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Coconut cookie recipes - 29 recipes

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In a large electric mixer bowl, place butter, sugar, egg, and vanilla

  • 1/2 Cup Unsalted Butter
  • 1 Cup Brown Sugar, packed
  • 1 Large Egg
  • 1 tsp. Vanilla
  • 1 Cup Flour
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Baking Powder
  • 2 Cups Rice Krispies
  • 1 Cup Flaked Coconut
  • 1 Cup Butterscotch Chips
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Good

  • 1 1/2 c flour
  • 1/2 tsp baking pwd
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup coconut oil, room temp
  • 1/2 c dark brown sugar
  • 1/4 c sugar. (I use coconut sugar)
  • 1 egg. (I use Flaxseed—2Tb dissolved in 6 Tb water)
  • 1 tsp vanilla
  • 1 c semisweet choc chips
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In a bowl, cream butter and sugar

  • 1/2 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon grated orange zest
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 cup sweetened shredded coconut
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1. Whisk together almond flour, baking powder, flax seed meal, and salt in a large bowl

  • 6 cups almond flour
  • 2 teaspoons baking powder
  • 4 tablespoons flax seed meal
  • 1 teaspoon salt
  • 2 cups chocolate chips (slightly heaping)
  • 2 cups shredded coconut, unsweetened—make sure it is shredded and not ground or in flakes (slightly heaping)
  • ⅔ cup coconut oil, melted
  • 2½ cups maple syrup
  • 4 tablespoons + 2 teaspoons vanilla
  • shredded coconut, for the top
  • chocolate chips, for the top
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1. Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper

  • 3 cups shredded unsweetened coconut (not coconut chips)
  • 1 ½ Tbsp coconut oil
  • 3 Tbsp maple syrup
  • 1 ½ Tbsp aquafaba* (chickpea brine // for binding + moisture)
  • Pinch sea salt
  • 1/2 tsp vanilla extract
  • 1 Tbsp cornstarch (for structure // or sub arrowroot*)
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