These 1-bowl coconut cookies require only 4 ingredients and are a real treat for any coconut lover: chewy, soft and bursting with delicious coconut flavor.
Prep Time5 minutesmins
Cook Time13 minutesmins
Course: cookies
Keyword: coconut cookies
Servings: 16
Calories: 136kcal
Author: Katia
Ingredients
3 cups(7oz/200 grams)unsweetened shredded coconut, plus more for coating*
1/2 cup(6oz/170 grams)honey
2eggs
½ cup(2oz/60 grams)all-purpose flour
1 large lemon or lime, zest(optional)
Instructions
Preheat the oven to 340℉/170℃ (not fan-forced).
Line a baking sheet with parchment paper and place a handful of shredded coconut on a small plate.
In 1 large bowl, beat eggs, honey, and zest.
Add flour and mix well.
Stir in shredded coconut and mix with a spoon until well combined. The mixture will be sticky and tightly compact.
Form about 1.5-inch/4cm balls and gently press them into shredded coconut, both sides. You want to flatten the cookies slightly and at the same time, you want to coat them in coconut.
Place all the cookies on the baking sheet and bake in the middle rack until slightly golden, about 13 minutes. Don't bake them longer and do not leave them in the warm oven, they will dry out.
Transfer them to a wire rack to cool and serve at room temperature, dusted with icing sugar if you like (they will look even prettier!)
Notes
SERVINGS: 14-16 cookiesFLAVOR: although lime zest or lemon zest can be considered optional, I love how their flavor adds freshness and shines through. THICKNESS: if you press the cookies too much they will dry out in the oven.BAKING TIME: take them out of the oven as soon as they turn pale golden, you don't want to overcook them.STORAGE: they keep soft and moist for about 1 week. Store them in an airtight containerNOTE:Nutritional values are estimates only.