Cookies recipe

Best Coquito Cookies Recipe – How to Make Coquito Cookies

PICTURED: LUCY SCHAEFFER; CULINARY STYLING: VICTORIA GRANOF

If you love all things rum and coconut, these cookies will be your new favorite holiday treat. Inspired by coquito, the Puerto Rican version of eggnog, these soft, chewy cookies are bursting with coconut and holiday spices and glazed with a rum glaze. Sprinkle toasted coconut flakes on top for an extra kick of coconut flavor and a festive touch.

Read on for more tips on these festive coconut cookies. Looking for more coconut desserts? Check out this Toasted Coconut Pound Cake – we can’t get enough.

What is the coquito?

Coquito is best explained as the Puerto Rican version of eggnog. Served on nochebuena, or Christmas Eve, it is usually a mixture of coconut milk, sweetened condensed milk, evaporated milk and coconut cream fortified with rum and spiced with cinnamon, nutmeg and of vanilla. It’s a sweet and creamy delight!

Can I use sweetened shredded coconut instead of unsweetened coconut?

We like to make our recipes as flexible and accommodating as possible, but in this case, you really can’t make that trade. Sweetened coconut has extra sugar and a lot more moisture than unsweetened toasted coconut, which really affects the texture of the cookie and how it bakes. Don’t worry, this cookie will be very sweet, we promise.

How do I toast my coconut?

We advise you to toast the unsweetened grated coconut in the oven at 350° for 6 to 10 minutes. It’s not something to set and forget; you’ll need to stir the coconut every few minutes to make sure it toasts evenly (the edges tend to brown much faster than the center!) Any other questions? Check out our toasted coconut recipe, which will give you so much more information than you ever wanted, but also ensure you have beautifully toasted coconut to use.

Can I make them without alcohol?

While coquito fans will tell you that the rum is a HUGE part of the coquito flavor, it’s pretty easy to get it out of these cookies. Try replacing the rum in the icing with coconut milk or even water if you like. If you want to retain the flavor of the rum, you can add a little rum extract to the glaze. We recommend starting with 1/2 tsp, as it’s quite strong.

How can I store them?

We recommend storing them in an airtight container. Refrigerated, they will stay fresh for up to 3 days. You can also freeze the cookies unfrosted if you like. be sure to wait until they are completely cooled before storing them in an airtight container and freezing them. When you’re ready to serve them, thaw them completely before frosting and decorating.

Did you do this? Let us know what you think in the comments below.

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coquito cookies

PICTURED: LUCY SCHAEFFER; CULINARY STYLING: VICTORIA GRANOF