Crispy Coconut Cookies

Crispy Coconut Cookies created by Coco Hii

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.

Ready In:
25mins
Yields:
Units:

ingredients

directions

  • Cream shortening with sugar.
  • Add beaten egg and extract.
  • Sift flour, baking soda, cream of tartar and add gradually to creamed mixture.
  • Add the fine dessicated coconut and mix throughly.
  • Roll into small balls, put on a greased cookie sheet, press down with a fork.
  • Bake for 15 minutes at 325, cookie should be nicely colored.
  • A reminder that ovens vary, so do watch your cookies!
  • Yield will depend on the size cookie you make, so mine is a general yield for amount of flour used.
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@Gerry
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@Gerry
Contributor
"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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  1. Cathy T.
    This has been a favorite for many years. A couple points, I usually just toast regular sweetened coconut if I don't have desiccated and it turns out great, and I rarely use cream of tarter. Regardless this never fails and it's one of my husband's favorite cookies. At times I turn it into a jam cookie or drizzle dark chocolate.
  2. pure_good
    I've been using this website for years and I've never been compelled to leave a review, but, these cookies were amazing! They were crisp and flavorful without being to sweet. I made the recipe vegan by using coconut cream (the solidified fat on top of a can of full fat coconut milk) instead of butter and a flax egg instead of an egg. I made my own dessicated coconut by grinding unsweetened dried coconut flakes in a coffee grinder. I scooped the batter with a small cookie scoop (I think it was a size 50 scoop) and i didn't need to flatten it at all. Because of the coconut cream the cookies spread beautifully so they need to be spaced appropriately.
  3. aprmcke
    SEVERAL CLARIFICATIONS REGARDING THIS RECIPE - I am an experienced baker (25 yrs) and was intrigued by the use of the two ingredients here - the use of dessicated (dried) coconut and cream of tartar in achieving an exceptional crispy coconut cookie. First of all, I had to go to a bit of trouble to find dessciated coconut, including health food and gourmet grocery stores, where they carried it alongside everyday products; I found it was expensive for the amount you get and, frankly, it was disappointing becaused it not make a big difference in the outcome of the cookie; I ended up trying Baker's shredded sweetened coconut when making my second batch and thought it was actually better because it balanced the dry texture that the cream of tartar created in the cookie. Secondly, the recipe calls for starting with "1 cup shortening - part butter", which could be interpreted as one could use Crisco's Butter Flavored shortening, OR, alternatively one could use 1/2 cup shortening and 1/2 cup butter. I tried the recipe using both variations and the SECOND one had a better taste, so I suggest the half anf half combination. Also, using almond extract, even just 1 teaspoon, overpowered the mild coconut flavor - I recommend using Coconut Extract just for these cookies as it really enhances the flavor. Last but not least - the dough was initially so sticky that it was a mess trying to roll it into little balls so I had to chill the dough for at least an hour - then rolling them was a breeze. Conclusion: I found this to be a light, though dry, crisp coconut cookie, but the baker needs to have a few insights in order to have a good result. I will not make it again as it is unless I make these small changes.
  4. gwynn
    These are great tasting cookies. So nice and crispy. Couldn't stop eating them. Thanks for posting this recipe.
  5. Chef Dudo
    Very nice cookies. Made as stated except extracts as they are almost impossible to get here. The cookies baked for exactly 15 minutes and they are crisp and very flavourful. I got 49 cookies and used about 3/4tbs dough for each cookie. Certainly a cookie I will make again.<br/>Thanks for posting.
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