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+ servings

Coconut Cookies


  • 1 ¾ cup barley flour
  • ½ cup coconut flour
  • ¾ tsp kosher salt or fine-grain sea salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 2 eggs (large or XL)
  • ¼ cup natural sugar (Sugar in the Raw or Turbinado)
  • ½ cup brown sugar
  • 1 ¼ cup coconut milk
  • 2 tsp vanilla extract
  • 6 oz unsalted butter (or coconut oil, melted but not hot)
  • 3 cup shredded unsweetened coconut


  • Preheat oven to 350° F
  • Combine the dry ingredients in a large bowl
  • Crack the eggs into the bowl of a standing mixer. Mix on low speed for 20-30 seconds, until the eggs are broken up. Add the sugars, increase the mixer speed to high, and mix 3 minutes or so, until the dough is the color of milky coffee
  • Add the sifted dry ingredients to the egg/sugar mixture and mix on low speed until they are combined.
  • Add the butter and mix.
  • Add the coconut milk and vanilla. Mix until combined.
  • Add 1 ½ cups of shredded coconut, using a large spoon to mix it in by hand. (Make sure to scrape down to the bottom of the bowl)
  • (At this point, I refrigerate the dough for 72 hours, although you can easily bake them right away)
  • Measure the remaining 1 ½ cups unsweetened coconut into a shallow bowl. Scoop balls of dough (about 3 tablespoons in size) and dip them into the coconut.
  • Place them on the prepared baking sheets, coconut side up, leaving about 2" between them
  • Bake for 16 to 20 minutes, rotating the pan halfway through until the coconut crust is lightly toasted and the bottoms of the cookies are evenly brown.