Crunchy coconut cookies

    35 min

    Deliciously crunchy coconut cookies - not too sweet, but you can adjust the sugar content if you prefer a sweeter/less sweet cookie.

    30 people made this

    Serves: 12 

    • 85g (3 oz) unsalted butter, softened
    • 30g (1 oz) granulated sugar
    • 30g (1 oz) light brown soft sugar
    • 110g (4 oz) plain flour
    • 1 to 2 tablespoons milk
    • 60g (2 oz) unsweetened dessicated coconut, to taste
    • 60g (2 oz) dark or milk chocolate (optional)

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven to 170 C / Gas 3. Cream together the butter and sugars until pale and fluffy.
    2. Add the flour and mix well. The dough should be crumbly.
    3. Gradually add milk until the mixture is just sticky enough to form a smooth ball when you combine it with your hands.
    4. Sprinkle the coconut on top of the ball and knead well with your hands to combine.
    5. Break the mixture into small pieces - around the size of a large walnut. Place onto a lined baking tray and press down with your hands or a fork.
    6. Bake the cookies in the preheated oven until pale golden, about 20 to 25 minutes. For a softer cookie, bake for 15 to 20 minutes.
    7. Wait until the cookies cool, then, if you want, melt the chocolate and cover the bottom of the cookies with the melted chocolate. Refrigerate until the chocolate hardens again.

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    Reviews in English (2)


    Just made these. Great recipe, especially if you find most cookies overly sweet. These were perfect. Very crisp; not too sweet. I used coconut oil instead of butter & added a pinch of salt. Took less than 15 minutes in the oven - maybe because of the coconut oil? Definitely a keeper. Thank you kitkat681  -  31 Mar 2018


    Made these tonight. Even though I hadn't any golden sugar or chocolate they tasted amazing. I'm not normally a fan of coconut but now I'm a convert  -  12 Sep 2013