Soft ricotta cookies with shredded coconut in the dough and a lightly toasted coconut top, an Italian-style home adaptation.
Coconut Ricotta Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 135 minutes: 30 hands-on, 45 chilling or resting, 30 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring tools
- Fine sieve for draining ricotta
- Mixing bowls and flexible spatula
- Mixing spoon and microwave-safe butter bowl
- Small cookie scoop
- Two 13 × 18-inch metal baking sheets
- Baking parchment and wire cooling racks
Soft ricotta cookies with shredded coconut in the dough and a lightly toasted coconut top, an Italian-style home adaptation.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Prepare and drain
- 1Prepare and drainIf ricotta contains free whey, drain in a fine sieve in the refrigerator for 15 minutes, then weigh the listed drained amount. This draining time is included in the rest block. undefined
Mix the dough
- 2Mix the doughStir ricotta and sugar together with a spoon until smooth. Stir in egg, vanilla and cooled butter, then fold in the coconut-flour mixture. Do not whip; the dough should be thick and sticky. Stop mixing once combined; this dough is portioned as mounds rather than kneaded or rolled.
Chill and portion
- 3Chill and portionCover and refrigerate dough for 30 minutes. Preheat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Divide into 24 equal dough portions, about 29 g each before any topping, and arrange 12 on each of two parchment-lined 13 × 18-inch sheets, at least 2 inches apart. After scooping, press the upper surface of each mound into a share of the coating coconut, using all 20 g across the 24 tops; set coconut-side up on the sheets. Keep the second tray refrigerated during the first bake.
Bake both trays
- 4Bake both traysBake one tray at a time on the middle rack for 13-15 minutes per tray, allowing 30 minutes for both batches. Tops should feel set and spring back gently; bases should be lightly golden. For cocoa dough, check a lifted base and a set top because color is harder to judge. Rest each tray 5 minutes, then transfer cookies to a rack; do not serve a wet dough center.
Cool and finish
- 5Cool and finishAllow 30 minutes after the last tray for complete cooling, including its 5-minute tray rest. Serve without glaze or dusting. The coconut coating should be ivory with a few lightly toasted tips, and the centers soft and set. Pack only after cooling completely. The listed 30-minute cooling block includes tray rest.
Chef’s Science & Pro Tips
Ingredient science
Choose unsweetened dried shredded coconut, not absorbent coconut flour.
Technique & texture
Coat only the top to keep loose coconut from burning under the cookies.
Finishing & serving
Stirring instead of prolonged creaming keeps this simple coconut dough easy to portion.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 1 day | Keep completely cooled cookies airtight in a cool room for short serving storage; refrigerate sooner in warm conditions. |
| Refrigerator | Up to 5 days | Refrigerate cooled baked cookies airtight, counting from baking day; separate decorated layers with parchment. |
| Freezer | Up to 1 month | Freeze cooled baked cookies before glaze, dip or dusting in a sealed container with parchment between layers. |
| Raw dough | Up to 24 hours refrigerated | Cover and refrigerate promptly. Bake from cold; keep the second portion refrigerated while the first tray bakes. |
| Thawing and serving | Overnight in the refrigerator | Thaw baked cookies covered in the refrigerator, then add the measured finish. Take out only the portion needed for serving. |
Notes
- Choose unsweetened dried shredded coconut, not absorbent coconut flour. Coat only the top to keep loose coconut from burning under the cookies. Stirring instead of prolonged creaming keeps this simple coconut dough easy to portion. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Can I use coconut flour?
No. Coconut flour absorbs much more liquid than dried shreds and would require a different formula.
Can I use sweetened shredded coconut?
It changes sugar content and browning; this formula specifically uses unsweetened dried coconut.
Why are the tops textured rather than smooth?
The measured coconut coating is pressed onto the raw mounds and lightly toasts in the oven.
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