Irresistible Small Batch Brown Sugar Cinnamon Coconut Cookies: Crispy Edges, Chewy Centers

Welcome to the world of truly exceptional cookies! These Brown Sugar Cinnamon Coconut Cookies are a delightful revelation, standing out with their perfect balance of texture and flavor. Each bite offers a satisfying crispiness around the edges, yielding to a wonderfully chewy interior. Infused with warming cinnamon and a subtle hint of sweet coconut, these spiced coconut cookies are a testament to how good a treat can be, even without a single drop of chocolate.

As a self-proclaimed chocoholic, it takes something truly special to capture my heart (and taste buds) when chocolate isn’t involved. So, when I tell you I’ve made these incredible Brown Sugar Cinnamon Coconut Cookies not once, but twice, and absolutely adored every single crumb, you know they must be extraordinary. They are, in many ways, the delightful opposite of my chocolate coconut cookies, yet they hold a unique charm that makes them utterly irresistible.

Perhaps it’s my undeniable obsession with cinnamon, a spice I find myself adding to nearly everything. My spice cabinet can attest to this, as I seem to go through two jars of ground cinnamon every few months! In these homemade treats, cinnamon isn’t just an ingredient; it’s a star, delivering a burst of warm, aromatic goodness that perfectly complements the rich brown sugar and the delicate, sweet coconut flakes. The combination creates a flavor profile that is both comforting and exciting.

Why These Small Batch Cookies Are a Must-Try

What truly sets these Brown Sugar Cinnamon Coconut Cookies apart is their impeccable texture. Picture this: a golden-brown exterior that is delightfully crispy, providing a satisfying crunch with every initial bite. This gives way to a soft, tender, and incredibly chewy center, creating a textural experience that is simply divine. The coconut flavor, often overpowering in some recipes, is beautifully subtle here, adding just the right amount of sweetness and tropical essence without dominating the warm, spiced notes of the cinnamon and rich brown sugar. Trust me, these are the kind of cookies you just can’t stop eating.

Another fantastic feature is that this is a small batch recipe. Perfect for when you crave fresh-baked cookies but don’t want a mountain of them lingering around. You’ll yield exactly 9 perfectly sized cookies, making them ideal for a quick dessert, a thoughtful treat for a friend, or simply to satisfy that sweet tooth without overdoing it. It’s the perfect quantity for mindful indulgence.

The Quest for the Perfect Non-Chocolate Cookie

The journey to these amazing Brown Sugar Cinnamon Coconut Cookies began with a specific request from my coworker. She asked for two distinct types of cookies. For the first, I whipped up a batch of my popular Chocolate Gingersnap Cookies – a classic favorite. The real challenge, however, came with the second request: something utterly delicious, yet completely free of chocolate.

Finding inspiration for a non-chocolate cookie can sometimes feel like searching for a needle in a haystack, especially when you’re accustomed to baking with cocoa and chocolate chips. I meticulously scoured every cookbook on my shelf, delved deep into countless Pinterest boards, and navigated through blog after blog, desperately seeking a spark of an idea. For a while, I seriously felt a complete lack of inspiration. It seemed like every enticing cookie recipe I stumbled upon inevitably included chocolate!

After what felt like an endless scroll through dozens and dozens of cookie variations, a particular recipe featuring brown sugar, cinnamon, and coconut finally caught my eye. It promised a unique flavor combination that was warm, comforting, and distinctly different from anything I’d made recently. It was precisely the kind of inspiration I needed.

Refining the Recipe: Achieving the Perfect Texture

My initial attempts with the original recipe yielded cookies that were a bit thinner than I had envisioned. Eager to understand the nuances of the dough, I experimented by baking batches straight from room temperature, directly from the refrigerator, and even from the freezer. Each trial provided valuable insights into how the dough behaved under different conditions.

Through these tests, it became clear that the original recipe contained a slight excess of sugar. Sugar, when heated, melts and becomes liquid, which can cause cookies to spread more than desired during baking. This resulted in a slight “over-spreading” in my early batches. After a few adjustments to the ingredient ratios, I found the sweet spot. While these spiced coconut cookies will naturally be on the thinner side, characteristic of their crispy-chewy nature, they will no longer be “paper thin,” maintaining a delightful chewiness in the center.

