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Crispy Coconut Tea Cookies
Crispy Coconut Tea Cookies are crispy cookies made with coconut, oats and demerara sugar.
Course
Dessert
Cuisine
American
Keyword
Demerara
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
60
Author
Cookie Madness
Ingredients
11/2
cups
unbleached all-purpose flour
200 grams
2
teaspoons
baking powder
¾
teaspoon
salt**
1
cup
unsalted butter
230 grams
¾
cup
granulated sugar
145 grams
¾
cup
Demerara sugar
145 grams
1
teaspoon
of vanilla
or use ½ tsp. vanilla and ½ tsp. coconut
1
large egg
1 ¼
cups
old fashioned oats
1
cup
unsweetened coconut flakes
I used Trader Joe’s
Instructions
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
Whisk together the flour, baking powder and salt and set aside.
With an electric mixer, beat the butter and sugar until creamy. Beat in the extract(s), then beat in the egg, scraping sides of bowl often.
Stir the flour mixture into the egg mixture, then stir in oats and coconut.
Scoop up rounded teaspoons of dough and shape into small balls. Arrange 2 ½ inches apart on baking sheets. Press the cookies into circles.
Bake for 15 minutes or until the edges are nicely browned and the centers appear done.
Notes
If using salted butter, reduce salt to ½ teaspoon