Skinny Crispy Coconut Chocolate Chip Cookies with Sugar Coating
Light and crispy coconut cookies studded with mini chocolate chips and rolled in sparkling white sanding sugar. The coconut oil base creates a tender texture while keeping these treats on the lighter side, and the minced coconut adds tropical flavor throughout. Perfect for potlucks, bake sales, or when you want a cookie that's sweet but not overly indulgent. The sanding sugar coating gives each cookie a beautiful sparkly finish that makes them look bakery-special.
Ingredients
- 1 cup coconut oil, softened but not melted
- 1 cup granulated sugar
- 2 large eggs
- ⅛ teaspoon coconut extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups shredded coconut
- 1 cup mini chocolate chips
- 1 cup white sanding sugarregular granulated sugar1:1
less sparkly appearance
Instructions
- 1
Preheat oven to 350F with rack in middle position
- 2
Line cookie trays with parchment paper
- 3
Pulse coconut in food processor 5-7 times to mince
- 4
Mix coconut oil and sugar in stand mixer with paddle attachment until well combined and creamy
- 5
Add eggs one at a time, incorporating fully before adding next
- 6
Add coconut extract and minced coconut
- 7
Sift together flour, baking powder, baking soda and salt in large bowl
- 8
Turn off mixer and add flour mixture
- 9
Mix on low speed just until combined with a few flour streaks remaining
- 10
Add chocolate chips and mix just until combined
- 11
Place sanding sugar in bowl
- 12
Scoop dough with medium or small cookie scoop and gently roll into balls
- 13
Roll each ball in sanding sugar to coat
- 14
Place on cookie sheet leaving 1.5 inches between each
- 15
Bake 8-10 minutes for small cookies or 10-12 minutes for medium
- 16
Cool on baking sheet for 2 minutes on cooling rack
- 17
Remove cookies and cool completely on cooling rack
Tips
Don't overmix the dough once flour is added to keep cookies tender and prevent tough texture
Use softened but not melted coconut oil for proper creaming with sugar and best cookie structure
Cool cookies on the baking sheet briefly before transferring to prevent breaking while still warm
Good to Know
air tight container
cookie dough can be shaped and frozen, bake from frozen adding 1-2 extra minutes
room temperature
Common Mistakes
don't overmix after adding flour to avoid tough cookies
ensure coconut oil is softened but not melted to prevent flat cookies
cool on baking sheet briefly before transferring to prevent breaking
Substitutions
less sparkly appearance
FAQ
Can I use regular coconut instead of shredded?
Yes, but pulse it in a food processor first to mince it smaller for better distribution throughout the cookie dough.
What if I don't have sanding sugar?
You can use regular granulated sugar for rolling, though the cookies won't have the same sparkly appearance that sanding sugar provides.
How long will these cookies keep fresh?
Store in an airtight container at room temperature for up to one week, or freeze for up to three months.