Coconut Snickerdoodles (aka Coco-Doodles)
A slightly coconutty spin on the classic Snickerdoodle cookie.
Recipe type: Cookies, Dessert
Serves: about 5 dozen
  • 2¾ cups all-purpose (optional - substitute ¼ c all-purpose flour with coconut flour)
  • 2 t cream of tartar
  • 1 t baking soda
  • ¼ t salt
  • 1½ c sugar
  • ½ c butter or margarine, softened
  • ½ c coconut oil
  • 2 eggs
  • 1 c sweetened coconut flakes
  • ½ T ground cinnamon
  1. Preheat oven to 400°F.
  2. Sift together into a medium bowl the flour, cream of tartar, baking soda, and salt. Set bowl aside.
  3. In a large bowl or the bowl of your stand mixer, cream together the butter, coconut oil, and sugar.
  4. Add the eggs one at a time, and mix thoroughly.
  5. Add the flour mixture, and mix until a dough forms.
  6. Using a food processor or Magic Bullet, process the coconut until it is almost a moist powder. Mix in a small bowl with with cinnamon.
  7. Shape dough into approximately 1 inch balls (I use a dough scoop), roll in the coconut and cinnamon mixture, and place 2 inches apart on a cookie sheet.
  8. Pat each dough ball down slightly, until just over ½ inch thick.
  9. Bake for 8-10 minutes, or until set.
  10. Cool for a couple of minutes on the cookie sheet, then remove to racks to cool completely.
Recipe by Cupcakes & Kale Chips at