Let me show you how I make these yummy old fashioned coconut cookies. They are soft, chewy, and super easy to make.
Watch the video below to see how I make these old-fashioned, soft and chewy coconut cookies from start to finish. If you like baking with coconut, hit the like button and subscribe for more recipes like this.
What I Like About These Old Fashioned Coconut Cookies
These soft and chewy coconut cookies are one of those recipes I keep going back to. They’re simple to make, use pantry ingredients, and have the kind of texture people really like, soft and chewy in the middle, kind of like coconut macaroons. You can taste the coconut right away, and the lemon zest gives it just enough lift without taking over. I started making these when I had leftover semolina from another recipe, and they’ve stuck around ever since.
They’re not your usual American-style cookie, and that’s part of why I like them. They’re somewhere between a cookie and a small cake, and they don’t spread much in the oven. If you’re baking with coconut, you will definitely love these cookies.
Ingredients for Coconut Semolina Cookies
Here’s everything you’ll need. Most of these are simple, everyday ingredients, and if you bake regularly, you probably already have them.
Dry ingredients
- 90 grams of white sugar
- 125 grams unsweetened shredded coconut or desiccated coconut
- 135 grams fine semolina or coarse ground semolina
- 5 grams (1 teaspoon) baking powder
- A pinch of salt
- Powdered sugar, for coating
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Wet ingredients
- 2 large eggs
- 65 grams of vegetable oil, or even better, if you use coconut oil
- Zest of 1 lemon
- Orange blossom water (optional)
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Equipment You’ll Need
Nothing fancy here. Just basic baking tools.
- Mixing bowl
- Whisk or fork
- Spoon or silicone spatula
- Zester or fine grater
- Baking sheet
- Parchment paper
- Two small bowls (one for orange blossom water, one for powdered sugar)
How to Make Coconut Semolina Cookies
This recipe comes together in a few easy steps. The dough is mixed by hand, shaped, and rolled in powdered sugar before baking. You do not need a mixer or any chill time.
Step 1: Crack the eggs into a large mixing bowl
Start by cracking both eggs into a big mixing bowl. Make sure the bowl is roomy enough to hold all the other ingredients you’ll be adding later.
Step 2: Add sugar and salt, and whisk well
Add the sugar and a pinch of salt to the eggs. Whisk everything together until it looks smooth and a little frothy. This helps the sugar start to dissolve into the eggs.
Step 3: Add shredded coconut and stir it in
Add the shredded coconut and mix until everything is evenly combined. The mixture will start to thicken a little at this point.
Step 4: Pour in the oil and mix again
Add the vegetable oil straight into the bowl and stir until it’s fully blended in. The dough will feel slick but soft.
Step 5: Add semolina and baking powder in two parts
Measure out the semolina and baking powder. I like to add the semolina in two batches instead of all at once. It makes mixing easier and helps the dough come together more evenly. Stir well after each addition so there are no dry spots.
Top Tip: Fine semolina works best here. Coarser semolina will make the cookies feel gritty instead of soft.
Step 6: Mix in the lemon zest
Add the zest of one lemon and give it a good stir. This brightens up the flavour without making it too lemony.
Step 7: Use your hands to finish mixing
At this point, the dough gets a little too thick to mix with a spoon. Use your hand to bring it all together. You’re not kneading it, just folding and pressing so it’s fully combined.
Note: The dough will feel a bit oily and soft. That’s normal.
Step 8: Let the dough rest for 10 minutes
Let the dough sit for about 10 minutes. This gives the semolina time to absorb some of the moisture and helps the dough firm up slightly, which makes it easier to shape.
Step 9: Preheat the oven and prepare the baking tray
Set your oven to 170°C (about 340°F) and line a baking sheet with parchment paper.
Step 10: Shape the cookies and roll in powdered sugar
Scoop out small pieces of dough and roll them into little balls or disks. They don’t need to be perfect, just roughly the same size, so they bake evenly. Then roll each one in powdered sugar until it’s fully coated.
Step 11: Bake for 10 to 13 minutes
Place the cookies on the baking tray. Bake them in the preheated oven for 10 to 13 minutes. You’re looking for the tops to set and the bottoms to just start getting a little colour. The cookies won’t spread much and should stay fairly thick.
Top Tip: Do not overbake. These cookies are meant to stay soft. If you wait for them to brown, they’ll come out dry.
What These Coconut Cookies Taste Like
These cookies are soft and chewy all the way through, not crunchy or crumbly. The outside gets a light sugar crust from the powdered sugar, but it doesn’t go crisp. The coconut is the main flavour, and the lemon gives it a nice bit of balance without standing out too much. The texture is smooth and moist, not too dense and not cake-like either. Just right.