Tips for Perfect Spreading and Baking

Spacing is Key: Because these cookies tend to spread, it’s crucial to give them ample space on the cookie sheet. If you have a large baking tray that can accommodate all 9 cookies with about 2 inches between them, that’s ideal! If not, it’s perfectly fine to use two smaller trays and bake them in batches.
Parchment Paper is Your Friend: Always line your baking sheets with parchment paper. This prevents sticking, ensures even baking, and makes for easy cleanup.
Cooling Between Batches: If you’re using the same baking sheet for multiple batches, ensure it cools completely between uses. A hot baking sheet can cause the cookie dough to melt and spread too quickly before it even enters the oven, leading to thinner, less structured cookies. I often bake one sheet at a time; by the time the first batch is out and cooling, the second sheet is ready and perfectly chilled for baking.
Chill Time Matters: The recipe calls for chilling the dough for at least an hour, and this step is non-negotiable for the best texture and to prevent excessive spreading. A firm, chilled dough holds its shape better in the oven.

Beyond the Bake: Gifting, Storage, and Enjoyment

One of the many wonderful qualities of these Brown Sugar Cinnamon Coconut Cookies is their suitability for mailing. Their sturdy yet tender structure makes them resilient enough to handle the rigors of shipping, arriving at their destination intact and delicious. Even better, they possess an impressive ability to stay moist and fresh for several days after baking. This makes them an excellent choice for sending to loved ones, especially those who appreciate a unique, non-chocolate treat.

I know a few “chocolate haters” who would absolutely adore a box of these spiced coconut cookies, finding them a refreshing change from the usual dessert offerings. But don’t let the absence of chocolate fool you – even hardcore chocoholics like myself can’t resist their charm. They offer a delightful break from rich chocolate flavors, proving that simple, well-balanced ingredients can create something truly spectacular.

For optimal freshness, store these homemade cookies in an airtight container at room temperature for up to 3-4 days. If you love coconut in your baked goods, you absolutely must check out my coconut lime meltaway cookie bars as well. They offer another fantastic way to enjoy the tropical flavor of coconut in a different, equally delicious format.

Small Batch Brown Sugar Cinnamon Coconut Cookies

Yield:
9 cookies

Prep Time:
15 minutes

Cook Time:
10 minutes

Chill Time:
1 hour

Total Time:
1 hour 25 minutes

These Small Batch Brown Sugar Cinnamon Coconut Cookies are a delightful treat, featuring crispy edges and wonderfully chewy centers. They are spiced with warm cinnamon and contain a subtle hint of coconut, perfect for any occasion.

Ingredients

3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
1/4 cup packed brown sugar
2 tablespoons granulated sugar
1 egg yolk, room temperature
1/2 teaspoon vanilla extract
1/2 cup sweetened coconut flakes

Instructions

In a medium bowl, thoroughly whisk together the all-purpose flour, ground cinnamon, baking soda, and salt. Set aside.
In a large mixing bowl, using an electric mixer on medium speed, beat together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light, creamy, and smooth. This should take about 1-2 minutes.
Add the room temperature egg yolk and vanilla extract to the creamed mixture. Continue beating until they are fully incorporated and the mixture is well combined.
Reduce the mixer speed to low. Gradually add the dry flour mixture, beating until just combined. Then, gently fold in the sweetened coconut flakes until evenly distributed. Cover the cookie dough and refrigerate for at least 1 hour, or until it is firm enough to handle.
Preheat your oven to 350°F (175°C). Line one large cookie sheet or two smaller ones with parchment paper. This helps prevent sticking and ensures even baking.
Using a #40 cookie scoop (approximately 1.5 tablespoons) or by hand, roll the chilled dough into 1 1/2-inch balls. Place these cookie dough balls on the prepared baking sheets, ensuring they are about 2 inches apart, as they will spread during baking.
Bake for 10-12 minutes, or until the edges of the cookies are set and lightly golden brown, and the tops no longer appear wet. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to finish cooling completely.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes

Source: The Best Things Come From The Oven

Golden Brown Sugar Cinnamon Coconut Cookies