2 Ingredient Crispy Coconut Cookies
These coconut cookies are crispy and sweet. They are an easy cookie to make and need just 2 ingredients.
Ingredients
- 1 cup (84 g) unsweetened shredded coconut
- 3 tbsp (44 ml) maple syrup
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add coconut and maple syrup to a medium mixing bowl. Mix until evenly combined and all of the coconut is evenly coated in maple syrup.
- Using a 1 tbsp cookie scoop, pack 1 tbsp of shredded coconut mixture into your cookie scoop. Release onto your prepared baking sheet. The mixture will be loose and not hold together. Lightly wet the back of a metal spoon with water and then use it to press and shape the mixture until it becomes a round disk (about 2 and 3/8 inches wide). See photo in post for reference. Repeat with remaining mixture, spacing each about 1 inch apart.
- Bake the cookies for about 8-10 minutes or until the edges are lightly browned and surface is starting to brown. The more brown the surface gets, the crispier the cookie will be but the edges will turn a bit dark. The cookies will be chewier if the surface stays pale.
- Remove cookies from oven but don't attempt to move them from the baking sheet until they are fully cooled and set. If you try to remove them while they are still warm, the cookies will fall apart. Once they are cooled, they will be fully set and you should be able to easily remove them from the baking sheet.
Notes
- This recipe works best with unsweetened shredded coconut. I used 365 Whole Foods unsweetened shredded coconut. I chose this one because it is not quite as fine as some other shredded coconuts out there which helps result in a much crispier cookie. You can see a photo in the post for reference.
- The longer you bake the cookies, the crispier they will be. So if you want a very crispy cookie then I recommend you bake the cookies until they are lightly browned all across the surface (but the edges will get a bit dark). If you prefer a chewier cookie, only let the edges get browned and remove the cookies while the surface is still light in color.
Serving: 1cookie, Calories: 58kcal, Carbohydrates: 5g, Protein: 0.4g, Fat: 4g, Saturated Fat: 4g, Sodium: 2mg, Fiber: 1g, Sugar: 3g, NET CARBS: 4
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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