Coconut Cake Or Cookies
Coconut cake or cookies with rich coconut flavor, sweet and nutty, perfect for snack time or dessert, suitable for coconut lovers and casual gatherings.
Ingredients
Instructions
- Mix all ingredients in a bowl.
- Add small amounts of milk to make the mixture sticky enough to form a ball.
- If using butter, cut it into small pieces before mixing.
- If using oil, knead the mixture first, then decide if more milk is needed.
- Roll the pastry out to about 1 cm (3/8-inch) thickness on a cookie sheet.
- Bake for 30 minutes at 300°F (150°C) until the top is golden brown.
- Cut into squares while warm, or form small balls of dough and spread them out on the cookie sheet.
- These will form cookies about 1 to 1.5 inches in diameter.
- Optional: top with sliced almonds before baking.
Tips & Substitutions
For a chewier texture, use unsweetened shredded coconut. If you want to make these cookies gluten-free, substitute the flour with almond flour or coconut flour. Adjust the almond or vanilla extract to your taste; both add a lovely flavor. If the dough feels too dry, add just a touch more milk, but be careful not to overdo it. These cookies pair beautifully with Quick-N-Easy Red Velvet Cake.
Serving Suggestions
Serve these delightful coconut cookies with a cup of tea or coffee for a sweet afternoon treat. They also make a great dessert after a meal, especially when paired with a fruity dessert like Deep Fried Apple Fritters. Consider topping them with a drizzle of chocolate or a sprinkle of powdered sugar for an extra touch of sweetness.
Storage & Reheating
Store any leftover cookies in an airtight container at room temperature for up to three days. For longer storage, you can freeze them for up to three months. To reheat, place them in a preheated oven at 300°F (150°C) for about 5-10 minutes until warmed through and slightly crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Cake Or Cookies contains roughly 1046 calories, with 19g protein, 182g carbohydrates, and 30g fat. It is an excellent source of calcium (40% of the Daily Value), protein (38% of the Daily Value), and iron (33% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 556mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use sweetened coconut instead of unsweetened?
Yes, sweetened coconut will work fine in this recipe. Just keep in mind that it will make your cookies sweeter, so you might want to reduce the sugar slightly if you prefer a less sweet cookie.
What can I substitute for the egg?
If you're looking for an egg substitute, try using a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or 1/4 cup of applesauce. Both options will help bind the ingredients while keeping the cookies moist.
How can I make these cookies more festive?
To make these cookies more festive, consider adding seasonal spices like nutmeg or cinnamon, or incorporate colorful sprinkles or candied fruits into the mixture before baking. Topping with sliced almonds also adds a nice crunch and visual appeal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).