Crispy Salted Coconut Cookies

Delightful crisp cookies featuring shredded coconut, golden edges, and a sprinkle of flaky sea salt, perfect for tea time or as a sweet treat.

Prep Time 10

Cook Time 10

Total Time 20

Serving Size cookies

3 tbsp unsalted butter (melted) Use salted if that's all you have, but reduce finishing salt.
2.5 cups unsweetened shredded or desiccated coconut Unsweetened shredded gives the best flavor; desiccated yields a finer texture.
1 large egg Essential for binding and crispness.
2/3 cup granulated sugar Caster sugar speeds whipping; regular granulated works fine.
1–1.5 tsp flaky sea salt (Fleur de Sel or Maldon) For sprinkling on top after baking.

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Melt the butter in a small saucepan over medium heat or in a microwave-safe bowl. Remove from heat.

Put the shredded coconut in a bowl. Pour the melted butter over it and stir until the coconut is evenly coated.
In a separate bowl, beat the egg on medium speed with an electric mixer until blended. Add the sugar and beat on medium-high for 2–3 minutes until light and fluffy.
Fold the butter-coated coconut into the egg-sugar mixture until fully combined.

Use a small cookie scoop or teaspoon to drop small mounds onto the prepared sheets, spacing them about 1½ inches apart. Press each mound down gently to flatten slightly.
Bake for 7–10 minutes for small cookies, or up to 14 minutes for larger ones. Watch closely to prevent burning.
As soon as cookies come out of the oven, sprinkle each with a pinch of flaky sea salt.
Carefully transfer cookies to a wire rack to cool completely.

Store cooled cookies in an airtight container for up to 5 days. These cookies freeze well for up to 3 months.