Coconut Cookies

I thought that coconut cookies will be soft and chewy in texture but when I baked them twice, they turned out crispy. Of course, this applies to the almond flour version. Normally, for cookies, I will avoid using coconut flour as they are unable to crisp up. However, since these cookies have a soft and chewy texture, I decided to try with coconut flour as well. Plus, it will provide additional coconut flavor. They actually turned out pretty well if you like soft and chewy texture. These cookies taste coconutty, delicious and super easy to make. The whole house was filled with the coconut aroma during baking, and my husband even asked me what I was baking as it smelled so nice. Even though he loves coconut cookies, but he is a typical high carb eater, so I was surprised the next day, he told me that he tried my coconut cookies during his late-night munching session and they were so yummy. I was pleasantly surprised haha...

Ingredients
directions
Nutrition Info

1.  For best results, weigh the ingredients using a digital scale.

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, add the butter, sweetener and whisk until light and fluffy. You can also use a handheld mixer.

4.  Add the egg, coconut extract (if using) and whisk to combine.

5.  Add the flour, salt, baking powder, baking soda and mix until well combined.

6.  Add the shredded coconut and mix to combine.

7.  Using a cookie scoop, scoop the dough onto a baking tray lined with parchment paper. Each scoop of dough is about 20 g. The almond flour version yields about 28 cookies while the coconut flour version yields about 24 cookies.

8.  Shape the dough into a ball then coat generously with the shredded coconut.

9.  Flatten the balls as they will not spread much in the oven.

10.  Bake at the center rack for about 10 to 15 minutes or until golden brown. Be careful not to overbake as they can burn quite easily. The edges of the cookies tend to brown faster than the center so as a tip, after about 8 to 10 minutes of baking, turn the oven to top heat so that the top of the cookies will brown evenly.

11.  Cool the cookies completely on a wire rack.

12.  The almond flour version will have crispy edges with soft & chewy center. However, if you bake them another time for about 5 to 10 minutes, they will become crispy. Of course, the color will be darker brown. The coconut flour version will be soft and chewy. As coconut flour have a much higher moisture content, the cookies will not turn out to be crispy.

13.  Store in airtight containers for a few weeks at room temperature. They can also be stored in the fridge or freezer, and they can be eaten straight out of the fridge or freezer.

[Total Servings = 28]

NUTRITION INFO PER SERVING

Total Carb = 2.5 g

Dietary Fiber = 1.2 g

Net Carb = 1.3 g

Calories = 125

Total Fat = 11.8 g

Protein = 2.3 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍

Video Tutorial

About the recipe

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Preparation: 
20 minutes
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Cook time: 
15 minutes
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Portions: 
28 servings
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Difficulty: 
Easy
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Coconut Cookies

I thought that coconut cookies will be soft and chewy in texture but when I baked them twice, they turned out crispy. Of course, this applies to the almond flour version. Normally, for cookies, I will avoid using coconut flour as they are unable to crisp up. However, since these cookies have a soft and chewy texture, I decided to try with coconut flour as well. Plus, it will provide additional coconut flavor. They actually turned out pretty well if you like soft and chewy texture. These cookies taste coconutty, delicious and super easy to make. The whole house was filled with the coconut aroma during baking, and my husband even asked me what I was baking as it smelled so nice. Even though he loves coconut cookies, but he is a typical high carb eater, so I was surprised the next day, he told me that he tried my coconut cookies during his late-night munching session and they were so yummy. I was pleasantly surprised haha...

Ingredients

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Almond flour = 180 g (1 1/2 cups) (OR Coconut flour = 60 g / 1/2 cup)

Salt = 1/2 tsp

Baking powder = 1/2 tsp

Baking soda = 1/4 tsp

Monk fruit = 50 g (1/4 cup) (The unsweetened shredded coconut has its natural sweetness; hence, I had to reduce the amount of sweetener. When I used the usual 80 to 100 g, the cookies were super sweet but if you are fine with this then go ahead and adjust accordingly. You can also use any keto friendly sweetener)

Unsalted butter = 170 g (3/4 cup) (room temperature) (Sorry, in the video, there was a typo error of 180 g)

Whole egg = 1 large (57 g)

Coconut extract = 1 tsp (optional)

Unsweetened shredded coconut = 120 g (1 1/2 cups) (for the dough)                                                          

                                                        = 40 g (1/2 cup) (for coating)

Directions

1.  For best results, weigh the ingredients using a digital scale.

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, add the butter, sweetener and whisk until light and fluffy. You can also use a handheld mixer.

4.  Add the egg, coconut extract (if using) and whisk to combine.

5.  Add the flour, salt, baking powder, baking soda and mix until well combined.

6.  Add the shredded coconut and mix to combine.

7.  Using a cookie scoop, scoop the dough onto a baking tray lined with parchment paper. Each scoop of dough is about 20 g. The almond flour version yields about 28 cookies while the coconut flour version yields about 24 cookies.

8.  Shape the dough into a ball then coat generously with the shredded coconut.

9.  Flatten the balls as they will not spread much in the oven.

10.  Bake at the center rack for about 10 to 15 minutes or until golden brown. Be careful not to overbake as they can burn quite easily. The edges of the cookies tend to brown faster than the center so as a tip, after about 8 to 10 minutes of baking, turn the oven to top heat so that the top of the cookies will brown evenly.

11.  Cool the cookies completely on a wire rack.

12.  The almond flour version will have crispy edges with soft & chewy center. However, if you bake them another time for about 5 to 10 minutes, they will become crispy. Of course, the color will be darker brown. The coconut flour version will be soft and chewy. As coconut flour have a much higher moisture content, the cookies will not turn out to be crispy.

13.  Store in airtight containers for a few weeks at room temperature. They can also be stored in the fridge or freezer, and they can be eaten straight out of the fridge or freezer.

Nutritions

[Total Servings = 28]

NUTRITION INFO PER SERVING

Total Carb = 2.5 g

Dietary Fiber = 1.2 g

Net Carb = 1.3 g

Calories = 125

Total Fat = 11.8 g

Protein = 2.3 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