Savory coconut cookies - homemade recipes

Today, there are many types of cookies in the world, and, as follows, a huge number of recipes for making cookies. Now we want to offer you to prepare these wonderful cookies. We are convinced that lovers of coconut flavors will really like this liver. Savory, doughy cookies, with the smell and taste of coconut, will conquer your heart from the first try!

Coconut cookies are a godsend for those who love delicious, unique cookies, as well as coconut in all its forms, but don’t really want to waste time on cooking. The creators of the website Frisky Recipes share with you various methods for making coconut cookies, with step-by-step recipes and photos.

homemade coconut cookie recipes

Delicious coconut cookies

Ingredients:

100 g butter
100 g sugar
2 testicles
100 g coconut flakes
1 tsp. baking powder
200 g flour

coconut cookie recipes

General information:

Production time: 45 minutes;
Number of servings 5.

Manufacturing method:

Prepare all the necessary ingredients. First you need to grind the butter with sugar. Add eggs and mix everything.
Then add coconut flakes and carefully mix the resulting mass. Add baking powder and flour.
Knead the dough; it should not stick to your hands. Divide the dough into 2 parts. Then each one for 2 more, resulting in 4 pieces.
From these pieces you need to make 4 sausages and divide each into 5 pieces. Line a baking tray with baking paper and lightly grease with oil. Roll these pieces into balls, there will be 20 of them and place them on a baking sheet. Bake at 180 degrees for 25–30 minutes.

Soft coconut cookies

Ingredients:

80 gr. butter;
80 gr. Sahara;
a pinch of salt;
2 testicles;
100 gr. coconut flakes;
110 gr. flour;
1 teaspoon baking powder;
a pinch of vanillin.

General information:

Production time: 55 minutes;
Number of servings 4.

Manufacturing method:

Using a mixer, beat softened butter with sugar. Add salt and add eggs one by one, foaming after each addition.
Mix the butter mixture with coconut flakes. Sift the flour together with baking powder and vanilla. Pour into the dough and stir thoroughly. It will turn out viscous.
Cover the mixture with film and put it in the refrigerator for 30–40 minutes.
Form the dough into small balls. Place them 2-3 cm apart on a baking tray lined with baking paper. Lightly flatten each piece and place the baking sheet in an oven preheated to 170°C for 10–15 minutes. The cookies should be browned.

Regular coconut cookies

Ingredients:

egg - 1 pc.,
sweet sand - 40 gr.,
coconut flakes - 80 gr.

General information:

Production time: 45 minutes;
Number of servings 4.

Manufacturing method:

Take 1 tiny egg, shake it with a fork, then add 40 g of sweet sand, shake it again with a fork.
Next, add 80 g of coconut flakes to the mixture and mix thoroughly. Place in the refrigerator for 15–20 minutes; the coconut swells slightly and sets to an egg-like consistency. Then we roll out balls from the “dough”, at first as if squeezing them so that they don’t fall apart.
But this is not necessary, you can divide it into portions and lay it out, slightly flattening it, correcting the edges. If it’s too runny, you can spoon it out with a spoon, I think so. From this quantity I got 10 cookies.
Place on a baking sheet lined with baking paper (if parchment, lightly grease with oil).
Bake for 15–20 minutes until browned. Every now and then I crave a blush! Remove from paper after cooling. If they are difficult to remove, then the paper together with the cookies must be placed on a damp towel.

Frisky coconut cookies without flour

Ingredients:

Coconut flakes 250 gr.
Sugar 150 gr.
Chicken eggs 3 pieces

General information:

Production time: 50 minutes;
Number of servings 4.

Beat the eggs with sugar until completely dissolved. Add coconut flakes and stir thoroughly. You can add vanilla if you wish.
Line a baking sheet with parchment. Spoon the mixture onto a baking sheet.
Bake in an oven preheated to 160–170 degrees for 20–25 minutes. Enjoy your tea!

Homemade coconut cookies

These homemade coconut cookies are charming: soft-brown, with a sweet crust with unique cracks, soft in the middle, and the taste is reminiscent of Raffaello, only the driest version, because without cream.

Ingredients:

200 gr. coconut flakes;
100 gr. wheat flour;
100 g sugar;
2 medium or large chicken eggs;
1 teaspoon baking powder.

General information:

Production time: 55 minutes;
Number of servings 6.

