Coconetes (Rustic Coconut Cookies)

Coconetes (rustic coconut cookies)Coconetes (rustic coconut cookies) are very popular in the Dominican Republic. You can walk to any colmado (corner store) and you will in all likelihood find them.

The reason I have called them rustic coconut cookies is because they have a rustic texture, a little bit on the dry side. That doesn’t mean that they aren’t full of flavor, after all with all that coconut it’s impossible not to be delicious. Coconetes (rustic coconut cookies)

These are best served with a cup of coffee, or alongside a drink, unless you have some training performing the Heimlich maneuver. Another, not so nice, name for these are añugaperros, or dog-chokers.

Yeah, I know, that is a bizarre name.

Coconetes (rustic coconut cookies)

This recipe yields a decent batch of cookies, so they are perfect to bring along to a potluck or school bake sale. They’ll be a sure-bet with kids. And you’ll be selling more drinks.

Buen provecho!

Aunt Clara

Coconetes Recipe (Rustic Coconut Cookies)
Prep time
Cook time
Total time
Coconetes Recipe (Rustic Coconut Cookies): popular in the Dominican Republic, you can walk to any colmado (corner store) and in all likelihood find it.
Serves: 18 biscuits (aprox)
  • Butter for greasing baking tray
  • ½ teaspoon of baking soda
  • ½ teaspoon of cinnamon powder
  • ¼ teaspoon of salt
  • 1½ cup of all-purpose flour
  • 1 cup of brown cane sugar
  • ⅓ cup of butter at room temperature (1/2 stick)
  • 2 eggs
  • 1¼ cup of coarsely grated coconut
  1. Grease a baking tray. Pre-heat oven to 300 °F (145 ºC).
  2. Sift baking soda, cinnamon, salt and flour together, reserve.
  3. Mix sugar and butter and beat at low speed until the butter acquires a light color.
  4. Add eggs, one by one, while beating continuously. Remove from the mixer.
  5. Fold in the coconut with a spatula, followed by flour.
  6. Two spoonfuls at a time, make little mounds of the dough on the baking tray. Bake until they turn golden brown (check at the 15 min mark).
  7. Cool to room temperature before serving.
If yours turn out flatter, don't fret, that's exactly how the store-bought ones look.


  1. Johanna

    I just made these and let me say that it was amazing!!! Thank you so much Tia Clara! The only thing was I only had organic shredded coconut on hand but they were still very yummy. My mom who fully dominican, approved of them. Says they taste a lot like the ones her abuelita made! Again thank you so much!

  2. Sandra Paez

    Tia clara, I made this recipe last year and let me tell you, it was hit. Thanks for you sharing your delicious recipes 😉

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