Guyanese Coconut Buns

READY IN: 25mins
Recipe by Mandy

Untested by me, posted for ZWT III. From UPDATE: CulinaryQueen was the guinea pig on these and has added various notes and changes. Please note, although the title of these are 'Buns' they spread out like a very flat cookie.

Top Review by Boomette

I did half the recipe and I was supposed to have 24 buns. But I got 17 buns. When I put them on the baking sheet, they were like balls. They keep that shape. They are like macaroons. They have a soft interior. If you like coconut macaroons, you'll love these cookies. They didn't turn crunchy but that's ok for me. I like how they turned out. Maybe I made them too big. For half the recipe, it was 1/2 cup sugar needed for I used only 1/4 cup. Which is perfect. Thanks Mandy. Made for the Babes of ZWT4

Ingredients Nutrition


  1. Preheat the oven to 350F/180°C.
  2. In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs.
  3. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract.
  4. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend.
  5. Drop by rounded tablespoonfuls onto ungreased cookie sheets, 2-3 inches apart as they really spread.
  6. Bake for 15 minutes in the preheated oven, or until golden brown. Keep an eye on these as they will burn if left in too long.
  7. Transfer to a cooking rack immediately or else they will stick to the pan.
  8. Cookies are soft with crunch edges at first but get completely crunchy upon cooling.

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