8 recipes for tender coconut cookies

1. Soft coconut cookies

Ingredients

80 g butter;
80 g sugar;
a pinch of salt;
2 eggs;
100 g coconut flakes;
110 g flour;
1 teaspoon baking powder
a pinch of vanillin.

Preparation

Beat the softened butter and sugar with a mixer. Add salt and add eggs one at a time, frothing after each addition.

Mix the butter with the coconut flakes. Sift flour along with baking powder and vanilla. Pour into dough and mix thoroughly. It will turn out to be viscous.

Cover the mass with plastic wrap and refrigerate for 30-40 minutes.

Form the dough into small balls. Place them 2–3 cm apart on a baking sheet lined with baking paper. Flatten each piece lightly and place the baking sheet in an oven preheated to 170 ° C for 10-15 minutes. The cookies should be browning.

2. Coconut cookies with eggs

Ingredients

2 eggs;
80-100 g sugar;
a pinch of salt - optional;
170 g coconut flakes.

Preparation

Whisk the eggs and sugar together for 2 minutes. You can also add a little salt to balance the taste. Pour the chips in portions, stirring the mass well.

Form the dough into small balls and place on a baking sheet lined with baking paper. Place the cookies in an oven preheated to 180 ° C for 20-25 minutes.

3. Egg-free sugar coconut cookies

Ingredients

250 g flour;
½ teaspoon of baking soda;
½ teaspoon baking powder;
a pinch of salt;
225 g butter;
200 g sugar;
130 g coconut flakes;
5 teaspoons of milk;
a little vanilla extract;
vegetable oil - for lubrication.

Preparation

Sift flour, baking soda, baking powder, and salt together. Beat the softened butter with sugar separately with a mixer. Add coconut flakes, flour mixture, milk and vanilla extract.

Knead to a homogeneous dough. Form several sausages out of it and wrap each in foil. Put them in the freezer for 30 minutes.

Cut the sausages into slices and place on a greased baking sheet. Bake at 150 ° C for 15-20 minutes, until the cookies are browned.

Dessert will be soft immediately after cooking. After a while, the pastries will become harder, but will remain tender on the inside.

4. Coconut cookies with lemon cream

Ingredients

For cookies:

200 g butter + for lubrication;
100 g sugar + for sprinkling;
a little vanilla extract;
250 g flour + for sprinkling;
1 egg white;
50 g coconut flakes.

For the cream:

70 g sugar;
4½ teaspoon cornstarch
180 ml of water;
1 egg yolk;
3 tablespoons of butter;
2 tablespoons lemon juice.

Preparation

Beat butter with sugar and vanilla extract with a mixer. Without stopping, gradually add the sifted flour. Knead to a homogeneous dough.

Sprinkle flour on the table, divide the dough in half and roll out into thin layers. Cut cookies out of them. Make small holes in half of the blanks.

Grease a baking sheet with butter and place the cookies 2–3 cm apart. Beat the egg white a little, cover the perforated cookies with it and sprinkle with shavings and sugar. Bake for 8-10 minutes at 180 ° C, then cool.

In the meantime, make a cream. Combine sugar and starch in a saucepan, add water and bring until smooth. Stir, simmer over medium-high heat until thick and bubbling. Reduce heat and cook for 2 more minutes.

Combine some of the mixture with the raw yolk and add the mixture to the pan, stirring constantly. Bring to a boil and simmer for another 2 minutes. Remove from heat and add softened butter and lemon juice.

Cool the cream, brush over a whole cookie, and cover with the other half with a hole.

5. Coconut cookies with condensed milk

Recipes: coconut cookies with condensed milk

Ingredients

200 g coconut flakes;
40 g flour;
a pinch of salt;
200-250 g of condensed milk;
a little vanilla extract;
vegetable or butter - for lubrication.

Preparation

Combine coconut, flour and salt. Add condensed milk and vanilla extract and mix thoroughly. The mass should be thick.

Grease a baking sheet with butter and spread over a tablespoon of dough at a distance of 2-3 cm from each other. Bake at 180 ° C for 15-20 minutes until golden brown.

6. Oatmeal coconut cookies

Ingredients

125 g flour;
½ teaspoon of baking soda;
a pinch of salt;
100 g coconut flakes;
80 g oatmeal;
110 g butter;
100-150 g sugar;
2 tablespoons of honey;
vegetable oil - for lubrication.

Preparation

Sift flour along with baking soda and salt. Combine with coconut flakes and oatmeal. Place the butter, sugar and honey in a small saucepan and melt, stirring occasionally, over medium heat. Remove from heat and cool for 2 minutes.

Pour the oil mixture into the flour mixture and mix thoroughly. Form the dough into small balls, place on a greased baking sheet at a distance of 2-3 cm from each other and flatten slightly.

Bake the cookies in an oven preheated to 180 ° C for 15-20 minutes, until they are lightly browned. Let it cool slightly before removing from the baking sheet.

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7. Coconut chocolate cookies

Ingredients

For the cream:

3 egg yolks;
50 g sugar;
10 g vanilla sugar;
20 g flour;
200 ml of milk;
50 g coconut flakes.

For cookies:

200 g butter;
100 g icing sugar;
2 egg yolks;
250 g flour + for sprinkling;
½ teaspoon baking powder;
25 g cocoa powder.

Preparation

Whisk 3 egg yolks with sugar, vanilla sugar and flour in a saucepan. Pour in hot milk until smooth. Place over medium heat and cook, stirring occasionally, until thickened. Remove from heat, add shavings and cool.

Beat the softened butter and icing sugar with a mixer. Add 2 yolks and punch again until smooth. Combine flour, baking powder and cocoa. Pour into the butter mass and knead the dough.

Flour over baking paper and shape into a dough sausage. Wrap in paper and place in the freezer for 20 minutes.

Cut the sausage into thin slices and place on a parchment-lined baking sheet. Bake for 10 minutes at 180 ° C and cool completely. Brush half of the cookies with coconut cream and cover with the remaining circles.

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8. Cookies with coconut milk

Ingredients

200 ml coconut milk;
1 tablespoon tapioca starch
80-100 g brown sugar;
1½ tablespoon vegetable oil;
1 tablespoon of coconut flakes + for sprinkling;
1 teaspoon baking powder
320 g flour;
2-3 tablespoons of any fruit syrup.

Preparation

Combine milk with starch. Add sugar, butter and shavings and mix thoroughly. Pour in baking powder and add flour in portions, kneading a homogeneous dough.

Roll out the mass in a layer about 1 cm thick and cut out the cookies. Place the pieces on a baking sheet lined with baking paper.

Brush the cookies with fruit syrup and sprinkle with coconut. Bake in an oven preheated to 180 ° C for about 10 minutes until light golden brown.