Melt-in-your-mouth coconut cookies, are one of the Malaysian well-known classic cookies. These Malaysian-style coconut cookies use toasted desiccated coconut, blended and then integrated with the dough to get that wonderful coconut flavor. And of course, then rolled in coconut flakes just for good measure. Simply yummy!
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The melt-in-your-mouth texture comes from adding cornstarch to the cookie dough, just as I add it to our amazing light and tender crepe batter. Don't forget to check out my other delicious Malaysian cookies like pineapple tart, almond London, milky arab cookies, cashew nut cookies, and half moon cookies.
Recipe Video
📖 Recipe
Malaysian Style Coconut Cookies
Ingredients
- 1 cup coconut flakes (75 gr)
- 1 ½ cup corn starch (195 gr)
- 1 cup all purpose flour (130 gr)
- ½ teaspoon baking powder
- ¾ cup unsalted butter (170 gr), soften
- ¾ cup icing sugar (90 gr), sifted
- 1 egg , room temperature
- 1 teaspoon vanilla extract
- some candied cherries , to put on top
- some coconut flakes , to roll the cookies
Instructions
- Dry fry 1 cup (75 gr) coconut flakes on low heat until golden brown. Stir continuously to ensure even golden color. Take off the heat and pour it in a container. Leave to cool.
- Once cooled, blend the coconut flakes into fine powder. Set aside.
- In a bowl, sift corn starch, flour and baking powder. Add in previously blended coconut flakes and whisk everything together to combine. Set aside.
- In another bowl, add in butter, icing sugar, egg and vanilla extract. Whisk everything just until well combined. Add in the flour and coconut flakes mixture. Using a wooden spoon, mix everything just to combine. Don't over mix to avoid hard cookies.
- Take around 1 teaspoon of dough and form it into a ball. Place a piece of candied cherry in the middle and lightly press. Coat the ball in coconut flakes and place it on a baking tray with baking sheet. This recipe yields around 52 cookies.
- Bake in a preheated oven at 320ºF (160ºC) for 20 minutes or until the bottom edges are golden brown and the cookies are fully cooked. Cool on a rack and enjoy!
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Sevinc says
Can I use coconut extract instead of vanilla extract for more flavor?
Bea & Marco says
Yes, you can!
Merry says
We just love these cookies!!! It’s become a tradition to have them for Chinese New Year and now for Moon Festival(which is tonight)! They are extremely flakey and delicious and not too sweet! I followed the recipe exactly using the weight measurements. Thank you for sharing your recipes!
Bea & Marco says
Yay, I'm happy to hear that! And yes, in baking I always prefer and highly recommend using a kitchen scale as it's more precise. Wishing you and your family a wonderful day, thanks Merry!
Jason says
Hi, If I use those coconut flakes already roasted and grinded finely, do I still use one cup or less?
and also do I need to cream the butter and icing sugar until light and fluffy or just mix them thoroughly?
Thank you
Bea & Marco says
Hi Jason! Yes, use the same amount. And no need for the butter and icing sugar to be light and fluffy, just mix until combined. Hope it helps!
Za Manaf says
can i use store bought shredded coconut instead of flakes? I am a bit nervous to try but I need cookies to celebrate Raya and I cant just order cookies like we can in Malaysia:(
Thank you in advance!
Bea & Marco says
I understand, it's the life of being an ex-pat :D! As long as it's not sweetened and in a dehydrated/dry state, it's fine since we'll be blending it later (for the dough). If you're using a coarsely shredded coconut, blend it into a finer state, for coating the cookies. Hope it helps!
Monika says
How long can I store them?
Bea & Marco says
They last up to a week in an air-tight container. Hope it helps!
Petrona says
Hi.. I can use dessicated coconut in place of flakes... Will it taste ok
Bea says
Hi Petrona! Yes, you can, no worries. Have fun!
Olivia Lam says
Which coconut flakes did you use? Sweetened or unsweetened?
Bea says
Unsweetened 🙂