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Recipe for making cookies with coconut flakes. Coconut cookies - delicious and very aromatic delicacy according to recipes of different dough

The taste and aroma of coconut are loved by many. It is especially good when it is bright and saturated. But it is very rare to find sweets or cookies with a large portion of coconut on store shelves. Usually manufacturers save on filling.

Therefore, it is sometimes good to indulge yourself with cookies, which are almost entirely made up of coconut flakes. It is delicate, fragrant, just super. And most importantly, it is very easy and quick to cook it at home. So if you are a fan of such a rich taste, then you should definitely try making coconut cookies.

This cookie is prepared without flour, thanks to which it becomes a low-calorie and dietary one. All you need to do is mix three components: eggs, sugar and shavings, mold small cookies and in a few minutes the house will be filled with a pleasant aroma.

For many of us, coconut and desserts from it are associated with the phrase from the advertisement "heavenly delight." This phrase also applies to coconut liver. And if you cover it chocolate icing, then the cookies will become similar in taste to the bounty dessert, so beloved by many.

In order for the glaze to set evenly and quickly, the finished cookies must be completely cooled, and then kept in the freezer for about 30 minutes. Then it remains only to dip the cookies set on toothpicks into the melted in a water bath milk chocolate and place them neatly on a plate.

From this number of products, 12 cookies are obtained.

Ingredients:

  • egg 2 pcs.
  • sugar 2 tablespoons
  • Coconut flakes - 200 g

Read also:

How to make coconut cookies

1. Break eggs into a bowl, add sugar. If desired, you can also add vanilla sugar(1 tsp), vanilla extract (3-4 drops) or vanillin (pinch).

2. Shake with a fork, no need to whip. Add coconut flakes.

3. Stir. Immediately, the mass will seem liquid, so be sure to leave it for 20-30 minutes. When making cookies, you need to have a little more coconut in stock so that you can always refill if the dough is thin.

In its absence, this problem can also be solved by adding a teaspoon of flour or starch.

4. Within the allotted time, the chips will absorb the liquid.

5. With wet hands, take about a teaspoon of coconut dough, condense, roll into a ball, form a kind of cone and put on parchment paper. You do not need to lubricate it.

6. Bake at 200 degrees for 20 minutes, here it all depends on the oven, you need to make sure that the tops are only slightly browned and in no case are burnt.

7. Be sure to separate from the paper while the cookies are still warm, otherwise they may stick.

Delicious coconut cookies at home without flour is ready! Serve it with a cup of tea or coffee. Bon Appetit!

I still had coconut flakes, and I remembered that back in the spring, at the passing marathon #cake fair, one of the subscribers, Yulia Sharova, shared a recipe for a delicious cookie, which I still hadn’t tasted. I went to the Instagram archive and started using the recipe. It turned out to be the most delicate, fragrant and delicious cookies... Julia, thank you!

I advise you not to postpone this business indefinitely, but rather try this yummy!

Ingredients:

  • Flour - 200 g (this is about 1.5 cups of 250 ml)
  • Best quality butter - 150 g
  • Sugar - 100 g
  • Vanilla extract - 1 tsp
  • Coconut flakes - 100 g
  • Egg - 2 pieces
  • Salt - 0.5 tsp.
  • Soda - 0.5 tsp.

How to make cookies from coconut flakes (step by step recipe with photo)

  1. Break two eggs into a bowl, beat with a mixer until smooth, add salt and beat a little again.
  2. Combine granulated sugar (100 g) with melted butter (150 g). We mix.

  3. We combine the butter-sugar mixture and the egg mixture together, it turns out a heterogeneous dough with flakes.
  4. Add 100 g of coconut flakes. You can make it yourself from fresh coconut, you can buy it by weight or in bags. Bulk weighs very quickly absorbs all odors, so I do not recommend using it. Buy in bags from trusted sellers.
  5. Pour flour and baking powder into the dough.
  6. Knead the dough. It turns out to be slightly sticky to the hands, tear off pieces (the size of a small tangerine), spread on a baking sheet covered with parchment.


