Humble, rustic, easy to make, this Dominican coconetes recipe (rustic coconut cookies) has a good reason to become part of your coconut repertoire.
Why we ❤️ it
Dominican coconetes (rustic coconut cookies, sometimes called conconetes) 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.
Aside from coconetes, conconetes or masitas, another not-so-nice name for these are añugaperros, or dog-chokers. Yeah, I know, that is one of our most bizarre food names.
These are best served with a cup of coffee, non-dairy cocoa (chocolate de agua), chocolate Dominicano (Dominican cocoa), Dominican coffee, or alongside any of our fruit shakes, unless you have some training performing the Heimlich maneuver.
About our recipe
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.
- Preparing: Grease a baking tray. Pre-heat oven to 300 °F (145 ºC).
- Mix dry ingredients: Sift baking soda, cinnamon, salt, and flour together, set aside.
- Make cookies: Combine sugar and butter in the stand mixer bowl, and beat at low speed until the butter acquires a light color.Add eggs, one by one, while beating continuously. Remove from the mixer. Fold in the coconut with a spatula, followed by the flour.Two spoonfuls at a time, make little mounds of the dough on the baking tray.
- Bake cookies: Bake until they turn golden brown (check at the 15 min mark).Cool to room temperature before serving.
Tips and Notes
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.