Coconut cookies are called cookies with coconut flakes, which contain no flour at all, but even without it they turn out crumbly and tasty, and the aroma will be simply magical. By the way, the first cookie is very similar in appearance and taste to Belgian shortbread cookies of a famous brand. The second will be airy, soft, the consistency resembles a sponge cake and we will add dates to it. So, as you can see, there will be two recipes, both with step-by-step photos.

Belgian soft coconut cookies - recipe

Our cookies only need 3 ingredients! You can now buy coconut shavings in any store, and the rest of the ingredients are in every kitchen.

Ingredients for 12 pcs:

• coconut flakes – 300g;
• eggs – 2 pcs;
• sugar – 3 tbsp.

How to make coconut cookies

Take out the finished cookies and let them cool slightly. It is very tasty, both warm and cold. Try it with milk, you will definitely like it.

Homemade coconut cookies

Grocery list:

• coconut flakes – 100g;
• skim milk – 100ml;
• dates – 20 pcs;
• egg whites - from 3 eggs.

How to bake coconut cookies

Our cookies have a distinct coconut flavor. It is moderately sweet. The texture is similar to a classic sponge cake.

Did you know that you can make coconut shavings with your own hands at home?

1. For this we need coconut. And the hardest part is cracking it. It takes a sharp knife and some skill to cut it in half or into pieces.
2. Then we separate the white pulp (which can only conditionally be called pulp) from the shell.
3. We wash it, dry it and grate it on a fine grater.
4. Place in a bowl and pour boiling water over it. Leave for half an hour.
5. The water will turn white and resemble liquid milk. That's what it's called - coconut milk. It can be used to prepare some dishes, especially East Asian cuisine.
6. We dry the shavings at a low oven temperature, no more than 80°C for 2 hours. And then it can be used for its intended purpose.

Bon appetit everyone!

If you are as passionate a lover of all sorts of “bounty” and “rafaelki” as I am, you will probably like my favorite coconut cookies, two recipes with photos of which I will share today. In my kitchen I always have a bag of coconut flakes on hand so that if I have a strong desire for “something tasty” I can immediately start cooking. And preparing them doesn’t take much time.

Coconut macarons

These traditional American cookies are light, airy and very easy to make.

Kitchen appliances and utensils: mixer, bowl, oven.

Ingredients

Step-by-step preparation

1. Pour 250 g of coconut flakes into a bowl.
2. We separate two eggs into yolks and whites. Add the yolks to the coconut flakes. Proteins - into a mixer bowl.
   
   
3. Add a pinch of salt to the whites and beat until foamy.
   
   
4. Add sugar little by little to the whites and beat until thick foam.
   
   
5. Add 2 tablespoons of flour to the bowl with coconut flakes and yolks and mix thoroughly.
   
   
6. Add the protein mixture and mix gently.
   
   
7. Spoon neat lumps of dough onto a baking sheet lined with parchment paper.
   
   
8. Preheat the oven to 180° and place a baking sheet in it. After 15 minutes you can take it out and place the cookies on a plate.
   
   

Did you know?How to separate a raw egg into white and yolk. Three options:

• Over a container, carefully break the egg into 2 parts with a knife and drain the white, transferring the yolk from one half of the shell to the other.
• Break the egg and pour its contents into your palm, holding it over the prepared bowl. In this case, the white flows through the fingers, and the yolk remains in the hand.
• Take a glass and place a funnel in it for pouring liquids. Break an egg into it. The white flows into the glass, the yolk remains in the funnel.

How to decorate

You can decorate the cookies with melted chocolate. To do this, break half a bar of chocolate into pieces, put it in a bowl and melt it in a water bath, stirring occasionally. When the chocolate mass becomes homogeneous, without lumps, we begin to decorate the cookies. I offer you 2 decoration options:

• Dip the top of the cookies completely or halfway into the melted chocolate and place on parchment paper in 1 layer. When the chocolate has hardened, the cookies can be placed in a heap on a plate.

• Dip the bottom of the cookies in chocolate and place them on baking paper, chocolate side down. When all the cookies are laid out, heat the remaining chocolate again in a water bath, pour it into a plastic bag so that the mass is in one of its corners. Cut off the tip of the bag to create a small hole. We pinch the free part of the bag between the thumb and index finger, and place the corner with the chocolate mass in the palm of our hand. Squeezing your palm, apply a pattern in the form of zigzags or spirals to the top surface of the cookies. When the chocolate has hardened, the cookies can be easily separated from the baking paper and placed on a plate.

