Coconut Cookies


Preparation info

  • Difficulty


  • Makes about

    2 dozen

Appears in

These pretty, rounded cookies have shreds of crunchy coconut on the outside and a soft, cakey interior. They’re made from barley flour and coconut flour only—there isn’t any all-purpose flour in the recipe, although you’d never know it from the light crumb. I came upon coconut flour one day in the baking aisle of a natural-food store. The label said that it was ground from whole coconuts. Intrigued, I brought it home to see what it was like. The flour smelled just like a fresh coconut. At first, it was difficult to bake with, as it has a tendency to be gummy. Determined to make a cookie from this flour, I tried over and over until it came out right.

These cookies can go straight from the mixing bowl to the oven, or you can chill the cookies and bake them later—they’ll taste the same, but the shapes will be different. They’ll be slightly softer and will spread more if baked immediately, and they’ll be firmer with a more mounded dome if chilled first.

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Butter for the baking sheets


Dry Mix

  • cups barley flour
  • ¼ cup coconut flour
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder

Wet Mix

  • 2 eggs
  • ½ cup sugar
  • ½ cup dark brown sugar
  • cups light coconut milk
  • 2 teaspoons pure vanilla extract
  • 6 ounces ( sticks) unsalted butter, at room temperature


  • cups shredded unsweetened coconut


  1. Position two racks in the upper and lower thirds of the oven and preheat to 350°F. Rub two baking sheets lightly with butter.
  2. Sift the dry ingredients into a large bowl, pouring back into the bowl any grain or other ingredients that may remain in the sifter, and set aside.
  3. Crack the eggs into the bowl of a standing mixer fitted with a whisk. Whisk the eggs on low speed to break them up. Add the sugars, increase the speed to high, and mix until the color of milky coffee, about 3 minutes.
  4. Measure out the coconut milk and vanilla and set aside.
  5. Add the sifted dry ingredients to the egg mixture. Mix on low speed until combined. Add the butter and mix. Add the coconut milk and vanilla and mix until combined. Add 1 cup of shredded coconut and use a spatula to mix it in by hand. Make sure to scrape down to the bottom of the bowl to mix in any ingredient that may have been left behind.
  6. Measure the remaining 1½ cups of coconut into a shallow bowl. Scoop balls of dough about 3 tablespoons in size and dip the rounded side into the coconut. Gently lift them out of the coconut and place them on the prepared baking sheets, coconut side up, leaving about 2 inches between them.
  7. Bake for 16 to 20 minutes, rotating the pan halfway through, until the coconut crust is lightly toasted and the bottoms of the cookies are evenly brown. Use a spatula to transfer the cookies to a baking rack and bake the next round. These cookies are best eaten warm from the oven or later that same day. They’ll keep in an airtight container for up to 3 days.