Crunchy Coconut Sesame Cookies
If you love to bake cookies, these coconut sesame cookies are a must-bake for this holiday season. These crunchy eggless coconut cookies are perfect for Christmas and a great choice to make for your home cookie jar or a cookie exchange.
Servings: 30 cookies
Calories: 97kcal
Equipment
- Oven
- handheld mixer
- Baking sheet
- bowl
Ingredients
- 1 ½ cups All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ cup Unsalted Butter 1 stick (softened)
- ¾ cup Sugar
- 1 teaspoon Vanilla extract
- 2 tablespoon Almond milk or regular milk
- ½ cup Toasted Sesame seeds
- 1 cup Grated coconut flakes I used sweetened coconut flakes
Instructions
Making the coconut cookie dough
- In a pan, roast the sesame seeds until they crackle and turn light brown and aromatic. Do not roast it too long as they will bake further in the oven.½ cup Toasted Sesame seeds
- Add the flour, baking soda, and baking powder to a bowl and whisk it to combine or sieve.1 ½ cups All-purpose flour, ½ teaspoon Baking soda, ½ teaspoon Baking powder
- Add the softened butter and sugar in a wide bowl and cream it. If making a larger batch, a stand mixer fitted with the whisk attachment is very convenient. I used my hand mixer to beat them well until the mixture turned pale and light.½ cup Unsalted Butter, ¾ cup Sugar
- Add the vanilla extract and whisk it well again.1 teaspoon Vanilla extract
- Add the dry ingredients and mix gently to combine. I added my flour mixture in 3 batches and used my hand mixer to combine. You could also use a wooden spoon or a spatula to combine.1 ½ cups All-purpose flour, ½ teaspoon Baking soda, ½ teaspoon Baking powder
- Now add the coconut and toasted sesame and mix. I used my hands to combine everything.1 cup Grated coconut flakes, ½ cup Toasted Sesame seeds
- If the dough appears crumbly, add milk, one tablespoon at a time until the dough comes together.2 tablespoon Almond milk or regular milk
- Divide the dough in half and roll it into a log. Wrap the log in a plastic wrap tightly.
- Refrigerate the dough logs for at least 2 hours. You could make the dough ahead of time and refrigerate overnight as well.
Baking the cookies
- When ready to bake, preheat the oven to 350 F. Line two baking sheets with parchment paper or silicon baking mats.
- Slice the chilled dough into ¼-inch thick slices and place it on the prepared baking sheet.
- Bake in a preheated oven for 12 -14 minutes or until golden brown around the edges.
- Remove from baked cookies from the oven and let them sit on the baking sheet for a minute.
- Then transfer the coconut sesame cookies onto wire racks to cool completely.
Notes
Expert tips
- This recipe for the coconut cookies can easily be doubled. I would suggest using a stand mixer to make the cookie dough when making a larger batch.
- Add milk carefully when making the cookie dough. The dough has to be stiff yet easy to handle and roll into a log.
- Refrigerate the cookie dough for at least a couple of hours. This allows us to slice the cookies in even sizes easily.
- This cookie dough can be made ahead of time and frozen to slice and bake anytime.
Nutrition
Calories: 97kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 35mg | Potassium: 31mg | Fiber: 1g | Sugar: 6g | Vitamin A: 96IU | Calcium: 32mg | Iron: 1mg