Coconut Flake Cookies
Chewy coconut flake cookies with a crunchy cereal twist, perfect for coconut lovers and those seeking a sweet, nutty treat with a hint of vanilla flavor.
Ingredients
Instructions
- Mix shortening, white sugar, and brown sugar together.
- Add eggs one at a time, then vanilla, and mix well.
- Stir in flour, baking powder, and salt until combined.
- Fold in flake cereal and coconut and nuts if desired.
- Drop spoonfuls of dough onto baking sheet.
- Bake at 375°F for 12 to 15 minutes until golden brown.
Tips & Substitutions
For a lighter texture, consider using half butter and half shortening. You can also substitute half of the white sugar with honey or maple syrup for a natural sweetness. If you prefer a nutty flavor, try adding chopped walnuts or pecans. For an extra crunch, consider using toasted coconut flakes instead of fresh coconut.
Serving Suggestions
These coconut flake cookies are delightful on their own but can also be served with a side of ice cream or a dollop of whipped cream for an indulgent dessert. They pair beautifully with a cup of coffee or tea, making them a perfect afternoon treat. For a fun twist, serve them alongside Grandma Bell'S Apple Pie for a sweet dessert spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the freezer where they can last up to three months. To reheat, place cookies in a preheated oven at 350°F for about 5 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Flake Cookies contains roughly 1355 calories, with 6g protein, 255g carbohydrates, and 30g fat. It is an excellent source of calcium (35% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1191mg per serving (52% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. To lighten the cookies, consider using a blend of half whole wheat and half all-purpose flour.
Is it possible to make these cookies vegan?
Absolutely! To make the cookies vegan, substitute the shortening with coconut oil or vegan butter, and replace the eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg). Use a plant-based milk if needed for consistency.
How can I make these cookies more chewy?
For chewier cookies, try reducing the baking time slightly and adding an extra egg yolk. You can also increase the brown sugar slightly, as it adds moisture. Additionally, letting the dough rest in the fridge for an hour before baking can enhance the chewiness.
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).