Coconut Scone Cookies Recipe

I turned classic scone dough into Scone Cookies with a clever coconut twist and one unexpected pantry staple.

I stumbled on these Coconut Scone Cookies while trying to make something a little less fussy and a lot more interesting. They sit weirdly between flaky scones and a chewy cookie, so if you like The Ultimate Chewy Coconut Cookie vibe you’ll be curious.

I fold in sweetened shredded coconut for texture and use unsalted cold butter to keep pockets of richness, and somehow the result feels both elegant and a tiny bit rebellious. This is one of those Recipes Using Coconut that surprises you, looks fancy but isnt, and makes you want to bake them again even if you promised not to.

Ingredients

• All purpose flour: Mostly carbs, gives structure and chew, low fiber, not very nutrient dense.
• Unsalted cold butter: Rich in fat, adds flaky texture and flavor, not a health food.
• Granulated sugar: Pure carbs, makes cookies sweet, no vitamins, use less if youre worried.
• Sweetened shredded coconut: Offers fiber and healthy fats, also adds chew and extra sweetness.
• Large egg: Provides protein, helps bind dough and brown the cookies, versatile.
• Heavy cream or whole milk: Adds richness and tenderness, more fat with cream, calories go up.
• Vanilla extract: Tiny bit, but boosts flavor, makes cookies taste homemade and warm.
• Powdered sugar for glaze: Finishes cookies sweet and smooth, pure sugar so no nutrients.
• Toasted shredded coconut optional: Crunchy topping, more toasted flavor, adds texture and a pretty look.

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 1/3 cup (about 67 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons (about 85 g) unsalted cold butter, cubed
• 1 large egg
• 1/2 cup (120 ml) heavy cream or whole milk
• 3/4 cup (about 60 g) sweetened shredded coconut
• 1 teaspoon vanilla extract
• 1 cup (about 120 g) powdered sugar for glaze
• 2 to 3 tablespoons milk or coconut milk for glaze
• 1/4 cup (about 20 g) toasted shredded coconut optional

How to Make this

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; if you want toasted coconut, toast 1/4 cup shredded coconut in a dry skillet over medium heat, stirring constantly until golden, then set aside.

2. In a large bowl whisk together 2 cups (250 g) all purpose flour, 1/3 cup (about 67 g) granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt.

3. Add 6 tablespoons (about 85 g) unsalted cold butter, cubed, and cut it into the flour with a pastry cutter or two forks until the mixture looks like coarse crumbs with some pea sized bits left; fold in 3/4 cup (about 60 g) sweetened shredded coconut.

4. In a small bowl whisk 1 large egg, 1/2 cup (120 ml) heavy cream or whole milk and 1 teaspoon vanilla extract until combined.

5. Pour the wet mixture into the dry ingredients and stir gently with a spatula until a shaggy dough forms; dont overmix or youll make tough cookies.

6. Turn the dough onto a lightly floured surface, knead just 3 or 4 times to bring it together, then pat it into a round about 7 to 8 inches across and about 1 inch thick; if the dough is too soft chill it 10 to 15 minutes.

7. Cut the round into wedges or use a 2 to 3 inch cutter to make individual cookies and transfer them to the prepared sheet leaving space between each; brush the tops lightly with a little extra cream or milk for a nicer color if you want.

8. Bake 12 to 15 minutes until the edges are lightly golden and the tops look set, then let the cookies cool on the sheet 5 minutes before transferring to a wire rack to cool completely.

9. Make the glaze by whisking 1 cup (about 120 g) powdered sugar with 2 to 3 tablespoons milk or coconut milk until smooth and pourable; adjust thickness with more sugar or milk as needed.

10. Drizzle or spread the glaze over cooled cookies, sprinkle with the toasted shredded coconut if using, let the glaze set about 15 to 20 minutes and store in an airtight container for up to 3 days.

Equipment Needed

1. Baking sheet lined with parchment paper (for baking the cookies)
2. Dry skillet for toasting shredded coconut if you want that extra crunch
3. Large mixing bowl and a small mixing bowl for the wet ingredients
4. Measuring cups and spoons (cups, tablespoons, teaspoons) you need accurate amounts
5. Whisk for the wet mix and the glaze
6. Pastry cutter or two forks to cut the cold butter into the flour
7. Rubber spatula for folding and scraping the bowl
8. Flat surface or board and a 2 to 3 inch round cutter or a knife to shape the dough
9. Wire cooling rack so the cookies cool evenly
10. Pastry brush (optional) to brush tops with cream and a small bowl for the glaze

FAQ

Coconut Scone Cookies Recipe Substitutions and Variations

• All purpose flour: swap for whole wheat pastry flour 1:1. It makes the cookies a bit nuttier and slightly denser, so chill the dough a little longer. Or use a cup for cup gluten free blend with xanthan gum 1:1 if you need GF.
• Unsalted cold butter: use solid coconut oil or a vegan butter stick by weight (about 85 g = 6 tbsp). Keep it well chilled and cubed so the dough still gets those flaky scone pockets; coconut oil will add a mild coconut note.
• Heavy cream or whole milk: replace with buttermilk 1:1 for a tangy lift and tender crumb, or stir 3/4 cup plain Greek yogurt with 1/4 cup water to equal 1 cup if you want a thicker, richer mix.
• Powdered sugar for glaze: make your own by blitzing 1 cup granulated sugar with 1 tablespoon cornstarch until very fine, use same volume as store bought. Or skip a set glaze and brush on 2 to 3 tablespoons maple syrup or honey for a sticky, flavorful finish.