  7. We send the baking sheet to a preheated oven to 180 C for 25-30 minutes. Exact time baking depends on the power of your oven. The cookie will be ready when it is browned and when you press your finger on the surface, the hole will disappear, "spring up".
  8. Cool the cookies on the wire rack and can be served with tea or milk! I love the crispness of these cookies.

If you are as passionate about all sorts of "bounty" and "Raphael" as I am, you will surely like my favorite coconut cookies, two recipes with a photo of which I will share today. In my kitchen there is always a bag of coconut on duty, so that if you have a strong desire for "something tasty" you can immediately start cooking. And cooking them does not take much time.

Coconut macaroons

This is traditional american biscuits, light, airy and very easy to prepare.

Kitchen appliances and utensils: mixer, bowl, oven.

Ingredients

Step by step cooking

  1. Pour 250 g of coconut into a bowl.
  2. Divide two eggs into yolks and whites. Add the yolks to the coconut flakes. Proteins - into the mixer bowl.

  3. Add a pinch of salt to the proteins and beat until lather.

  4. Add sugar little by little to the proteins and beat until thick foam.

  5. In a bowl with coconut flakes and add 2 tablespoons of flour with yolks and mix thoroughly.

  6. Add protein mass and mix gently.

  7. On a baking sheet lined with parchment paper, spread out neat lumps of dough with a spoon.

  8. Preheat the oven to 180 ° and send the baking sheet into it. After 15 minutes, you can take it out and put the cookies on the dish.

Did you know?How to split a raw egg for white and yolk. Three options:

  • Over the container, carefully break the egg into 2 parts with a knife and drain the white, transferring the yolk from one half of the shell to the other.
  • We break the egg and pour its contents into the palm, holding it over the prepared bowl. At the same time, the protein flows through the fingers, and the yolk remains in the hand.
  • We take a glass and install a funnel for pouring liquids into it. We break an egg into it. The protein flows into the glass, the yolk remains in the funnel.

How to decorate

You can decorate cookies with melted chocolate. To do this, break half a bar of chocolate into pieces, put it in a bowl and melt it in a water bath, stirring occasionally. When the chocolate mass becomes homogeneous, without lumps, we begin to decorate the cookies. I offer you 2 options for decoration:

  • Dip the top half of the cookies completely or half in melted chocolate and spread on parchment paper in 1 layer. When the chocolate has hardened, the cookies can be stacked on the plate.

  • Dip the bottom of the cookies in chocolate and place them on baking paper, chocolate side down. When all the cookies are laid out, the remaining chocolate is once again heated in a water bath, poured into a plastic bag so that the mass is in one of its corners. Cut off the tip of the bag to form a small hole. Clamp the free part of the bag between the thumb and forefinger, and place the corner with the chocolate mass in the palm of your hand. Squeezing your palm, apply a pattern in the form of zigzags or spirals to the top surface of the cookie. Once the chocolate has set, the cookies can be effortlessly peeled off the baking paper and placed on a platter.

Video recipe for coconut macarons

This video will convince you that making American coconut cookies at home is easy.

Shortbread cookies with coconut flakes

The advantage of this shortbread cookie with coconut flakes is the simplicity and reliability of the recipe. It is simply impossible to spoil it.

Cooking time: 40-50 min.
Kitchen appliances and utensils: 2 bowls, oven, flat plate.
Calorie content: 468.

Ingredients

Step by step cooking

  1. Drive 1 egg into a bowl.

  2. Add 150 g of soft butter.

  3. Add 5 tablespoons of sugar and 2 tablespoons of coconut. We mix.

  4. Pour an 8-gram sachet of baking powder into the resulting mixture.

  5. Add one and a half cups of flour and mix thoroughly. Dough preparation is complete. We give him 10-15 minutes to "rest".

  6. Take 1 egg and separate the white from the yolk.

  7. We remove the yolk, we do not need it. Beat the protein with a fork until smooth.

  8. Pour 3 tablespoons of coconut into a plate.

  9. Pinch off a piece of dough the size of Walnut and form a round cookie. To do this, you first need to roll it into a ball, and then flatten it into a plump cake.

