The warmth of the holidays is almost tangible in my kitchen when I bake Coquito Cookies, inspired by that beloved Puerto Rican drink. Just as the first notes of cinnamon and coconut fill the air, I’m whisked away to festive family gatherings where love and laughter abound. These soft, chewy treats perfectly blend the creamy essence of coquito with a hint of rum and a sprinkle of spice, making them the ideal addition to any holiday cookie platter.
Ever since I discovered this recipe, it has become an essential part of my winter baking traditions. Whether I’m sharing them at festive potlucks or gifting them in decorative tins, these cookies are always a hit. And for those who prefer a non-alcoholic version, I’ll show you how to create the same delightful flavor without the rum. So grab your mixing bowl, and let’s make some magic together—these Coquito Cookies are just the festive twist your holiday baking needs!
Why will you love Coquito Cookies?
Festive Flavor Explosion: The flavors of coquito—rich coconut and warm spices—create a holiday treat that will transport you straight to a Puerto Rican celebration.
Chewy Delight: Each cookie boasts a perfectly soft and chewy texture, making them irresistible to anyone who takes a bite.
Easy-to-Make: With straightforward steps and readily available ingredients, these cookies are a breeze to whip up.
Customizable: You can easily switch up the flavor with nuts or spices, or even create a vegan version, ensuring everyone can enjoy them.
Perfect for Gifting: Their beautiful presentation, topped with rum-spiked icing and toasted coconut, makes them an ideal homemade gift for family and friends.
Crowd-Pleaser: Whether at gatherings or as a cozy treat at home, coquito cookies are sure to impress and satisfy all palates!
Coquito Cookies Ingredients
Get ready to bake the perfect festive treats!
For the Cookies
- All-Purpose Flour – Provides structure and chewiness to the coquito cookies.
- Unsweetened Shredded Coconut (toasted) – Adds rich coconut flavor and texture; avoid sweetened varieties for best results.
- Baking Powder – Acts as a leavening agent to ensure your cookies rise just right.
- Ground Cinnamon – Infuses warmth and spice; can be swapped with pumpkin pie spice for variety.
- Kosher Salt – Enhances the overall flavor profile of the cookies; sea salt is a good alternative.
- Ground Nutmeg – Adds depth with its seasonal aroma; use freshly grated for a vibrant flavor.
- Unsalted Butter – Provides richness; swap with coconut oil for a dairy-free option if desired.
- Granulated Sugar – Sweetens the dough and promotes cookie spread; essential for balance.
- Large Egg (lightly beaten) – Binds the ingredients together; for vegan cookies, replace with flaxseed meal.
- Pure Vanilla Extract – Essential for adding depth of flavor; use vanilla bean for an intensified treat.
For the Icing
- Powdered Sugar – Sweetens and thickens the icing; granulated sugar can be used but changes the texture.
- Creme de Coco – Imparts a coconut flavor and moisture to the icing; use coconut milk to create a non-alcoholic version.
- White Rum – Adds authenticity to the coquito flavor; substitute with rum extract if you prefer a non-alcoholic essence.
For Topping
- Unsweetened Coconut Flakes (toasted) – Enhances the coconut flavor and provides a delightful crunch atop your cookies.
Dive into baking your batch of Coquito Cookies and feel the joyful spirit of the holidays come alive!
How to Make Coquito Cookies
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Preheat your oven to 350°F (175°C). This step ensures your cookies bake evenly, creating that delightful soft texture we crave in every bite.
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Toast the unsweetened shredded coconut in the oven for about 5-7 minutes, stirring every few minutes to avoid burning. The coconut should turn a golden brown, releasing a rich aroma that fills your kitchen.
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Whisk together in a bowl the all-purpose flour, baking powder, ground cinnamon, kosher salt, and ground nutmeg. This blend of dry ingredients is key to achieving that holiday flavor profile.
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Cream the unsalted butter and granulated sugar in a separate bowl until light and fluffy—about 3-4 minutes. Then, mix in the lightly beaten egg and pure vanilla extract until well combined.
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Combine the dry ingredients gradually into the wet ingredients until a soft dough forms. You’ll know it’s ready when it holds together beautifully without being sticky.
