Coconut Churro Cookies

A crisp cinnamon shell, a chewy coconut center—baked, not fried.

You don’t need a fryer to get that churro crunch. These Coconut Churro Cookies bring it all, sweet cinnamon, buttery ridges, and chewy coconut. Without the splatter or mess. If you’ve ever loved the first bite of a hot churro but wished for a cleaner kitchen and a tropical note, this is for you.

You’ll walk away from this recipe understanding how to pipe cookies like a pro, how to keep the shape crisp, and how to get that golden edge just right in the oven instead of a vat of oil. I’ve made these cookies enough times to know what makes the difference and what doesn’t.

The cookies are simple, satisfying, and bake with purpose.

Let’s get you baking.

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Why Cinnamon Sugar Works Better on Baked Dough

Most churro recipes end in a saucepan. This one starts in a mixing bowl. And it’s better for it. The cinnamon sugar clings differently when the dough is baked rather than fried. You don’t lose the crunch—it just crisps along the ridges instead of sliding off.

The butter carries the spice through the dough without letting it overpower the coconut. I’ve found that baking actually intensifies the cinnamon because the sugar has time to toast, not melt.

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Ingredients That Shape the Texture

This recipe builds around room-temperature butter. Cold butter stiffens the dough too much for piping. Melted butter makes it run. Room temperature holds that middle ground, soft enough to pipe, firm enough to hold the star-tip ridges.

Granulated sugar helps with spread and structure. It doesn’t melt as fast as powdered sugar would, which gives the cookies time to puff and set before the tops collapse.

Shredded coconut isn’t just for topping. Half a cup goes into the dough itself. Use finely shredded, unsweetened coconut. Sweetened coconut adds extra moisture and throws off the balance. I’ve tried both. The unsweetened version gives structure. The sweetened one just clumps.

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Piping Tips for Holding Shape in the Oven

Use a large open star tip—Wilton 1M or Ateco 846. Chill the dough for 15 to 20 minutes before you pipe it. Any longer and the dough starts to stiffen too much, especially if your kitchen is cool.

Hold the piping bag vertically and pipe from the center outward in a tight ring. Don’t rush it. Even pressure matters more than speed.

If the dough gets too soft to hold a shape, just put it back in the fridge for a few minutes. I’ve done this mid-batch plenty of times. No shame in chilling twice.

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Topping That Cracks Like Churro Sugar

This cookie has two finishes that work. You can press the raw dough into coconut before baking, or sprinkle on the coconut-cinnamon-sugar mix just before it hits the oven. I lean toward sprinkling—it gives you better control.

Once baked, the topping toasts in the oven and sticks without melting. It creates that fine, gritty crunch churros are known for. You don’t need to roll them in sugar after.

If you want a stronger toast, let them go a minute longer in the oven but watch the edges. They brown fast.

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Bake Time and Cooling

Set your oven at 350°F and give them 12 to 14 minutes. The edges should turn golden but the center will still look soft. That’s what you want.

Leave them on the tray for five minutes before moving them to a rack. They finish setting during that rest. If you move them too early, they crack at the base.

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Serving and Storing Coconut Churro Cookies

Serve them the day they’re baked. That’s when the texture is most distinct—the edges crisp, the middle chewy. But they do keep well.

If you store them in an airtight tin, they stay crisp on day two. After that, they soften slightly, but not unpleasantly so. I’ve had good luck with freezing too. Let them cool completely, layer with parchment, and freeze in a tin. They thaw fast and taste fresh.

Try them beside coffee or serve them with vanilla ice cream if you want a hot-and-cold contrast. I’ve paired them with my Coconut Espresso Cookies on a dessert board and they complement each other beautifully.

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Other Cookies You’ll Like

If you enjoy coconut and crisp textures, you might like the Easy Biscuit Recipe, which bakes tall and flaky with just a few ingredients.

Want something classic but bolder? My Peanut Butter Chocolate Chip Cookies balance sweet and salty in every bite.

Or try something colorful and fun like Strawberry Matcha Marble Cookies. They add a visual pop and pair well with tea.

And if you haven’t yet baked with brown butter, my Brown Butter Chocolate Chip Cookies might just win you over.

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Save This Coconut Cookie Recipe and Let’s Chat

📌 Pin this recipe to your cookie board so you can come back to it anytime.

If you try these Coconut Churro Cookies, I’d love to hear how yours turned out. Leave a comment below and tell me what you changed or what you’d pair them with. Did you try freezing them? Did the piping tip give you trouble?

This is a space to learn from each other, and I always read your notes.

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