  10. First, dip one side of the cake into the protein, and then into the coconut.

  11. And put it on a baking sheet lined with parchment paper. The coconut flakes should be on top.

  12. We send the filled baking sheet into an oven preheated to 180 °.

  13. After 20-25 minutes, the cookies are ready. We take it out of the oven, put it on a dish, let it cool and serve.

Video recipe for shortbread coconut cookies

In this video you will see how our coconut cookies are made, how simple the recipe is and how quickly it can be made.

https://youtu.be/ByZPw8SqAco

  • Before use, be sure to sift flour through a sieve.... This will protect us from unwanted components, break the lumps, into which flour tends to stray at high humidity, and make the finished product more crumbly.
  • The baking powder can be replaced with 0.5 teaspoon of baking soda, "quenched" with 1.5 teaspoons of 9% vinegar.
  • To make the cookies even more flavorful, you can add a bag of vanilla sugar to the dough.

Other options

For big fans of coconut-flavored baking, I recommend trying another recipe for cookies with coconut flakes -. For those who appreciate recipes for the speed of cooking, it will certainly do, incredibly tasty and simple.

If the main criterion for choosing a recipe is benefit, cook or. If you keep an eye on your weight, but can't give up sweets, it doesn't matter. Try it, it is relatively low in calories as it is low in fat.

Tell us which recipe you like best. Share your recipe coconut baking... Enjoy your tea!

Coconut cookies- Not only delicious treat for the whole family, but also very healthy dessert, if you apply certain recipes: if you exclude wheat flour, a treat will come out with a minimum amount of carbohydrates and completely gluten-free. There are a lot of options to create an excellent delicacy, there is plenty to choose from for any eater.

How to make coconut cookies?

Cookies with coconut flakes can be prepared according to any recipe, adding to the usual shortbread or gingerbread dough. The shavings thicken and stick the ingredients well, so the delicacy is very easy to shape, and so that there are no problems with the dough, you need to use simple recommendations.

  1. It is better to buy small chips or grind them in a coffee grinder, so that too hard pieces will not come across.
  2. If the dough is prepared without adding wheat flour, you need to beat the eggs well. Basically, making a meringue, then a delicious coconut cookie will hold its shape well.
  3. In a proven recipe for dough - shortbread or cottage cheese, you need to replace flour with shavings in an equivalent way to get soft coconut cookies.
  4. For softness add softened butter into the dough, which makes the cookies looser and prevents the pieces from burning during the baking process.
  5. To complement basic recipe cookies can be bananas, nuts, cocoa, or chocolate chips.

Coconut shortbread- the easiest way to diversify your favorite, but pretty boring recipe. The shavings need to be ground almost into flour, vanilla and lemon zest, the latter needs quite a bit to refresh the sweetness of the treat. These ingredients will make 20-25 small round cookies.

Ingredients:

  • eggs - 2 pcs.;
  • softened butter - 100 g;
  • sugar - 200 g;
  • vanilla extract - 1 tsp;
  • lemon zest - 1 tsp;
  • flour - 250 g;
  • baking powder;
  • small chips - 100 g.

Preparation

  1. Grind butter and sugar, add eggs.
  2. Throw in the vanilla, zest, baking powder, and shavings.
  3. Add flour, knead the non-sticky dough, put in the cold for an hour.
  4. Form small balls, put on a baking sheet.
  5. Bake the coconut for 20 minutes at 190 degrees.

Very soft, delicate Belgian coconut biscuits can be made on home kitchen... It differs from this option in the amount of coconut flakes, there is more of it than wheat flour. The dough itself will not be too dense, so you can use a pastry bag with a curly nozzle and give the treat a classic shape.

Ingredients:

  • oil - 100 g;
  • egg - 1 pc.;
  • shavings - 120 g;
  • flour - 80 g;
  • baking powder;
  • sugar - ½ tbsp.;
  • vanilla sugar - 10 g.

Preparation

  1. Beat butter with sugar and egg.
  2. Add shavings, baking powder and vanilla.
  3. Add flour, mix.
  4. Place curly coconut cookies with a pastry bag.
  5. Bake for 20 minutes at 190 degrees.

