I grew up with a tin of crisp coconut cookies in the pantry — the kind that crackled when you bit into them and left a whisper of salty caramel on the tongue. These Crispy Salted Coconut Cookies are that memory in cookie form: just five ingredients, fast to make, and impossibly satisfying. They’re perfect for last-minute guests, a tea tray, or when you want a shelf-stable cookie with bright, punchy flavor. If you like pantry-simple sweets, try pairing this with other easy bakes like simple 3-ingredient sugar cookies for a small cookie assortment.

Why you’ll love this dish

This recipe turns shredded coconut into a crunchy, slightly caramelized cookie that’s both gluten-free and fuss-free. A few reasons to make them:

Minimal ingredients and equipment. No flour to weigh, just an egg, butter, sugar and coconut.
Quick — from bowl to oven in about 10 minutes of hands-on time.
Crisp texture that keeps well in an airtight tin, making them great for gifts or make-ahead treats.
The flaky sea salt on top cuts the sweetness and highlights the toasted coconut flavor.

“These cookies are dangerously addictive — crunchy, lightly sweet, and that flaky salt finish makes each bite sing.” — a friend after the first batch

How this recipe comes together

Before you begin, here’s a short roadmap so you know what to expect:

Melt the butter and toss it with shredded coconut so every strand is coated — that fat is what crisps the coconut in the oven.
Whip the egg and sugar until pale and fluffy; this adds lift and helps bind the mixture.
Combine the wet coconut with the beaten egg-sugar mixture, portion onto a tray, flatten slightly, and bake until golden.
Finish with a pinch of flaky sea salt while the cookies are hot, then cool on the parchment-lined sheet to preserve crisp bottoms.

What you’ll need

3 tbsp unsalted butter (can use salted — reduce finishing salt)
2 1/2 cups unsweetened shredded or desiccated coconut
1 large egg (see tips for pasteurized alternatives)
2/3 cup granulated sugar
1–1 1/2 tsp flaky sea salt (Fleur de Sel or similar), for garnish

Notes and substitutions:

Desiccated coconut gives a drier, crunchier cookie; shredded coconut yields a slightly chewier interior. Either works.
For a dairy-free version, swap in a neutral oil (melted coconut oil works) but expect a slightly different texture.
If you want softer interiors, use half shredded and half desiccated coconut.

Directions to follow

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Melt the butter in a small saucepan over medium heat or in the microwave until just melted; don’t brown it.
Remove the butter from heat and stir in the coconut until every piece is well coated.
In a mixing bowl, beat the egg on medium speed until blended. Add the sugar and beat on medium-high for 2–3 minutes until the mixture is lighter in color and slightly fluffy.
Fold the butter-coated coconut into the egg-sugar mixture until evenly combined.
Use a cookie scoop or two spoons to drop small mounds of the mixture onto the prepared sheets, spacing them about 1 1/2 inches apart. Press each mound down gently to flatten slightly — these cookies don’t spread much, so shape now.
Bake for 7–10 minutes for small cookies, until edges and tops are golden. For larger cookies, bake up to 14 minutes. Watch closely in the last few minutes to avoid burning the bottoms.
Remove the sheets from the oven and immediately sprinkle a pinch of flaky sea salt on each cookie.
To stop residual heat from over-browning the bottoms, slide the whole parchment sheet (cookies intact) onto a wire rack to cool.
Once cool, store in an airtight container. These cookies freeze well — layer with parchment between them.

What to serve it with

A strong coffee or espresso to balance the coconut’s sweetness.
A light black tea or jasmine tea for an afternoon nibble.
Add a scoop of mango or coconut sorbet for an easy dessert plate.
Arrange with other small cookies for a holiday platter — the contrast of crunchy coconut with a soft shortbread is lovely; for inspiration try this buttery 3-ingredient shortbread cookies recipe.

Keeping leftovers fresh

Room temperature: Store in an airtight container for up to 1 week to preserve crispness.
To re-crisp: Warm in a 300°F (150°C) oven for 3–5 minutes, watching closely.
Freezing: Flash-freeze cookies in a single layer, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature; reheat briefly to revive crunch if needed.
Food safety: Because the recipe uses a raw egg that’s fully cooked during baking, ensure cookies reach an internal temperature where egg is set (they should be firm and golden). Use pasteurized eggs if you’re concerned about raw egg before baking.

Pro chef tips

Toasting: For deeper flavor, lightly toast the coconut in a dry skillet for 3–5 minutes before mixing with butter. Watch it closely — coconut goes from golden to burnt fast.
Size matters: Small scoops (about 1 tablespoon) yield the crispiest cookies; large mounds keep a chewier center and take longer to bake.
Even baking: Rotate baking sheets halfway through if your oven has hot spots.
Salt finish: Use flaky sea salt — its crystals provide texture and bursts of flavor. Add it immediately off the oven so it adheres to the hot cookie.
Make-ahead shortcut: Mix the dry sugar and coconut ahead and store in the fridge; add beaten egg and butter just before baking. For more creative cookie tweaks, try the flavor play used in these brown sugar pop tart cookies — the technique of browning sugar can deepen flavor when you want a caramel note.

Creative twists

Chocolate-dipped: Dip half of each cooled cookie in melted dark chocolate and let set for a decadent finish.
Citrus zest: Stir in 1 tsp of lime or orange zest to the coconut mixture for a bright lift.
Nut-studded: Fold in 1/4 cup finely chopped macadamias or toasted almonds for crunch.
Sweetened coconut swap: If you use sweetened coconut, reduce sugar to 1/4 cup and taste the batter.
Spiced version: Add 1/4 tsp ground cardamom or cinnamon for a warming spice note.
Vegan option: Replace egg with a “flax egg” (1 tbsp ground flax + 3 tbsp water, chilled 5–10 minutes) and use melted coconut oil.

Your questions answered

Q: Can I make these without an egg? A: Yes. Use a flax egg (1 tbsp ground flax + 3 tbsp water, chilled) or a commercial egg replacer. Texture will be a touch crumblier but still tasty.

Q: Are these cookies gluten-free? A: Yes — as written there’s no wheat or flour. Always check that your shredded or desiccated coconut is labeled gluten-free if you need strict certification.

Q: Why did my cookies brown on the bottom but stay pale on top? A: That’s usually oven heat from the baking sheet. Try baking on the middle rack, use a light-colored baking sheet, or slide the whole parchment onto a cooling rack immediately after baking (as instructed) to stop carryover browning.

Q: Can I use sweetened shredded coconut? A: You can, but reduce the sugar to about 1/4 cup and taste the mixture before baking. Sweetened coconut will caramelize faster, so monitor baking time closely.

Q: How long do they stay crunchy? A: Stored airtight at room temperature, they stay crisp for about a week. Refrigeration introduces moisture and will soften them faster.

Conclusion

If you want a quick, crunchy cookie that feels a little elevated, these Crispy Salted Coconut Cookies deliver — minimal fuss, maximal flavor. For a gluten-free riff and a similar coconut-forward approach, see Gluten-Free Crispy Salted Coconut Cookies at Flavour and Savour. For a chewier, Southern-style coconut cookie to compare textures and technique, check out Crispy, Chewy Carolina Coconut Cookies at The Café Sucre Farine.

Enjoy the bake — and don’t skimp on the flaky sea salt.