sugar
- Mix for 2–3 minutes, until light and fluffy.
Mixing – Wet Ingredients
- Add: egg, vanilla essence, and fresh grated ginger
- Mix until fully combined.
Combining
- Add the dry ingredients to the wet mixture.
- Mix until just combined.
- Do not overmix.
Add Coconut
- Fold in the coconut pulp until evenly distributed.
Shaping
- Scoop about 1½ tablespoons of dough per cookie.
- Place on the baking tray, spacing about 2 inches apart.
Baking
- Bake for 10–12 minutes, until the edges are lightly golden.
- Bake 12-14 minutes for a crisper edge
- The centers may look slightly soft — this is normal.
Cooling
- Let cookies cool on the baking tray for 5 minutes, then transfer to a wire rack.
Serving
- Enjoy warm or fully cooled.
Notes
Pairs Well With:
- A cup of tea or ginger tea
- Coffee
- Coconut milk or a light latte
- Enjoyed on their own as a spiced treat
Baking Notes:
- Fresh ginger: Use freshly grated ginger for the best flavor — it adds warmth and a slight bite that defines the cookie.
- Coconut pulp: Squeeze out excess liquid before adding to avoid a wet dough.
- Texture:These cookies are crisp on the outside and soft in the center. Bake until the edges are set, but avoid overbaking to keep the centers tender.
