Crispy Coconut Cookies

5 from 1 vote

Light and crispy coconut cookies, perfect for holidays or even as a daily snack.

Prep Time20

Cook Time10

Total Time30

Course: Snack

Cuisine: American

Calories: 3561.5kcal

Pre heat oven to 175°Celsius. Prepare baking trays lined with parchment paper.
Sieve flour and set aside.
In a clean bowl, cream butter, and sugar until creamy. Add the egg and continue beating until it is well incorporated.
Next, add vanilla essence and beat for about 15 seconds, followed by the sifted flour and desiccated coconut.
Mix until all the ingredients are well incorporated, and the dough comes together, soft.
Roll the dough on a clean work surface to about ⅛ of an inch thickness and use a cookie cutter to cut the cookies out.
Place the cut cookies onto the prepared baking trays and brush the top of each cookie with egg white. Top each cookie with some white chocolate sprinkles in the center.
Bake the cookies for 8 to 10 minutes until they turn golden brown.
Once baked, let them cool slightly on the baking tray before transferring them onto a wire rack to cool completely.
Place cooled cookies in an airtight container. The cookies can last up to 3 to 4 weeks if stored properly.

Baking time and oven temperature may vary. I would suggest that you follow the baking temperature you normally use to bake cookies. Please also note that the cooking time will ultimately depend on the thickness of your cookies as well as the size. The baking time and temperature provided in this recipe are based on my oven setting.