Coconut Mountains Recipe -
Coconut Mountains Recipe

Coconut Mountains

Recipe by  

"These chewy coconut cookies can be dipped in melted chocolate, but are just as good without the chocolate. They keep for up to a week if kept in an airtight container."

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Ingredients Edit and Save

Original recipe makes 2 1/2 dozen Change Servings


  1. Whisk the egg and sugar together until fluffy. Stir in coconut and butter or margarine. Drop dough by spoonfuls onto greased baking trays, about one inch apart.
  2. Bake at 350 degrees F(175 degrees C) for about 10 minutes. Cool.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2009

My family and I found these to be the best coconut cookies. I had bought the coconut for my Christmas cookie the usuall macaroon. but I forgot the can milk needed to make them I jumped on to all recipes and as usuall it saved my day and a trip to the store. I whipped the eggs and sugar in my mixer till they were a lemon color. they came out great.

Most Helpful Critical Review
Aug 29, 2002

If you are looking for "fried coconut eggs", this is your recipe. There was absolutely no resemblance to a cookie whatsoever. It was a real mess. I added about a cup of flour to the mixture, and it baked up like cookies (15 minutes), but then they were dry.


19 Ratings

Jul 31, 2008

Not bad - I wonder if the author made a mistake in the recipe - the ingredients say 2 eggs, but the instructions mention "the egg". I tried it with 2 eggs first, looked really sloppy so threw that batch away and made a 2nd batch using just one egg - turned out good.

Jan 18, 2008

Try using an electric wisk it makes the eggs and sugar more fluffy and add additional coconut and walnuts(optional)to make the cookies a little bit thicker.

Feb 20, 2009

I was really Disappointed in this COOKIE!!! It spread really bad and didnt even form a cookie!!! it tasted more like a fortune cookie then a coconut mountain!!! I Would Never Do This Cookie Again...

Aug 25, 2006

I'm gonna go with the middle rating, but unfortunately, I had the same miserable experience as some of the other reviewers. However, I believe I must have done something wrong. If other people made it and it came out good, it must be possible. Firstly, I think I had a scant cup of coconut. Secondly, I had a large egg. Mine weren't quite as runny as the others (maybe they had JUMBO eggs?). But they still made a disaster of my cookie sheets and only held up in the center. I'd probably make sure I had enough coconut, and use a medium egg if I made them again. I'm not sure I wouldn't just try a different recipe first though. Shame - they seem to have potential... if you can figure them out.

Aug 28, 2014

Instead of two eggs, just use one, and add more coconut if needed. You should be able to gauge the texture by feel. I didn't add as much sugar as the recipe called for, and used unsweetened coconut. You can add either lemon or lime juice to create a bit of a different flavour profile. Or dip the tops in melted chocolate. A hot all around, every time I make them.

Dec 28, 2012

I ended up adding an additional 2-3 cups of coconut, baked them a little longer and they were a complete hit.


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  • Calories
  • 145 kcal
  • 7%
  • Carbohydrates
  • 17.6 g
  • 6%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 74 mg
  • 3%

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

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