Peanut Butter & Toasted Coconut Cookies (GF)

The perfect peanut butter cookie with a hint of toasted coconut. So delicious!

Sometimes when I can’t sleep, I go through the steps of making peanut butter cookies, picturing each step in my mind. Now I’m going to have to start throwing in this toasted coconut version because it just makes me happy.

Why I love these cookies

Well I love peanut butter desserts so there’s that. I also love coconut, especially toasted coconut. So if you like both of these things there’s a good chance you will love these too! I also love this recipe because it’s so easy (i.e. only one bowl is needed and you can just use a regular spoon to stir everything up.

How to toast coconut

Start with a non-stick skillet over medium heat. Add the coconut and stir constantly with a silicone spatula just until it starts to turn golden. Once it starts browning, you can remove it from the heat and stir for another 30 seconds, it will continue to brown.

Have a piece of parchment ready to dump it out on as soon as it’s done so it can start to cool. And voila! Freshly toasted coconut!

More peanut buttery treats

• Peanut Butter & Jelly Thumbprints
• Gluten-free Peanut Butter Cup Brownies
  

Peanut Butter & Toasted Coconut Cookies

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5 from 2 reviews

Super easy peanut butter cookies, requiring just one bowl and a few simple ingredients!

• Author: Becky Schmieg
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes
• Yield: 24 Cookies 1x
• Category: Dessert
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 2 cups creamy peanut butter
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 2 tsp vanilla
• 2 eggs
• 2 tsp baking soda
• 3/4 cup flaked coconut

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Instructions

Toast the coconut

1. Heat a small nonstick pan over medium heat. Add 1/2 cup of the coconut and cook, stirring constantly until it starts to turn slightly golden brown. This will only take a couple of minutes.
2. Remove from the heat and continue stirring for another minute to let it brown a bit more. Spread out onto parchment to let cool while you make the cookies.

Cookies

1. Preheat oven to 350.
2. In a large mixing bowl, combine peanut butter, sugar, brown sugar and vanilla using a spoon. Add eggs and keep stirring until fully combined. Add 1/2 cup of the toasted coconut (cooled) and fold it in.
3. Use a 1 1/2 tbsp cookie scoop to measure dough for each cookie. Roll each into a smooth ball and then press down in the center of each ball with the back of a spoon. Sprinkle each cookie with extra untoasted coconut.
4. Bake for 10-13 minutes. 10 for a softer cookie, 13 for a crisp cookie.
5. Enjoy!