Manufacturing method:

First, break the eggs into a bowl, pour sugar into them and beat with a mixer - at high or medium speed, 2-3 minutes. It is acceptable that the mass is not as stable as biscuit foam, but we definitely need fluffiness!
Pour the coconut flakes into the bowl with the fluffy whipped mixture and stir. Then sift the flour and baking powder into it. And mix again. And then, according to the recipe, put the dough in the refrigerator for half an hour.
Preheat the oven to 180C. Cover the baking sheet with a sheet of parchment, and lightly grease the parchment with vegetable oil. We take out the dough, wet our hands with water and roll the dough into balls the size of a Raffaello candy.
Place the cookies in rows on a baking sheet. Bake for 15–30 minutes. So look at the type of baking: the cookies are ready when they become slightly browned: golden, with tenderly browned tops. Enjoy your tea!

Homemade coconut shortbread cookies

Ingredients:

Butter - 70 gr.
Testicles - 1 pc.
Wheat flour - 100 gr.
Coconut flakes - 80 gr.
Sugar - 75 gr.
Slaked soda - 0.33 tsp.

General information:

Production time: 35 minutes;
Number of servings 4.

Manufacturing method:

Combine butter at room temperature with sugar. Grind sugar with butter. It is best to replace the sugar with sweet powder, this will allow the sugar and butter to mix much more quickly. And the cookies will be much softer and more crumbly.
Grind sugar with butter and add eggs. If you are preparing a double portion, it is better to beat in the eggs one at a time. Beat in the egg, mix it well with the butter, and then add the second egg.
Mix the egg well with the buttery consistency. For convenience, you can use a mixer. Add coconut flakes to egg mixture.
Mix the coconut and egg mixture well. If you have time, you can let the dough sit for a little while (10–20 minutes) so that the coconut flakes are better soaked. Add slaked soda to the dough (quench the soda with lemon juice or vinegar). If you want to add baking powder instead of soda, then it is better to add it to the flour and mix.
Add sifted wheat flour to the dough. I used ordinary flour of the highest quality, 4 tbsp was useful to me. l. with a good slide. But almost everything depends on the properties of the flour. If you take bread flour, then 3 tbsp may be enough for you. l. So it’s better to add 3 tbsp at first. l., and later add another spoon as needed.
Stir the flour. You should get a non-uniform, loose dough; it will be soft and sticky. Use a teaspoon to separate small pieces of dough and roll it into a flat cake. You can take any amount of dough and give it any shape. You can create round, square, oval, triangular cookies.
Place the cookies on a parchment-lined baking sheet. If you bake cookies on a baking sheet, you need to grease it with butter.
Place the cookies in an oven preheated to 200º. For the first 5-7 minutes we bake the cookies at 190º-200º, and later you can reduce the temperature to 170º and bake for another 10-15 minutes.
Everyone has a different oven, so I advise you to look at the cookies. If you like dry-dry cookies, then you can bake the cookies for the first 5 minutes at 200º, and then at 160º-170º until the cookies are dried to a suitable state.

Coconut cookies

A selection of coconut cookie recipes with step-by-step photos and instructions. Our culinary experts talk and demonstrate how to make delicious coconut cookies at home!

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Coconut Cookie Recipes

Ingredients

Coconut flakes – 240 g

Ingredients

Coconut flakes – 90 g

Chicken egg – 1 pc.

Ingredients

Coconut flakes – 140 g

Ingredients

Wheat flour – 100 g

Oat flakes – 100 g

Coconut flakes – 65 g

Butter – 100 g

Ingredients

Chicken egg (white) – 1 pc.

Sweet powder – 50 g

Walnuts – 50 g

Coconut flakes – 50 g

Prunes – 50 g

Ingredients

Coconut flakes – 80 g

Wheat flour – 50 g

Chicken egg (not large) – 1 pc.

Baking powder – 0.5 tsp.

Dark chocolate – 30 g

Ingredients

Coconut flakes – 45 g

Butter – 130 g

Baking powder – 1 tsp.

Vanilla sugar – 0.5 tsp.

Ingredients

Coconut flakes – 1.5 cups

Egg whites – 1.5-2 pcs.

Sugar – 0.5 cups

Ingredients

Coconut flakes – 240 g

Condensed milk – 1 can (380 g)

Almond extract – 1 tsp.

Egg whites – 2 pcs.

Ingredients

Sugar – 4 tbsp. (60 g)

Coconut flakes – 100 g

Rice flour – 3 tbsp. (45 g)

Whole grain wheat flour – 2 tbsp. (30 g)

Baking powder – 1 tsp.

Ingredients

Coconut flakes – 150 g

Banana (peeled) – 230 g

Vegetable oil – 2 tbsp.

Ingredients

Wheat flour – about 130 g / 1 cup

Butter – 100 g

Coconut flakes – 80 g / about 0.5 cup

Milk or water – 1 tbsp.

