Coconut Sponge Cookies


Sponge cookies:

  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2/3 cup sugar
  • ½ cup sweetened coconut flakes
  • 1 teaspoon vanilla essence
  • About ½ cup milk
  • ½ cup canola oil
  • 2 tablespoons cashew nuts broken into small pieces

For the coconut topping:

  • 3 – 4 tablespoons sugar
  • 6 – 8 tablespoons water
  • 2 teaspoons vanilla essence
  • 3 tablespoons sweetened coconut flakes lightly toasted
  • 2 tablespoons cashew nuts chopped into very small pieces



  • Preheat oven to 350 F.  Lightly butter a cookie sheet
  • Mix flour, baking powder, salt and set aside
  • In a bowl add sugar, canola oil vanilla and mix well
  • Add coconut flakes, cashew nuts and mix
  • Add flour to the above mixture and mix by adding milk little at a time until the dough becomes soft
  • Wet hands and take about one tablespoon of dough and make it into a ball.  Flatten with palm and place on the prepared cookie sheet
  • Bake for about 15 minutes
  • The cookies will be still soft after baking.  Leave it to cool

Make the coconut topping

  • Add sugar and water to a saucepan and heat until it starts boiling
  • Reduce flame and boil for about 6 minutes
  • Add vanilla and boil for another 30 minutes
  • Let cool
  • Mix the cashew nuts and toasted coconut
  • With a brush generously apply the syrup on top of each cookies
  • Sprinkle with coconut-cashew nut mixture and let cool completely

Yields: about 18 – 20 cookies

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