Swedish Coconut Cookies

Ingredients

• 420 g (3½ cups)plain flour
• 400 g (2 cups)sugar
• 454 g (2 cups), softenedbutter
• 15 ml (1 tablespoon)baking powder
• 5 ml (1 teaspoon)bicarbonate of soda
• 5 ml (1 teaspoon)vanilla extract
• 2.5 ml (½ teaspoon)salt
• 397 g (14 oz), dividedsweetened flaked coconut
• 1 egg white + 15 ml (1 tablespoon) wateregg white and water

Instructions

1. 1

   Mix the dough

   Put everything except the coconut in a large bowl. Beat on low speed, scraping down the bowl as needed, until well combined. Stir in 1 cup of the coconut.

2. 2

   Chill the logs

   Divide the dough in half and shape each piece into a log about 30 × 5 cm (12 × 2 inches). Wrap each log in cling film and refrigerate for at least 2 hours, until firm.

3. 3

   Heat the oven

   Preheat the oven to 175°C (350°F).

4. 4

   Slice and coat

   Work with one log at a time, cutting it into slices about 6 mm (¼ inch) thick. Beat the egg white and water with a fork in a small bowl. Put the remaining coconut in a shallow bowl. Brush the tops of the biscuits with egg wash, then dip them in the coconut. Arrange them 5 cm (2 inches) apart on ungreased baking sheets.

5. 5

   Bake and cool

   Bake for 10–14 minutes, until the edges are lightly browned. Leave the biscuits on the baking sheet for 1 minute, then transfer them to a cooling rack.

What are Swedish coconut cookies?

These are crisp-edged, tender sliced biscuits with coconut mixed into the dough and pressed onto the tops. The log-and-slice method makes it easy to produce a large batch of evenly sized cookies.

They are Scandinavian-inspired rather than a claim to one specific traditional Swedish recipe. Here, butter gives the dough richness, while sweetened coconut brings both flavour and a delicate chewy note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 70 calories, 1g protein, 8g carbs, 4g fat.

The flour and sugar provide most of the carbohydrates, while butter and coconut contribute much of the fat; the egg white adds a little protein. Pair a serving with fruit or yoghurt for a more filling plate, especially if serving the biscuits as a snack.

Why chill the dough?

Firm logs are easier to slice cleanly, and chilling helps the rounds keep their shape in the oven. Allow at least 2 hours, as directed, and keep the second log cold while working with the first.

If a log softens while you slice it, return it to the fridge until firm again rather than pressing hard and squashing the rounds.

Getting the coconut coating to stick

Egg wash: brush only the tops of the slices, then dip those tops in the remaining coconut. A thin, even coating helps the flakes adhere without making the biscuits wet.

Spacing: leave about 5 cm between rounds on the baking sheet. This gives them room to bake evenly without the edges touching.

Watch the bake

Thickness: cut the rounds about 6 mm thick so they bake within the stated 10–14 minutes. Keeping the slices a similar thickness helps a whole tray finish at roughly the same time.

Colour: take them out when the edges are lightly browned. The centres may still feel delicate; they firm further as the biscuits cool.

Plan for a big batch

The recipe makes 96 small biscuits, so expect to bake in several rounds unless you have plenty of oven space. Prepare the next sheet while the previous one bakes, and avoid putting dough on a hot baking sheet.

The total time includes the long chill, so make the logs ahead if you want to spread the work over two days.

Serving ideas

Serve these with tea or coffee, or add them to a mixed biscuit tray alongside plainer, less-sweet choices. Their small size also makes them easy to offer at a gathering.

For a balanced snack, pair a couple of biscuits with yoghurt or fruit rather than relying on the cookies alone.

Recipe notes & tips

• Measure the flour without packing it into the cup, or weigh out 420 g.
• Use softened butter so it blends smoothly with the dry ingredients.
• Chill both logs until firm before slicing for neater rounds.
• Keep the unworked log refrigerated while the first batch is being cut and coated.
• Check the first tray near the 10-minute mark, as oven timings can vary.
• Let each tray cool for a minute before moving the biscuits to a rack.

Variations

• Toast the coconut: lightly toast the coating coconut first and cool it before dipping.
• Add citrus: mix finely grated lemon or orange zest into the dough.
• Use unsweetened coconut: swap in unsweetened flakes for a less-sweet finish.
• Make smaller biscuits: slice the logs a little thinner and check them early.
• Add a chocolate finish: drizzle cooled biscuits with melted chocolate.

Common mistakes to avoid

• Soft logs: chill them longer so the slices hold their shape.
• Uneven rounds: keep the slices close to 6 mm thick for more consistent baking.
• Coconut falling off: brush the tops evenly with egg wash before dipping.
• Crowded trays: leave 5 cm between biscuits so they bake without touching.
• Overbaking: remove the biscuits when the edges are lightly browned, not deeply coloured.
• Moving them too soon: wait 1 minute on the baking sheet before transferring to a rack.

How to store

Once completely cool, store the biscuits in an airtight container at room temperature for up to a week. They can also be frozen in a sealed container for up to 2 months; thaw at room temperature before serving.

Frequently asked questions