Search thousands of recipes reviewed by home cooks like you.

Coconut Mountains

Coconut Mountains

Neeky

Neeky

These chewy coconut cookies can be dipped in melted chocolate, but are just as good without the chocolate. They keep for up to a week if kept in an airtight container.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Whisk the egg and sugar together until fluffy. Stir in coconut and butter or margarine. Drop dough by spoonfuls onto greased baking trays, about one inch apart.
  2. Bake at 350 degrees F(175 degrees C) for about 10 minutes. Cool.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ENICHOLSON
10

ENICHOLSON

8/29/2002

If you are looking for "fried coconut eggs", this is your recipe. There was absolutely no resemblance to a cookie whatsoever. It was a real mess. I added about a cup of flour to the mixture, and it baked up like cookies (15 minutes), but then they were dry.

pt123
6

pt123

7/31/2008

Not bad - I wonder if the author made a mistake in the recipe - the ingredients say 2 eggs, but the instructions mention "the egg". I tried it with 2 eggs first, looked really sloppy so threw that batch away and made a 2nd batch using just one egg - turned out good.

Jazz Fan
4

Jazz Fan

1/18/2008

Try using an electric wisk it makes the eggs and sugar more fluffy and add additional coconut and walnuts(optional)to make the cookies a little bit thicker.

More reviews

Similar recipes

ADVERTISEMENT