The first time I made these, I wasn’t sure how the semolina would work in a cookie, but it turned out better than I expected. It gives a different kind of bite than flour-based cookies. Not gritty, just a little more texture. Everyone I’ve made them for has asked for the recipe. They’re the kind of cookie that disappears from the tray before they even cool down.
Check Out Also: If you like these soft and chewy coconut cookies, then check out my Grandma’s Famous Oatmeal Coconut Cookies too. They have the same chewy middle, a little crisp on the edges, and they always go fast.
Soft and Chewy Semolina Coconut Cookies
12
servings20
minutes13
minutes210
kcal33
minutesThese are the old-fashioned coconut cookies I’ve been making forever. They’re soft, a little chewy, and the semolina gives them this texture that’s kind of hard to explain but just works. You mix everything in one bowl, roll them in sugar, bake, and that’s it. Nothing fancy. Just a good, simple cookie that tastes like something someone actually made at home.
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Ingredients
2 large eggs
1 pinch salt
½ cup (100 g) sugar
1 ¼ cups (100 g) shredded coconut or desiccated coconut
⅓ cup (80 ml) vegetable oil or coconut oil
⅔ cup (120 g) fine semolina or coarse ground semolina
1 teaspoon (4 g) baking powder
1 zest (6 g) lemon
1 teaspoon (5 ml) orange blossom water
Powdered sugar for dusting
Directions
- Crack two large eggs into a mixing bowl, ensuring no shell pieces are included.
- Add a pinch of salt and 0.5 cup of sugar to the eggs and whisk until smooth.
- Mix in 1.25 cups of shredded coconut until well combined with other ingredients.
- Add 0.33 cup vegetable oil and whisk until the mixture has a smooth consistency.
- Gradually add 0.67 cups of semolina and 1 teaspoon of baking powder, mixing in stages to avoid clumping.
- Stir in the zest of one lemon, incorporating it thoroughly into the dough.
- Let the dough rest for 10 minutes at room temperature to settle before shaping.
- Preheat the oven to 170°C (340°F).
- Shape the dough into disks and coat with powdered sugar. Place on a parchment-lined cookie sheet.
- Bake for 10 to 13 minutes until tops are set and bottoms are lightly golden.
Recipe Video
Notes
- Semolina Substitute Options: If you do not have fine semolina, you can use cream of wheat or even all-purpose flour, but the texture will be less chewy. Semolina gives these cookies their signature bite.
- Trouble with Cracks or Flat Tops: If your cookies are not cracking on top or come out too flat, the dough may be too warm or too wet. Let it rest for the full 10 minutes before shaping and rolling in sugar to help it firm up slightly.
- Shredded vs Desiccated Coconut: Both work well in this recipe. Shredded coconut is slightly thicker and adds more chew, while desiccated coconut is finer and makes the texture a bit more uniform. Avoid coconut flakes or chips; they’re too large and throw off the texture.
Nutrition Facts
- Total number of serves: 12
- Calories: 210kcal
- Fat: 12g
- Carbohydrates: 23g
- Protein: 3g
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How to Store These Coconut Cookies
Once cooled, store them in an airtight container. They’ll stay soft for about 3 to 4 days at room temperature. You can also freeze the unbaked dough if you want to make a batch later. Just let it come to room temperature before shaping and baking.
Variations You Can Try
- Skip the lemon zest and add a bit of vanilla if you want a warmer flavour
- Swap orange blossom water with rose water for something more floral
- Add chopped toasted nuts for extra texture
- Roll them in shredded coconut instead of powdered sugar for a different finish
Did You Know: These cookies are inspired by styles you’ll find in North African and Middle Eastern baking, where semolina and coconut are common in sweet bakes.
Like baking with coconut?
If you’re into coconut cookies, simple cakes, or just like trying easy bakes that actually turn out good, there’s more like this on my channel. I post the kind of recipes people really make, not stuff that needs ten bowls and weird ingredients. Have a look, and if it feels like your kind of thing, go ahead and subscribe.
Try these also:
- Extra Moist Banana Coconut Bread Recipe – A soft, flavorful banana bread with a hint of coconut that keeps it extra moist. Perfect for using up ripe bananas and goes great with coffee or tea.
- Moist Desiccated Coconut Cake Recipe – Light, tender, and full of coconut flavor — this is the kind of simple, old-fashioned cake that’s always a hit. You only need a few pantry ingredients to make it.
- Best Moist Coconut Loaf Cake Recipe – A buttery, melt-in-your-mouth loaf cake with a golden crust and soft, moist center. It’s easy to make and tastes even better the next day.
If you try these old fashioned coconut cookies, let me know how they turned out. Got a question about the recipe? Or tried a variation that worked? Leave a comment, I read them and I’ll reply if I can help.