Coconut Cream Cookies

1 1/2 cups Coconut Cream Concentrate (heat if needed to soften)
2 cups sugar
2 eggs (at room temperature)
1/2 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cream of tarter
1/8 teaspoon salt
1 1/2 cups flour

Preheat oven to 300 degrees F.

Beat the coconut cream, sugar eggs and vanilla together until combined. Stir in baking soda, cream of tarter and salt. Beat in the flour.

Shape dough into balls using one tablespoon of dough per cookie.

Place on ungreased cookie sheet, about 2 inches apart. Bake in preheated oven for about 15 minutes. The sides should be set but not browned.

Remove from oven and let set on pan for 1-2 minutes before putting on racks to cool completely.

Makes 40 cookies.

Recipe submitted by Vickie, Modesto, CA

Prepared by Sarah
Shilhavy
Photo by Jeremiah Shilhavy

Submit your recipe here!

Published on August 11, 2009

(1 votes, average: 1.00 out of 5)

11 Comments

Robin July 16, 2016 at 9:54 pm - Reply

I had not read the comments before I made this batter and it is runny. I added half cup flour and baking soda. Wonderful cookies and little cake

Tunema December 8, 2015 at 9:20 pm - Reply

Is it ok if one of the ingredients is missing? e.g. cream of tarter or vanilla.

Kimberly March 15, 2013 at 7:46 pm - Reply
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What type of flour do I use?
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Sarah December 21, 2012 at 1:46 pm - Reply

Sharon: This is the correct recipe. If you use Coconut Cream Concentrate (a peanut butter-like product, click on the hyperlink to go the the page) and follow it exactly, this makes a very stiff cookie dough.

Sharon December 18, 2012 at 9:33 am - Reply

I followed the recipe exactly, and there is no way to make balls.  The batter is the consistency of pancake batter.  I have doubled the flour and it is still too runny.  What is the correct recipe?

Ana June 19, 2012 at 7:14 pm - Reply

these cookies taste ok but the dough came out watery so I had to add more flour and it was still watery.

Robin September 7, 2011 at 4:04 pm - Reply

Can you substitute the sugar for another sweetener? Such as honey or stevia and how much would you use?

grace May 12, 2011 at 10:10 pm - Reply

i would LOVE to try the coconut cream cookies!  what a wonderful idea…also…the coconut milk!  i use it a lot, so that would be a GREAT idea!  thank you for posting these recipes!

Sarah:) May 5, 2011 at 10:10 pm - Reply

ShuLei: The CCC acts like a flour in this recipe, so it takes away some of the flour that would otherwise be used. 

However, I’m sure you could use a small amount of coconut flour here. Try 1/4 cup of coconut flour in replace of 1/2 cup of the regular flour and see how that turns out.

ShuLei May 5, 2011 at 6:37 pm - Reply

For flour, may I use some coconut flour along with organic baking flour?  I prefer to use coconut flour where I can.  Thanks.

Sarah November 18, 2009 at 12:03 pm - Reply

These cookies were so good! They’re chewy, creamy with nice flavors of vanilla and coconut. Be sure to melt the Coconut Cream Concentrate over LOW heat to prevent burning it.

The "dough" isn’t really a dough, btw. It’ll be crumbly and you’ll have to pack it into a round ball and then press it out into a cookie shape unto the cookie sheet. You could use a cookie scoop to shape the balls. Just press it up against the side of the bowl before dropping unto the sheet and pressing down with your hand.

The cookies were a little sweet for my taste and I’ll probably cut back about 1/2 cup on the sugar next time. Other then that, they’re perfect!