Coconut Vanilla Bean Mini Cookies
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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.
Table of Contents
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 with a glass of milk or a hot chocolate!
These mini 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 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.
Ingredients
Costco Kirkland Organic Coconut Oil
Florida Crystals Organic Powdered Sugar
Lafaza Organic Ground Vanilla Bean
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Food to Live Organic Unsweetened Fine Shredded Coconut
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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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
Yes, just add ¼ teaspoon of fine sea salt to the recipe.
Yes! Add 142 grams (¾ cup) semi sweet or dark chocolate chips for coconut chocolate chip mini cookies.
Store in a cool, dry place.
Craving More?
Coconut Vanilla Bean Mini Cookies
Ingredients
- 85 grams coconut oil
- 57 grams cane sugar
- 57 grams powdered sugar (sifted)
- 113 grams salted butter (softened)
- 248 grams all purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon ground vanilla bean
- 57 grams unsweetened fine shredded coconut
Instructions
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- 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.
- 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.
- Bake for 16 minutes, or until the cookies are lightly browned. Let cool completely on the cookie sheets.
- Store in an airtight container at room temperature for up to 10 days.
Video
Notes
Nutrition
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