The desiccated coconut meat wastes were recycled into coconut flour and utilized in bakery products like cookies; furthermore, it was aimed to assess the microbiological and biochemical content; and evaluate the shelf-life and acceptability of the coconut cookies. Three samples were developed with desiccated coconut flour as the dependent variable such as sample 1 with 25%, sample 2 with 50%, and sample 3 with 75%. Fifty mothers were the participants in the evaluation of the acceptability using systematic random sampling from a community of 500 households. Nine-point Hedonic Scale was the survey instrument using the organoleptic properties parameter. Desiccated coconut flour was within the food safety limit; this had intensified micronutrients which were fiber, fat, iron, and magnesium. Maillard reaction and the sodium bicarbonate contributed to the 175 days and 62 days shelf-life of the desiccated coconut flour and cookie. Sample 1 which had 25% desiccated coconut flour had the highest acceptability in appearance, flavor, and mouthfeel including general acceptability; sample 2 in the aroma, and sample 3 in the color. An increase in the amount of desiccated coconut flour, the higher the moisture fiber, iron, magnesium, and potassium (except for the potassium in sample 3); on the contrary, there were lower amounts of protein, fat, carbohydrates, sugar, sodium, calories, calories from fat, total fat, and total carbohydrates; and the lesser the amount of coconut flour in the food composition, the higher its acceptability.