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Keto Coconut Cookies on small plate.

Keto Toasted Coconut Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Deb Belsha
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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!


Units Scale
  • 2 tablespoons unsalted butter, softened to room temperature
  • 2 tablespoons vegetable or coconut oil
  • 2/3 cup granulated sugar sweetener *
  • 1/2 cup coconut flour, sifted
  • 2 tablespoons heavy cream, coconut or almond milk
  • 1/2 cup unsweetened coconut flakes *
  • 1 1/2 teaspoons coconut extract


  1. Preheat oven to 300°F. Line a large cookie sheet with parchment paper or a silicone liner.
  2. Beat butter and sweetener for 2 minutes until creamy.  Add the extract and oil.  Beat for a minute.
  3. Stir in by hand the coconut flour, flakes and cream.  Make sure everything is combined together but don't over mix.
  4. Divide cookie dough into 12 balls onto the sheet.  Using your hand, gently press each cookie ball into a      2 - 3 inch circle.  Or use the bottom of a glass, lightly dip into coconut flour and press down gently to form the circle.  Press any loose dough into the cookie dough circle.  Sprinkle with coconut flakes if desired.
  5. Bake for 8 - 10 minutes or until light golden brown around the edges.
  6. Cool on the pan for 5 minutes.  Then remove to cooling rack to cool completely.


*Make sure to use unsweetened coconut flakes.  Desiccated or shredded will absorb too much moisture from the cookie.

*No need to beat in the flour.  Just stir with a spatula or wooden spoon and you will be less likely to over mix the dough.

*Store cookies covered with plastic wrap  at room temperature for up to 5 days.  They also can be frozen for up to 3 months in an airtight container.