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+ servings
demerara sugar

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
Cook Time 15 minutes
Total Time 25 minutes
Servings 60
Author Cookie Madness


  • 11/2 cups unbleached all-purpose flour 200 grams
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt**
  • 1 cup unsalted butter 230 grams
  • 3/4 cup granulated sugar 145 grams
  • 3/4 cup Demerara sugar 145 grams
  • 1 teaspoon of vanilla or use ½ tsp. vanilla and ½ tsp. coconut
  • 1 large egg
  • 1 1/4 cups old fashioned oats
  • 1 cup unsweetened coconut flakes I used Trader Joe’s


  • 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.


If using salted butter, reduce salt to ½ teaspoon