Baking powder – 0.5 tsp.

Ingredients

Coconut flakes – 75 g

Wheat flour – 150 g

Baking powder – 1 tsp.

Vanilla sugar – 1 tsp. (5 g)

Salt – 1 pinch

Cool water (or coconut milk) – 100 ml

Vegetable oil – 3 tbsp.

Optional:

Almonds (nuts) – 14-15 pcs.

Ingredients

Coconut flakes – 200 g

Ingredients

Coconut flakes – 100 g

Egg whites – 2 pcs.

Yogurt – 2-2.5 tbsp.

Rice flour – 1 tbsp.

Sweetener - to taste

Ingredients

Coconut flakes – 150 g

Chicken egg (white) – 3 pcs.

Wheat flour – 150 g

Ingredients

Banana – 2 pcs (250 g)

Coconut oil – 30 g

Wheat flour – 280 g

Baking powder – 10 g

Ingredients

Soy flour – 1 cup

Oatmeal – 1 cup

Coconut flakes – 1 cup

Sugar – up to 1 cup

Butter – 100 g

Baking powder – 1 tsp.

Additionally:

Note:

1 glass – 200 ml

Ingredients

Chicken eggs – 2 pcs.

Butter – 230 g

Baking soda – 1/2 tsp.

Granulated sugar – 185 g

Wheat flour – 550 g + dust

Condensed milk (boiled) – 1 can

Coconut flakes – 200 g

Ingredients

Oat flakes – 150 g

Coconut flakes – 80 g

Wheat flour – 150 g

Baking powder – 1 tsp.

Butter – 130 g

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8 recipes for tender coconut cookies

Sugar, chocolate, oatmeal, with condensed milk, lemon and coconut cream - it’s hard to resist such deliciousness.

1. Soft coconut cookies

Ingredients

80 g butter;
80 g sugar;
a pinch of salt;
2 testicles;
100 g coconut flakes;
110 g flour;
1 teaspoon baking powder;
a pinch of vanillin.

Manufacturing

Using a mixer, beat softened butter with sugar. Add salt and add eggs one by one, foaming after each addition.

Mix the butter mixture with coconut flakes. Sift the flour together with baking powder and vanilla. Pour into the dough and stir thoroughly. It will turn out viscous.

Cover the mixture with film and put it in the refrigerator for 30–40 minutes.

Form the dough into small balls. Place them 2-3 cm apart on a baking tray lined with baking paper. Lightly flatten each piece and place the baking sheet in an oven preheated to 170°C for 10–15 minutes. The cookies should be browned.

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2. Coconut cookies with eggs

Ingredients

2 testicles;
80–100 g sugar;
a pinch of salt - optional;
170 g coconut flakes.

Manufacturing

Whisk the eggs and sugar for 2 minutes. You can also add a little salt for flavor balance. Add the shavings in parts, mixing the mixture well.

Form the dough into small balls and place them on a baking tray lined with baking paper. Place the cookies in an oven preheated to 180°C for 20–25 minutes.

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3. Eggless Coconut Sugar Cookies

Ingredients

250 g flour;
½ teaspoon of soda;
½ teaspoon baking powder;
a pinch of salt;
225 g butter;
200 g sugar;
130 g coconut flakes;
5 teaspoons of milk;
a little vanilla extract;
vegetable oil - for lubrication.

Manufacturing

Sift together flour, baking soda, baking powder and salt. Separately, beat softened butter and sugar with a mixer. Add coconut, flour mixture, milk and vanilla extract.

Knead into a homogeneous dough. Form several sausages out of it and wrap each one in film. Place them in the freezer for 30 minutes.

Cut the sausages into circles and place on a greased baking sheet. Bake at 350°F for 15–20 minutes until the cookies are lightly browned.

Immediately after production, the dessert will be soft. After some time, the baked goods will become harder, but the inside will remain tender.

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4. Coconut cookies with lemon cream

Ingredients

200 g butter + for greasing;
100 g sugar + for sprinkling;
a little vanilla extract;
250 g flour + for sprinkling;
1 egg white;
50 g coconut flakes.

70 g sugar;
4½ teaspoons cornstarch;
180 ml water;
1 egg yolk;
3 tablespoons butter;
2 tablespoons lemon juice.

Manufacturing

Using a mixer, beat the butter with sugar and vanilla extract. Without stopping, add the sifted flour evenly. Knead into a homogeneous dough.

Sprinkle the table with flour, divide the dough in half and roll out into thin layers. Cut out their cookies. Make small holes in half of the pieces.

