Coconut cookies are simple, fragrant sweets, perfect to serve at the end of a meal or to enjoy with a cup of coffee. Crisp yet delicate, they combine the lightness of a shortcrust-style dough with the intense aroma of coconut flour, delivering a pleasant, never overpowering balance.
They are made with just a few ingredients and essential steps, but the result is surprising: a compact, crumbly texture, slightly golden bottoms and an aroma that wins you over while baking. They are ideal when you want to offer something homemade, genuine, and refined in its simplicity.
This is the classic version, perfect to enjoy as is or rolled in coconut for an even more rustic effect. If you prefer a more elegant and indulgent touch, you can also try the version with a soft pistachio center, which transforms these cookies into little patisserie-style treats.
Whichever version you choose, coconut cookies are an easy, aromatic recipe that’s always appreciated.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 24 cookies
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the coconut cookies:
- 1 1/3 cups all-purpose flour (Type 00)
- 3/4 cup coconut flour
- 1/2 cup + 1 tbsp cup butter, softened
- 3 oz granulated sugar
- 1 medium egg (at room temperature)
- 1/2 tsp baking powder
- 1 pinch fine salt
- as needed vanilla or lemon zest (optional)
- as needed granulated sugar
- as needed coconut flour
- as needed powdered sugar
Tools for the coconut cookies:
- 1 Bowl
- 1 Kitchen scale
- 2 Baking sheets non-stick
Steps to prepare and bake the coconut cookies:
To prepare the coconut cookies, start by creaming the softened butter (take it out of the fridge about an hour before, depending on ambient temperature — it should be soft but not melted) with the sugar until you obtain a smooth, homogeneous cream.
Add the egg and the grated zest or vanilla if you like, continuing to mix until fully incorporated.Add the all-purpose flour, the coconut flour, the baking powder and the salt. Incorporate the dry ingredients gradually and knead briefly, just enough to obtain a compact mixture. Avoid overworking the dough to keep the cookies crumbly.
Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes.
After resting, form balls of about 3/4 oz each. In a small bowl combine 3 tablespoons of granulated sugar and 3 tablespoons of coconut flour and mix well; roll each ball so the mixture adheres. Slightly flatten them with the palm of your hand and place them on one or two non-stick baking sheets or on parchment paper.Bake in a preheated fan (convection) oven at 338°F for about 13 minutes, until they are lightly golden on the bottom and pale on top.
Let them cool completely before serving.Air fryer cooking:
Place the cookies in the basket slightly spaced apart and cook at 320°F for about 10–12 minutes. Check the browning on the bottom: they should remain pale on top and slightly colored underneath. Let them cool before moving them.
FAQ (Questions & Answers)
Can I prepare the coconut cookies in advance?
Yes, you can prepare them the day before. Store them in an airtight container at room temperature for 2–3 days.
Why is the refrigerator rest important?
Resting allows the butter to firm up and helps the cookies keep their shape during baking.
Can I use only coconut flour?
No, in this recipe the all-purpose flour (Type 00) is necessary to give structure and crumbliness. Using only coconut flour would make the dough too fragile. A version with only coconut flour (click HERE)
