If you are as passionate a lover of all sorts of “bounty” and “rafaelki” as I am, you will probably like my favorite coconut cookies, two recipes with photos of which I will share today. In my kitchen I always have a bag of coconut flakes on hand so that if I have a strong desire for “something tasty” I can immediately start cooking. And preparing them doesn’t take much time.
Coconut macarons
These traditional American cookies are light, airy and very easy to make.
Kitchen appliances and utensils: mixer, bowl, oven.
Ingredients
Step-by-step preparation
- Pour 250 g of coconut flakes into a bowl.
- We separate two eggs into yolks and whites. Add the yolks to the coconut flakes. Proteins - into a mixer bowl.
- Add a pinch of salt to the whites and beat until foamy.
- Add sugar little by little to the whites and beat until thick foam.
- Add 2 tablespoons of flour to the bowl with coconut flakes and yolks and mix thoroughly.
- Add the protein mixture and mix gently.
- Spoon neat lumps of dough onto a baking sheet lined with parchment paper.
- Preheat the oven to 180° and place a baking sheet in it. After 15 minutes you can take it out and place the cookies on a plate.
Did you know?How to separate a raw egg into white and yolk. Three options:
- Over a container, carefully break the egg into 2 parts with a knife and drain the white, transferring the yolk from one half of the shell to the other.
- Break the egg and pour its contents into your palm, holding it over the prepared bowl. In this case, the white flows through the fingers, and the yolk remains in the hand.
- Take a glass and place a funnel in it for pouring liquids. Break an egg into it. The white flows into the glass, the yolk remains in the funnel.
How to decorate
You can decorate the cookies with melted chocolate. To do this, break half a bar of chocolate into pieces, put it in a bowl and melt it in a water bath, stirring occasionally. When the chocolate mass becomes homogeneous, without lumps, we begin to decorate the cookies. I offer you 2 decoration options:
- Dip the top of the cookies completely or halfway into the melted chocolate and place on parchment paper in 1 layer. When the chocolate has hardened, the cookies can be placed in a heap on a plate.
- Dip the bottom of the cookies in chocolate and place them on baking paper, chocolate side down. When all the cookies are laid out, heat the remaining chocolate again in a water bath, pour it into a plastic bag so that the mass is in one of its corners. Cut off the tip of the bag to create a small hole. We pinch the free part of the bag between the thumb and index finger, and place the corner with the chocolate mass in the palm of our hand. Squeezing your palm, apply a pattern in the form of zigzags or spirals to the top surface of the cookies. When the chocolate has hardened, the cookies can be easily separated from the baking paper and placed on a plate.
Video recipe for coconut macarons
This video will convince you that making American coconut cookies at home is very easy.
Shortbread cookies with coconut flakes
The advantage of these shortbread cookies with coconut flakes is the simplicity and reliability of the recipe. It is simply impossible to spoil it.
Cooking time: 40-50 min.
Kitchen appliances and utensils: 2 bowls, oven, flat plate.
Calories: 468.
Ingredients
Step-by-step preparation
- Beat 1 egg into a bowl.
- Add 150 g of soft butter.
- Add 5 tablespoons of sugar and 2 tablespoons of coconut flakes. Mix.
- Pour an 8-gram bag of baking powder into the resulting mixture.
- Add one and a half cups of flour and mix thoroughly. The dough preparation is finished. We give him 10-15 minutes to “rest.”
- Take 1 egg and separate the white from the yolk.
- We remove the yolk; we won’t need it. Beat the egg white with a fork until it has a homogeneous structure.
- Place 3 tablespoons of coconut flakes into a plate.
- Pinch off a piece of dough the size of a walnut and form a round cookie. To do this, you first need to roll it into a ball, and then flatten it into a thick cake.
- First dip one side of the cake in egg white and then in coconut flakes.
- And place it on a baking sheet lined with parchment paper. The coconut shavings should be on top.
- Place the filled baking sheet into an oven preheated to 180°.
- After 20-25 minutes, the cookies are ready. Take it out of the oven, put it on a dish, let it cool and serve.
Video recipe for shortbread coconut cookies
In this video you will see how our coconut cookies are prepared, how simple the recipe is, and how quickly you can prepare it.
https://youtu.be/ByZPw8SqAco
- Be sure to sift the flour through a sieve before using.. This will protect us from unwanted components, break up the lumps into which flour tends to clump at high humidity, and make the finished product more crumbly.
- The baking powder can be replaced with 0.5 teaspoon of soda, “quenched” with 1.5 teaspoons of 9% vinegar.
