Coconut cookies
Delight in the tropical flavors of homemade coconut cookies with our easy recipe. Combine butter, sugar, egg, self-raising flour, a hint of salt, and freshly grated coconut meat for a batch of soft, chewy treats perfect for any occasion.
- 28 Feb 2025
- Cook time 10 min
- Prep time 10 min
- 6 Servings
- 6 Ingredients
Coconut cookies are a delicious and easy-to-make treat that combines the rich flavors of butter and coconut. Perfect for a quick snack or to share with friends and family, these cookies are sure to delight your taste buds.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a mixing bowl, cream together the 1/2 cup butter (110g) and 1/2 cup sugar (100g) until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
- Beat in the 1 egg (50g) until well combined. Ensure the mixture is smooth and creamy.
- In a separate bowl, whisk together the 1/2 cup self-raising flour (72g) and 1 dash salt (1g) until evenly mixed.
- Gradually add the dry mixture to the wet mixture, mixing until fully combined. Make sure there are no lumps.
6. Add Coconut:
- Fold in the 1/2 cup coconut meat (72g). Ensure the coconut is evenly distributed throughout the dough.
- Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are golden brown around the edges.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely.
Tips:
- Make sure the butter is at room temperature before you begin. This will make it easier to cream with the sugar.
- Use fresh coconut meat for the best flavor. If you don't have fresh coconut, you can use unsweetened desiccated coconut.
- Chill the cookie dough in the fridge for about 30 minutes before baking to prevent the cookies from spreading too much.
- Keep an eye on the cookies while they bake to prevent over-browning. They should be slightly golden around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
With just a few simple ingredients and easy-to-follow steps, you can bake a batch of delicious coconut cookies that are perfect for any occasion. Enjoy them with a cup of tea or as an after-dinner dessert.
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 300kcal | 15% |
| Protein | |
| Protein 3.11g | 2% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 1.50g | 4% |
| Sugar 18g | 18% |
| Fat | |
| Fat 20g | 24% |
| Saturated 12g | 41% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 33mg | 6% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.27mg | 2% |
| Vitamin B6 0.01mg | 1% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.08ug | 4% |
| Vitamin C 0.41mg | 0% |
| Vitamin E 0.12mg | 1% |
| Vitamin K 1.37ug | 1% |
| Minerals | |
| Calcium, Ca 13mg | 1% |
| Copper, Cu 0.08mg | 9% |
| Iron, Fe 0.61mg | 6% |
| Magnesium, Mg 10mg | 2% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 80mg | 2% |
| Selenium, Se 6ug | 12% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 0.40mg | 4% |
| Water | |
| Water 16g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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