Oct 13, 2000
9
reviews
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Coconut Cookies

These delicious cookies are so easy to make and are perfect for a large crowd.
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Coconut Cookies Enlarge Image Credit: Christopher Hirsheimer
MAKES ABOUT 24 COOKIES

INGREDIENTS

2 cups sweetened coconut flakes
1/2 cup sugar
1 tbsp. flour
4 tbsp. melted butter
2 egg yolks
1 whole egg

INSTRUCTIONS

Moisten your hands with water to aid in forming the balls. Preheat oven to 350°. Mix coconut flakes, sugar, flour, melted butter, egg yolks, and whole egg in a medium mixing bowl until ingredients hold together. Roll dough into walnut-size balls and bake on parchment-lined baking sheets until golden on top, about 15 minutes. 
Coconut Cookies

This article was first published in Saveur in Issue #33

Ratings & Reviews (9)

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I made these today. I thought they were only okay- not too much depth of flavor, but the people I served them to loved them, so maybe I'm just picky.
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Thanks for your comment. I'll try adding a pinch or so of salt and maybe a tiny bit of vanilla. Want a really easy cookie recipe for my young girls to make on their own. This looks perfect.
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I just made these and they came out completely different from the picture. A buttery, melted mess.
Is the tablespoon of flour the correct measure?
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Mine do not look like these at all. More like macaroons than cookies...
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It looks like the recipe editors are not reviewing these comments and providing guidance. So, for anyone still interested in making these cookies, let's settle on a different name and some ingredient clarification and maybe the recipe will be worth saving.
As LIZLOW8 mentioned, these were a buttery, melted mess and the dough did not hold together. However, I baked them long enough to get some nice crispy lacy edges and a soft chewy lump in the center and they tasted quite good. I used coconut FLAKES (although I suspect the writer meant to say 'shredded'), as the recipe says, but I could not find sweetened flakes anywhere, so I used unsweetened. I added about 1/4 cup more sugar to make up for the unsweetened flakes, but I don't think I would do that again.
After I baked the first half of the dough, I added about 4-6 more TBSP of flour until it started to look dough-ey. They baked up more cookie-like, but they were not as interesting as the first round.
So, let's call these (based on the original recipe and using unsweetened flakes) COCONUT BUTTER CRISPS. Give them a try as an experiment!
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I read the first 4 reviews and then tried it anyway. It took about 2 minutes to put together.
I used a bag of sweetened flaked coconut. I added an extra 1 1/2 tablespoons of flour to stiffen up the dough a bit based on the previous comments. It was a very loose dough-more like a batter. And very sticky. Amazingly it stayed together in balls when I placed on a cookie sheet. Most kept their shape and looked exactly like the picture. I dipped the bottoms in melted chocolate. They were delicious. I would make them again just based on the simple ingredient list and quick start to finish time.
[I have never seen an Editor's note on these comments either]
I didn't read the comments before attempting this, but even in failure they are yummy.

I don't have issue #33 but I DO have issue #35 which contains this correction in the back:

>> THE RECIPE for Rosa Ross's coconut cookies in "Original Fusion" (March 1999) should have called for unsweetened, not sweetened, coconut flakes. <<

It looks like the amount of flour is correct after all. I hope that helps. I'll be trying this again when I get the chance.
Just made these after reading earlier posts I adjusted the sugar as I was using sweetened coconut. They turned out good held their shape pretty well.
I had the same problem of too much spreading (even with an extra 1 TBS. of flour), buttery mess with my first batch, so I chilled the dough for about 20 minutes before baking the second tray and it worked wonderfully. The cookies held their round shape and puffed up nicely. Very tasty. I'll definitely make these again, perhaps with some chocolate drizzled on top!
Coconut Cookies 3 5 5 9

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