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    You are in: Home / Recipes / Crispy Coconut Cookies Recipe
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    Crispy Coconut Cookies

    Crispy Coconut Cookies. Photo by Coco Hii

    1/10 Photos of Crispy Coconut Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Gerry's Note:

    This recipe was passed along to me a number years ago when I made mention I was looking for new recipes to add to my collection for Christmas baking. This excellent crispy cookie is not only great at Christmas, it's one of those simple delights great to serve for any occasion ... one of those 'looks simple but you can't just eat one' kind of cookie. I suspect the cream of tartar makes for a crispy light cookie. NOTE: any fine coconut can be used when making these cookies, do not substitute with medium or coarse coconut, they just do not work for these cookies. Fine coconut is readily available in the baking section of most stores.

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    Units: US | Metric


    1. 1
      Cream shortening with sugar.
    2. 2
      Add beaten egg and extract.
    3. 3
      Sift flour, baking soda, cream of tartar and add gradually to creamed mixture.
    4. 4
      Add the fine dessicated coconut and mix throughly.
    5. 5
      Roll into small balls, put on a greased cookie sheet, press down with a fork.
    6. 6
      Bake for 15 minutes at 325, cookie should be nicely colored.
    7. 7
      A reminder that ovens vary, so do watch your cookies!
    8. 8
      Yield will depend on the size cookie you make, so mine is a general yield for amount of flour used.

    Ratings & Reviews:

    • on April 19, 2011


      Yummy, Yummy. I love these cookies. Made with half crisco and half butter. They baked perfectly. Delicious with a cup of coffee. Sort of like a snickerdoodle but fancier!! Ha Ha. I have made two batches, one with all coconut extract and one with half coconut and half almond flavoring. Think I prefer the half coconut and half almond. But that is just my taste. I did use regular coconut and dried in the oven as another review suggested and it was perfect. Thank you so much Gerry for a wonderful recipe. Want to make them again, roll them smaller then after they cool put icing between them to make a sandwich cookie. I'll keep you posted.

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    • on April 29, 2010


      What a great cookie. Not able to find dessicated coconut here so I just bought a pckg of regular coconut and dried it in the oven at 200 deg F for about an hour, perfect. I bet I'll be making these often. Thanks for posting.

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    • on March 03, 2010


      Yum...I made mine with all butter & Splenda in place of sugar. The consistency is almost like a shortbread, a lovely sugar free treat to have with my coffee. Thanks for posting!

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    Read All Reviews (32)


    Nutritional Facts for Crispy Coconut Cookies

    Serving Size: 1 (812 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 111.2
    Calories from Fat 59
    Total Fat 6.5 g
    Saturated Fat 2.1 g
    Cholesterol 5.1 mg
    Sodium 44.7 mg
    Total Carbohydrate 12.3 g
    Dietary Fiber 0.4 g
    Sugars 6.6 g
    Protein 0.9 g

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