Grease a baking sheet and place cookies 2-3 cm apart. Whisk the egg white lightly, coat the holey cookies with it and sprinkle with shavings and sugar. Bake for 8–10 minutes at 180°C, then cool.

Meanwhile, make the cream. Combine sugar and starch in a saucepan, add water and bring until smooth. Cook over medium-high heat, stirring occasionally, until the mixture thickens and begins to bubble. Reduce heat and cook for another 2 minutes.

Combine a little mixture with raw yolk and add the mixture to the pan, stirring constantly. Bring to a boil and cook for another 2 minutes. Remove from heat and add softened butter and lemon juice.

Cool the cream, brush the whole cookie with it and cover with the second half with the hole.

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5. Coconut cookies with condensed milk

Ingredients

200 g coconut flakes;
40 g flour;
a pinch of salt;
200–250 g condensed milk;
a little vanilla extract;
vegetable or butter - for lubrication.

Manufacturing

Combine coconut, flour and salt. Add condensed milk and vanilla extract and stir thoroughly. The mass must be thick.

Grease a baking tray with oil and place tablespoons of dough at a distance of 2-3 cm from each other. Bake at 180°C for 15–20 minutes until golden brown.

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Recipe for soft coconut cookies with cottage cheese

6. Oatmeal-coconut cookies

Ingredients

125 g flour;
½ teaspoon of soda;
a pinch of salt;
100 g coconut flakes;
80 g oatmeal;
110 g butter;
100–150 g sugar;
2 tablespoons honey;
vegetable oil - for lubrication.

Manufacturing

Sift the flour together with soda and salt. Mix with coconut and oatmeal. Place the butter, sugar and honey in a small saucepan and melt, stirring, over medium heat. Remove from heat and cool for 2 minutes.

Pour the butter mixture into the flour mixture and stir thoroughly. Form small balls from the dough, place on a baking sheet greased with vegetable oil at a distance of 2-3 cm from each other and slightly flatten.

Bake the cookies in an oven preheated to 180°C for 15–20 minutes until they are golden brown. Let it cool slightly before removing from the pan.

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7. Coconut chocolate cookies

Ingredients

3 egg yolks;
50 g sugar;
10 g vanilla sugar;
20 g flour;
200 ml milk;
50 g coconut flakes.

200 g butter;
100 g sweet powder;
2 egg yolks;
250 g flour + for sprinkling;
½ teaspoon baking powder;
25 g cocoa powder.

Manufacturing

In a saucepan, whisk 3 yolks with regular and vanilla sugar and flour. Pour in hot milk and until the mixture is smooth. Place over medium heat and cook, stirring, until thickened. Remove from heat, add shavings and cool.

Using a mixer, beat softened butter and sweet powder. Add 2 yolks and beat again until smooth. Combine flour, baking powder and cocoa. Pour into the butter mixture and knead the dough.

Flour the baking paper and shape the dough into a sausage. Wrap in paper and put in the freezer for 20 minutes.

Cut the sausage into thin slices and place on a baking sheet lined with parchment. Bake for 10 minutes at 180°C and cool completely. Spread half the cookies with coconut cream and cover with the remaining circles.

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8. Coconut milk cookies

Ingredients

200 ml coconut milk;
1 tablespoon tapioca starch;
80–100 g coffee sugar;
1½ tablespoons vegetable oil;
1 tablespoon coconut flakes + for sprinkling;
1 teaspoon baking powder;
320 g flour;
2-3 tablespoons of any fruit syrup.

Manufacturing

Combine milk with starch. Add sugar, butter and shavings and stir thoroughly. Add baking powder and add flour in parts, kneading into a homogeneous dough.

Roll out the mixture into a layer about 1 cm wide and cut out the cookies. Place the pieces on a baking sheet lined with baking paper.

Brush the cookies with fruit syrup and sprinkle with coconut. Bake in an oven preheated to 180°C for about 10 minutes until lightly golden brown.

Coconut cookies

Crispy and immediately airy) Quick and simple. Get it right the first time.

Ingredients for Coconut Cookies:

Wheat flour / Flour - 100 g
Sugar - 100 g
Coconut flakes - 200 g
Baking powder - 1 tsp.
Vanillin – 3 g
Chicken egg - 2 pcs

Production time: 60 minutes

Nutritional and energy value:

Ready meals
kcal 2240.6 kcal	proteins 37 g	fat 142.2 g	carbohydrates 224.8 g
100 g dish
kcal 430.9 kcal	proteins 7.1 g	fat 27.3 g	carbohydrates 43.2 g