Coconut Oatmeal Cookies are a peerless flour-free treat, so perfect for those who stick to proper nutrition or for a fitness diet. Sugar can be safely replaced with synthetic sweeteners, vegetable stevia, or honey. Grind the flakes and shavings into flour using a coffee grinder.

Ingredients:

  • egg - 1 pc.;
  • oat flour - 100 g;
  • coconut flakes - 30 g;
  • vegetable oil - 1 tbsp. l .;
  • honey - 2 tbsp. l .;
  • baking powder;
  • vanilla;
  • low-fat yogurt - 2 tbsp. l.

Preparation

  1. Combine oat flour, shavings, baking powder and vanilla.
  2. Beat the egg with butter and honey, add yogurt.
  3. Add dry ingredients, mix. Leave on for 10 minutes.
  4. Spoon into cookies on an oiled baking sheet.
  5. Bake the coconut at 200 degrees for 20 minutes.

Cottage cheese-coconut cookies are particularly tender, soft and do not stale even after 2 days, although they are unlikely to remain untouched for so many days. The simplest recipe the child will also master, so you can safely connect the kids to the process. It is necessary to spread the blanks on a baking sheet at a distance from each other, since the delicacy diffuses a little and increases in size.

Ingredients:

  • cottage cheese - 200 g;
  • coconut flakes (small) - 100 g;
  • flour - 100 g;
  • egg - 1 pc.;
  • butter - 50 g;
  • sugar - 150 g;
  • vanilla and baking powder.

Preparation

  1. Grind cottage cheese with egg, butter and sugar.
  2. Add shavings, baking powder, vanilla, flour.
  3. Form coconut cookies.
  4. Bake for 30 minutes at 190 degrees.

Coconut cookies with chocolate


Coconut cookies are a recipe that can be endlessly supplemented with different ingredients. Chocolate drops - good way transform a simple and completely uncomplicated delicacy, at which both dark and dairy and even White chocolate... Cocoa powder, water and sugar can be used to glaze and additionally decorate a treat.

Ingredients:

  • sugar - 150 g;
  • coconut flakes - 50 g;
  • flour - 150 g;
  • butter - 80 g;
  • chocolate drops - 100 g;
  • eggs - 2 pcs.;
  • sour cream or yogurt - 2 tbsp. l .;
  • baking powder and vanillin.

Preparation

  1. Beat butter, sugar and egg.
  2. Add sour cream, baking powder and vanilla.
  3. Add drops of chocolate and shavings.
  4. Pouring flour, knead the dough.
  5. Form cookies, bake for 20 minutes at 200 degrees.

Banana-coconut cookies are usually cooked with oat flour and consider it a fitness recipe, but the "harmful" variant of the treat will be much tastier. In the composition there is no baking powder or soda, due to the addition of bananas, the cookies will not be hard, but on the contrary, very crumbly. Without eggs, there will be no splendor, fruits “glue” the components well, so the cookies will look more like a cracker.

Ingredients:

  • shavings - 100 g;
  • flour - 180 g;
  • oil - 70 g;
  • bananas - 3 pcs.;
  • vanilla sugar.

Preparation

  1. Mash bananas in mashed potatoes, add all the ingredients, mix so that there are no lumps.
  2. Place the pieces on an oiled baking sheet.
  3. Bake for 20 minutes at 180 degrees.

This coconut flour cookie has unmatched fresh taste, lemon and coconut go well together and the treat will become a favorite for every sweet tooth. Often, baked desserts are sprinkled after cooling, in this case there is no need to wait, decorate with a sweetener immediately after removing from the oven - the cookies will come out with soft icing.

Ingredients:

  • soft oil - 110 g;
  • lemon zest - 2 tbsp. l .;
  • sugar - 200 g;
  • eggs - 2 pcs.;
  • baking powder, vanilla;
  • flour - 250 g;
  • coconut flour - 150 g;
  • icing sugar for dusting.

