I remember making these coconut filled cookies every single year during Diwali in my younger days with my mom. And ever since I got married and moved out, I have not really been keeping up with the tradition for making our family favorite cookies until last year when I decided to make a batch of these lovely cookies again.
This recipe is a fairly new one as I did not have my mom’s recipe with me at that time, and I must say, the cookies turned out really well despite making them for the first time. The cookies were deliciously light and crispy and the aroma of coconut that filled my kitchen as the cookies were baking was a beautiful reminiscence of my days baking and preparing for Diwali with my parents and siblings.
How to Make Coconut Cookies
Here are a couple of notes about this recipe:
The ingredients used are pretty basic – butter, sugar, flour and egg and the only extra ingredient in there was of course coconut. I used dry, unsweetened desiccated coconut for this recipe. The coconut was dry and therefore, the amount of butter and egg in the recipe was just nice to produce a soft dough that came together well without sticking to the bowl. You can also use freshly grated coconut, and if you do, you would need to watch out for the moisture level in the cookie dough as freshly grated coconut definitely has a lot more liquid in it and the cookie dough might end up being too sticky to roll out. I have personally not tried making these cookies with freshly grated coconut so I cannot say for sure on the ingredients measure.
Shaping the cookies
These are cut out cookies and I used a small round cookie cutter to cut them out. The cookies were not too thick, about 1/8 of an inch. To ensure the thickness of the cookies was consistent, I used 2 dowel rods as a guide on both sides of my cookie dough when rolling it.
And I have to admit, cutting out perfectly round the cookies was not an easy task. Well, cutting was actually easy, but the cookies will not turn out in smooth round cut outs and that is simply because of the coconut in the dough. And so you will have to press any stray coconut strands to the sides of the cut out cookie dough to tidy them up. If all this is too much trouble, you can always scoop the dough with a spoon, shape them into round balls and press them with the back of a glass dipped in flour for a round coconut cookies. This way, there is no need to worry about the coconut strands jutting out of the cookie dough.
Decorating the cookies
And for the cookies deco, I used white chocolate sprinkles. To ensure these sprinkles stayed of the cookies, I brushed the top of each cookie lightly with egg white. And then I sprinkled the sprinkles on. That way, I knew the sprinkles would not fall off when I lift them from the baking trays into a wire rack and my cookie jar. If you do not want to use white chocolate sprinkles to decorate the tops, desiccated coconut is another good choice. The cookies are great when left plain too.
Given that the cookies were made in bite sizes, baking time for them was not long. It took approximately 8 to 10 minutes for each tray to bake and since these cookies are meant to be crispy, it is very important that they are kept in an airtight jar to retain the crispy texture.
- Baking time and oven temperature may vary. I would suggest that you follow the baking temperature you normally use to bake cookies. Please also note that the cooking time will ultimately depending on the thickness of your cookies as well as the size. The baking time and temperature provided in this recipe are based on my oven setting.
Coconut Cookies Recipe
Here is the full printable version of my coconut cookies recipe:
- 250 g plain flour
- 110 g desiccated coconut
- 110 g castor sugar
- 200 g butter
- 1 egg
- ¼ tsp vanilla essence
- Pre heat oven to 175 degrees Celsius. Prepare baking trays lined with parchment paper.
- Sieve flour and set aside.
- In a clean bowl, cream butter, and sugar until creamy. Add the egg and continue beating until it is well incorporated.
- Next, add vanilla essence and beat for about 15 seconds, followed by the sifted flour and desiccated coconut.
- Mix until all the ingredients are well incorporated, and the dough comes together, soft.
- Roll the dough on a clean work surface to about 1/8 of an inch thickness and use a cookie cutter to cut the cookies out.
- Place the cut cookies onto the prepared baking trays and brush the top of each cookie with egg white. Top each cookie with some white chocolate sprinkles in the center.
- Bake the cookies for 8 to 10 minutes until they turn golden brown.
- Once baked, let them cool slightly on the baking tray before transferring them onto a wire rack to cool completely.
- Place cooled cookies in an airtight container. The cookies can last up to 3 to 4 weeks if stored properly.
If you have any comments or queries, please leave them in the section below. I will revert as soon as I can.
Happy baking 🙂
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