- To make the cookies even more flavorful, you can add a packet of vanilla sugar to the dough.
Other options
For big fans of baking with coconut flavor, I recommend trying another recipe for cookies with coconut flakes -. For those who value recipes for speed of preparation, this recipe is sure to suit you, it’s incredibly tasty and simple.
If the main criterion for choosing a recipe is benefit, prepare or. If you are watching your weight, but can’t give up sweets, it doesn’t matter. Try it, it is relatively low in calories as it contains little fat.
Tell us which recipe you liked best. Share your coconut baking recipe. Enjoy your tea!
From 05.11.2018
Homemade coconut cookies are a real find for all lovers of baking and coconut in all its forms. Very tasty, incredibly tender, soft and aromatic, it can become both a favorite treat for children and an interesting dessert for any holiday in your home. And also a good idea for novice housewives who like to prepare delicious but simple desserts.
There are several simple recipes for making coconut cookies - oatmeal, Belgian, shortbread.
Ingredients
- Ingredients for coconut shortbread cookies
- butter - 200 g
- flour - 350 g
- coconut flakes - 100 g
- sugar - 100 g
- milk - 20 g
- baking powder - 1 teaspoon
- Ingredients for Belgian coconut cookies
- egg whites - 3 pcs.
- coconut flakes - 200 g
- flour - 150 g
- sugar - 135 g
- honey - 2 tablespoons
- salt
Cooking instructions
Recipe No. 1. Coconut shortbread cookies
- Mix the pre-softened butter with sugar and whisk until you obtain a thick mixture of uniform consistency.
- Pour in the milk and mix well.
- In a separate bowl, mix flour, coconut and baking powder.
- Mix all ingredients and knead the dough.
- Divide the dough into four equal parts. Form them into small sausages (up to 15 cm long). Wrap the sausages in cling film and place in the freezer for an hour.
- Cut the chilled dough sausages into small rings (1 cm thick) and place on a baking sheet, having previously covered it with parchment paper.
- Bake the cookies for 25 minutes (until the crust forms a nice golden color).
Ready shortbread cookie dough can be stored frozen for 1.5-2 months.
Recipe No. 2. Belgian coconut cookies
Number of servings – 15 pcs.
Preparation time – 30 minutes.
Cooking time – 25 minutes.
A popular recipe for “Belgian” cookies involves the use of honey. According to the recipe, honey is needed to give the baked goods a light honey aroma and sweetness.
Advice! To prevent the top of the cookies from darkening, but, on the contrary, to get a light, slightly golden hue, 10 minutes after the start of baking, cover thedarlingsfoil or a piece of parchment paper.
The cookies turn out crumbly, with a pleasant taste and aroma. Using this recipe, you can also make oatmeal coconut cookies by adding oatmeal to the dough, along with flour.
5 stars - based on 2 review(s)Good to know
Coconut flakes are a natural product obtained by processing coconut pulp. It has many beneficial properties (improves digestion, lowers cholesterol). However, coconut flakes have a fairly high calorie content (592 kcal per 100 g of product). Therefore, people who practice various diets and count calories should not get carried away with this product.
Coconut cookies are not only a delicious treat for the whole family, but also a very healthy dessert if you use certain recipes: if you exclude wheat flour, you will get a treat with a minimum amount of carbohydrates and completely gluten-free. There are a lot of options for creating an excellent delicacy, there is plenty to choose from for any eater.
How to make coconut cookies?
Cookies with coconut flakes can be prepared according to any recipe, complementing the usual shortbread or gingerbread dough. The shavings thicken and glue the ingredients well, so the delicacy is very easy to shape, and to avoid problems with the dough, you need to use simple recommendations.
- It’s better to buy small chips or grind them in a coffee grinder, so you won’t get too hard pieces.
- If the dough is prepared without adding wheat flour, you need to beat the eggs thoroughly. Basically, cook the meringue, then the delicious coconut cookies will hold their shape well.
- In a proven recipe for dough - shortbread or cottage cheese, you need to replace the flour with shavings equally to get soft coconut cookies.
- For softness, softened butter is added to the dough, which makes the cookies more loose and prevents the pieces from burning during the baking process.
- You can supplement the basic cookie recipe with bananas, nuts, cocoa or chocolate chips.
Coconut shortbread cookies are the easiest way to diversify your favorite but rather boring recipe. The shavings need to be ground almost into flour; vanilla and lemon zest would not be out of place in the dough; the latter needs quite a bit to refresh the sweetness of the treat. The above ingredients will yield 20-25 small round cookies.
