Coconut Cookies

"A very easy cookie to make."
 
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photo by jrusk photo by jrusk
photo by jrusk
photo by tasb photo by tasb
photo by VegieGranny photo by VegieGranny
photo by ThatSouthernBelle photo by ThatSouthernBelle
photo by ThatSouthernBelle photo by ThatSouthernBelle
Ready In:
15mins
Ingredients:
7
Yields:
48 cookies
Serves:
48
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ingredients

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directions

  • Cream together butter and sugar; add eggs and mix well.
  • Stir in dry ingredients and then add coconut.
  • Drop from teaspoon on greased baking sheet.
  • Bake at 350° for 8-10 minutes or until cookies are lightly browned around edges.

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Reviews

  1. These aren't that great and don't taste coconutty. It tastes like a chewy sugar cookie with texture. I found them to be too sweet if using sweetened shredded coconut. Decrease the sugar by half in this case. To make the batter easier to work with, it needs a couple of tablespoons of milk plus 1 tsp of coconut extract. Then they are greatly improved.
     
  2. Delicious and incredibly easy! It is quite a soft cookie - almost like a cross between a biscuit and a cake but really really nice and very professional tasting! I followed the recipe exactly though my dough wasn't dropping consistency so I made little balls of dough and just pressed them with my hands to get a biscuit shape. They looked good and quite professional! Thanks!
     
  3. Delectable! A nice soft cookie, with good coconut flavor. I did add about a 1/4 cup cream of coconut, as suggested by another reviewer and it brought the dough together nicely. My cookies needed 11 minutes, but that may be an oven variation. I'd like to try these cookies with a bit of almond extract, some mini chocolate chips and perhaps some slivered toasted almonds.
     
  4. This cookies were a HIT at home. <br/>I made regular size ones and a lot of tinny ones.<br/>The small ones we added dulce de leche in the middle and made small cookie sandwiches (called alfajores in Argentina). To-die-for!
     
  5. Easy and delicious! Reminded me of the oblong coconut biscuits we would get in biscuit tins in England but soft and chewy like American cookies. They took 11 minutes for me at sea level. A great hit in our house and I'll be making them again.
     
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Tweaks

  1. I used coconut oil in place of the butter and mine turned out delicious!!
     
  2. I dont know if everybody out there knows Felix and Norton cookies!Im from montreal Quebec and its pretty big out here and I have to say this tastes like a Felix and Norton cookie.I made this cookie with margarine instead of butter and I think that the next time I make it I will add macadamian nuts and white chocholate chips.It is a really sweet cookie so if you dont like really sweet cookies than this recipe will not be for you.If you do like really sweet cookies bake and enjoy!
     
  3. We just finished making and eating about half of them. I used margarine instead of butter and they were still outstanding. Will make again. I made them bigger too, only got about 24 out of the batch so I had to cook them longer.
     
  4. These cookies are awesome. I live in a higher altitude though, so I used bread flour instead of regular flour and had to add about 1 - 2 teaspoons of water as the batter was dry, which I believe is from the higher altitude.
     

RECIPE SUBMITTED BY

I am a journeyman cook and work at a local hospital.
 
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