Prepare time: 10 min
Cook: 12 min
Ready in: 22 min

Last week I made some cinnamon and raisin cookies with the intentions of posting the recipe. Unfortunately by the time I was done it was late and I didn’t get around to taking the photos. So this weekend I decide to recreate the cookies.

As I was picking out my ingredients, I changed my mind and that is how we ended up here. I am so happy I did because these cookies are everything. I tried something new and it worked out.


  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 tablespoon vanilla essence
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup desiccated coconut
  • 1/3 cup coconut milk
  • 1 2/3 cups all-purpose flour


1Preheat the oven to 170 °C.In a bowl mix the oil and sugar until they are completely combined. Add the baking soda, baking powder and vanilla essence. Combine this with the sugar and oil mixture and make sure there are no baking soda or baking powder lumps.

2Add the coconut and fold it into the mix. After it’s well combined, it will be a little chunky. Add half the coconut milk and once combined half the flour. Repeat this after the first mix is combined.

3Scoop the cookie dough with a spoon and roll it into balls on the palms of your hand. You can do whatever size you want just remember to space them out once you place them on the pan. This is because they will flatten. You can also slightly flatten them and use a fork to make a pattern by punching holes and also sprinkle some desiccated coconut on them.

4Bake them in the oven for 11 minutes if you want them chewy or for 14 minutes if you want them crispy at 170°C. Once baked, leave them out to cool on a wire rack and they are ready to serve.