Crispy Coconut Cookies

Prep Time
Cook Time
Ready In

"A long time family favourite from a friend's recipe collection. One of our local church catering groups bakes these by the hundreds as part of their dessert offering. Gets raves every time! Has been part of my holiday stash for years as well as a year around favourite for the cookie jar. It's one of those simple delights great to serve for any occasion, a 'looks simple but you can't eat just one' kind of cookie. I suspect it is the cream of tartar as well as the fine coconut that makes for crispy and light. It is best made with all butter but half butter and half margarine works as well."

Original recipe yields 30 servings


  • Serving Size: 1 (27.2 g)
  • Calories 120
  • Total Fat - 7.4 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 23.2 mg
  • Sodium - 99.5 mg
  • Total Carbohydrate - 12.9 g
  • Dietary Fiber - 1.1 g
  • Sugars - 6.9 g
  • Protein - 1.4 g
  • Calcium - 6 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Cream shortening with sugar.

Step 2

Add beaten egg and extract.

Step 3

Sift flour, baking soda, cream of tartar and add gradually to creamed mixture.

Step 4

Add the fine coconut and mix thoroughly.

Step 5

Roll into small balls, put on a greased cookie sheet, press down with a fork.

Step 6

Bake for 15 minutes at 325, cookie should be nicely coloured.Ovens do vary be sure to watch your cookies!

Tips & Variations

No special items needed.



Your cookies never fail to be perfect...light and crispy! I added 1/2 tsp more of coconut extract because I love coconut. These only took 10 minutes to bake. Fast and easy to put together. My grandchildren will go crazy for these babies! Thank you for another great recipe Gerry! Made for Billboard Recipe Tag. UPDATE: Made a batch of these for my grandson in university and he LOVED much so that he did not share. So will be making these again for him when I go to the coast next. Thanks again Gerry!

review by:
(16 Apr 2015)


I made these using shortening and coconut extract and they turned out perfectly. These crispy treats really satisfied DH's sweet tooth. Made for the Billboard Recipe Tag Game.

review by:
(19 Feb 2013)


Yummy cookies! These ended up with almost a pecan sandie texture...kinda melt in your mouth but dry at the same time. I'm not sure if it was due to how I made them or if I baked them too long. I used coconut oil, Splenda for the white sugar, vanilla extract and unsweetened finely grated coconut. The kids visiting loved these too, but crumbs ended up all over the house LOL. Freddy Cat says thanks for the cookies! Made for the Billboard recipe tag game.

review by:
(20 Mar 2012)