Crispy Coconut Cookies

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 Crispy 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. They are perfect for any occasion, for holidays too, and can make a great homemade gift idea.

How to make crispy coconut cookies

Start by preheating your oven to 375 degrees F (180 degrees C) and lining two baking sheets with parchment paper. In a large bowl, cream together butter and sugar until well mixed. Beat in the eggs and vanilla extract. In a separate bowl, combine the dry ingredients: flour, wheat bran, baking soda, baking powder, and coconut flakes. Gradually add the dry mixture to the butter mixture, stirring until well combined.

Form the dough into small balls and place them on the prepared baking sheets, ensuring there’s space between each ball. Bake for 18-20 minutes or until golden brown. Once baked, remove the cookies from the baking sheet and place them on a cooling rack. Allow them to cool completely before serving.

Enjoy these delicious, golden brown cookies as a delightful treat! If you try them out make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

If you like coconut recipes check these white chocolate and coconut truffles,  coconut fudge, or Hawaiian-style banana and coconut bread. I am sure you will enjoy each of these.

For more cookies ideas check out the full collection of Cookie Recipes.

Crispy Coconut Cookies heroshot

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Crispy Coconut Cookies

Crispy Coconut Cookies

5 from 1 vote
These coconut cookies are so easy to prepare, healthy and crispy. Served alongside a cup of coffee or glass of milk can make a tasteful breakfast or snack.
Servings 40 servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 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. 


Serving: 1 cookieCalories: 66kcalCarbohydrates: 6.1gProtein: 0.7gFat: 4.6gSaturated Fat: 3.2gCholesterol: 17mgSugar: 3.8g
Calories: 66kcal
Course: Dessert, Snack
Cuisine: American
Keyword: coconut, cookies

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.

Join the Conversation

  1. Chad @ thebreakupnote Author says:

    Oooh i have a bunch of coconut and have been wondering what to do with it. Great post!

  2. Vicki @ WITK Author says:

    Mmmm, I have a whole bag of coconut to use up before I move. This might be the best recipe for the task!

  3. Juanita Author says:

    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 🙂

  4. Angie@Angie's Recipes Author says:

    Those cookies look simply irresistible!

  5. Claudie Author says:

    Those are some of the best looking coconut cookies I’ve ever seen! Makes me want to grab some immediately!

  6. Sandra Author says:

    Wheat husk huh, where would I find it?

    1. Ella-HomeCookingAdventure Author says:

      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.

  7. Gwen Author says:

    These are really eggy tasting cookies. Foamy too, not much crunch.

  8. Gwen Author says:

    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.

  9. Rainny Author says:

    What is the substitute for wheat bran?

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