These delicate, crispy and buttery cookies are very easy to make and will fill your kitchen with wonderful toasted coconut aroma.
Perfect with hot or cold beverages, they are great on their own, but also wonderful as sandwich cookies.
If you love coconut, these cookies are for you.
A few notes:
* Make sure to use unsweetened desiccated coconut, otherwise the cookies will be too sweet.
* The dough is quite soft, but don’t be tempted to add more flour, as it will result dense and heavy cookies. Instead, make sure to keep the dough chilled before and while shaping it.
* To freeze the dough for up to 2 months, place the wrapped dough logs in freezer bags, and squeeze out the air.
* When the cookies come out of the oven they are still a bit soft, but they will crisp once cooled to room temperature.
Makes: about 50 cookies
Prep time: 20 minutes
Chilling time: 15 minutes; Freezing time: 4 hours
Baking time: from chilled: 12 minutes; from frozen: 15 minutes
Ingredients:
For the cookies:
1 stick (115 grams) butter, melted and cooled
1 L egg
¾ cup sugar
1 cup flour
Dash salt
¼ cup powdered sugar
1 tsp vanilla
1 Tbs dark rum
½ cup unsweetened desiccated coconut
For rolling the dough:
½ cup unsweetened desiccated coconut
For sandwiching cookies (optional):
Chopped dark chocolate, Good quality jam, whipped cream cheese with powdered sugar, or any other you prefer
1. Place the melted cooled butter in a medium bowl. Add the egg and whisk to combine. Add the sugar and whisk together. Add the flour and salt, mix and add the powdered sugar. Add the vanilla and rum and mix again. Add the coconut and mix with a spatula to a soft dough. Place in the freezer for 15 minutes.
2. To bake immediately: preheat the oven to 330F (165C). Line baking sheets with baking paper. Work with a small portion of the dough and keep the rest in the freezer until needed. Roll heaped teaspoons of the dough into small balls and roll them in desiccated coconut. Place on the baking sheets, leaving room for the cookies to expand, and bake for 12 minutes, or until the cookies are golden brown around the edges. Carefully (the cookies are still soft at this point) transfer to a rack to cool completely.
3. To bake from frozen: roll the chilled dough in desiccated coconut and shape into logs about 1.2 (3cm) thick. Wrap the logs in wax paper and place on a tray. Place in the freezer for at least 4 hours.
Preheat the oven to 330F (165C). Line baking sheets with baking paper. Place the dough logs on a cutting board and cut, with a sharp heavy knife, into thin slices, about 0.2”(0.5 cm). Place on the baking sheets, leaving room for the cookies to expand. Bake, from frozen, for about 15 minutes, until the cookies are golden brown around the edges. Carefully (the cookies are still soft at this point) transfer to a rack to cool completely.
4. To sandwich the cookies: for the chocolate filling: place chopped dark chocolate on one cookie while it is still warm. Top with another cookie and press gently. Let cool completely before serving.
Other fillings: spread on the cooled cookies and sandwich before serving.
I absolutely love coconut! These cookies look amazing… the slightly darker edges are so pretty.
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Thank you Jean, I’m glad to find another coconut fan. 🙂
I do love the darker edges the most. They have an even more intense toasted coconut flavor…
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Hi Chef Ronit, growing coconuts on our land I now found yet another wonderful use-Yay-Thank you! Cheryl x
We all adore coconut!
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Thank you Cheryl! So glad to find more coconut fans! 🙂
How wonderful for you to have fresh coconut growing on your land. I’m sure you put them into good use! 🙂
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Oh yes and the milk is wonderful too Chef!!! Thank u. x
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These cookies get a “SWOON” rating! Toasted coconut and butter – what could possibly be a better combination – maybe the addition of pecan pieces, but that would spoil the texture, yah? Easy to keep the rolls on hand and then bake just a few at a time. Would the confines of a toaster oven be too small for baking these delights?
I’m thinking that they would be THE BEST thing for taking a roll on a camping trip and baking up a few at a time, ad hoc. The standard RV gas oven has a penchant for charcoaling my baked goods, despite a baking stone and an air-bake cookie sheet in there. Does okay with ordinary things, but high-sugar content goods are a disaster. The short height just doesn’t allow enough distance ‘twixt flame and dough.
Don’t lets talk about brownies in that oven! ;->
Virtual hugs,
Judie
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Thank you Judie!
I totally agree – butter and coconut are so good together…
Chopped nuts would not work here, as the dough is so delicate and the whole idea is to let it “melt” to create this crispy thin texture. However, I see no reason not to sandwich these with some nice nut butter.
