Coconut cookies – a delicious recipe with coconut, flour, white sugar, butter, salt, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Separate coconut in two equal parts in two bowls and set one apart.
2
Preheat oven to 180 C degrees.
3
Put one of the coconut, sugar, salt and baking powder into a blender and blend until it's soft.
4
Set on the empty bowl.
5
Cut the butter into small pieces and mix with your hands until fully integrated.
6
Blend the cornflakes and add to the butter mix.
7
Mix with a spoon and add the flower.
8
Once.it's integrated add the milk and mix again.
9
Grease the oven tray with butter and sprinkle some flour or use a baking sheet.
10
With a tablespoon take the batter and flatten it by hand.
11
Cover them wiht the coconut you set previously apart.
12
Bake them for 20-25 minutes or until golden brown.
366
kcal
Calories
21
g
Fat
40
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cup sweetened shredded coconut, 1 1/4 cup all-purpose flour, 1/3 white sugar, 100 grams chilled unsalted butter cut into small pieces, 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.
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