Preparation

  1. Beat butter, sugar, eggs.
  2. Add ground shavings, baking powder, vanilla and zest, beat well with a mixer.
  3. Add flour, knead the dough, put in the cold for 1 hour.
  4. Form balls with a diameter of 3 cm.
  5. Bake cookies for 30 minutes at 200 degrees.
  6. Sprinkle hot biscuits with powder.

Coconut is very simple and quick to prepare. The delicacy has a delicious nutty aroma, delicate and crumbly texture and low carbohydrate content, which will surely delight fans diet food... If you wish, you can equally replace some of the nuts and shavings with oat flour, but then the taste will change greatly.

Ingredients:

  • almonds - 100 g;
  • coconut flakes - 100 g;
  • sugar - 60 g;
  • egg - 1 pc.;
  • baking powder;
  • oil - 50 g.

Preparation

  1. Grind almonds and shavings together.
  2. Beat the egg and sugar until fluffy.
  3. Stir with a spoon, add the nut-coconut mixture, baking powder and butter.
  4. Put the blanks on a baking sheet, bake for 15 minutes at 200 degrees.

Protein Coconut Cookies - Recipe


Classic homemade coconut cookies are made without additives or flour. Beloved by all sweet tooths, "Kokosanka" is nothing more than a meringue with coconut flakes. Delightfully tender, insanely sweet and delicious treat all baking lovers will appreciate it, and cooks only need to arm themselves with a powerful mixer or whisk and patience.

- a find for those who love delicious original cookies, as well as coconut in all its forms, but does not really want to spend time cooking. And all because cookies are prepared very quickly and elementary. No flour and no oil. Without GMO. Soft and moist on the inside, golden crisp on the outside. With a bright coconut taste and aroma!

For some reason, many people think that this cookie was invented in the USSR, although in fact the authorship belongs to French chefs. They call it Congolais.

By the way, I didn’t come up with the name of the cookie “Kokosanka”. It is under this name that similar factory-made cookies are sold in stores. I don’t know what kind of cookies there were before (in the distant Soviet years), but today, instead of the expected airiness and coconutness, you will most likely get a heavy, pasty and nasty margarine mass with occasionally coconut flakes. Although, by definition, original cookies should be made of it.

By the way, the high calorie content of this cookie does not allow you to feast on dessert during a diet, alas.

Ingredients

  • coconut flakes 100 g
  • sugar 60 g
  • egg 1 PC.
  • salt pinch

I use a large egg, category C0.

I buy coconut shavings in bags, I do not advise buying by weight, since the shavings very well absorb surrounding odors and if the product is stored improperly, then foreign tastes in the coconut shavings cannot be avoided.

From the specified number of ingredients, 8 cookies are obtained, the size of a walnut.

Preparation

We prepare the ingredients. I set myself the goal of making the coconuts without burnt, as is usually the case, and as light as possible inside; by default, the cookies are very yellow.

Beat the egg into a bowl for beating, add sugar and a pinch of salt. You should not be afraid of salt, it is a natural flavor enhancer. Beat with a mixer or whisk until the mass turns white, it takes me 2 minutes.

Add the coconut flakes and mix. As you can see, I put the beaten egg with sugar in a bowl, since it is not very convenient to beat in it initially.

Stir until you get a crumbly wet mass that sticks well. This is the cookie dough. In parallel with the process of preparing the dough, the oven should warm up to 180 ° C. We begin to sculpt cookies. I made them into walnut-sized balls. I got 8 pieces (for the most pedantic: the weight of each is 24 g). You can also add nuts to the middle.

As a rule, cookies are laid out on a baking sheet lined with baking paper or a silicone mat, but then our bottom will be quite baked, one might even say it will burn. So I put the cookies on the oven rack. This will not burn the bottom. We bake in an oven preheated to 180 ° C for 20 minutes. If you don't want the top to darken and golden crust was more evenly distributed over the surface, then 10 minutes after the start of baking, cover the cookies with crumpled and straightened baking paper.

Ready! It is better to wait until it has completely cooled down, and then sit down for tea. Cookies are most delicious on the day of baking, immediately after cooling. Delicate taste, exquisite aroma, quick preparation will make this recipe the favorite of all family members. Bon Appetit!