As for baking in a toaster, it’s definitely doable, especially from frozen.
It is great to have a log at hand and bake as needed.
Hope you’ll try and enjoy! 🙂
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It’s on my list for the next excursion. ;->
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Update: I got curious, so tried to bake the cookies in a toaster oven, from frozen. I baked them on 300F and they were done much more quickly – it only took 7 minutes!
So keep an eye and check way before the suggested baking time I gave here.
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Will do. Thanks for sharing the experiment results.
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Now I “have” to eat these cookies! 😉
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I’m baking some nice bread (with a cup of spelt – second time) . . . but not the same as those cookies!!! I’m so jealous! Love the addition of the spelt. Thanks for the nudge.
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Yes, as much as I love bread, freshly baked cookies, especially coconut, are still winning… 😀
Glad you like the addition of the spelt. Good stuff! 🙂
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It’s a toss up, but usually bread wins for me. Just put in six sandwich buns and a big loaf . . . starting countdown!
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In general I’m with you when it comes to bread, but buttery coconut cookies are one of those exceptions. 🙂
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wow Ronit, these look absolutely delish.
Honestly, I am not a very big fan of coconut like most other people are (I dont know why, I think I need to use it more to explore) but I felt like popping your cookies in my mouth immediately as I saw them. They look really nice.
note to myself: should soon do a coconut recipe after seeing so many coconut recipes all around!
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Thank you Sakshi. I’m glad you like the cookies even while not liking coconut!
Maybe these cookies will “convert” you into liking it. 🙂
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I think so too Ronit. I will try these. Will let you know 🙂
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I love coconut, your cookies look super yummy!
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Thank you Daniela! So nice to hear. 🙂
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How beautiful – especially with the dark chocolate filling. I’m thinking these would be perfect for an afternoon tea platter. I’m curious about which filling you liked best?
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These are really perfect for a tea platter.
I like the jam filling the most, as it’s a bit acidic which helps cut down the sugar a bit. That of course doesn’t mean I don’t enjoy the others as well! 🙂
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Interesting, I’m glad you said. I’ll try them this week – coconut and raspberry jam are such a classic combination.
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I agree Lindy, it really is a wonderful combination. I hope you’ll enjoy the cookies. I’ll be happy to hear your comments. 🙂
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This look so, so delicious. I loved coconut butter cookies as a kid, but I had forgotten all about them until I looked at your great photos! Can’t wait to try them!
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Thank you Julie, I’m glad my post evoked such nice childhood memories. I hope you’ll make and enjoy the cookies. I’ll be happy to hear your comments. 🙂
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Love the step by step photos!
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Thank you Frances. I’m glad to hear! 🙂
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These look great! How could they be adapted for Passover?
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Thank you Carol, I’m glad you liked the recipe. 🙂
I wouldn’t suggest adapting this recipe for Passover, as most flour substitutes will change the texture completely.
I suggest you’ll check out these two links for flourless cookies, that can be perfect for Passover:
https://ronitpenso.wordpress.com/2015/05/31/crispy-flourless-sesame-seeds-cookies/
https://ronitpenso.wordpress.com/2015/03/29/flourless-banana-peanut-butter-and-coconut-cookies-with-chocolate-drizzle/
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Great! Thank you. I have Passover on my mind.
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I don’t keep Kosher, but I do love the special foods for Passover!
I will soon share a tasty Sephardic spinach, potato and cheese bake that is perfect for Passover. 🙂
Happy Purim! 🙂
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Happy Purim to you too!🎭
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Ronit,
I love the flavor and texture of coconut cookies and especially like your recipe with rum in it! Yummy! Your cookies look so pretty and delicate too.
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Thank you Sandhya! 🙂
The rum addition is subtle, but it’s still noticeable and goes so well with the coconut. 🙂
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I am definitely a coconut fan and they look delicious Ronit!
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Thank you Marisa. Glad to find one more coconut fan! 🙂
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I’m not really a coconut fan until the coconut it toasted. Then I love, love, love it! With the darker borders on these I’m thinking they might taste toasted. I’m eager to try them. Hubby loves coconut in any form so he will be mighty pleased however they taste!
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Thank you Audrey, I’m glad to hear you liked the recipe.
If you love toasted coconut, I think you’ll like these cookies. And as your husband likes coconut no matter what, then it’s really a win-win!
