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Cooking and Serving: 35 minutes | 30 cookies
Ingredients
See recipe for ingredients
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 30 cookies
Instructions
CRISPY COCONUT COOKIE VARIATIONS
Try topping these crispy cookies with a bit of melted chocolate mixed with a.
touch of coconut oil for shine. Or instead of topping the raw disks of dough.
with more coconut flakes, sprinkle with a few miniature chocolate chips.
Baked coconut cookies on right side of tray lined with white paper.
coconut cookies on right side of tray lined with white paper.
FAQS
CAN I USE SWEETENED COCONUT IN THIS FLOURLESS COCONUT COOKIES RECIPE?
No, this recipe must be made with the wide, flat coconut flakes that I’ve only.
seen sold unsweetened. If those sorts of coconut pieces are sweetened, they’ve.
probably been baked with additional ingredients into a separate snack, and.
they’re not right for this recipe.
CAN I USE COCONUT FLOUR IN THIS CRUNCHY COCONUT COOKIE RECIPE?
No, this recipe isn’t designed to be made with coconut flour, and coconut flour.
is not a substitute for an all purpose gluten free flour.
WHAT KIND OF COCONUT OIL DO I USE IN THIS RECIPE?
This recipe is made with the kind of coconut oil that’s solid at cool room.
temperature. In the jar on the shelf, the oil is white. It’s often called.
“virgin” coconut oil, but can sometimes carry a different name.
HOW SHOULD I MELT THE COCONUT OIL FOR THIS COCONUT CRISP COOKIE RECIPE?
I usually melt the coconut oil in the microwave, in short bursts at reduced.
power, until it’s all liquified. You can also melt it in a double boiler, and in.
a pinch in a saucepan, but it will liquify very quickly so pay close attention!
Then be sure to allow it to cool until it’s no longer hot to the touch before.
adding it the rest of the ingredients. It won’t solidify that quickly.
A stack of coconut cookies on a gray surface.
stack of coconut cookies on a gray surface.
CAN I MAKE THESE CRISPY COCONUT COOKIES WITHOUT COCONUT OIL?
Yes! You can replace the virgin coconut oil, gram for gram Spectrum brand nonhydrogenated vegetable shortening, or even unsalted butter.
The butter will make somewhat less crispy cookies, but they’re still delicious.
because butter is delicious. Be mindful that using butter means your cookies are.
no longer dairy free, in case that’s important to anyone who will be eating.
WHY AREN’T MY COCONUT COOKIES CRISPY?
Did you use too much gf flour? Not enough coconut oil? Did you flatten the.
mounds of cookie dough before baking? Did you bake them long enough? All of.
these issues can prevent your cookies from crisping.
HOW DO I SHAPE COOKIE DOUGH THAT’S TOO STICKY?
Cookie dough that’s too sticky to handle can be chilled in the refrigerator a.
bit to help it firm up a bit first.
Stack of 5 coconut cookies with one on its side on a small white plate.
of 5 coconut cookies with one on its side on a small white plate.
FAQS
CAN I USE SWEETENED COCONUT IN THIS FLOURLESS COCONUT COOKIES RECIPE?
No, this recipe must be made with the wide, flat coconut flakes that I’ve only.
seen sold unsweetened. If those sorts of coconut pieces are sweetened, they’ve.
probably been baked with additional ingredients into a separate snack, and.
they’re not right for this recipe.
CAN I USE COCONUT FLOUR IN THIS CRUNCHY COCONUT COOKIE RECIPE?
No, this recipe isn’t designed to be made with coconut flour, and coconut flour.
is not a substitute for an all purpose gluten free flour.
WHAT KIND OF COCONUT OIL DO I USE IN THIS RECIPE?
This recipe is made with the kind of coconut oil that’s solid at cool room.
temperature. In the jar on the shelf, the oil is white. It’s often called.
“virgin” coconut oil, but can sometimes carry a different name.
HOW SHOULD I MELT THE COCONUT OIL FOR THIS COCONUT CRISP COOKIE RECIPE?
I usually melt the coconut oil in the microwave, in short bursts at reduced.
power, until it’s all liquified. You can also melt it in a double boiler, and in.
a pinch in a saucepan, but it will liquify very quickly so pay close attention!
Then be sure to allow it to cool until it’s no longer hot to the touch before.
adding it the rest of the ingredients. It won’t solidify that quickly.
A stack of coconut cookies on a gray surface.
stack of coconut cookies on a gray surface.
CAN I MAKE THESE CRISPY COCONUT COOKIES WITHOUT COCONUT OIL?
Yes! You can replace the virgin coconut oil, gram for gram Spectrum brand nonhydrogenated vegetable shortening, or even unsalted butter.
The butter will make somewhat less crispy cookies, but they’re still delicious.
because butter is delicious. Be mindful that using butter means your cookies are.
no longer dairy free, in case that’s important to anyone who will be eating.
WHY AREN’T MY COCONUT COOKIES CRISPY?
Did you use too much gf flour? Not enough coconut oil? Did you flatten the.
mounds of cookie dough before baking? Did you bake them long enough? All of.
these issues can prevent your cookies from crisping.
HOW DO I SHAPE COOKIE DOUGH THAT’S TOO STICKY?
Cookie dough that’s too sticky to handle can be chilled in the refrigerator a.
bit to help it firm up a bit first.
Stack of 5 coconut cookies with one on its side on a small white plate.
of 5 coconut cookies with one on its side on a small white plate.
Notes
Adapted from Goodies a Volonté
Originally published on the blog in 2015. Recipe unchanged, much text, many
photos, and video new.
Nutrition information is automatically calculated, so should only be used as an
A stack of coconut cookies on gray surface and coconut cookies in a bowl with
stack of coconut cookies on gray surface and coconut cookies in a bowl with