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Scoop tablespoon-sized dough onto a prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are golden but the centers remain soft.
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Cool your cookies on the baking sheet for 5 minutes before transferring them to a wire rack to fully cool. This helps them set perfectly without becoming too dry.
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Prepare the icing by mixing the powdered sugar, creme de coco, and white rum in a bowl until smooth and drizzle-able. Adjust thickness with small amounts of water if needed.
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Drizzle the icing over the cooled cookies and sprinkle with toasted coconut flakes for that final festive touch. Allow the icing to set for a few minutes before enjoying your masterpiece!
Optional: For a special touch, sprinkle some extra cinnamon over the icing for an aromatic finish.
Exact quantities are listed in the recipe card below.
What to Serve with Coquito Cookies?
The festive spirit truly shines when you pair these delightful treats with complementary flavors and textures that enhance the holiday experience.
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Fresh Fruit Salad: A bright mixture of tropical fruits like pineapple and mango adds a refreshing contrast to the rich cookies.
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Rich Hot Chocolate: Indulge in a creamy hot chocolate that mirrors the warmth of the coquito, making for a cozy pairing on chilly evenings.
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Tropical Punch: A non-alcoholic tropical punch with coconut water and citrus will elevate the cookies, bringing out their tropical essence.
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Vanilla Ice Cream: The creamy sweetness of vanilla ice cream creates a perfect balance with the chewy texture of the cookies, enhancing every bite.
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Spiced Tea: A warm cup of spiced chai or cinnamon tea offers an aromatic richness that complements the flavors of coquito perfectly.
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Coconut Macarons: For a delightful coconut experience, serve these alongside more light and airy coconut macaron cookies, creating a symphony of coconut flavors.
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Rum Cocktail: For adults, a light rum cocktail with hints of coconut will enhance the coquito cookies and bring cheers to your holiday gatherings.
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Gingerbread Cookies: The spiciness of gingerbread enhances the warm spices in the coquito cookies, creating a delightful contrast at your cookie platter.
Pairing these delightful options will make your holiday gatherings even more special, creating moments of joy and flavor for everyone to enjoy!
Expert Tips for Coquito Cookies
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Room Temperature Butter: Allow the butter to come to room temperature for the best creaming results, ensuring your cookies are fluffy, not dense.
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Fresh Ingredients: Use fresh baking powder for proper leavening; expired baking powder can lead to flat cookies.
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Even Toasting: When toasting coconut, stir frequently and monitor closely to avoid burning; the toasted flavor is essential for the richest Coquito Cookies.
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Don’t Overmix: Mix the dough just until combined to maintain the cookie’s tender texture. Overmixing can lead to tough cookies.
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Icing Adjustments: If the icing is too thick, add a tiny bit of water to reach the desired drizzle consistency; avoid lumps for a smooth finish.
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Chill Dough Option: For thicker cookies, consider chilling the dough for 30 minutes before baking; this helps them hold their shape better.
Make Ahead Options
These Coquito Cookies are perfect for meal prep enthusiasts looking to save time during the busy holiday season! You can prepare the cookie dough up to 24 hours in advance and refrigerate it in an airtight container; this helps enhance the flavors. For added convenience, you can also toast the coconut and store it separately, ensuring it remains crunchy and flavorful. When you’re ready to bake, simply scoop the chilled dough onto your baking sheet and follow the baking instructions. To maintain quality, avoid icing the cookies until they have fully cooled, and if you choose to freeze the cookies, wrap them tightly in plastic and store for up to 3 months—just thaw and drizzle the glaze before serving! With these simple prep steps, you’ll have fresh, delicious Coquito Cookies to enjoy without the last-minute rush.
Coquito Cookies Variations & Substitutions
Feel free to get creative and tailor these delightful cookies to your taste preferences. Each twist opens the door to new flavor experiences!
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Nutty Delight: Incorporate finely chopped pecans or walnuts into the dough for a crunchy twist that adds richness.
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Spicy Kick: Add a pinch of ground ginger or even a dash of cayenne pepper for a surprising heat that balances the sweetness beautifully.
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Citrus Zest: Mix in some lemon or orange zest to brighten the cookies with a refreshing citrus note that complements the coconut.
