There are some recipes that become instant family treasures, passed down from one generation to the next. These coconut cookies, or “Coco à Croquer,” are one of them. The first time I made these, I wasn’t expecting much—just a simple, sweet snack. But the moment I took a bite, I was transported straight back to my grandmother’s kitchen, where the scent of toasted coconut filled the air and warm cookies disappeared as soon as they left the oven.

Why You’ll Love This Recipe

Quick & Easy – No fancy equipment or complicated techniques.
Addictively Delicious – Crispy on the outside, soft and chewy on the inside.
Perfect for Any Occasion – Whether it’s a tea-time treat, a holiday favorite, or a last-minute dessert for guests, these cookies never fail.

Ready to bake? Let’s dive in!

The Ingredients You’ll Need

For a small batch of heavenly coconut cookies, you’ll need:

120g shredded coconut – The star of the show. Opt for unsweetened coconut to control the sugar level.
50g sugar – Adjust according to taste. Coconut is naturally sweet, so a little goes a long way.
2 eggs – They help bind everything together.
30g salted butter – Adds richness and depth of flavor. If using unsalted butter, add a pinch of salt.

Before You Start: Key Tips

Chill the Dough – After mixing, refrigerate the dough for 20-30 minutes. This step helps the cookies hold their shape while baking.
Use Two Spoons to Shape – The dough will be sticky, so using two teaspoons makes forming the cookie balls much easier.
Watch the Oven – These bake quickly, and every oven is different. Check around the 15-minute mark to prevent over-browning.

Let’s Bake: Step-by-Step Instructions

Mix the Dry Ingredients – In a bowl, combine the shredded coconut and sugar. Give it a good stir to distribute the sugar evenly.
Add the Eggs – Crack in the two eggs and mix well until you get a smooth, sticky dough.
Incorporate the Butter – Melt the butter and pour it into the mixture, stirring until everything is fully combined.
Chill the Dough – Cover the bowl and refrigerate for 20-30 minutes. This step makes shaping much easier.
Preheat & Shape – Preheat your oven to 180°C (350°F). Using two teaspoons, scoop small portions (about 20g each) and place them on a parchment-lined baking sheet.
Bake to Perfection – Pop them in the oven and bake for 18-20 minutes, or until the edges turn golden brown.
Cool & Enjoy – Let them cool on a wire rack before taking your first bite (if you can wait that long!).

How to Make These Cookies Even Better

Want Extra Crunch? Add a handful of chopped almonds or cashews to the dough.
Chocolate Lover? Drizzle some melted dark chocolate over the cooled cookies.
Zesty Twist? Add a teaspoon of lime or orange zest for a refreshing citrus note.

Storage & Serving Tips

Best Enjoyed Fresh – These cookies taste best the day they’re baked.
Storage – Keep them in an airtight container at room temperature for up to 5 days.
Freezing – The dough can be frozen for up to a month. Simply scoop portions onto a tray, freeze, then transfer to a bag for easy baking anytime.

Final Thoughts

These Coco à Croquer cookies prove that sometimes, the simplest recipes bring the most joy. Whether you’re making them for yourself or sharing with loved ones, they’re guaranteed to disappear quickly.

Give them a try and let me know—did they become a new favorite in your home too?

Coco à Croquer: Irresistible Coconut Cookies That Melt in Your Mouth

These Coco à Croquer coconut cookies are crispy on the outside and soft on the inside. Made with just a few simple ingredients, they deliver a nostalgic flavor that reminds you of family kitchens and warm cookies. A perfect treat for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Chill Dough 30

Total Time 1 10

Course Dessert

Cuisine International

Servings 12 cookies

Calories 150 kcal

Ingredients

120 g shredded coconut Use unsweetened coconut to control the sugar level.
50 g sugar Adjust according to taste. Coconut is naturally sweet, so a little goes a long way.
2 pcs eggs Helps bind the dough.
30 g salted butter If using unsalted butter, add a pinch of salt.

Instructions

In a bowl, combine the shredded coconut and sugar. Stir to distribute the sugar evenly.
Crack in the two eggs and mix well until you get a smooth, sticky dough.
Melt the butter and pour it into the mixture, stirring until everything is fully combined.
Cover the bowl and refrigerate for 20-30 minutes. This step helps the dough hold its shape during baking.
Preheat the oven to 180°C (350°F). Using two teaspoons, scoop small portions (about 20g each) and place them on a parchment-lined baking sheet.
Bake for 18-20 minutes, or until the edges turn golden brown.
Let them cool on a wire rack before enjoying.