Sesame and Coconut Sugar Cookies

By • November 10, 2009 • 5 Comments

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Author Notes: While I was in college, I was a technical writing intern at a software company. Many of the other employees/interns were guys my age, tech-minded, and not very chatty. One day, as an attempt to start conversation and make some new friends, I brought these cookies into the office. Next thing I knew, I was invited to play Halo and shoot pool after work. These cookies allowed me to be one of the guys.skylinetothesea

Food52 Review: WHO: Skylinetothesea works in PR and marketing and lives in Santa Cruz, CA. She is a part-time model and a sci-fi geek.
WHAT: Classic crunchy sugar cookies, with a nutty upgrade.
HOW: Make a basic sugar cookie dough, fold in your coconut and sesame, bake.
WHY WE LOVE IT: These cookies are just simple enough to whip up at any whim (or craving) -- but the addition of the coconut and sesame makes them feel special, elegant. If you're a fan of crunchy cookies, these are most definitely for you.
The Editors

Serves 10 to 12

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup grated coconut, plus more for sprinkling
  • 1/4 cup toasted sesame seeds, plus more for sprinkling
  1. Preheat oven to 375° F. In a bowl, stir together flour, baking soda, and baking powder.
  2. In a larger bowl, mix together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients along with coconut and sesame seeds.
  3. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Sprinkle cookies with sesame seeds or the grated coconut.
  4. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Sprinkle more sesame seeds or coconut on top of cookies if you want. I think they look prettier if you do ;)

Tags: quick, sweet

  • This recipe is a Wildcard Contest Winner!
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Comments (5) Questions (1)

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about 1 month ago Melanie

I am so happy you posted this recipe. The combo of coconut and sesame is brilliant! In order to have more coconut flavor and add chocolate, I made the following adaptations: used 1/2 c. coconut oil and 1/2 c. butter, used 1 c. evaporated cane juice sugar instead of white sugar, added 1 t. coconut extract, and substituted 3/4 c. coconut flour for 3/4 c. of white flour (along w/the 2c. of white flour). The dough was rather crumbly, but produced a tender cookie. I used a T. cookie scoop, pressing 2 Ghirardelli semi-sweet chocolate morsels into the dough, so that they are surrounded. I had to manually press the dough together to get it to a round shape. After 5 min. in the oven, I used the bottom of a measuring cup to press gently down on the cookies to flatten them out. They will stay round if you do not press them down. Continued to bake another 5-8 min, until golden brown. They were delicious! Thanks for the inspiration.

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4 months ago beejay45

These look scrumptious! My mom used to make something called Danish Butter Cookies, which were similar but contained chopped walnuts and coconut. I couldn't eat walnuts, and it used to drive me crazy. ;) I'll have to try this combo, since I love sesame. Thanks.

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9 months ago skm818

Has anyone made these and used a bit of coconut extract? I have some and I'm thinking...YES!

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about 1 year ago catalinalacruz

These look good, but the name is a little misleading. It sounds like they contain coconut sugar, but the recipe calls for regular sugar. Maybe they should be called Sugar Cookies with Sesame and Coconut.

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about 1 year ago Shikha Kaiwar

I really need to get my hands on some coconut sugar - I see it everywhere!