Toasted-Coconut Cookies – a delicious recipe with coconut, flour, baking soda, salt, unsalted butter, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F.
2
In a shallow baking pan spread coconut evenly and lightly toast in middle of oven, stirring once, until pale golden, 4 to 5 minutes.
3
Cool coconut.
4
Into a small bowl sift together flour, baking soda, and salt.
5
In a large bowl with an electric mixer beat together butter and sugars until light and fluffy.
6
Beat in egg and vanilla and stir in flour mixture and coconut until combined well.
7
Arrange teaspoons of dough about 1 inches apart on ungreased baking sheets and bake in batches in middle of oven until golden, 8 to 10 minutes.
8
Cool cookies on sheets 1 minute and with a metal spatula transfer to racks to cool.
9
Cookies keep in an airtight container at room temperature 1 week.
582
kcal
Calories
31
g
Fat
69
g
Carbs
7
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 9 ingredients. The key ingredients include: 1 1/2 cups sweetened flaked coconut, 1 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.
Yes, Toasted-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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