Coconut Cookies Recipe

Name: Coconut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups barley flour; 1/2 cup coconut flour; 3/4 teaspoon kosher salt or fine sea salt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 2 eggs; 1/2 cup organic brown sugar; 1 1/4 cups coconut milk; 2 teaspoons pure vanilla extract paste; 6 ounces butter (** or coconut oil, melted but not hot); 3 cups shredded unsweetened coconut

Servings: persons

1 3/4 cups barley flour
1/2 cup coconut flour
3/4 teaspoon kosher salt or fine sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 eggs
1/2 cup organic brown sugar
1 1/4 cups coconut milk
2 teaspoons pure vanilla extract paste
6 ounces butter (** or coconut oil, melted but not hot)
3 cups shredded unsweetened coconut

1
["Preheat oven to 350u00b0F", "Combine the dry ingredients in a large bowl", "Crack the eggs into the bowl of a standing mixer. Mix on low-speed for 20-30 seconds, until the eggs are broken up. Add the sugars, increase the mixer speed to high, and mix 3 minutes or so .. until the dough is the color of milky coffee", "Add the sifted dry ingredients to the egg/sugar mixture & mix on low-speed until they are combined.", "Add the butter and mix.", "Add the coconut milk & vanilla .. mix until combined.", "Add 1 1/2 cups of shredded coconut, using a large spoon to mix it in by hand. (Make sure to scrape down to the bottom of the bowl)
2
** At this point I refrigerate the dough for 72 hours .. though you can easily bake them right away.", "Measure the remaining 1 1/2 cups unsweetened coconut into a shallow bowl. Scoop balls of dough (about 3 tablespoons in size) and dip them into the coconut. Place them on the prepared baking sheets, coconut side up, leaving about 2 inches between them", "Bake for 16 to 20 minutes, rotating the pan halfway through, until the coconut crust is lightly toasted and the bottoms of the cookies are evenly brown."]

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3/4 cups barley flour, 1/2 cup coconut flour, 3/4 teaspoon kosher salt or fine sea salt, 1/2 teaspoon baking soda, and more.

Yes, Coconut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions