I love to use coconut in various recipes, I find it very flavorful and nutritious. The idea of making coconut cookies delighted me and had to give them a try.
These coconut cookies are easy and healthy and are one of the most tempting crispy cookies I’ve made so far. Served alongside a cup of coffee or glass of milk can make a tasteful breakfast.
If you like coconut recipes check these white chocolate and coconut truffles, Â coconut fudge, or Hawaiian-style banana and coconut bread. You will definitely enjoy all of these.
YOU MAY ALSO LIKE:
Digestive Biscuits with Raisins
Crispy Coconut Cookies
Ingredients
- 150 g butter
- 150 g sugar
- 2 eggs
- 1 tsp vanilla extract
- 6 tbsp wheat bran
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 cups dried coconut flakes
- 10 tbsp flour
Instructions
- Preheat oven to 375 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until well mixed. Beat in the eggs and vanilla extract. Stir dry ingredients together: flour, wheat bran, baking soda, baking powder and coconut flakes. Gradually add into butter mixture.
- Create small balls and place on prepared baking sheets with distance between them. Bake 18-20 minutes in the preheated oven or until golden brown. Remove from sheet to a cooling rack. Cool completely.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Oooh i have a bunch of coconut and have been wondering what to do with it. Great post!
Mmmm, I have a whole bag of coconut to use up before I move. This might be the best recipe for the task!
These look simply delicious! The use of coconut flakes rather than desiccated coconut is a nice touch. And that little basket you’ve put them in is darling 🙂
Those cookies look simply irresistible!
Those are some of the best looking coconut cookies I’ve ever seen! Makes me want to grab some immediately!
Wheat husk huh, where would I find it?
I found on organic food stores or even to some bakeries that are selling their own flour and wheat husk (or maybe it is more familiar to you by wheat bran). I like to use wheat husk on various recipes because of its’ benefits.
These are really eggy tasting cookies. Foamy too, not much crunch.
I take back my previous review. I removed them from the oven because they smelled like burning eggs, but keep going the full 18-20 minutes. They crisped
up and tasted awesome when fully cooked.
Sorry, my bad. I’m definitely keeping this recipe.
What is the substitute for wheat bran?