I hope you’ll both enjoy the results. I’ll be happy to hear your comments. 🙂
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Such a great combination: I absolutely love the simple elegance of these biscuits
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Thank you Philip! I’m glad you liked the recipe. I have to admit the cookies disappeared very quickly! 🙂
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Oh I bet they did 🙂
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Being a south Indian , coconut is an all time favorite of my kitchen. Never tried cookies with them though…. These crispy lovely golden brown cookies are inspiring me to bake some of them. Thanks for the great post Ronit! 🙂
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Thank you Saritha!
I’m glad you liked the recipe.
I hope you’ll enjoy the cookies. I’ll be happy to hear your comments. 🙂
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I am particular about recipes with coconut – I think I would enjoy these cookies very much 🙂
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Thank you Judi!
I’m glad you liked the recipe. I was very happy with how the cookies came out. No doubt I’ll be making them again. 🙂
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I love coconut butter cookies and your cookies looks crispy, delicious and of course very tempting!!!!
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Thank you Gloria!
The cookies were indeed quite tempting. Hard to stop at one! 🙂
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🙂 🙂
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I’m totally drooling in front of my keyboard, Ronit. These cookies look so good just how I like them! 🙂
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Thank you Linda!
I’m glad you liked the recipe. I have to admit the cookies disappeared very quickly! Hard to stop at one… 🙂
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Wow!! you are really great Ronit 🙂 These cookies look yummy so delicious 🙂
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Thank you Sabitha, for such a lovely compliment. 🙂
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🙂 🙂
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Yum I’m a big fan of coconut! These look very Morrish!
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Thank you Emzy for commenting.
I’m not sure what Morrish means, but I’m glad you liked the cookies. 🙂
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Sorry I meant moreish! Haha if I started eating them I would want more and more!
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lol Yes. that’s definitely what happens. Hard to stop at one! 🙂
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Love coconut and these look very yummy!
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Thank you Nandini. They came out really good. Disappeared very quickly! 🙂
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I am sure they did 🙂
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They look utterly delicious with the nice crunchy and brown edges. Please send me some if you can. I’ve bookmarked these and will make them very very soon!
Liz
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I’d be happy to, except for the fact they’re all gone… Maybe in the next batch? 🙂
I hope you’ll make and enjoy them. I’ll be happy to hear your comments. 🙂
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I love coconut!
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Then you’ll love these cookies! 🙂
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I’m sure I will!
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Oh I can almost taste these yummy cookies!! They look great, Ronit 🙂
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Thank you Freda! I’m glad you liked the recipe. The cookies were very tasty and disappeared very quickly! 🙂
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Delicious cookies Ronit! They look so perfectly crisp 😀
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Thank you Antonia! The cookies were a big hit. Highly recommended. 🙂
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These cookies look delectable, Ronit… especially the chocolate sandwich ones!!
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Thank you Nancy! I was very pleased with how they came out and will definitely make them again.
The chocolate sandwich ones are perfect with coffee. The jam or cheese ones I pair with tea. As you can see, I have a method by now! 😀
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Such beautiful cookies, so delicate, and with the coconut and rum, they had to be close to heaven 🙂
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Thank you Loretta, I’m glad you liked the recipe. Coconut and rum are indeed a match made in heaven… 🙂
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It seems to be a delight … The images gave me hungry.
Beijos 😉
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Thank you! 🙂
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This looks like a perfect cookie to serve during the spring months. The coconut with a bit of rum sounds wonderful, yet they look lighter than the heavier desserts often served during the winter months.
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Thank you Sheryl. I’m glad you liked the recipe. The cookies are indeed fairly light and crispy and are perfect for this time of the year. 🙂
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Wow luks delicious
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Thank you Madrassi! 🙂
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I love coconut so this recipe is a must do! I like the sandwich idea and with my homemade jams will work perfectly!
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Thank you Maria, I’m glad you liked the recipe.
I hope you’ll enjoy the cookies. I’m sure they’ll taste even better with your homemade jams! 🙂
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Yummie, I am a big Coconut fan
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oops looks like I’ve missed your comment somehow. Hate when this happens! A belated thank you! 🙂
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No problem. It happens to all of us 🙂
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🙂
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Reblogged this on On the Road Cooking and commented:
Oh, these will be a Christmas Cookie Tray favorite!
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oh coconut AND rum? I am all there…sounds amazing!
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Thank you Lauren, I’m glad you liked the recipe. Coconut and rum go so well together… 🙂
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I love coconut cookies…. These are so tempting! I’m seriously tempted to try these out! 😋😍
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Thank you, I’m glad you liked the cookies. Coconut cookies are a favorite of mine as well. I hope you’ll enjoy them as much as I did. 🙂
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