Crunchy Coconut Cookies


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

    6 people made this


    • 85g/3oz unsalted butter, softened
    • 30g/1oz granulated sugar
    • 30g/1oz soft light brown sugar
    • 110g/4oz plain flour
    • around 1-2 tbsp milk
    • 60g/2oz unsweetened dessicated coconut (increase/reduce amount to taste)
    • 60g/2oz dark/milk chocolate (optional)


    1. preheat the oven to gas mark 3/ 170 degrees C. Cream together the butter and sugar until pale and fluffy.
    2. add the flour and mix well. The dough should be crumbly.
    3. add milk gradually until the dough 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 of dough and knead well with your hands to combine the coconut and the dough.
    5. Break the dough into small pieces - around the size of a large tomato. Place onto a lined baking tray and press down with your hands or a fork.
    6. Bake the cookies in the preheated oven for 20-25 mins, or until pale golden. For a softer cookie, bake for 15-20 mins.
    7. Wait until the cookies cool, then, if you want, melt the chocolate and cover the bottom of the cookies with the melted chocolate. Refridgerate until the chocolate hardens again.
    8. Enjoy!

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    Reviews in English (1)


    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

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