Keto Toasted Coconut Cookies

Keto Toasted Coconut cookies are a sweet, sugar free treat for all the coconut lovers! These thin, buttery cookies remind me of a shortbread cookie. You will love the melt in your mouth texture and of course all the coconut flavor!

Why this recipe is just so good....

• These cookies have a triple layer of coconut flavor. With coconut flour, extract and coconut flakes, they will satisfy all coconut cravings.
• You can make these sugar free cookies very quickly but the hardest part will be waiting for them to cool and set up. Totally worth it!!
• Anyone who knows me, can attest to my love and obsession for coconut. I have always loved it and I work hard to tweak all my recipes with sugar to sugar free since living a low carb lifestyle. Some of my favorites are keto coconut macaroons and keto coconut cream pie. These keto coconut cookies are now going to be in my top favorites.

Ingredient Notes

This recipe uses butter, oil, coconut flour, flakes, extract, sugar substitute and some cream.

• I recommend using unsweetened coconut flakes in this recipe. I have tested it with unsweetened shredded coconut and unsweetened desiccated coconut. But they made the cookies too dry. Coconut tends to absorb liquid so using the flaked variety will be the best.

How to make keto toasted coconut cookies

• Preheat oven to 300°F. Line a cookie sheet with parchment or a silicone liner.
• Beat the butter and granulated sweetener in a large bowl for 2 minutes. Add the oil and extract.
• Pour in the coconut flour and hand mix to combine. Add in the coconut flakes and cream. Make sure everything is mixed together but don't over mix the ingredients.

• Divide cookie dough into 12 balls and place on cookie sheet. Use your hand to gently press down into a 2 inch diameter circle. You can also lightly dip the bottom of a glass into some coconut flour and press the dough down. Press any loose dough into the cookie dough circle and make sure they are approximately the same size.
• Sprinkle a teaspoon of coconut flakes on top, if desired.

• Bake 8-10 minutes until light golden brown around the edges.
• Cool cookies in pan for 5 minutes.
• Transfer to cooling rack to cool completely.

Baking Tips

• At the risk of sounding like a broken record, I recommend sifting almond and coconut flours. I store mine in the refrigerator and freezer to keep them fresh. They tend to get lumpy. If you scoop into a container of grain and gluten free flours, your measurements could be inaccurate. Sift and then scoop, level off with a knife.
• Use softened, unsalted butter. Don't soften in the microwave since it will soften unevenly and possibly melt the butter. To get the butter to room temperature, it will take about an hour. You can shorten this time by cutting up the butter into small pieces and it should take about 20 minutes.
• If you want the coconut on top of the cookies to be extra toasted, then lightly brown them in a pan before baking. Just sprinkle some coconut in a pan over low heat and stir until just turning brown. Watch the coconut carefully since they can burn easily.
• Make sure your oven is calibrated to the correct temperature. We recently moved and I am now using an electric oven versus a gas oven. The first thing I did was buy a good quality oven thermometer. It is amazing how many ovens vary in temperature!
• Low carb and keto cookies are very fragile when they come out of the oven. Make sure to cool them right on the baking pan before removing to a cooling rack. Moving them too soon could result in the cookies crumbling and breaking apart.

If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what recipes you like and want to see more of. Thank you!

Are you obsessed with coconut desserts like I am? You will love these!

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