The Ultimate Crispy Coconut Cookie

The Ultimate Crispy Coconut Cookie

I remember making these cookies with my mother. I recommend them to those who love super crispy cookies.

Ingredients: 2 batches [about 25 cookies]

●Cake flour
●Baking powder
a pinch
☆Coconut (shredded)


1. Bake the shredded coconut in an oven at 250F/120C for 15 minutes.
2. Once it's crispy and a very light brown, they're ready. Let it cool for a bit.
3. While baking the shredded coconut for 15 minutes, prepare the cookie dough. Put the butter (whisk until creamy), sugar, then egg into a bowl. Thoroughly mix.
4. Once Step 3 is complete, add all the ingredients marked ●. There is no need to sift the flour. Finally, add the coconut from Step 2 and it's done after a quick mix.
5. Roll the dough into a log with plastic wrap and chill it in the freezer for 30-45 minutes. (I always let it chill for 30 minutes.) Once it has mostly hardened, cut into 1cm thick slices with a knife.
6. Pre-heat the oven to 320F/160C. Place the cut dough onto a baking tray, leaving space in between, and then put the tray into the oven.
7. They should take 15-20 minutes to bake. Once they have cooled a bit, transfer to a rack and cool. They should be crunchy after cooling them for a brief period.
8. They should be about this big. They make easy snacks and they're popular to give as gifts.

Story Behind this Recipe

I remember making these cookies together with my mother when I was in junior high school for a project to create café recipes.