Coconut Triangle Cookies: A Crispy Hong Kong–Style Afternoon Tea Treat

Coconut triangle cookies are a beloved Hong Kong–style pastry known for their buttery aroma, delicate crumb, and rich coconut flavour. Crisp on the outside and tender inside, they are a classic afternoon tea dessert that feels indulgent yet comforting.

What makes these cookies especially appealing is their simplicity. With a handful of pantry staples and a few thoughtful steps, you can create bakery-style coconut cookies at home, perfect for tea time, gifting, or weekend baking.

Why Coconut Triangle Cookies Are So Popular

Unlike overly sweet desserts, coconut triangle cookies focus on balance.
Butter provides richness, coconut adds fragrance and texture, and raw cane sugar contributes a gentle sweetness that never feels overpowering. Chilling the dough before baking helps preserve the triangular shape and creates the signature crumbly bite.

These cookies are easy to make, visually appealing, and ideal for anyone who enjoys homemade pastries with a professional finish.

Coconut Triangle Cookies Recipe

Ingredients

• 60 g unsalted butter, softened

• 40 g raw cane sugar

• 35 g whole egg, lightly beaten

• 100 g cake flour (low-protein flour)

• 40 g shredded coconut

• Extra shredded coconut for coating

Step-by-Step Instructions

Step 1: Cream the Butter and Sugar

In a mixing bowl, beat the softened butter with raw cane sugar until light and fluffy.
This step is essential for creating a tender, crumbly cookie texture and evenly distributing sweetness.

Step 2: Add the Egg

Gradually add the beaten egg, mixing well until fully incorporated.
Ensure the mixture is smooth and emulsified to avoid separation, which helps achieve a fine, even crumb.

Step 3: Mix in Dry Ingredients

Sift in the cake flour, then add the shredded coconut.
Gently fold the mixture until a soft, non-sticky dough forms. The coconut aroma will become more pronounced at this stage.

Step 4: Shape the Dough

Shape the dough into a long triangular log.
Wrap it in parchment paper and press gently to maintain clean edges. Proper shaping ensures even slices and consistent baking.

Step 5: Chill the Dough

Place the wrapped dough in the freezer for approximately 3 hours, or until firm.
This step is key for clean slicing and helps the cookies retain their shape during baking.

Step 6: Slice and Coat

Remove the dough from the freezer and slice into even pieces.
Roll each piece generously in shredded coconut, ensuring full coverage for added crunch and flavour.

Step 7: Bake

Arrange the cookies on a lined baking tray.
Bake in a preheated oven at:

• Top heat: 170°C

• Bottom heat: 155°C
  for about 18 minutes, or until golden.

Step 8: Cool and Serve

Once baked, allow the cookies to cool slightly.
They will crisp further as they rest, developing their signature crumbly texture.

Baking Tips for Best Results

• Use softened butter, not melted, to maintain structure

• Do not overmix the dough after adding flour

• Chilling is non-negotiable for clean edges and even baking

• For deeper coconut flavour, lightly toast the shredded coconut before coating

A Cookie Made for Slow Afternoons

Fresh from the oven, coconut triangle cookies release a warm, buttery coconut aroma that instantly transforms the kitchen. Each bite offers a delicate crunch followed by a soft, melt-in-your-mouth finish.

These cookies are perfect alongside tea or coffee and make an excellent homemade gift. More than just a dessert, they represent the comfort of simple baking and the joy of slowing down.

Sometimes, the most satisfying treats are the ones made with patience and care.