Ingredients:
- eggs – 2 pcs.;
- softened butter – 100 g;
- sugar – 200 g;
- vanilla extract – 1 tsp;
- lemon zest – 1 tsp;
- flour – 250 g;
- baking powder;
- small shavings – 100 g.
Preparation
- Grind butter and sugar, add eggs.
- Throw in vanilla, zest, baking powder and shavings.
- Add flour, knead into a non-sticky dough, and refrigerate for an hour.
- Form small balls and place on a baking sheet.
- Bake coconut for 20 minutes at 190 degrees.
Very soft, tender Belgian coconut cookies can be prepared in your home kitchen. This option differs from the amount of coconut flakes; there is more of it than wheat flour. The dough itself will not be too dense, so you can use a pastry bag with a shaped nozzle and give the delicacy a classic shape.
Ingredients:
- butter – 100 g;
- egg – 1 pc.;
- shavings – 120 g;
- flour – 80 g;
- baking powder;
- sugar – ½ tbsp.;
- vanilla sugar – 10 g.
Preparation
- Beat butter with sugar and egg.
- Add shavings, baking powder and vanilla.
- Add flour, mix.
- Use a pastry bag to pipe shaped coconut cookies.
- Bake for 20 minutes at 190 degrees.
Coconut Oatmeal Cookies are an irresistible flourless treat, making them perfect for those on a healthy eating or fitness diet. Sugar can be confidently replaced with a synthetic sweetener, plant-based stevia or honey. Grind the flakes and shavings into flour using a coffee grinder.
Ingredients:
- egg – 1 pc.;
- oatmeal – 100 g;
- coconut flakes – 30 g;
- vegetable oil – 1 tbsp. l.;
- honey - 2 tbsp. l.;
- baking powder;
- vanilla;
- low-fat yogurt - 2 tbsp. l.
Preparation
- Mix oat flour, chips, baking powder and vanilla.
- Beat the egg with butter and honey, add yogurt.
- Add dry ingredients, mix. Leave for 10 minutes.
- Use a spoon to form cookies onto an oiled baking sheet.
- Bake coconut for 20 minutes at 200 degrees.
Curd-coconut cookies are particularly tender, soft and do not go stale even after 2 days, although it is unlikely that they will lie for so many days untouched. Even a child can master the simplest recipe, so you can safely involve kids in the process. Place the pieces on a baking sheet at a distance from each other, as the delicacy spreads a little and increases in size.
Ingredients:
- cottage cheese – 200 g;
- coconut flakes (fine) – 100 g;
- flour – 100 g;
- egg – 1 pc.;
- butter – 50 g;
- sugar – 150 g;
- vanilla and baking powder.
Preparation
- Grind cottage cheese with egg, butter and sugar.
- Add shavings, baking powder, vanilla, flour.
- Form coconut cookies.
- Bake for 30 minutes at 190 degrees.
Coconut cookies with chocolate
Coconut cookies are a recipe that can be endlessly supplemented with different ingredients. Chocolate drops are a good way to transform a simple and completely uncomplicated delicacy, and dark, milk and even white chocolate will work. You can make glaze from cocoa powder, water and sugar and further decorate the treat.
Ingredients:
- sugar – 150 g;
- coconut flakes – 50 g;
- flour – 150 g;
- butter – 80 g;
- chocolate drops – 100 g;
- eggs – 2 pcs.;
- sour cream or yogurt - 2 tbsp. l.;
- baking powder and vanillin.
Preparation
- Beat butter, sugar and egg.
- Add sour cream, baking powder and vanilla.
- Add chocolate drops and shavings.
- Add flour and knead the dough.
- Form cookies, bake for 20 minutes at 200 degrees.
Banana-coconut cookies are usually prepared with oatmeal and are considered a fitness recipe, but the “harmful” version of the treat will be much tastier. There is no baking powder or soda in the composition; due to the addition of bananas, the cookies will not be hard, but on the contrary, very crumbly. Without eggs there will be no fluffiness; the fruits “glue” the components together well, so the cookies will look more like a cracker.
Ingredients:
- shavings – 100 g;
- flour – 180 g;
- butter – 70 g;
- bananas – 3 pcs.;
- vanilla sugar.
Preparation
- Mash the bananas into a puree, add all the ingredients, mix so that there are no lumps.
- Place the preparations on an oiled baking sheet.
- Bake for 20 minutes at 180 degrees.
These cookies made from coconut flour have an incomparable fresh taste; lemon and coconut go together perfectly and will become a favorite treat for every sweet tooth. Baked desserts are often sprinkled on after they have cooled; in this case, there is no need to wait, decorate with sweetener immediately after removing from the oven - the cookies will turn out with a soft glaze.