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Vegan Option: Substitute the unsalted butter with vegan butter and replace the egg with a flaxseed mixture or unsweetened applesauce for a plant-based version.
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Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour to enjoy these cookies without the gluten.
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Chewy Coconut Boost: Replace half of the all-purpose flour with more toasted unsweetened shredded coconut for an extra chewy coconut experience.
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Rum-Free Version: Swap out the white rum in the icing for rum extract or simply omit it and use more coconut milk for a delightful non-alcoholic treat.
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Chocolate Lovers: Fold in mini chocolate chips or drizzle melted chocolate on top for a sweet, decadent finish that will satisfy any chocolate craving.
Each of these variations invites you to explore delightful new tastes while keeping the spirit of Coquito Cookies alive!
How to Store and Freeze Coquito Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and chewy for fresh enjoyment.
Fridge: If you prefer a longer shelf-life, you can refrigerate cookies in an airtight container for up to a week. Just let them come to room temperature before serving.
Freezer: To freeze coquito cookies, wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before enjoying.
Reheating: To warm up the cookies, place them in a preheated oven at 300°F (150°C) for about 5-7 minutes. This will restore their delightful softness!
Coquito Cookies Recipe FAQs
How do I choose fresh ingredients for Coquito Cookies?
Absolutely! When selecting ingredients, aim for unsweetened shredded coconut without added sugars to maintain the perfect texture of your Coquito Cookies. Check the baking powder expiration date, as it should be fresh for proper leavening. Additionally, for spices like cinnamon and nutmeg, opt for whole spices that you can grind yourself for maximum flavor.
What’s the best way to store Coquito Cookies?
You can store your cookies in an airtight container at room temperature for up to 3 days, keeping them soft and chewy. If you want to extend their duration, refrigerate them for up to a week. Just let them come back to room temperature before indulging. For longer storage, wrap cookies in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw in the fridge overnight when you’re ready to enjoy!
Can I freeze Coquito Cookies?
Yes, indeed! To freeze your Coquito Cookies, follow these steps: Allow them to cool completely after baking. Once cool, wrap each cookie tightly in plastic wrap to prevent freezer burn. Next, place the wrapped cookies into a freezer-safe bag. This way, they can be stored for up to 3 months. When you’re ready to delight in your cookies, thaw them in the fridge overnight, and they will be just as scrumptious!
What should I do if my Coquito Cookies turn out flat?
If your cookies spread too much and become flat, check the butter temperature—it should be soft, not melted. Ensure you’re using the right amount of baking powder and that it’s fresh. Also, gently mix the dough without overworking it, as this can lead to a denser cookie. If this happens again, consider refrigerating the dough for 30 minutes before baking; this helps set the shape.
Are there any dietary considerations for Coquito Cookies?
Great question! If you’re accommodating dietary restrictions, you can make a non-alcoholic version of these cookies. Substitute the white rum in the icing with rum extract or simply use coconut milk for a deliciously tropical kick without the alcohol. To make them vegan, replace the egg with a flaxseed meal mix (1 tablespoon of flaxseed meal and 3 tablespoons of water) for every egg.
How can I tell if the coconuts or spices I buy are fresh?
Always look for full, moisture-free, and fragrant unsweetened shredded coconut. If they’re enticingly aromatic with no off-putting smells, then you’re in good shape. For spices, check for vibrant colors and strong aromas. If they lack fragrance or are dusty, it’s time to replace them for the best flavor in your Coquito Cookies!
Coquito Cookies: Irresistibly Chewy Treats for All Holidays
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Toast the unsweetened shredded coconut for about 5-7 minutes, stirring occasionally.
- Whisk together the flour, baking powder, cinnamon, salt, and nutmeg in a bowl.
- Cream the butter and sugar until fluffy. Mix in the egg and vanilla.
- Combine the dry ingredients gradually into the wet ingredients until a soft dough forms.
- Scoop tablespoon-sized dough onto a baking sheet and bake for 10-12 minutes.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
- Prepare the icing by mixing powdered sugar, creme de coco, and white rum until smooth.
- Drizzle the icing over cookies and sprinkle with toasted coconut flakes.