Air fryer recipe · Desserts & Bakes
Air-Fryer Coconut Cookies
Buttery golden rounds packed with toasted coconut and a faint hint of vanilla.
- 13 minTotal time
- 160°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 360kcal
- 3.4 gprotein
- 46.5 gcarbs
- 17.9 gfat
- 2.1 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Desiccated coconut3/4 cup
- All-purpose flour3/4 cup
- Softened butter60 g
- Powdered sugar1/2 cup
- Milk2 tbsp
- Vanilla extract1/2 tsp
Method
Lightly toast coconut
Warm half the desiccated coconut in a dry pan until just golden, then let it cool. Toasting draws out the oils and builds a deeper, nuttier flavour, so stir it as it colours so it does not catch and burn.
Cream the butter
Beat the butter and powdered sugar until smooth and pale, then stir in the vanilla. Beating them well dissolves the sugar for a fine, even crumb rather than a grainy one.
Fold in the dry
Add the flour and all the coconut and mix to a crumbly dough, then drizzle in the milk until it just holds together when pressed. Add the milk slowly, as too much makes the dough sticky and hard to shape.
Shape
Roll the dough into balls and flatten them into thick discs on a lined tray. Press a little extra coconut on top for a pretty finish, and keep them evenly thick so they bake at the same rate.
Air-fry
Air-fry at 160C for 13 min until the edges are golden brown. Let them set on the tray for a few minutes before moving them, as they are soft when hot and crisp up as they cool.
