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Home » Recipe » Toasted Coconut Straw Hat Cookies

Toasted Coconut Straw Hat Cookies

December 21, 2020 by Danielle Green 9 Comments

This post may contain affiliate links. Please read my disclosure policy.
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Toasted Coconut Straw Hat Cookies are a unique Christmas cookie made with an easy sugar cookie and marshmallow coated in a creamy caramel, all finished with toasted coconut.

marshmallow coconut hat cookie with bite out of it on platter

Coconut Marshmallow Cookies

These Toasted Coconut Cookies, known as Straw Hats by our family have been at every Christmas for as long as I can remember. It is a family recipe that has been passed down from my grandmother and always makes its presence on our holiday cookie platter.

These Coconut Marshmallow Cookies are always accompanied by our Sour Cream Cut Out Cookies, Walnut Thumbprint Cookies, Peanut Butter Blossoms, Microwave Peanut Brittle and homemade caramels. 

Family Christmas Cookie Platter

Every family has their unique combination of recipes they serve at the holidays on their cookie platter and these just so happens to be ours.

It has been the same cookie recipes for as long as I can remember! We have literally never added a new recipe to our holiday rotation at my mom’s house. She is a stubborn German who isn’t a big fan of change.

caramel dripping from toasted coconut sugar cookies

Coconut Hat Cookies

Most of those cookie recipes are pretty common among families, perhaps with their own spin. Although I would argue that our Sugar Cookie Cutout Recipe is the best!

What I didn’t realize until I was writing up this recipe for all of you is that these Toasted Coconut Cookies are actually a very unique Christmas cookie.

plate of toasted coconut marshmallow cookies with caramels

Unique Christmas Cookie

I searched high and low on the internet to try and find if these coconut hats have been shared before and I could only come across one old picture of a newspaper clipping sharing the recipe. 

That’s insane to me! In this day in age, it sometimes feels like there are never any unique recipes on the internet anymore, so the fact that this family Christmas cookie isn’t out there blows my mind a little. 

Christmas Cookie Platter

Coconut Christmas Cookies

I ran across this old family photo from the 90’s of our Christmas cookie platter. It’s kind of hilarious that my Mom still has the same platter and serves the cookies the exact same way at Christmas to this very day. But when they are the best Holiday Cookies, can you really blame her?!

I’m sure this coconut Christmas cookie recipe exists in church cookbooks, where recipes get passed down generations and shared among friends, but I’m excited to be able to share it on a broader scale with all of you!

sugar cookie topped with caramel and toasted coconut

Coconut Marshmallow Cookies

I love the combination of the light and fluffy marshmallow with the rich caramel and crunchy toasted coconut in these Coconut Marshmallow Cookies.

I have found over the years that coconut seems to be a love or hate kind of food with people. If you have some coconut haters in your family, you could roll a few of the cookies in Rice Kripies instead. This would probably be a more kid friendly option as well. 

If you are a coconut lover myself, be sure to try these Coconut Macadamia Bites. They are another unique candy recipe that is decadent and delicious!

plate of toasted coconut marshmallow cookies with caramels

How to make Coconut Hat Cookies

A little tip for cutting marshmallows is using a kitchen scissors and wetting it. You can slice them on a cutting board the traditional way, but my Mom always uses this scissors method.

Dip a pair of clean scissors in a glass of water before cutting each marshmallow. This prevented the scissors from becoming full of sticky marshmallow mess. 

  • dropping cookies by spoon on cookie sheet
  • slicing marshmallows in half
  • placing sliced marshmallow on cookie
  • covering marshmallow cookie in caramel
  • sugar cookie topped with caramel and toasted coconut

Tips and Tricks when making Coconut Marshmallow Cookies

It is also important to press the dropped cookies down flat before baking. You can use your greased fingers or the back of an oiled spoon to do the job.

If you don’t press them down they will bake into more of a ball shape and not work well for pressing the sliced marshmallow onto them. 