Video recipe for coconut macarons

This video will convince you that making American coconut cookies at home is very easy.

Shortbread cookies with coconut flakes

The advantage of these shortbread cookies with coconut flakes is the simplicity and reliability of the recipe. It is simply impossible to spoil it.

Cooking time: 40-50 min.
Kitchen appliances and utensils: 2 bowls, oven, flat plate.
Calories: 468.

Ingredients

Step-by-step preparation

1. Beat 1 egg into a bowl.
   
   
2. Add 150 g of soft butter.
   
   
3. Add 5 tablespoons of sugar and 2 tablespoons of coconut flakes. Mix.
   
   
4. Pour an 8-gram bag of baking powder into the resulting mixture.
   
   
5. Add one and a half cups of flour and mix thoroughly. The dough preparation is finished. We give him 10-15 minutes to “rest.”
   
   
6. Take 1 egg and separate the white from the yolk.
   
   
7. We remove the yolk; we won’t need it. Beat the egg white with a fork until it has a homogeneous structure.
   
   
8. Place 3 tablespoons of coconut flakes into a plate.
   
   
9. Pinch off a piece of dough the size of a walnut and form a round cookie. To do this, you first need to roll it into a ball, and then flatten it into a thick cake.
   
   
10. First dip one side of the cake in egg white and then in coconut flakes.
    
    
11. And place it on a baking sheet lined with parchment paper. The coconut shavings should be on top.
    
    
12. Place the filled baking sheet into an oven preheated to 180°.
    
    
13. After 20-25 minutes, the cookies are ready. Take it out of the oven, put it on a dish, let it cool and serve.
    
    

Video recipe for shortbread coconut cookies

In this video you will see how our coconut cookies are prepared, how simple the recipe is, and how quickly you can prepare it.

https://youtu.be/ByZPw8SqAco

• Be sure to sift the flour through a sieve before using.. This will protect us from unwanted components, break up the lumps into which flour tends to clump at high humidity, and make the finished product more crumbly.
• The baking powder can be replaced with 0.5 teaspoon of soda, “quenched” with 1.5 teaspoons of 9% vinegar.
• To make the cookies even more flavorful, you can add a packet of vanilla sugar to the dough.

Other options

For big fans of baking with coconut flavor, I recommend trying another recipe for cookies with coconut flakes -. For those who value recipes for speed of preparation, this recipe is sure to suit you, it’s incredibly tasty and simple.

If the main criterion for choosing a recipe is benefit, prepare or. If you are watching your weight, but can’t give up sweets, it doesn’t matter. Try it, it is relatively low in calories as it contains little fat.

Tell us which recipe you liked best. Share your coconut baking recipe. Enjoy your tea!

- a godsend for those who love delicious original cookies, as well as coconut in all its forms, but don’t really want to spend time on cooking. And all because the cookies are prepared simply and very quickly. No flour and no butter. Without GMO. Soft and moist on the inside, golden crispy on the outside. With a bright coconut taste and aroma!

For some reason, many people think that these cookies were invented in the USSR, although in fact the authorship belongs to French culinary specialists. They call it Congolais.

By the way, I didn’t come up with the name “Kokosanka” cookies. It is under this name that similar factory-made cookies are sold in stores. I don’t know what cookies were like before (in the distant Soviet years), but today, instead of the expected airiness and coconut, you will most likely get a heavy, doughy and vile margarine mass with the occasional coconut shavings. Although, by definition, original cookies should consist of it.

By the way, the high calorie content of these cookies does not allow you to enjoy dessert while on a diet, alas.

Ingredients

• coconut flakes 100 g
• sugar 60 g
• egg 1 PC.
• salt pinch

I use a large egg, category C0.

I buy coconut flakes in bags, but I don’t recommend purchasing them in bulk, since the flakes absorb surrounding odors very well and if the product is not stored correctly, then foreign flavors in the coconut flakes cannot be avoided.

From the specified amount of ingredients you get 8 cookies, the size of a walnut.

Preparation

Prepare the ingredients. I set myself the goal of making the coconuts without being burnt, as is usually the case, and as light inside as possible; by default, the cookies turn very yellow.

