Coconut cookies from Good to the Grain: Baking with Whole-Grain Flours (page 68) by Kim Boyce and Amy Scattergood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • monica107 on January 25, 2014

    They are best right out of the oven when the coconut on the outside is still a little crisp, but they are great for a few days and can even be frozen. They look right at home in a holiday cookie assortment. The ingredients are pretty expensive, especially the coconut flour, but I recommend splurging on all the proper ingredients for these cookies to end up with the best possible outcome.

  • TrishaCP on May 08, 2012

    These cookies are more about the barley flour flavor than the coconut. Based on reviews elsewhere, I chilled the dough before baking- which helped them firm up. I've also kept them stored in the fridge after baking and I think they are lasting better this way. Also, I only had finely shredded coconut so that's what I used, but I wouldn't use that again. For the portion that was mixed into the cookie itself it was ok, but the cookie really needs to be dipped in a medium shred coconut. The finely shredded coconut fell off too easily, and I didn't really get the toasty goldeness I was hoping for either with the fine shred.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Lisa Is Cooking

    ...if you like coconut, you’ll like these cookies. I liked these cookies for the true coconut flavor, for the just-right level of sweetness, and for the tender, cakey texture.

    Full review
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.