Homemade Coconut Cookies Recipe – thank you so much for being here! I’m thrilled to share this cozy, buttery coconut cookie recipe with you. Subscribe for more recipes by email, and let’s bake some love together.
Overview of Recipe Content
These coconut cookies are perfect for a comforting afternoon tea or a sweet treat after dinner. Soft, crisp edges with tender centers infused with toasted desiccated coconut—they taste like tropical bliss with classic cookie comfort.
- What it tastes like: A buttery-sweet bite with delightful coconut texture and subtle chew.
- Why you’ll love it: Only a handful of ingredients, quick to whip up, and full of flavor. These little gems pair wonderfully with a glass of cold milk or your favorite coffee.
- Health & seasonality: Though cookies are indulgent, coconut adds fiber; satisfying and lighter than heavy cream treats.
Ingredients
- 115 g butter, softened (not melted)
- 100 g desiccated coconut
- 150 g castor sugar
- 130 g refined flour (maida)
- ¼ tsp baking powder
- ¼ tsp salt
- 2–3 tbsp milk, as needed
Tools Needed
- Mixing bowls
- Hand mixer or wooden spoon
- Baking tray
- Parchment paper or silicone baking mat
- Measuring spoons and scale
Suggested Substitutions/Add‑Ins
- Swap sugar for coconut sugar or brown sugar for a richer flavor
- Use shredded coconut instead of desiccated for more chew
- Add a pinch of cinnamon or vanilla extract for extra warmth
- Replace ¼ cup flour with almond flour for a gluten-free twist
How to Make Homemade Coconut Cookies Recipe
- Preheat your oven to 180 °C (350 °F). Line a baking tray with parchment paper.
- In a bowl, cream together the softened butter and castor sugar until light and fluffy—this takes about 2–3 minutes. It’s heavenly when the sugar dissolves just right.
- Stir in the desiccated coconut, baking powder, and salt. The mixture smells slightly toasted already!
- Gradually add flour, mixing until fully incorporated.
- Add milk 1 tbsp at a time, mixing until the dough comes together into a soft, slightly sticky ball.
- Using a small cookie scoop or spoon, form small balls (~1 tbsp) and place them on the prepared tray about 2 inches apart. Flatten gently with your fingers or the back of a spoon.
- Bake for 12–15 minutes, or until the cookie edges turn golden and centers are just set. The kitchen will smell incredible!
- Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. As they cool, they crisp just perfectly.
What to Serve with Homemade Coconut Cookies Recipe
- A cold glass of milk or coconut milk
- Fresh fruit—pineapple, mango, or berries
- Simple black coffee or a fragrant chai tea
- Spread a little coconut cream or Nutella in the center for a sandwich cookie twist
Tips for Making It Perfect
- Don’t soften butter completely—it should be soft but still slightly cool to hold air as you cream it.
- Measure coconut and flour by weight for consistency.
- Chill dough for 10 minutes if it’s too sticky—makes rolling easier.
- Bake just until edges golden—centers may seem soft but set on cooling.
- Use light-colored cookie sheets to avoid over-browning bottoms.
Storage Instructions
- Room temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze baked cookies or shaped dough balls in freezer bags for up to 2 months. Bake or thaw & bake as needed.
- Reheating: Warm cookies in a low oven (140 °C/275 °F) for 4–5 minutes before serving.
General Information
Coconut cookies have roots in many tropical cuisines. This recipe reflects a family favorite I’ve made since childhood, where we’d toast up coconut scraps and sweeten them into quick treats after harvest. It’s a humble recipe that’s still a star on the cookie platter!
Don’t forget to pin inspiration on Pinterest: https://www.pinterest.com/poulefrecipe/
Frequently Asked Questions
Can I use sweetened shredded coconut?
Yes—reduce sugar by about 2 tablespoons depending on sweetness.
What if the dough is too dry?
Add milk, ½ teaspoon at a time, until it’s soft and slightly sticky.
Are these cookies gluten-free?
Use a 1:1 gluten-free flour blend in place of maida for a gluten-free version.
How do I make them dairy‑free?
Use plant-based butter and plant milk (almond, oat, or coconut milk) instead.
Can I make the dough ahead?
Yes! Form dough balls and refrigerate for up to 24 hours before baking.
Nutritional Information (Per Cookie, approx.)
| Serving Size | 1 cookie (~20 g) |
|---|---|
| Calories | ~110 kcal |
| Carbohydrates | ~14 g |
| Protein | ~1 g |
| Fat (Total) | ~6 g |
| Saturated Fat | ~3.5 g |
| Unsaturated Fat | ~2 g |
| Sugar | ~8 g |
| Sodium | ~45 mg |
| Fiber | ~0.5 g |
Conclusion
These crispy coconut cookies are buttery, coconutty, and delightfully simple. Whether you’re baking for snack time, dessert, or a cozy moment with tea, they deliver on taste and textures every time.
If you loved these, try other coconut-inspired recipes like Coconut Squares or Coconut Greek Yogurt Cake above! 💛
Feel free to comment below with your experience, or tag me on Pinterest or Instagram with your coconut cookie creations. I can’t wait to see your kitchen magic!
Interactive Elements
I’d love to hear from you—leave a review, share a photo on Pinterest or Instagram, and tag me with @PoulefRecipes. Let’s keep baking together!
Print
Delightfully Crispy Coconut Cookies – The Most Irresistible Homemade Coconut Cookies Recipe
- Total Time: 25 min
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Butter‑soft coconut cookies with a golden edge and chewy coconut center—easy, quick, and perfect with tea.
Ingredients
115 g softened butter
150 g castor sugar
100 g desiccated coconut
130 g refined flour (maida)
¼ tsp baking powder
¼ tsp salt
2–3 tbsp milk
Instructions
1. Preheat oven to 180 °C (350 °F)
2. Cream butter and sugar until fluffy
3. Stir in coconut, baking powder, and salt
4. Mix in flour fully
5. Add milk until dough forms
6. Shape dough balls and flatten
7. Bake 12–15 minutes until golden
8. Cool on tray then rack
Notes
Use coconut sugar or brown sugar as alternative
Swap shredded coconut for different texture
Add cinnamon, vanilla or zest for flavor twist
Freeze dough balls to bake fresh later
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dessert & Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
