Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 7 Ratings

Pssst. Want to know two sweet secrets to making the best coconutty treats in town? Here they are: Use two kinds of coconut and a hint of honey.

Source: Better Homes and Gardens


Recipe Summary test

20 mins
30 mins
17 mins
67 mins
about 40 cookies


Ingredient Checklist


Instructions Checklist
  • In a large mixing bowl, combine flaked and shredded coconut until evenly mixed. (Flaked coconut should be broken into separate flakes with only a few very small clumps.)

  • In a medium mixing bowl, combine sugar, flour, and salt. Add egg whites, honey, and vanilla. Whisk until smooth. Pour sugar mixture over coconut mixture. Stir with a wooden spoon, then use your hands to blend until evenly mixed. Cover with plastic wrap; chill for 30 minutes.

  • Preheat oven to 300 degrees F. Line a large cookie sheet with parchment paper. Drop batter by rounded tablespoons 2 inches apart onto prepared cookie sheet. Gently pinch mounds into shaggy pyramid shapes. Bake in preheated oven for 17 to 19 minutes or until golden brown. Immediately transfer to a wire rack and let cool. Makes about 40 cookies.


Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 1 month.


*Note Look for unsweetened finely shredded coconut in natural-foods stores or in the bulk-food section of your supermarket.