Delicious coconut cookies without butter, ready in 5 minutes and bake in no time. For this recipe, we use whole eggs, just 2, and as mentioned, we do not use butter but coconut oil, which not only makes our cookies melt-in-your-mouth but also enriches them with even more intense coconut flavor. The dough for these cookies includes both flour and coconut, which makes them truly special. I bet these will become your favorite coconut cookies, they are already mine, and I must say, after the almond cookies and the walnut cookies, they are my favorite cookies, although even those with chocolate chips are not bad at all…
- Difficulty: Very easy
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 24 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for about 24 cookies
- 1 2/3 cups all-purpose flour
- 1 cup grated coconut
- 2 eggs
- 7 tbsps coconut oil
- 1/2 cup sugar
- 1 1/4 tsps baking powder
- to taste vanilla
- to taste powdered sugar
Tools to prepare coconut cookies with coconut oil
- 1 Bowl
- 1 Teaspoon
- 2 Baking sheets
- 2 Parchment paper
Steps to prepare coconut cookies
In a bowl, combine all the ingredients: flour, granulated sugar, eggs, grated coconut, baking powder, vanilla, and coconut oil. If the oil is solidified, melt it in a small pan on the stove or in a small bowl in the microwave for a few seconds.
Mix the ingredients to obtain a homogeneous dough, a sort of soft shortcrust pastry.
Take a teaspoon of mixture at a time and roll it between clean palms to form a ball. Coat with powdered sugar, or granulated sugar if you prefer.
Place the balls, our coconut cookies, on 2 baking sheets lined with parchment paper, spacing 12 cookies per sheet.
Once the first tray is ready, place it in the fridge for about 10 minutes, just enough time to preheat the oven to 350°F static. Meanwhile, prepare the second tray.
Bake the first tray in the middle of the oven as soon as it reaches temperature, and bake for 12 minutes. Let cool on the tray because they are soft as soon as you take them out of the oven. Meanwhile, keep the second tray in the fridge and bake it immediately after the first. Let the coconut cookies cool completely without butter, with coconut oil and grated coconut or coconut flour, before storing them in a sealed container.
The cookies stay delicious for several days, better if tightly closed, so they remain soft as freshly made.
If you like, you can glaze the cookies with melted dark chocolate mixed with a little coconut oil.
