Coconut Milk Cookies are a crunchy treat inspired by Thai Tong Ek (Golden Cookies). Canned coconut milk and shredded coconut deliver a tropical aroma and flavor, while cacao nibs add satisfying crunch. A touch exotic and thoroughly delicious, these cookies are perfect for coconut lovers.
Why you’ll love this recipe
This recipe traces its roots to vintage newspaper and cookbook recipes, but it has been updated for the modern kitchen. Where older versions suggested making coconut milk at home—because it was then a specialty ingredient—today canned coconut milk is convenient, reliable, and widely available.
Using canned coconut milk keeps the process fast without sacrificing flavor. The cookies bake up with a delicate coconut scent and a crunchy texture from shredded coconut and cacao nibs. No mixer is required; the dough comes together quickly by hand, making these cookies an easy, everyday treat.
Whether you want a quick batch for a snack, a plate to share, or a special addition to a dessert spread, these coconut-forward cookies are crisp, flavorful, and simple to prepare.
Instructions
This is a concise overview of the steps. The full, detailed directions are included in the recipe card below.
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and brown sugar. Cut in the butter with a fork until the mixture resembles coarse crumbs.
- Stir in the egg yolks, vanilla, and coconut milk until the dough just comes together.
- Fold in the cacao nibs (or mini chocolate chips) and shredded coconut so they are evenly distributed.
- Use a small 2-teaspoon scoop to portion dough onto the prepared sheet, spacing cookies 1–2 inches apart.
- Top each dough ball with a pinch of shredded coconut and a few cacao nibs or mini chips, then bake 12–14 minutes until golden at the edges.
- Cool cookies on the sheet for five minutes, then transfer to a wire rack to cool completely.
Storage
Store cooled cookies in an airtight container at room temperature for up to one week.
Tips
- To make a quick homemade coconut milk: combine 1 cup unsweetened shredded coconut with ½ cup water in a small saucepan. Bring to a boil, remove from heat, and let steep for 30 minutes. Strain through a sieve—what remains is coconut milk.
- For homemade coconut cream, use the same method but substitute milk for the water to extract a richer cream.
- Substitute mini chocolate chips for cacao nibs if you prefer a softer, less crunchy texture.
Related recipes
If you enjoy these cookies, you might also like other coconut-based desserts such as coconut blondies, coconut snack cake, or coconut pound cake. For a different texture try coconut macaroons made without condensed milk, or roasted coconut crunch cookies for a toasted flavor and extra crunch.
Join the free membership for new recipes and a newsletter, or follow the recipe creator on social media to get updates and inspiration.
Coconut Milk Cookies
Ingredients
Cookies
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup brown sugar
- ½ cup unsalted butter room temperature
- 2 egg yolks
- 1 teaspoon vanilla extract
- ½ cup canned coconut milk or coconut cream
- ¾ cup cacao nibs or mini chocolate chips
- ¼ cup unsweetened shredded coconut
Topping
- ½ cup unsweetened shredded coconut
- ¼ cup cacao nibs or mini chocolate chips
Instructions
-
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
-
Whisk together flour, baking powder, salt, and brown sugar in a large bowl.
-
Cut in the butter with a fork until the mixture is crumbly like coarse meal.
-
Mix in the egg yolks, vanilla, and coconut milk.
-
Fold in cacao nibs (or chocolate chips) and shredded coconut until evenly distributed.
-
Scoop 2-teaspoon portions onto the prepared sheet, spacing 1–2 inches apart.
-
Top each dough ball with a pinch of shredded coconut and a few cacao nibs or mini chips.
-
Bake 12–14 minutes, until cookies are golden brown at the edges.
-
Cool five minutes on the baking sheet, then transfer to a wire rack to cool completely.
-
Store cookies in an airtight container at room temperature for up to one week.
-
To make homemade coconut milk: combine 1 cup unsweetened shredded coconut with ½ cup water in a small saucepan. Bring to a boil, remove from heat, and let steep 30 minutes. Strain through a sieve. To make coconut cream, use ½ cup milk instead of water.
Notes
- Use mini semisweet chocolate chips instead of cacao nibs to make a softer chocolate chip cookie variation.
- Sweetened shredded coconut can be used in place of unsweetened for a slightly sweeter cookie.
- For more pronounced coconut flavor, add ½ teaspoon coconut extract.
- These cookies travel well if packed carefully: for warm-weather packages, limit the decorative coconut and avoid extra chocolate on top so toppings don’t melt.
- Wrap small bundles of 2–3 cookies, bottoms together, in plastic wrap and place stacks in a freezer-weight zip-top bag or airtight container for shipping or storage.
Nutrition
First Published: December 12, 2012. Last Updated: December 31, 2022.