Saturday, January 23, 2010

Coconut Cookies

Homemade cookies evoke feelings of caring and love and they spread joy.   Cookies are a pleasure to bake as they make the whole house smell great, and put smiles on the faces of people who are eating them.  There are so many cookie recipes and varieties of cookies as there are personalities in people.  Cookie can range anywhere from soft and chewy to crisp and crunchy.  Ideally, cookies should be served as soon as they come out of the oven so that guests can enjoy the baking aroma as well as the taste of the cookies.  Most cookies will keep in an airtight container at room temperature, but they will lose a little fresh flavor every day. For the Chinese New Year Celebration, cookies are prepared ahead cos of time constraints due to preparing too many varieties.  The chinese are very superstitious and white is a color associated with mourning and a little red will contra the ill effect, I topped these cookies with some red colored sugar, not that i am superstitious, but because i think the red sugar made the cookies more appealing. 


100 g all-purpose flour
100 g butter
100 g fine granulated sugar
50 g dessicated coconut plus more for topping.
1/4 tsp salt
1 large egg yolk
1/2 tsp vanilla extract/essence
Colored sugar for topping(optional)


Add salt to the flour and mix well with a fork. 

Cream butter and sugar until they are thoroughly combined.  Do not cream until fluffy as you will beat a lot of air into the mixture and as the cookies bake, the air bubbles will expand, causing your cookies to rise, but as soon as they come out of the oven, they will fall flat.

Add in egg yolk and vanilla. Beat until well combined.

Fold in coconut and flour and mix only until everything is combined into a soft dough. Overmixing at this stage will encourage the development of the gluten in the flour and may result in tough cookies.

Rest the dough by chilling in refrigerator cos chilled dough keeps its shape better and bakes up higher.

Using a 1 oz ice-cream scoop, scoop dough on to baking sheet, 2 inches apart.

Top with more coconut and then colored sugar(if using).

Bake in preheated oven at 375f  for 12 - 15 minutes until light golden brown.  These cookies are small and will cook through quickly, so a high oven temperature will adequately brown the crusts before the insides dry out.  Watch the cookies carefully as the timer winds down.  As soon as the outsides are golden, pull them from the oven.  These cookies are at risk cos they are small, if left in the oven just a minute or two too long, they will burn and dry out.
Cool before storing into air-tight containers.



PageRank Check said...

I love this recipe wanna try it

reanaclaire said... first time coming by .. another food blog i can visit for new recipes... great!

Mary said...

These look beautiful, Lily. Your friends and family are in for some real treats for the New Year celebrations.

Big Boys Oven said...

I just love cookies with a hint of coconut! awesome! :)

Laura said...

Hi Lily,,,the cookies are awesome! am looking for a good coffee biscuit recipe...have you tried baking any coffee cookies/biscuits? Thks!♥

lilyng said...


it is strange that i just saw a recipe for piped coffee cookies and they are actually butter cookie.

if you have a idea of the recipe you are looking for, do write me and i will try to help

Corey said...

Hi Lily,

may i know roughly how many ccokies does the amount in this recipe yield?

thanks :)


Laura said...


thanks for the reply.....I tried the coffee cookies made by a Malay lady...she told me Nescafe (or instant coffee) was added to it...taste great with some nuts in it!

Am still searching for a perfect coffee cookies/biscuit.♥

lilyng said...


the amount of cookies actually depends on the size of the balls you make.

lilyng said...


i am sorry, i did not know that you wanted cookies made with coffee(nescafe). Here in the States, Coffee cakes or cookies is a term used for cakes or cookies meant to be eaten with coffee/coffee break.

you can get any cookie dough recipe and add in nescafe.

Anonymous said...

Hi Lily,

I love coconut cookies and can never get enough of it! I’ve made the cookies last Saturday and gave some to my church friends and they all love it. I replaced the colour sugar to chop cherry.

Thanks for sharing the recipe!

God Bless!

Flo said...

Hi Lily,

Can I substituted the dessicated coconut with fresh grated coconut? Should I bake it first to make it dry? Thanks.

lilyng said...


fresh grated coconut can be used but like you said, it has to be dried out before making these cookies. Try and look for dessicated coconut or unsweetened coconut flakes, it will be in bigger pieces. you can pulse it abit in the food processor.

Mom on Blog said...

Being a Malaysian living abroad, I rely on blogs like yours to let me know that CNY is around the corner!! The coconut cookie looks delicious. It is hard to find unsweetened desiccated coconut in the US, everything is sweetened. I normally just dry out frozen grated coconut in low temperature oven.

I am nostalgic for a Melting Moment cookie that uses Nestum for its coating. Do you know this recipe?? I think Nestle use to send out recipes to `club' members and this was one of those. Lost all my cards when I moved to the US.

lilyng said...

mom on blog

desiccated coconut is available in the asian stores here. The package might not say desiccated coconut but says coconut powder.

i hope this is what you are looking for

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