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Coconut Cookies

Made with toasted coconut flakes, they’re bursting with coconut flavour and have an unbelievable texture!


  • 1 ¼ cups coconut chips 70 grams
  • 1 ½ cups gluten-free flour 225 grams
  • 1 teaspoon baking powder
  • ¾ cup caster sugar 160 grams
  • 1 pinch salt
  • 125 grams coconut oil two thirds of a cup
  • 3 Tablespoons coconut condensed milk
  • ½ teaspoon vanilla extract


  1. Preheat your oven to 160C or 150C fan forced
  2. You will only need to complete this step if your coconut chips are not already toasted. Line a baking sheet
  3. Spread the coconut flakes out on the lined tray and toast for 5 minutes or until the flakes begin to brown on the edges.
  4. Melt your coconut oil, allow it to cool but not solidify. (this can be done in the microwave).
  5. Remove from the oven and cool.
  6. In a large mixing bowl add all the dry ingredients: coconut chips, GF flour, caster sugar, baking powder and salt.
  7. Combine with a whisk or fork.
  8. Add the melted coconut oil, coconut condensed milk and vanilla extract to the dry ingredients, mix until combined
  9. You will have a slightly crumbly coconut cookie dough that will come together into a ball when pressed.
  10. Scoop tablespoonful sizes of the dough, and place on lined baking sheets
  11. Gently press the dough balls with your hand to flatten them into discs.
  12. Bake in your preheated 160 degree C oven for 15-17 minutes until the cookies are lightly golden.
  13. Allow to cool on the baking trays, then transfer to an airtight container.

Note: You can make discs by placing mixture into a cooker cutter and then flattening inside the cutter

To learn more about Dragonfly’s Early Learning, Coolum Beach click below or call us on (07)54716500.