Easy Coconut Cookies Recipe+Video
Easy Coconut Cookies Recipe+Video
When you want light food, the perfect chewy coconut biscuits are the perfect dessert. With a delicious tropical flavor, these delicious foods are completed in 30 minutes!
These coconut cookies are soft, chewy and easy to blend! For more delicious cookies, try peanut butter oatmeal cookies, monster cookies, and Texas pancake cookies.
Coconut biscuits
Our family loves cookies. They make great after-school snacks or simple family supper. We like to sit at the table and drink a glass of milk and these warm and chewy things, and laugh and talk together.
Because they can be completed in 30 minutes and require only a small amount of ingredients, they are the perfect snack when you love sweets and want to eat fast!
These delicious coconut cookies are soft and chewy, but full of crunchy toasted coconut, rich in flavor and good texture. This is a delicious twist on classic cookies (very similar to our oatmeal coconut cookies). In addition, they are very soft, chewy and delicious-it is impossible to eat just one!
How to make coconut cookies
Prepare. Preheat the oven to 350 degrees.
mix. Add flour, baking soda and salt to a small bowl. Mix and set aside.
cream. In a separate medium bowl, add butter, brown sugar, and white sugar. Stir them together until smooth.
Combine. Add eggs and vanilla. Beat until light and fluffy.
Include. Add flour little by little until combined. Stir in coconut.
spoon. Place 3 inches apart on unoiled biscuit slices.
Bake and cool. Bake until lightly toasted, about 8-12 minutes. Move to a metal rack to cool.
Coconut notes:
- I used Unsweetened coconut Because the biscuits are already very sweet, both types are effective.
- You can easily add or reduce the number of coconut flakes according to your preferences without changing other ingredients. Although, I will not add more than 2 cups coconut.
- use Toasted coconut It’s a great way to add extra flavor. To roast coconut, just spread a thin layer of shredded coconut on a baking sheet. Bake at 325°F for 5-7 minutes, stirring often, until most of it is golden brown. Remove from the oven and let cool. (If you don’t want to use all the toasted coconut, you can mix the untoasted coconut into the dough and add some toasted coconut on top.)
Change and storage
Variety:
- Add a cup of chopped nuts for more flavor and texture. Almonds, pecans and macadamia nuts are good choices.
- Add a layer of coconut glaze on top. Mix coconut milk and powdered sugar to make a glaze.
- You can also drizzle with chocolate, or even dip half of the biscuits in chocolate, and then sprinkle more coconut flakes or sea salt on the chocolate.
- Add caramel flakes to the dough
Frozen dough: Like other drip biscuits, you can freeze the dough for later use. Just scoop the dough onto the baking sheet and put the baking sheet in the refrigerator. Once the dough has hardened, transfer them to Ziploc. Freeze for 1-2 months. If baking from a frozen state, bake for an additional few minutes according to the recipe.
Store: Drink warm or at room temperature. Store the biscuits in an airtight container at room temperature for 3-5 days. Biscuits can be frozen individually with parchment paper or wax paper for up to 2-3 months.
For more coconut recipes, please try:
Course dessert
American cuisine
Preparation time 10 minutes
Cooking time 10 minutes
18 servings
Calories 167 kcal
Author Little Luna
- 1 1/4 c all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 c butter
- 1/2 c brown sugar packed
- 1/2 c white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/3 c coconut flakes
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Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius
-
Add flour, baking soda, and salt to a small bowl. Mix and set aside.
-
In a separate medium bowl, add butter, brown sugar, and white sugar. Stir them together until smooth.
-
Add eggs and vanilla. Beat until light and fluffy.
-
Add the flour little by little until combined. Stir in coconut.
-
Place 3 inches apart and place on ungreased biscuit slices.
-
Bake until lightly toasted, about 8-12 minutes. Move to a metal rack to cool.
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