Chewy Crispy Coconut Cookies Recipe

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Most Helpful Positive Review

Jan 26, 2006

I made these cookies twice. The second time, I toasted the coconut first. This made them much better, and more "coconutty". To toast the coconut just spread it on a baking sheet, and bake it at 350 for 5-10 mins, stirring a few times. I also used rice krispies instead of cornflakes the second time, and I liked it much better. Great recipe!

—HOON1

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Most Helpful Critical Review

Mar 10, 2011

Very, very sweet & very salty. This has potential with changes. LOVE the crispiness! Thanks!

—lisa

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209 Ratings

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Jan 07, 2004

Great cookies, Melissa. I made a batch in compliance with the recipe and agreed with a couple other reviewers that they had a slightly salty taste. The second batch was made eliminating the baking powder and 1/2 the salt, also added toasted walnuts and chocolate chips. Baked at 375degrees for 9 minutes. CRISPY AND DELISH! Just the way my family likes them. Thanks for sharing.

—MAGGIE MCGUIRE

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Sep 17, 2006

Toast the coconut at 350 degrees for ten minutes prior to putting into the mixture, add a 1/2 cup chocolate chip cookies, and add 1/2 cup more flour - perfection! The toasting of the coconut really gives it a true coconut flavor. I was also generous on the vanilla. Excellent!

—Shannon E

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Dec 08, 2003

I made these cookies leaving out the salt. I arranged them on a air-bake cookie sheet in 1-tsp size rounded balls, then smashed them somewhat 'flat'. I baked on a for 9 minutes at 325 degrees in a convection oven. (375 degrees if non-convection). After they had cooled, I melted 1-1/2 cups semi-seet chocolate chips and 3 tbsp shortening. (Double boiler or microwave 1 min or until melted) I then dipped the cookie 1/2 way, then layed on wax paper to cool. They didn't last very long! You can also use white chocolate chips as an option.

—JULIATHEENA

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Aug 28, 2003

Did I just die and go straight to heaven?? These cookies are extremely good. They are truly crispy. The ingredients don't stick together like in other cookie dough, but it melts together during the baking process. I used brazil nuts instead of coconut. I also added dried cranberries instead of raisins. It's going to be another favorite!!! Thanks!!!

—Patricia

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Dec 22, 2002

These cookies are awesome!! Even if you don't like coconut you'll love these! I used rice crispy cereal in place of corn flakes because I was out and they were soooo good! They really are crispy and chewy! Thank You!

—BECKYSIZ

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Feb 16, 2010

Fantastic. I followed the recipe exactly and they came out great. Definately a keeper and will be a frequent addition to our cookie jar. Next time I will try adding chocolate chips for a different variety.

—afargo

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Nutrition

Calories
101 kcal
5%

Carbohydrates
14.5 g
5%

Cholesterol
15 mg
5%

Fat
4.4 g
7%

Fiber
0.7 g
3%

Protein
1.2 g
2%

Sodium
130 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chewy Crispy Coconut Cookies

Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories: 101
Calories from Fat: 39

% Daily Value *
Total Fat 4.4g 7 %
Saturated Fat 2.9g 15 %
Cholesterol 15mg 5 %
Sodium 130mg 5 %
Potassium 35mg < 1 %
Total Carbohydrates 14.5g 5 %
Dietary Fiber 0.7g 3 %
Protein 1.2g 2 %
Sugars 8.3g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 1 %
Iron 7 %
Thiamin 7 %
Niacin 6 %
Vitamin B6 3 %
Magnesium 3 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.