Eggless Coconut Cookies

To bake these wonderful eggless coconut cookies from scratch you only need 30 minutes of your time, and 7 ingredients from your kitchen.

Recipe Source Link:https://www.mygingergarlickitchen.com/eggless-coconut-cookies/

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RECIPE INGREDIENTS

» For Eggless Coconut Cookies //

• 1/4 cup (60g) unsalted butter at room temperature (use vegan butter to make it vegan)
• 1/2 cup (50g) icing sugar
• 1/2 tsp salt (skip the salt if using salted butter)
• 1 cup (120g) all-purpose or plain flour (you can also use wholewheat flour)
• 1 cup (100g) unsweetened desiccated or shredded coconut + 1/4 cup more for rolling
• 3/4 teaspoon baking powder (not baking soda)
• 2-3 tablespoons milk (use regular or coconut milk)

RECIPE INSTRUCTIONS

» How to make Eggless Coconut Cookies //

1. Preheat oven to 338°F/170°C.
2. In a large bowl add butter and sugar and beat together until light and fluffy.
3. Add desiccated coconut and mix until well combined.
4. Next, sift together flour, baking powder, and salt in the same bowl.
5. Mix well to combine the flour with the butter mixture.
6. Now add milk 1/2 tablespoon at a time and keep mixing and adding milk until you get a soft dough. (I added 3 tablespoons milk).
7. Place 1/4 cup shredded or desiccated coconut in a small bowl. Once the dough is ready, roll them into balls, using about 1/2 to 1 tablespoon of dough per cookie.
8. After that, roll each ball in desiccated coconut.
9. Flatten each ball between the palms because they won't spread much as they bake.
10. Then roll again in the coconut.
11. Line a baking tray with parchment paper, and then place all the cookies onto the prepared baking tray. Make sure to leave enough space in between each cookie, so that they have enough room to expand.
12. Bake them for 12-15 minutes, or until cookies just begin to brown at the edges, and the center is still soft. Do not overbake these cookies or else they will become hard.
13. Remove tray from the oven and allow cookies to cool on the baking tray for 5-10 minutes before transferring them on a wire rack to cool completely.
14. Serve at room temperature. You can store coconut cookies at room temperature in an airtight container for up to 1 week.

RECIPE NOTES

1. You can also replace butter with the same amount of ghee in this cookie recipe. Do not use melted ghee, use solid or semi-solid ghee.
2. For this recipe, you can also use brown sugar or raw coconut sugar instead of powdered sugar.
3. To make jaggery coconut cookies, you can replace sugar with the same amount of powdered jaggery.
4. I added 1/2 cup of icing sugar, which makes sweet but not overly sweet cookies. If you are into somethingreally sweet then feel free to increase the amount of sugar.
5. Make sure to use dry desiccated coconut for this recipe, or else the moisture in the fresh coconut will ruin the texture and taste.
6. Toasted coconut will add a rich nutty flavor to these cookies, so you can also toast coconut in a stovetop pan before adding to the butter mixture. To toast, add coconut to a pan. Toast over medium-low heat, stirring frequently, until they are light golden brown. Do not over toast or you will end up with burnt coconut. Immediately transfer coconut to a bowl, and let it cool completely before adding to the bowl.
7. To make whole wheat coconut cookies, swap all-purpose flour with whole wheat flour.
8. To get more coconutty flavors to add about 1 tablespoon of coconut oil along with the butter. You can also entirely substitute the butter with coconut milk.
9. Feel free to add any flavorings like cardamom, cinnamon, or vanilla.
10. These cookies dont have too many leavening agents, so they stay thick and don?t spread much during baking.Thus, you dont need to chill the dough before shaping the cookies. However, if you are not comfortable baking without chilling the dough, then you can chill the dough in the refrigerator for about 30 minutes.
11. Instead of shaping them in balls, you can also roll the dough in a thick sheet and then cut them into desired shapes using a cookie cutter.
12. 12-15 minutes is an estimated baking time, but this time may vary, depending on the different oven temperatures and size of the cookies.
13. If you want cookies that are soft on the inside, then only bake them until they begin to brown at the edges.And if you want crunchy cookies, then bake them until the top is light golden brown. I like crunchy cookies more,so I baked for 15 minutes.