Beat the egg into a mixing bowl, add sugar and a pinch of salt. There is no need to be afraid of salt; it is a natural flavor enhancer. Beat with a mixer or whisk until the mass turns white, it takes me 2 minutes.

Add coconut flakes and mix. As you can see, I transferred the beaten egg with sugar into a bowl, since initially it is not very convenient to beat in it.

Mix until you get a crumbly, wet mass that sticks together well. This is the cookie dough. In parallel with the process of preparing the dough, the oven should be heated to 180°C. Let's start making cookies. I made them into balls the size of walnuts. I got 8 pieces (for the most pedantic: each weight is 24 g). You can also add nuts to the middle.

As a rule, cookies are placed on a baking sheet lined with baking paper or a silicone mat, but then the bottom will be baked quite heavily, one might even say it will burn. So I place the cookies on the oven rack. This way the bottom won't burn. Bake in an oven preheated to 180°C for 20 minutes. If you do not want the top to darken and the golden crust to be more evenly distributed over the surface, then 10 minutes after the start of baking, cover the cookies with crumpled and straightened baking paper.

Ready! It is better to wait until it has completely cooled down and then sit down to drink tea. The cookies taste best the day they are baked, immediately after they have cooled. Delicate taste, exquisite aroma, speed of preparation will make this recipe the favorite of all family members. Bon appetit!

I still had coconut shavings, and I remembered that back in the spring, at the #cookie_fair marathon, one of my subscribers, Yulia Sharova, shared a recipe for delicious cookies, which I still haven’t tried. I went into the Instagram archive and used the recipe. The result was the most tender, fragrant and delicious cookies. Julia, thank you!

I advise you not to put this off for a long time, but rather try this delicacy!

Ingredients:

• Flour - 200 g (this is approximately 1.5 cups with a volume of 250 ml)
• Best quality butter - 150 g
• Sugar - 100 g
• Vanilla extract - 1 tsp.
• Coconut flakes - 100 g
• Egg - 2 pcs
• Salt - 0.5 tsp.
• Soda - 0.5 tsp.

How to make coconut cookies (step-by-step recipe with photos)

1. Break two eggs into a bowl, beat with a mixer until smooth, add salt and beat a little again.
   
2. Combine granulated sugar (100 g) with melted butter (150 g). Mix.
   
   
3. We combine the butter-sugar mixture and the egg mixture together, you get a heterogeneous dough with flakes.
   
4. Add 100 g of coconut flakes. You can make it yourself from fresh coconut, you can buy it by weight or in bags. The weighed one absorbs all odors very quickly, so I don’t recommend using it. Buy in bags from trusted sellers.
   
5. Pour flour and baking powder into the dough.
   
6. Mix the dough. It turns out slightly sticky to your hands, tear off pieces (the size of a small tangerine) and place them on a baking sheet covered with parchment.
   
   
   
7. Place the baking sheet in a preheated oven at 180 C for 25-30 minutes. The exact baking time depends on the power of your oven. The cookies will be ready when they turn brown and when you press on the surface with your finger, the hole will disappear and “spring.”
   
8. Cool the cookies on a wire rack and can be served with tea or milk! I love the crispy crust on these cookies.

The best Cookie recipes with step-by-step instructions with photos

30 minutes

350 kcal

5/5 (1)

Do you want to surprise your loved ones and relatives with truly aromatic and tasty pastries, which, moreover, are prepared in a matter of minutes? Coconut Shortbread Cookies Recipes are just what you need!

For each of us, the very taste of coconut is associated with something heavenly, with unprecedented pleasure and taste that plunges you headlong into a real fairy tale, where palm trees grow, it’s always warm and sunny.

It is precisely because of such emotions that coconut baking is so popular. Let's take a closer look at how to prepare nutritious, tasty and tender cookies that will have a pronounced coconut taste!

A simple coconut cookie recipe with photos

Kitchen tools:

Ingredients

1. Place the butter in a bowl, then add sugar to it. It is best if the butter is at room temperature, this way it will be much easier to grind it with the sugar. Sugar can be replaced with powdered sugar, in which case the resulting mixture will be much more homogeneous, and the finished cookies will be more tender and crumbly.
2. Using a regular spoon or mixer, grind the sugar and butter.
3. Add coconut shavings and mix the whole mixture again until the shavings are evenly distributed among the rest of the ingredients.
4. It's time to add the chicken egg and mix the entire contents of the bowl thoroughly again. Eggs should be added gradually, keep this in mind if you cook double
   portion. First add one egg, mix the whole mixture until smooth, and after that add the second one.
   
