Ingredients

The following ingredients have 12 Servings
  • 2 cups (6oz/180g) shredded coconut
  • 2 tablespoons granulated sugar
  • 1/4 cup (2floz/60ml) coconut milk

Instruction

  • Preheat your oven to 350F (180oC) and line a baking tray with parchment paper.
  • In a large bowl combine the *shredded coconut, sugar and coconut milk.
  • Using a spatula mix until the shredded coconut is fully coated and the mixture comes together into a sticky wet batter.
  • Using a tablespoon scoop the coconut mixture into your hands and form into a ball. Place the coconut balls onto your baking tray about 1 inch apart. Gently press each cookie down to form a small round as they do not spread when baking.
  • Bake the coconut cookies for 15-18 minutes or until golden brown around the edges.
  • Allow to cool on they baking tray for about 10 minutes before carefully transferring to a cooling rack.
  • Once cool you can store these cookies in an airtight container in the fridge for 3-4 days.
  • * Shredded coconut varies. For best results use finely shredded/desiccated coconut.