When the cookies come out of the oven be sure to press the marshmallows onto them right away. This helps melt the marshmallow just a little bit and fuse it to the cookie.

marshmallow coconut hat cookie with bite out of it in hand

Coconut Cookies Recipe

Most members of my family have a favorite on that Christmas dessert platter and that is probably why my Mom keeps making all of the same ones as well. My sister is all about the Peanut Blossoms, I am obsessed with the Sour Cream Cutout Cookies and my brother’s favorite has always been these Coconut Cookies Recipe.

Don’t get me wrong, we love them all, but it’s funny how each person gravitates to the same cookies each year!

Does your family have a unique cookies recipe that you have never seen shared at potlucks or online? I’d love to hear what it is!

plate of toasted coconut marshmallow cookies with caramels

More cookies for your Christmas cookie platter

If you are looking to add some unique variety to your Christmas Cookie Platter this year, we have some more great recipes to try!

  • Soft Molasses Cookies
  • Salted Caramel & Pretzel Thumbprints
  • Peanut Butter Buckeye Brownie Cups
  • Ritz Cracker Cookies
  • Caramel Pecan Bites
marshmallow coconut hat cookie with bite out of it on platter
Continue to Content
marshmallow coconut hat cookie with bite out of it on platter

Toasted Coconut Straw Hat Cookies

Yield: 32 small cookies
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Toasted Coconut Straw Hat Cookies are a unique Christmas cookie made with an easy sugar cookie and marshmallow coated in a creamy caramel, all finished with toasted coconut.

Ingredients

Cookie

  • 1 1/4 c. all purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. butter
  • 1/3 c. brown sugar
  • 1 egg
  • 1/2 tsp. vanilla

Toppings

  • 25 Caramels
  • 2 Tbsp. cream
  • 1 c. shredded coconut
  • 16 large marshmallows

Instructions

  1. Preheat oven to 375°.
  2. Sift the flour, baking powder, and salt into a small bowl.
  3. Cream the butter and brown sugar in a separate large bowl. Mix in the egg and vanilla.
  4. Mix in the sifted dry ingredients just until well combined.
  5. Drop the cookie dough by small teaspoonfuls on a greased cookie sheet. Flatten slightly using your greased fingers or the back of a spoon.
  6. Bake at 375° for 7 to 10 minutes or until just lightly golden around the edges.
  7. Meanwhile, cut 16 marshmallows in half width wise.
  8. Place the cut side down marshmallows on the hot cookies, (so it looks like a mini hat). Allow to cool.
  9. Meanwhile, add the coconut to a shallow pan and bake for 5 minutes at 375° or until it is golden brown. Remove from the oven and set aside.
  10. Melt 25 caramels with 2 Tbsp. cream in a double boiler, stirring frequently until smooth.
  11. When the cookies are cooled, spread the caramel mixture quickly over the marshmallow part of the cookie.
  12. Immediately roll the caramel covered portion in the toasted coconut to coat it well.
  13. If the caramel mixture becomes stiff, thin with the addition of a little cream.
  14. Allow the finished cookies to cool to room temperature and store in a sealed container.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Kraft Individually Wrapped Caramel Candy , 9.5 oz Bag (Pack of 8)
    Kraft Individually Wrapped Caramel Candy , 9.5 oz Bag (Pack of 8)
Nutrition Information:
Yield: 32 Serving Size: 1 cookie
Amount Per Serving: Calories: 140Total Fat: 11gSaturated Fat: 8gTrans Fat: 1gCholesterol: 15mgSodium: 43mgCarbohydrates: 10gFiber: 0gSugar: 5gProtein: 1g
© The Creative Bite
Cuisine: American / Category: Desserts
Continue to Content
marshmallow coconut hat cookie with bite out of it on platter

Toasted Coconut Straw Hat Cookies

Yield: 32 small cookies
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Toasted Coconut Straw Hat Cookies are a unique Christmas cookie made with an easy sugar cookie and marshmallow coated in a creamy caramel, all finished with toasted coconut.

