Cookies are such a joy to make, and it’s convenient to have them on hand. Then you know you have a sweet snack right at hand when the craving hit you! These easy, 3-ingredient coconut cookies are the perfect treat for any occasion! Made with flour, sugar, egg, and oil, they’re baked, then dipped in melted white chocolate and unsweetened coconut flakes. No fancy equipment is needed – all you need is a fork to create a pretty shape that looks just like French madeleines! But they don’t just look pretty, they are tasty too! If you’re looking for a delicious cookie that looks good too, try these coconut cookies.

Coconut Cookies Ingredients

Egg – use one large egg

Vanilla sugar – gives vanilla flavor to the cookie

Sugar – white granulated sugar

Corn starch – also known as corn flour (not cornmeal)

Oil – use a neutral oil like canola oil

Zest – use lemon or orange zest, or leave it out if you prefer

Flour – all-purpose flour will work here

Chocolate – use a high-quality white chocolate

Coconut – unsweetened coconut flakes (not sweetened).

Coconut Cookie variations

For a dark chocolate variation, dip the baked cookies in melted dark chocolate and sprinkle with cocoa nibs. To make them more fun, top with rainbow sprinkles.

Experiment with different shapes, by using a cookie press.

Tips

If the cookie dough is too soft, you can place it in the fridge for 10-15 minutes before shaping.

Use eggs and other ingredients at room temperature.

Make sure to cream the butter and sugars together first. The mixture should be light and fluffy before you add the rest of the ingredients.

Take care to not overmix the dough as this will result in dry, tough cookies.

How to Store Coconut Cookies

The Coconut Cookies are best stored at room temperature in an airtight container for up to 7 days

Can You Freeze Coconut Cookies

Baked cookies can be frozen for up to three months. Keep them in an airtight container.

Instructions

In a bowl add the egg, vanilla sugar, and sugar and whisk until sugar dissolves.

Add the cornstarch and whisk to combine.

Add the oil and zest and whisk. Then add the flour and baking powder, and mix everything well until all the ingredients are fully combined.

Knead the dough with your hands until smooth.

Split the dough into five equal pieces and roll each piece into a stick shape.

Cut the stick in the half.

Press the fork into the dough.

Cut each part where there is an indentation.

Transfer the cookies to the baking tray covered with parchment paper and bake in the oven at 180°C/360°F for 15 minutes.

Once the cookies have been baked, allow them to cool completely.

Dip the top and bottom in melted white chocolate, then cover with coconut.

Serve and enjoy!