Ingredients:
- soft butter – 110 g;
- lemon zest – 2 tbsp. l.;
- sugar – 200 g;
- eggs – 2 pcs.;
- baking powder, vanilla;
- flour – 250 g;
- coconut flour – 150 g;
- powdered sugar for sprinkling.
Preparation
- Beat butter, sugar, eggs.
- Add ground shavings, baking powder, vanilla and zest, beat well with a mixer.
- Add flour, knead the dough, refrigerate for 1 hour.
- Form balls with a diameter of 3 cm.
- Bake cookies for 30 minutes at 200 degrees.
- Sprinkle hot cookies with powder.
Coconut is very easy and quick to prepare. The delicacy has a delightful nutty aroma, delicate and crumbly texture and low carbohydrate content, which will definitely please followers of dietary nutrition. If desired, you can equivalently replace some of the nuts and shavings with oatmeal, but the taste will then change greatly.
Ingredients:
- almonds – 100 g;
- coconut flakes – 100 g;
- sugar – 60 g;
- egg – 1 pc.;
- baking powder;
- butter – 50 g.
Preparation
- Grind almonds and flakes together.
- Beat the egg and sugar into a fluffy foam.
- Using a spoon, stir in the nut-coconut mixture, baking powder and butter.
- Place the pieces on a baking sheet and bake for 15 minutes at 200 degrees.
Coconut cookies with protein - recipe
Classic coconut cookies are prepared at home without additives or flour. Loved by all sweet tooths, “Kokosanka” is nothing more than meringue with coconut flakes. All lovers of baking will appreciate this delightfully tender, incredibly sweet and tasty treat, and cooks only need to arm themselves with a powerful mixer or whisk and patience.
- a godsend for those who love delicious original cookies, as well as coconut in all its forms, but don’t really want to spend time on cooking. And all because the cookies are prepared simply and very quickly. No flour and no butter. Without GMO. Soft and moist on the inside, golden crispy on the outside. With a bright coconut taste and aroma!
For some reason, many people think that these cookies were invented in the USSR, although in fact the authorship belongs to French culinary specialists. They call it Congolais.
By the way, I didn’t come up with the name “Kokosanka” cookies. It is under this name that similar factory-made cookies are sold in stores. I don’t know what cookies were like before (in the distant Soviet years), but today, instead of the expected airiness and coconut, you will most likely get a heavy, doughy and vile margarine mass with the occasional coconut shavings. Although, by definition, original cookies should consist of it.
By the way, the high calorie content of these cookies does not allow you to enjoy dessert while on a diet, alas.
Ingredients
- coconut flakes 100 g
- sugar 60 g
- egg 1 PC.
- salt pinch
I use a large egg, category C0.
I buy coconut flakes in bags, but I don’t recommend purchasing them in bulk, since the flakes absorb surrounding odors very well and if the product is not stored correctly, then foreign flavors in the coconut flakes cannot be avoided.
From the specified amount of ingredients you get 8 cookies, the size of a walnut.
Preparation
Prepare the ingredients. I set myself the goal of making the coconuts without being burnt, as is usually the case, and as light inside as possible; by default, the cookies turn very yellow. 
Beat the egg into a mixing bowl, add sugar and a pinch of salt. There is no need to be afraid of salt; it is a natural flavor enhancer. Beat with a mixer or whisk until the mass turns white, it takes me 2 minutes. 
Add coconut flakes and mix. As you can see, I transferred the beaten egg with sugar into a bowl, since initially it is not very convenient to beat in it. 
Mix until you get a crumbly, wet mass that sticks together well. This is the cookie dough. In parallel with the process of preparing the dough, the oven should be heated to 180°C. Let's start making cookies. I made them into balls the size of walnuts. I got 8 pieces (for the most pedantic: each weight is 24 g). You can also add nuts to the middle. 
As a rule, cookies are placed on a baking sheet lined with baking paper or a silicone mat, but then the bottom will be baked quite heavily, one might even say it will burn. So I place the cookies on the oven rack. This way the bottom won't burn. Bake in an oven preheated to 180°C for 20 minutes. If you do not want the top to darken and the golden crust to be more evenly distributed over the surface, then 10 minutes after the start of baking, cover the cookies with crumpled and straightened baking paper. 
Ready! It is better to wait until it has completely cooled down and then sit down to drink tea. The cookies taste best the day they are baked, immediately after they have cooled. Delicate taste, exquisite aroma, speed of preparation will make this recipe the favorite of all family members. Bon appetit! 
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