Ingredients

Cookie

  • 1 1/4 c. all purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. butter
  • 1/3 c. brown sugar
  • 1 egg
  • 1/2 tsp. vanilla

Toppings

  • 25 Caramels
  • 2 Tbsp. cream
  • 1 c. shredded coconut
  • 16 large marshmallows

Instructions

  1. Preheat oven to 375°.
  2. Sift the flour, baking powder, and salt into a small bowl.
  3. Cream the butter and brown sugar in a separate large bowl. Mix in the egg and vanilla.
  4. Mix in the sifted dry ingredients just until well combined.
  5. Drop the cookie dough by small teaspoonfuls on a greased cookie sheet. Flatten slightly using your greased fingers or the back of a spoon.
  6. Bake at 375° for 7 to 10 minutes or until just lightly golden around the edges.
  7. Meanwhile, cut 16 marshmallows in half width wise.
  8. Place the cut side down marshmallows on the hot cookies, (so it looks like a mini hat). Allow to cool.
  9. Meanwhile, add the coconut to a shallow pan and bake for 5 minutes at 375° or until it is golden brown. Remove from the oven and set aside.
  10. Melt 25 caramels with 2 Tbsp. cream in a double boiler, stirring frequently until smooth.
  11. When the cookies are cooled, spread the caramel mixture quickly over the marshmallow part of the cookie.
  12. Immediately roll the caramel covered portion in the toasted coconut to coat it well.
  13. If the caramel mixture becomes stiff, thin with the addition of a little cream.
  14. Allow the finished cookies to cool to room temperature and store in a sealed container.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Kraft Individually Wrapped Caramel Candy , 9.5 oz Bag (Pack of 8)
    Kraft Individually Wrapped Caramel Candy , 9.5 oz Bag (Pack of 8)
Nutrition Information:
Yield: 32 Serving Size: 1 cookie
Amount Per Serving: Calories: 140Total Fat: 11gSaturated Fat: 8gTrans Fat: 1gCholesterol: 15mgSodium: 43mgCarbohydrates: 10gFiber: 0gSugar: 5gProtein: 1g
© The Creative Bite
Cuisine: American / Category: Desserts
499shares

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Filed Under: Cookies, Desserts, Recipe, Recipe Video, Vegetarian


This post may contain affiliate links. Please read my disclosure policy.

Comments

  1. Nicole says

    December 10, 2019 at 7:24 pm

    These are beautiful! I’ve never heard of them before, and I’m super excited to do some baking finally this year and these are definitely going on the list!

    Reply
    • Danielle Green says

      December 12, 2019 at 2:36 pm

      They are really good and definitely worth giving a chance!

      Reply
  2. Wendy says

    December 24, 2019 at 12:37 pm

    In the instructions it says to cream butter and brown sugar but the amount of brown sugar is not listed in the ingredients or any where else

    Reply
    • Danielle Green says

      December 24, 2019 at 5:22 pm

      It is 1/3 cup brown sugar. Sorry about that oversight!

      Reply
  3. Emily says

    February 17, 2020 at 7:22 am

    I was so pleased to see these online. I found the recipe in the Pillsbury Best of the Bake-Off Collection cookbook published in 1959. Some of the recipes have photos, but this one didn’t, and I wanted to get a better sense of the ratio of the diameter of the “brim” (cookie) to the “crown” (marshmallow). This helps!
    The creator of the recipe is given as Mrs. L. R. Schweitzerhof, Jr.

    Reply
    • Danielle Green says

      February 17, 2020 at 11:28 am

      Thanks so much for the info Emily! It’s always a wonder where our Grandmothers got their recipes from. These are a recipe definitely worth trying, I hope you enjoy them!

      Reply
  4. DD says

    January 3, 2021 at 12:53 pm

    Do you use sweetened or unsweetened coconut?
    They look yummy!

    Reply
    • Danielle Green says

      January 6, 2021 at 2:25 pm

      sweetened

      Reply
  5. Alison LaFortune says

    January 4, 2021 at 10:10 am

    The caramel and coconut are delicious together! Yum. Perfect little sweet treats.

    Reply

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