Carrot Coconut Cookies Recipe

Indulge in these unbelievably soft and moist carrot coconut cookies! A delightful secret weapon for sneaking extra veggies into your family's diet (don't tell Dad!). These cake-like cookies are bursting with the sweet taste of coconut and the subtle hint of carrot, creating a texture that's both tender and irresistible. Perfect for an afternoon treat or a special occasion, this recipe is a guaranteed crowd-pleaser.

Prep Time 20 mins

Cook Time 68 mins

Calories 326.5 kcal

Protein 7g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Carrot Coconut Cookies

Carrot
1 ½ cups granulated sugar
1 cup (2 sticks) softened butter
2 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup shredded sweetened coconut

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How to Make Carrot Coconut Cookies

Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
In a large bowl, cream together 1 cup (2 sticks) softened butter, 1 ½ cups granulated sugar, and 2 large eggs until light and fluffy.
Add 2 cups grated carrots and 1 teaspoon vanilla extract to the wet ingredients. Mix well.
In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in 1 cup shredded sweetened coconut.
Drop rounded tablespoons of cookie dough about 2 inches apart onto the prepared baking sheets.
Bake for 8-10 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.