Five ingredients, easy to make, gluten-free, and addictive. This is a recipe I come back to again and again despite the fact I typically lack the patience for the monotonous repetition of baking cookies. These couldn’t be easier to make and are a great baking project to do with kids. The addition of delicate fleur de sel sea salt plays beautifully off of the sweetness of the cookies. My family and I mow through these at an alarming rate.
I have been making these for years from Swedish chef Marcus Samuelsson’s Aquavit cookbook. Although his list of ingredients and proportions are essentially the same as the coconut cookie recipes in common Swedish cookbooks his method is a bit different and I really like the result. I prefer to flatten the drops of batter before baking them so the cookies get really crisp and golden. More like chips than cookies.
The last time I made them it dawned on me to sprinkle fleur de sel sea salt over the tops just before baking. That inspiration came from the olive oil and fleur de sel crispie treats recipe posted by fellow blogger movita beaucoup. I can tell you those crispie treats are delicious as well, and just as challenging to my self-control as these coconut cookies.
The cookies will keep in an air-tight container for a week or they freeze beautifully and can even be eaten directly from the freezer which works out well if you have unexpected guests or you just can’t go another second without a salty-sweet coconut fix. If you are going for the crunch of chip-like cookies keep an eye on them as soon as they start to get golden on the edges. It won’t take long before they get too brown but I can attest that those taste good too even though they may not have as much eye-appeal. If you prefer a chewier cookie don’t flatten the drops of batter and remove the cookies when the edges are just golden. And for a real treat, use them in place of graham crackers for s’mores with nutella instead of chocolate as I suggested in my forget s’mores post. Make them large or small, chewy or crunchy, with or without the fleur de sel, but make them. I don’t think you’ll be disappointed.
3 tablespoons (40g) butter
2 1/2 cups (200g) unsweetened shredded coconut
2 large eggs
2/3 cup (130g) sugar
1 – 1 1/2 teaspoons fleur de sel for sprinkling
1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Melt the butter in a medium saucepan. Remove from heat and add the coconut. Mix well so the coconut is well-coated with the butter.
3. Beat the eggs with a mixer on medium speed just until blended. Add the sugar and beat on medium-high until the mixture is light-colored and fluffy. Combine the butter-covered coconut gently with the egg mixture and mix well.
4. Drop the batter onto the parchment-covered baking sheets and press down gently on the mound until it is relatively flat. A teaspoon of batter works well but you can make them smaller or larger adjusting the baking time accordingly. Keep about an inch (2.5cm) of space between each cookie, more if you aren’t flattening them. Bake for 7-10 minutes until golden. Remove from the oven and immediately sprinkle the tops of each cookie with a pinch of the fleur de sel. If the cookies sit and cool too much the fleur de sel won’t stick. You could apply the salt before baking but since it dissolves so quickly you will lost the visual effect of the beautiful crystals and the pleasant crunch when you bite into one. Slide the entire sheet of parchment with the cookies intact onto a wire cooling rack. As soon as they are cool, put them in an air-tight container otherwise they will lose their crispness.