These coconut cookies are very quick to make. They have a refreshing and delicious flavor that pairs beautifully with a cup of summer tea.
I’m a big fan of coconut, so these crispy cookies are the perfect flavor anytime I crave something sweet and nutty.
Enhance the flavor
To enhance the flavor, I add coconut or vanilla greek yoghurt. But if you prefer a more tart flavor or less of the coconut taste, you can use sour cream instead. I also add lemon zest and sometimes a tea spoon of lemon juice to give my cookies that tropical flavor.
If you want to go extreme, once your cookies are baked, dip them in melted semi-sweet chocolate. You’ll be addicted.
Best flour for coconut cookies
Whenever I bake cookies, my favorite flour to use is wheat Polish flour “Krupczatka” type 500. It’s a coarsely milled flour so it helps make the cookies airier and crispier. You may also use all-purpose flour instead, if you don’t have access to flour from Poland,
If you’re trying to avoid gluten, you can replace the wheat flour with half a cup of potato flour and half a cup of rice flour. I also recommend using almond flour. It changes the flavor a bit, but the cookies still turn our perfectly delicious.
Coconut Cookies
Ingredients
- 1 cup wheat flour Polish "Krupczatka", type 500, or All-Purpose
- 1 cup thinly shredded coconut (unsweetened)
- 8 tbsp unsalted butter
- 1 cup greek yoghurt (plain, vanilla, or coconut)
- 1 whole egg
- 6 tbsp powdered sugar
- ⅓ tsp lemon zest
- ½ tsp vanilla extract
- ⅓ tsp salt
Instructions
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Preheat the oven to 350° Fahrenheit or 180° Celsius.
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In a medium bowl, add the shredded coconut and yoghurt together, and then mix them with a spoon.
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Add the egg, vanilla, salt, and lemon zest and continue mixing.
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In a separate bowl, combine flour, butter, and powdered sugar together using your hand. You can either work with butter that's at room temperature, or one directly taken from the fridge, but it's easier to work with butter that's at room temperature.
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Once the flour, butter and powdered sugar are thoroughly combined, add all the ingredients together.
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Continue mixing with your hand until all the ingredients are well combined into a solid cookie-dough ball.
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Prepare a cookie sheet lined with parchment paper.
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Take about a tablespoon of the cookie dough. Roll it into a ball and then as you place it onto the cookie sheet, press it with your palm into a flat circle.
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Apply the same process for each cookie.
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Bake your cookies for about 22-25 minutes.
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Cool them off for about 15-20 minutes and enjoy with a cup of tea or milk.
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