These ginger coconut cookies pair warm ground ginger with sweet, toasted coconut for a cookie that is crisp around the edges and pleasantly chewy in the middle. Melted butter makes the dough easy to mix by hand, while a short chill helps the cookies bake up evenly without spreading too much.
Ingredients
- 1 cup (125 g) all-purpose flour, spooned into the measuring cup and leveled
- 1 cup (85 g) unsweetened shredded coconut
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 cup (113 g) unsalted butter, melted and cooled for 5 minutes
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons (30 ml) unsulphured molasses
- 2 tablespoons granulated sugar, for rolling (optional)
Instructions
- Prepare the oven and pans. Set a rack in the center of the oven and heat it to 350°F (175°C). Line two baking sheets with parchment paper. If you have only one sheet, bake in batches and let the pan cool before adding the next batch.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, shredded coconut, baking soda, salt, ginger, cinnamon, and cloves. Break up any clumps of coconut so the mixture is even. Set aside.
- Combine the wet ingredients. In a large bowl, whisk the melted butter with the brown sugar and 1/4 cup granulated sugar until smooth. Whisk in the egg, vanilla, and molasses until the mixture looks glossy and well combined. The butter should be warm, not hot, so it does not cook the egg.
- Make the dough. Add the dry mixture to the wet mixture. Stir with a sturdy spoon or spatula just until no dry flour remains. The dough will be soft and a little sticky; avoid mixing it longer than necessary.
- Chill briefly. Cover the bowl and refrigerate the dough for 30 minutes. This firms the butter and makes the dough easier to portion. If chilling for longer, allow it to soften for a few minutes before scooping.
- Portion the cookies. Scoop heaped tablespoons of dough, about 1 1/2 tablespoons or 30 g each, and roll into balls. For a lightly crackled, sweet surface, roll each ball in the optional 2 tablespoons of granulated sugar. Arrange them at least 2 inches apart on the prepared sheets; bake about 8 cookies per sheet.
- Bake. Bake one sheet at a time for 10–12 minutes, rotating the pan once if your oven browns unevenly. The edges should look set and lightly golden while the centers still appear soft. Do not wait for the centers to feel firm; they continue setting as they cool.
- Cool and finish. Leave the cookies on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. Bake the remaining dough in the same way, using a cool baking sheet. The recipe makes about 18 cookies, depending on scoop size.
Tips
- Measure flour carefully. Too much flour can make these cookies dry and cakey. Weigh it if possible, or spoon it lightly into the cup and level the top rather than packing it down.
- Choose the right coconut. Unsweetened shredded coconut gives the best control over sweetness. If using sweetened shredded coconut, reduce the granulated sugar in the dough to 2 tablespoons; expect a softer, sweeter cookie.
- Watch the bake, not just the timer. Ovens and coconut brands vary. Pull the cookies when the edges are set and the centers look slightly underdone; baking until they are firm throughout can make them dry.
- For stronger ginger flavor, increase the ground ginger to 2 teaspoons. Keep the other spices as written at first so the ginger remains the main flavor.
Serving Suggestions
Serve the cookies once cool with tea, coffee, or a glass of milk. They are also good alongside vanilla ice cream or a bowl of citrus fruit, which balances the warm spices and sweet coconut. For a simple dessert plate, pair two cookies with yogurt or lightly sweetened whipped cream. If you like a crisp exterior, serve them the day they are baked; the centers become more evenly chewy after they rest overnight.
Variations
For a little crunch, fold 1/3 cup (about 40 g) of chopped cashews or toasted almonds into the finished dough. For a brighter flavor, add 1 teaspoon finely grated orange zest with the wet ingredients. You can also replace the ground cloves with 1/4 teaspoon ground cardamom for a softer, floral spice profile. To make the cookies dairy-free, use a plant-based butter stick formulated for baking, not a tub spread; the texture may vary slightly. For a gluten-free version, use a reliable 1:1 gluten-free baking flour blend that includes xanthan gum, and check that all packaged ingredients are labeled gluten-free.
Storage and Reheating
Once completely cool, store the cookies in an airtight container at room temperature for up to 5 days. A small piece of bread in the container can help keep them soft; replace it if it dries out. For longer storage, freeze baked cookies in a sealed freezer-safe container for up to 2 months, separating layers with parchment. Thaw at room temperature for about 30 minutes. To refresh a cookie, warm it in a 300°F (150°C) oven for 3–4 minutes, or microwave one for about 8–10 seconds; avoid overheating, which can make it tough. You can also freeze portioned, unbaked dough balls for up to 2 months. Bake them from frozen at 350°F (175°C), adding about 1–2 minutes and checking for set edges.
Frequently Asked Questions
Can I use fresh ginger instead of ground ginger?
Ground ginger is best for this recipe because it gives an even, concentrated spice flavor without adding moisture. Fresh ginger has a brighter, wetter bite and will change the dough’s texture. If you want to experiment, add 1 teaspoon finely grated fresh ginger, but keep the ground ginger for the most reliable result.
Why did my cookies spread too much?
The butter may have been too warm, the dough may not have chilled long enough, or the baking sheet may still have been hot from the previous batch. Chill until the dough feels firm, use a cool pan, and check that your baking soda is fresh. Also measure the flour accurately rather than using too little.
Can I make the dough ahead?
Yes. Cover and refrigerate the mixed dough for up to 24 hours. Let it sit at room temperature for 10–15 minutes if it becomes too firm to scoop. For longer storage, freeze portioned dough balls and bake from frozen as described above.
How do I know when the cookies are done?
The edges should be set and lightly golden, while the centers remain soft and slightly puffed. They will firm up during the 5-minute rest on the baking sheet. If the centers look wet and shiny, give them another minute, then check again.
Can I toast the coconut first?
Yes, and it adds a deeper, nuttier flavor. Toast the coconut in a dry skillet over medium-low heat, stirring frequently, until lightly golden, then spread it on a plate to cool completely before mixing it into the dough. Watch closely because coconut can brown quickly.