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Crispy Salted Coconut Cookies

These cookies blend shredded coconut into a crunchy, slightly caramelized treat, perfect for last-minute guests or a tea tray.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tbsp unsalted butter Can use salted — reduce finishing salt.
  • 2 1/2 cups unsweetened shredded or desiccated coconut Desiccated coconut yields a crunchier cookie; shredded coconut yields a chewier interior.
  • 1 large egg Use pasteurized alternatives if concerned about raw egg.
  • 2/3 cup granulated sugar Reduce if using sweetened coconut.
  • 1–1 1/2 tsp flaky sea salt For garnish, such as Fleur de Sel.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Melt the butter in a small saucepan over medium heat or in the microwave; do not brown it.
  3. Remove from heat and stir in the coconut until well coated.
  4. In a mixing bowl, beat the egg until blended, then add the sugar and beat for 2-3 minutes until lighter and fluffy.
  5. Fold the butter-coated coconut into the egg-sugar mixture until evenly combined.
Baking
  1. Drop small mounds of the mixture onto the prepared sheets, spacing them about 1 1/2 inches apart. Flatten each mound slightly.
  2. Bake for 7-10 minutes for small cookies, up to 14 minutes for larger cookies, until golden.
  3. Remove from the oven and immediately sprinkle with flaky sea salt.
  4. Slide the whole parchment sheet onto a wire rack to cool.

Notes

Cookies can be stored in an airtight container for up to 1 week. Re-crisp in a 300°F (150°C) oven for 3-5 minutes if needed. Flash-freeze cookies in a single layer for up to 3 months.