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Crisp Coconut Cookies

Crisp Coconut Cookies

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Cookie season can be anytime of the year for me. I am totally in love with homemade cookies. There’s hardly a time in my home where there isn’t some sort of cookie in a jar. I love coconut and these Crisp Coconut Cookies are amongst my favorites.

Crisp Coconut Cookies

I did have a recipe for Crisp Coconut Cookies on my blog before but I wasn’t quite satisfied with the results so I adjusted it a little. I must admit these are absolutely delicious. No sugar overload here.

Crisp Coconut Cookies

Most of my cookie recipes are egg-free. I prefer keeping them egg-free. That way everyone can enjoy baking cookies. For me cookies should be simple. If you complicate it then I am not going to bake them.

It’s why you will find almost all of my cookie recipes are simple with limited ingredients. They all still taste great.

There are times when I feel a little adventurous. So I will make something a little different that needs a little more effort. But those times are rare…Lol!

Ingredients for the cookies

You will probably find all the ingredients in your pantry. I always have dessicated coconut in my pantry because anything coconut works for me. 

The other ingredients is flour, cake wheat or all purpose, baking powder, vanilla essence, butter, brown sugar and white sugar. Not much beating too.

I added a bit of brown sugar to give the cookies a little chewiness. 


How to make the cookies

The butter and sugar is beaten. Just enough, no fuss here. Add the vanilla and the dry ingredients and you’re good to go.

If you’re not a great decorator, like myself then this recipe is just for you. The cookies are rolled into balls and flattened before they are baked. How easy is that.

They still look and taste amazing without all the frills.

Baking the Cookies

No refrigeration time for these cookies because we want them to spread. I added a little baking powder to give it a little help. As you know I hate baking powder in my cookies so I added a teeny bit.

The cookies can be baked between 12-15 minutes. This depends on how crisp you prefer your cookies. For crisper cookies go with 15 minutes, for softer ones bake a few minutes less.

I prefer crisper so mine baked longer.

Crisp Coconut Cookies on newspaper

Storing the Cookies

Allow the cookies to cool down completely before storing them in an airtight container for up to 2 weeks. 

More Cookie Recipes to try:

Easy Gingerbread Cookies

Chocolate Chip Shortbread Cookies

Custard Cream Biscuits

Crisp Coconut Cookies

Delicious crisp and buttery coconut cookies. The ultimate coconut cookie
Course Dessert
Cuisine International
Keyword butter cookies, chocolate coconut cookies, crisp coconut cookies, holiday cookies
Prep Time 20 minutes
Cook Time 15 minutes
Servings 22


  • 125 gram/1/2 cup butter room temperature
  • 3 tbsp castor sugar
  • 3 tbsp brown sugar
  • 1 tsp vanilla essence
  • 1/4 tsp baking powder
  • 3/4 cup cake wheat flour/all purpose flour
  • 3/4 + 1/2 cup dessicated coconut


  • Preheat oven to 160 degrees Celsius. Line two cookie sheets with parchment paper and set aside. Toast the half cup dessicated coconut until slightly brown and set aside
  • Beat butter and sugar until creamy. Mix in vanilla essence
  • Add the baking powder and flour and combine. Mix in the 3/4 cup dessicated coconut. You should have a soft dough
  • Take a tablespoon of cookie dough and roll into a ball. Place them on the cookie sheet and flatten them with the back of a measuring cup. Press them down as thin as you prefer. The edges may crack a little but that's ok. Ensure there is enough space between each cookie as you don't want them to stick together.
  • Sprinkle the toasted coconut on top of each cookie and press it down a little with your fingertips
  • Bake at 160 degrees Celsius for 12-15 minutes until slightly brown and crisp. They will be soft when out the oven but will harden when cool
  • Cool the cookies on a wire rack


  1. I always reduce the sugar in my cookies considerably. You can increase the amount of sugar if you prefer
  2. The brown sugar adds a little chewiness to the cookies. However, if you don't have any you can use just white sugar. However, the texture will not be exactly the same.
  3. I've added 3/4 cup of sugar and dessicated coconut because I wanted a soft dough to make my cookies thin. If you want thicker cookies you can increase the amount of flour and coconut by another 1/4 cup each. You won't be able to flatten your cookies as much because the dough won't be as soft, resulting in slightly thicker cookies


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