Coconut Cookies with Oil
Indulge in the irresistible tropical flavor of Coconut Cookies with Oil, a delightful treat that's as easy to make as it is delicious! These cookies combine the rich nuttiness of shredded coconut with a touch of sweetness and a light, crispy texture. Made with vegetable oil—or melted coconut oil for an extra coconutty twist—this recipe is perfect for creating moist, buttery cookies without the use of butter. With just 15 minutes of prep time and no need for chilling the dough, these cookies are a quick and satisfying way to bring some tropical sunshine to your day. Ideal for pairing with tea or coffee, they feature pantry staples like all-purpose flour, a hint of vanilla, and baking powder for just the right amount of lift. Whether you're looking for a simple dessert or a snack that's packed with coconut flavor, these cookies deliver a craveable, melt-in-your-mouth experience you won't forget!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Shredded coconut (unsweetened)
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Vegetable oil (or coconut oil, melted)
- 1 unit Egg, large
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the all-purpose flour, shredded coconut, baking powder, and salt. Set aside.
In a large mixing bowl, combine the sugar and vegetable oil. Mix well until the sugar starts dissolving and the mixture becomes smooth.
Add the egg and vanilla extract to the sugar-oil mixture. Whisk until fully incorporated.
Gradually add the dry ingredients to the wet ingredients in three parts, mixing after each addition. Use a spatula or spoon to stir until a cohesive dough forms. The dough will be slightly sticky.
Using a tablespoon or cookie scoop, portion the dough and roll into small balls. Place them on the prepared baking sheets, about 2 inches apart.
Gently press each ball of dough down slightly with the palm of your hand or the back of a spoon to flatten slightly.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies may look slightly underbaked in the center, but they will set as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your coconut cookies with a cup of tea, coffee, or as a standalone snack!
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 8.8 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 40 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
