Dehydrator Recipe: Coconut Sesame Cookies

Coconut Sesame Cookies

A Dehydrator Recipe


Coconut Sesame Cookie


I have always been a huge fan of Indian cookies and desserts; they use such savory ingredients in such sweet ways, such as pistachios, garbanzo flours, even cardamom and yogurt find their way into the dessert menu.  I developed this recipe from the flavors found in an Indian cookie combined with the modern convenience of the Excalibur Dehydrator.  I am sorry I do not know the name, but if this recipe sounds familiar or if you try these at home and they take you to another place–please let me know the Indian name in the comments below!


Coconut Sesame Cookies on Paraflexx Sheets


Watch the video for the quick how-to on this cookie.  It’s so incredibly simple! 

The recipe is below the video.





Coconut Sesame Cookies

2 Cups Sesame Seeds

1 Cup Shredded Coconut

3/4 cup Sucanat (or brown sugar *)

1/2 cup water


1)  Toast sesame seeds in a dry skillet.

2) While seeds are toasting, put sucanat and water in a saucepan and melt, with frequent stirring, over medium heat.

3) Once the sucanat has melted, add the shredded coconut and toasted sesame seeds.

4) Roll into balls on paraflexx sheets** and dehyrdate at 115° until dried into a glazed cookie.


*  Drying times vary.  I have made this several times, but the consistency of the melted sucanat will greatly influence drying time.  I find that brown sugar took much longer to dry–and it is not nearly as good for you! The flavor is the same, either way.

** This recipe in these quantities consistently takes 3 paraflexx sheets.  These sheets minimize the stickiness in your dehydrator and keep the cookies together as the glaze hardens.




Looking for these tools?

Paraflexx Sheets for Excalibur Excalibur Dehydrators


SucanatSesame Seeds



1 thought on “Dehydrator Recipe: Coconut Sesame Cookies

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