crispy coconut cookies

Crispy Coconut Cookies

These cookies are golden, crunchy on the outside, slightly chewy inside, and full of toasted coconut flavor—simple ingredients, big aroma.

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🧾 Ingredients

• 1 ½ cups coconut (desiccated or shredded, unsweetened)
• 1 cup all-purpose flour
• ½ cup butter (softened)
• ½ cup sugar
• 1 egg
• ½ tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt

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🔥 Instructions

1. Preheat oven

Set oven to 180°C (350°F) and line a baking tray with parchment paper.

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2. Cream butter and sugar

Mix butter and sugar until light and fluffy.

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3. Add wet ingredients

Beat in:

• Egg
• Vanilla extract

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4. Mix dry ingredients

Add:

• Flour
• Baking powder
• Salt
• Coconut

Stir until a soft dough forms.

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5. Shape cookies

• Scoop small portions
• Flatten slightly on tray (they won’t spread much)

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6. Bake

Bake for 12–15 minutes until edges are golden brown.

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7. Cool

Let them cool on the tray for 5 minutes—they crisp up as they cool.

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😋 Texture & taste

• Crispy edges
• Light crunch from coconut
• Slight chew inside
• Sweet, buttery flavor

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⭐ Tips for extra crispiness

• Toast the coconut lightly before mixing
• Bake 1–2 minutes longer for crunchier cookies
• Use fine shredded coconut for smoother texture

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If you want, I can also give you:

• Eggless coconut cookies
• Chocolate coconut cookies
• Or bakery-style “crunchy coconut macaroons”