There’s something undeniably nostalgic and joyful about colorful candy studded cookies. Add coconut into the mix, and you have a treat that’s equal parts vibrant, chewy, and indulgent. These Gems studded soft coconut cookies combine the tropical richness of coconut with the fun crunch of candy coated chocolates, Gems being the Indian childhood staple we’ve all loved. The result is a cookie that’s soft at the center, delicately chewy around the edges, and sparkling with sweet, colorful Gems that add a pop of delight to every bite.
The soul of these cookies lies in the rich, nutty sweetness of desiccated coconut. When blended into a soft butter based cookie dough, coconut adds depth and a moist, chewy texture that sets these apart from your typical chocolate chip cookies. Unsweetened desiccated coconut works best to control the sweetness since the dough already includes sugar and the Gems add their own layer of sugary crunch. Butter, meanwhile, is what gives the cookies their soft body and richness. Using softened butter, not melted, is crucial here. Creaming the butter with sugars adds air into the mixture, creating lift and lightness that keeps the center tender while the outside bakes to a golden edge.
So let’s dive into what makes this recipe a standout and how to achieve that perfect soft and chewy texture while ensuring the candies stay vibrant and intact during baking.
Ingredients:
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg, at room temperature
- 1/2 tsp vanilla extract
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup desiccated coconut (unsweetened is best for balance)
- 1/2 cup Gems, crushed or left whole depending on preference
- Optional: 2 tbsp milk if dough feels too dry
Method:
- In a large bowl, cream the softened butter with both the brown and white sugars until the mixture becomes light and fluffy. This step is crucial as it adds air and structure while also creating a smooth base that holds onto moisture.
- Crack in the egg and pour in the vanilla extract. Mix until everything is fully incorporated and creamy. This adds richness and helps emulsify the fats, ensuring your cookies stay tender.
- In a separate bowl, sift together the flour, baking soda, and salt. Slowly add these dry ingredients to the wet mix, folding them in gently. Don’t overmix as that can make the cookies tough.
- Stir in the desiccated coconut and most of the Gems, but save a few to press on top before baking. The coconut adds subtle sweetness and chew, while the crushed Gems bring in crunch and melty chocolate pockets.
- Chill the dough for at least 30 minutes. This helps the flour hydrate and prevents the cookies from overspreading during baking. If you’re in a hurry, even 15 minutes in the freezer helps.
- Preheat your oven to 175°C or 350°F and line a baking tray with parchment paper. Scoop the chilled dough into equal portions using a tablespoon or cookie scoop, and roll into smooth balls. Flatten each cookie slightly on the tray and press a few extra Gems on top for a colorful finish.
- Bake for 10 minutes, or until the edges are lightly golden but the centers still look a little soft. Don’t overbake as the residual heat will continue to cook them after you remove them from the oven.
- Let the cookies sit on the tray for 5 minutes before transferring to a wire rack. This resting time helps set the shape while preserving the softness inside.
- Store your cookies in an airtight container for up to five days. Add a slice of bread inside the container to maintain softness.
Tips:
- Brown sugar adds both moisture and a deeper caramel like flavor. If you want an even softer cookie, try using all brown sugar and skipping the white.
- Make sure your butter and egg are at room temperature before starting. This ensures even mixing and better texture.
- Crushing the Gems gives you more chocolate distribution and makes for easier chewing. But leaving a few whole gives a dramatic pop of color and crunch, making for a great visual effect.