Coconut Mountains

Coconut Mountains

17 Reviews 2 Pics
Recipe by  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.”

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Adjust Servings

Original recipe yields 2 1/2 dozen



  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.

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Reviews (17)

Rate This Recipe


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.



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

Jazz Fan

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.

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Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Royal Coconut Cookies


next recipe:

Easy Coconut Macaroons