   
5. At this stage, it is best to let the egg-coconut mixture sit for a while (about 12-15 minutes). During this time, the coconut shavings will soften significantly and become much more pliable. This moment is not at all critical, so if you really want to, you can skip it.
6. Add baking soda to the dough. It is best to extinguish it first; we do this with lemon juice or vinegar. If you want to add baking powder instead of soda, then you should take twice as much and simply mix it with the flour.
   
   
7. Sift the wheat flour through a sieve directly into the bowl with the egg-coconut mixture. You should not skimp on flour; the success of this confectionery product largely depends on the quality of the flour! You also risk overdoing it with flour, so add about 90 grams first, and then add as needed.
8. As a result, after mixing, you should get a loose, heterogeneous dough. It should be soft and slightly sticky.
9. We arm ourselves with a teaspoon and separate small pieces of dough with it. Periodically dipping your hands in flour, roll it into spherical, slightly flattened cakes. The shape can be arbitrary, for example square, oval, the main thing is that the cake itself is not too flat.
   
   
10. Turn on the oven at 190-200 degrees and leave it to warm up.
11. At this time, you can start laying out the future cookies on a baking sheet. It must be covered with foil or baking paper, and then lay out all the flatbreads. The baking tray itself needs to be slightly greased with butter.
    
    
12. Bake cookies for 4-6 minutes, after that, lower the temperature to 170 degrees and bake for another 12-15 minutes. If you like the cookies not to be too dry, then the baking time can be reduced slightly. In general, don’t forget to look at the state of the cookies in the oven, so as not to miss that ideal moment when they should be removed.
    
    
13. Serve the cookies on the table in a deep dish and let them cool slightly. Enjoy your tea!

Use this video recipe as a visual aid

After watching this video, you can make sure that preparing these cookies will not take you much effort and time.

Vegan Cookies Recipe with Coconut, Bananas and Dates

• Number of servings: approximately 16-20.
• Cooking time: 10 minutes prep, 20-30 minutes cooking.
• Kitchen tools: mixer, bowl for preparing the mixture, flour sieve, oven, baking sheet, foil or baking paper.

Ingredients

Cooking sequence

1. The bananas should be ripe so they will be easier to chop. Therefore, if possible, let recently purchased bananas sit for a couple of days. Place the peeled fruits in a bowl and mash the banana pulp with a regular fork.
   
   
2. We wash the dates with running water and remove the seeds. Add the dates to the bowl and mash them with the banana pulp.
   
   
3. Pour the vegetable oil into a bowl and add coconut flakes to it.
   
   
4. Mix the contents of the bowl until smooth until all the ingredients are evenly distributed among themselves; this can be done with a mixer or a regular spoon.
   
   
5. At this stage, it is best to let the mixture sit for a little while, 12-15 minutes is enough. During this time, the coconut shavings will be saturated and soften a little, after which they will become much more flexible. You can skip this step if you don’t have time for it; this will not make the finished cookies any worse.
6. Sift the wheat flour through a sieve directly into the bowl with the banana-coconut mixture. You should not skimp on flour; the success of this confectionery product largely depends on the quality of the flour! You also risk overdoing it with flour, so add about 90 grams first, and then add as needed.
   
   
7. You should end up with a loose, uneven dough. It should be soft and slightly sticky. This is the dough structure that is suitable for making cookies!
8. Use a teaspoon to separate small pieces of dough, then roll it into spherical, slightly flattened flat cakes.
9. Turn on the oven at 190-200 degrees and leave it to warm up.
10. Cover a baking tray with foil or baking paper and place all the flatbreads on it. The baking tray itself must first be slightly greased with butter.
    
    
11. As soon as the oven is warm enough, place the baking sheet with the future cookies into it.
12. Bake cookies for 4-6 minutes, then lower the temperature to 170 degrees and bake for another 12-15 minutes. If you like the cookies not to be too dry, then the baking time can be reduced slightly.
13. Let the cookies cool slightly and serve in a deep dish.
14. Enjoy your tea!
    
    

Cooking video recipe

These amazing vegan coconut cookies are just as good as those made with animal products!