Pro Tips

– keep the butter really cold and leave little pea sized bits in the dough, thats what makes them flaky. if you try to grate warm butter it will smear, so freeze it a bit or pulse quickly in a food processor. chill the dough briefly if it starts getting sticky.

– dont overmix or overknead, fold until it just holds together. the less you handle it the more tender the cookie will be, so stop when it looks shaggy not smooth.

– toast the shredded coconut in a hot dry skillet but watch it the whole time, it goes from golden to burnt in seconds. save a few tablespoons untoasted for a chewier texture on top if you want contrast.

– for the glaze use coconut milk instead of regular milk for a flavor boost, and add it a teaspoon at a time so you can control thickness. a tiny pinch of salt in the glaze makes the sweetness pop. apply glaze only after cookies are fully cool so it doesnt run off.

Coconut Scone Cookies Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I turned classic scone dough into Scone Cookies with a clever coconut twist and one unexpected pantry staple.

Pin

Servings

8

servings

Calories

378

kcal

Equipment: 1. Baking sheet lined with parchment paper (for baking the cookies)
2. Dry skillet for toasting shredded coconut if you want that extra crunch
3. Large mixing bowl and a small mixing bowl for the wet ingredients
4. Measuring cups and spoons (cups, tablespoons, teaspoons) you need accurate amounts
5. Whisk for the wet mix and the glaze
6. Pastry cutter or two forks to cut the cold butter into the flour
7. Rubber spatula for folding and scraping the bowl
8. Flat surface or board and a 2 to 3 inch round cutter or a knife to shape the dough
9. Wire cooling rack so the cookies cool evenly
10. Pastry brush (optional) to brush tops with cream and a small bowl for the glaze

Ingredients

• 2 cups (250 g) all purpose flour

• 1/3 cup (about 67 g) granulated sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 6 tablespoons (about 85 g) unsalted cold butter, cubed

• 1 large egg

• 1/2 cup (120 ml) heavy cream or whole milk

• 3/4 cup (about 60 g) sweetened shredded coconut

• 1 teaspoon vanilla extract

• 1 cup (about 120 g) powdered sugar for glaze

• 2 to 3 tablespoons milk or coconut milk for glaze

• 1/4 cup (about 20 g) toasted shredded coconut optional

Directions

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; if you want toasted coconut, toast 1/4 cup shredded coconut in a dry skillet over medium heat, stirring constantly until golden, then set aside.
• In a large bowl whisk together 2 cups (250 g) all purpose flour, 1/3 cup (about 67 g) granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt.
• Add 6 tablespoons (about 85 g) unsalted cold butter, cubed, and cut it into the flour with a pastry cutter or two forks until the mixture looks like coarse crumbs with some pea sized bits left; fold in 3/4 cup (about 60 g) sweetened shredded coconut.
• In a small bowl whisk 1 large egg, 1/2 cup (120 ml) heavy cream or whole milk and 1 teaspoon vanilla extract until combined.
• Pour the wet mixture into the dry ingredients and stir gently with a spatula until a shaggy dough forms; dont overmix or youll make tough cookies.
• Turn the dough onto a lightly floured surface, knead just 3 or 4 times to bring it together, then pat it into a round about 7 to 8 inches across and about 1 inch thick; if the dough is too soft chill it 10 to 15 minutes.
• Cut the round into wedges or use a 2 to 3 inch cutter to make individual cookies and transfer them to the prepared sheet leaving space between each; brush the tops lightly with a little extra cream or milk for a nicer color if you want.
• Bake 12 to 15 minutes until the edges are lightly golden and the tops look set, then let the cookies cool on the sheet 5 minutes before transferring to a wire rack to cool completely.
• Make the glaze by whisking 1 cup (about 120 g) powdered sugar with 2 to 3 tablespoons milk or coconut milk until smooth and pourable; adjust thickness with more sugar or milk as needed.
• Drizzle or spread the glaze over cooled cookies, sprinkle with the toasted shredded coconut if using, let the glaze set about 15 to 20 minutes and store in an airtight container for up to 3 days.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 100g
• Total number of serves: 8
• Calories: 378kcal
• Fat: 22.5g
• Saturated Fat: 12.3g
• Trans Fat: 0.06g
• Polyunsaturated: 1g
• Monounsaturated: 3.8g
• Cholesterol: 64mg
• Sodium: 284mg
• Potassium: 94mg
• Carbohydrates: 52.7g
• Fiber: 2.5g
• Sugar: 26.5g
• Protein: 4.9g
• Vitamin A: 320IU
• Vitamin C: 0.1mg
• Calcium: 44mg
• Iron: 1.4mg