These gluten-free thin and Crispy Salted Coconut Cookies have only four ingredients and are super easy to make. They’re always the first to disappear from the cookie tray!
Family favourite Crispy Salted Coconut Cookies!
It’s a cookie-baking weekend! I’ve suddenly been asked to make 6 dozen cookies for a bake sale so I’m considering all the options. This recipe for Crispy Salted Coconut Cookies is high on my list. Why?
It’s quick and easy and these coconut cookies have always been the first to disappear from the cookie tray. They’re perfect for those on a gluten-free diet, too.
To make these Crispy Salted Coconut Cookies
all you’ll need is:
- melted butter
- coconut
- eggs
- sugar
- and a few pinches of flaky sea salt
These salted gluten-free coconut cookies are crispy on the outside and soft and chewy on the inside, just like prize-winning cookies should be. They also take top honors because they have that tiny hint of salt that cookie-lovers crave.
Not only that, they’re gluten-free, making them definite winners in my books.
Can I freeze these coconut cookies?
Yes! Bake ahead of time, store in a tightly covered container and freeze. They will stay fresh for a few weeks or more. They thaw quickly, so you can take them out of the freezer just before serving time.
Looking for more gluten-free cookies? Try these Chocolate Dipped Crispy Coconut Cookies or these Roasted Almond Chocolate Truffles too!
Crispy Salted Coconut Cookies
Ingredients
- 3 tbsp butter
- 2 1/2 cups unsweetened shredded/dessicated coconut
- 1 large egg, or 2 medium
- 2/3 cup sugar
- 1 - 1 1/2 tsp flaky sea salt like Fleur de Sel for garnish
Instructions
- Heat oven to 350°F and line two baking sheets with parchment paper.
- Melt butter in a medium saucepan. Remove from heat and add the coconut. Mix well by hand until the coconut is well coated with the butter.
- Beat the eggs with a mixer on medium speed just until blended. Add the sugar and beat on medium-high until the mixture is light-colored and fluffy. Combine the butter-covered coconut gently with the egg mixture and mix well.
- Drop the batter by small spoonfuls about 1 1/2 inches apart onto the parchment-covered baking sheets and press down evenly to flatten.. Bake for 7-10 minutes until golden. Watch carefully as they will burn quickly.
- Remove from the oven and immediately sprinkle the tops of each cookie with a pinch of flaky sea salt so that it will stick. Slide the entire sheet of parchment with the cookies intact onto a wire cooling rack so that the heat from the baking sheet won't continue to brown the bottom of the cookies.
- As soon as they are cool, place in an air-tight container to maintain their crispness. These cookies freeze well.
Notes
Nutrition
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Laurie says
hmmm…..I had so much hope for these and followed the recipe exactly. They wouldn’t come off the wax paper like “cookies though”. They were all crumbly, gooey and a big mess (tasted good though!)
Beth says
These are amazing! Thank you for the recipe.
Flavour & Savour says
Hi Beth,
You’re welcome! Thanks for commenting!
Liz says
Made this recipe last night! Came out so well. So yummy.
Melted some semi-sweet chocolate chips, filled an icing bag, and zig zagged across the cookies. Looked beautiful and tasted amazing!
Flavour & Savour says
Hi Liz,
Thanks for letting me know! What a great idea to add chocolate! We can never have too much chocolate, right?
Frosia says
This is exactly what I need: not too sweet and easy to make. Thank you!
Flavour & Savour says
Thanks! I love the sweet and salty contrast in these. So glad you like them too. Thanks for letting me know!
Kim says
Would coconut oil instead of butter work to make these dairy free?
Flavour & Savour says
That is such a great question–I wish I had a definite answer! It should work, because both butter and coconut oil are solid at room temperature. If I wasn’t heading out on a trip, I’d make a batch with coconut oil to find out and let you know! I think it would taste really good. If you do try it, let me know! Thanks for your question.
reagan says
super hard to get right
Flavour & Savour says
That’s too bad that you had trouble with this recipe. I’m not sure what went wrong, but it may be the type of coconut you’re using. I have found that desiccated or shredded coconut absorbs more liquid than flaked coconut that is more commonly sold in the US.
Mel says
Hi, quick question about baking ahead and freezing – how long do you have to defrost them before serving? These sound delicious but my hubby is not a coconut fan, so figured I’d bake and save for friends and family visits! Thanks in advance!
Flavour & Savour says
Hi Mel,
These thaw in just a few minutes. I’ve baked and frozen them successfully for a few weeks. You might also like my latest recipe where I took the same cookies, omitted the salted tops and dipped and drizzled them in chocolate. Check it out here Thanks for stopping by. Happy baking!
Vanessa Sgroi says
I just made these a couple of days ago and took them to work. They received rave reviews! Only got 2 dozen out of the dough though.
Meredith says
Could you possibly substitute Truvia for the sugar?
Flavour & Savour says
Hi Meredith,
Great question . . . but I’m not sure! I haven’t tried using Truvia. I wonder how it would affect the texture and crispy nature of these cookies. If you do try it, I’d love to hear your results.
Jenny Phillipoff says
So good & So easy!!
I used unsweetened shredded coconut but I toasted it first! They were crispy & awesome!!!
Flavour & Savour says
Fabulous idea! Thanks Jenny. Toasted coconut has SO much flavour. Thanks for sharing with my readers!
Christine says
Honestly the best cookie ever and so easy to makes. Everyone loved them and asked when I could make more. I used regular bagged coconut and had no problems. Came out perfect.
Flavour & Savour says
So glad you love these cookies, Christine! They always turn out for me, too, and get devoured! Thanks for letting me know!