Coconut Vanilla Bean Mini Cookies

Buttery, melt in your mouth, and crisp. These Coconut Vanilla Bean Mini Cookies are a bite sized cookie recipe that allows you to have a sweet little something without overindulging.

If you love coconut as much as I do, be sure to check out some of my other favorite coconut recipes like my Coconut Chocolate Chip Cookies, Dark Chocolate Coconut Squares, or my Toasted Coconut Bundt Cake.

Light and sweet, these Coconut Vanilla Bean Mini Cookies are the perfect bite size cookie recipe for snacking or when you want just a little something sweet. The sweet coconut pairs wonderfully with the fresh ground vanilla bean. I love enjoying these coconut cookies with a glass of milk or a hot chocolate!

These mini organic cookies are such an easy recipe to make. The only specific tool you'll need for these is a .3 ounce cookie scoop. You can find that here, if you don't have one, it's about the size of a tablespoon. This particular size cookie scoop is important for this recipe as it makes these mini organic cookies the exact size for the baking time.

Why You'll Love This Recipe

Bite Sized: I love this bite sized cookie recipe because they are little snack cookies that you can just pop in your mouth.

Lightly Sweet: Because these don't have chocolate, they are a light and sweet cookie.

Coconut: These cookies are bursting with coconut flavor! This simple bite sized cookie recipe combines coconut with ground vanilla bean for a lightly sweet coconut flavor that I'm obsessed with.

Organic Cookies: I love making organic cookies because I feel so much better when I'm indulging in organic ingredients! And, these coconut cookies are the perfect sweet treat.

Ingredients

• Coconut Oil: I use organic coconut oil in these coconut cookies. This provides more coconut flavor, and also helps these cookies stay crispy.
• Cane Sugar: I use organic cane sugar.
• Powdered Sugar: I also use a mix of organic powdered sugar for light and sweet coconut cookies.
• Butter: I use Organic Valley Salted Butter, you can use your favorite. If you are using unsalted butter, just add 1/4 teaspoon of salt to the recipe.
• Vanilla Bean: I use organic ground vanilla bean in these coconut cookies. This brings so much depth of flavor to these organic cookies. If you don't have ground vanilla bean, you can use vanilla extract too but it doesn't have the same flavor.
• All Purpose Flour: My favorite is Cairnspring Mills.
• Salt: Use fine sea salt.
• Coconut: You'll need organic unsweetened fine shredded coconut for these mini cookies. You want to use the fine shred coconut because this bite sized cookie recipe makes such tiny cookies!

Tools Needed

• Scale: Always use a digital food scale for the best results.
• Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
• Baking Sheets: You'll need two half sheet pans to bake the cookies.
• Parchment Paper: I always use nontoxic parchment paper for ease, cleanup, and I think it bakes the best cookies.
• Cookie Scoop: I use a 1-tablespoon cookie scoop so these cookies get their iconic shape. If you don't have this cookie scoop, you can also use a tablespoon. But, the tablespoon is a bit wider than the scoop, so I recommend using the tablespoon to measure, then rolling into a ball as that will be more similar to the scoop. Then you can flatten them slightly from there.

Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attach­ment, add the coconut oil, cane sugar, and powdered sugar. Mix on low until combined and there are no chunks of coconut oil. Add the butter, and mix just until the butter has broken up; you will still see chunks of butter.

In a separate bowl, whisk together the flour, sea salt, and vanilla bean. Add the flour mixture and the coconut to the butter mixture, and mix on low until combined into a dough.

Step 3

Using a .3-­ounce cookie scoop (about the size of 1 tablespoon), scoop dough onto the prepared cookie sheets. Space the balls about 1 inch apart. Flatten each ball slightly.

Step 4

Bake for 16 minutes, or until the cookies are lightly browned. Let cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

FAQ's

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