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One of the best cookies I’ve made in recent times is this coconut cookie. It was an absolute delight. It was gobbled up within minutes of production. Of course, I was immensely pleased; every baker’s dream is to have their creation cheerfully consumed.

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Anyways, this coconut cookie was made with a recipe from pretty simple sweet. It was soft on the inside and crunchy on the outside. I shredded and toasted fresh coconut for this cookie. My reward for this was that its deliciously intense flavour filled my home and caused our mouths to water.


2 & 1/2 Cups of All-Purpose Flour

2 Cups of Toasted Shredded Coconut

1/4 Cup of Toasted, Shredded Coconut for Rolling the Cookies

A Teaspoon of Baking Soda

A Cup of Unsalted Butter

3/4 Cup of Brown Sugar

3/4 Cup of Granulated Sugar

2 Large Eggs

1 &1/2 Teaspoon of Pure Vanilla Extract

How to Prepare

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Preheat the oven to 350°F. Line the baking tray with parchment paper and set it aside for later use. Sift flour, baking soda and salt into a medium-sized bowl. Set aside for later use.

Put the butter in a mixer bowl that’s fitted with a paddle. Beat the butter till it’s creamy; this should take at least one minute. Add the brown sugar and the granulated sugar to the mixer bowl and beat until you have a light and fluffy mix. This should take about three minutes. Add the eggs one at a time while mixing. Afterwards, add the vanilla extract. Now, add the flour mix. Mix until it’s just combined. Add the coconut and mix slowly till it’s just combined. Please, do this with care as you do not want to over mix the batter.

Pour the one-quarter shredded coconut into a bowl. Measure out the dough and roll them into balls. Pass them through the shredded coconut and place them on the tray. Repeat the process till the dough is finished. Press the cookies down slightly since they won’t spread much when they bake. Put the baking tray in the oven and bake for nine to twelve minutes or until the cookies begin to brown around the edges. Take the cookies out of the oven as you don’t want to overbake them. If your family will allow it (mine literally starts eating the minute it’s out of the oven. Lol), let them cool for about ten minutes. Store cookies at room temperature in an airtight container. Serve warm.

So, my people, these coconut cookies are a homemade treat that your family would love. Bless them with it this weekend.

Featured image source: Tasty Table
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This article was first published on 3rd March 2022


Udevi, Obiamaka Angela holds a Master of Arts degree in History & International Studies. She's a freelance writer with a passion for food and healthy living. She can be contacted through her email address,

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