I love to use coconut in various recipes , I find it very flavorful and nutritious. The idea of making coconut cookies really 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, white coconut fudge, or Hawaiian style banana and coconut bread. You will definitely enjoy all of these.
Digestive Biscuits with Raisins
Crispy Coconut Cookies
- 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
- 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.
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?