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Eggless Coconut Cookies

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These crunchy and chewy Eggless Coconut Cookies just melt in your mouth and give you an experience of joy and delightfulness. They make a fantastic tea time snack and brunch along with some hot coffee, chai, or even with milk. 

eggless coconut cookies served in a wooden plate

Now you can make your favorite bakery-style delicious coconut cookies with this simple and easy Eggless Coconut Cookies Recipe. 

These coconut flavored cookies are crunchy on the outside and chewy and soft on the inside. 

To bake these wonderful grab-and-go eggless coconut cookies from scratch you only need 30 minutes of your time, and 7 ingredients from your kitchen. These cookies smell irresistible and taste divine, so after baking these aromatic coconut cookies, your home will delight in the scent of a sweet bakery shop. :)

These sweet coconut cookies are brimming with the sweet and nutty coconut flavor. With every bite you take, you will get the perfectly satisfying crunch, tongue enduring fascinating flavor of coconut, and the ideal melt-in-mouth texture. I am sure this would make you yearn for chomping more and more.

Make a batch at home and enjoy with your loved ones and you will find yourself baking these cookies again and again. That’s what I do, because these cookies are really hard to resist. 

a female sprinkling sugar on coconut cookies

If you happen to have an ardent coconut-lover family like mine, then you will witness the whole batch vanishing in a day or 2! If you still have some cookies left, they can be stored for a week in an airtight container. 

For many people, making eggless coconut cookies might sound quite difficult, but it is certainly not that hard. To bake these enriched coconut-flavored cookies, you just need to make a little effort like mixing, rolling, and baking! Even a child can do that (except the baking part). 

Make these coconut cookies when you are craving for some light, crispy, deliciously melt-in-mouth flavorful cookies. These simple cookies have everything to make it a huge hit with kids and grownups alike.

In India, evening chai and cookies is one of the best pairs for most of the lazy days when folks are not in the mood of making any brunch. 

Coconut cookies (bakery style coconut biscuits, in India) + Chai! Sounds divine? 

Chai and cookie is surely a divine combination. Just dip your cookie in hot tea and you are ready to set sail on the joyous journey to fantasyland.

If you also love tea/coffee and cookie combinations then make sure to have these eggless coconut cookies with some milky beverage such as hot masala chai.

These Coconut Cookies:

✓ are eggless.

✓ are simple and easy to bake.

✓ are ready in under 30 minutes.

✓ are made with easily available 7 ingredients.

✓ taste so delicious.

✓ have everything a cookie needs.

✓ have a crunchy and melt-in-mouth texture.

✓ have an ideal balance of sweetness and nutty flavor.

✓ can easily be customized.

✓ are vegetarian, and can also be made into vegan.

✓ make an excellent afternoon or tea time snack.

a hand is picking coconut cookie from the plate

What are the ingredients you need to make coconut cookies?

To bake these eggless coconut cookies recipes, all you need are the simplest of the ingredients that you can easily find in your kitchen. 

Following are these simple 7 ingredients you need:

  1. All-purpose flour: Needed as a base for this cookie recipe.

  2. Baking powder: It is an essential leavening agent for these cookies, so can’t avoid it.

  3. Milk: It is needed for making the dough. You can also use coconut milk to get a more rich coconutty flavor.

  4. Salt: You need some salt to compliment the sweet flavors. 

  5. Sugar: Is needed to provide the sweetness in these cookies

  6. Unsalted butter: It is added to get the rich melt-in-mouth soft texture.

  7. Unsweetened desiccated coconut: Is the key ingredient to bake these cookies.

How To Make Coconut Cookies?

Baking eggless coconut cookies are very simple and easy. To bake them, you need to follow these simple 7 steps:

Step 1: Cream butter and sugar.

Step 2: Add in coconut and mix well.

Step 3: Sift flour, salt, and baking powder in the same bowl.

Step 4: Mix well and add milk to make a smooth dough.

Step 5: Roll the dough into small balls and roll in the coconut. Flatten each ball and roll again in the coconut. 

Step 6: Arrange them on a lined baking tray, and bake for 12-15 minutes in a 170°C preheated oven.

Step 7: Let them cool completely. Enjoy!

Check out the full detailed recipe in the recipe box on this page!

coconut cookies in a wooden plate and a female in the background

How to store Coconut Cookies?

To store, let them cool completely on a wire cooling rack before storing them in an air-tight jar. They stay fresh for up to a week at room temperature.

How to make Eggless Coconut Cookies vegan?

To make these cookies vegan, you need to substitute butter with vegan butter or coconut oil. And replace milk with plant-based or nut milk. 

coconut cookies in a plate and black coffee mugs in the background

Awesome tips, tricks, and variations to make coconut cookies:

  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 something really 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 don’t have too many leavening agents, so they stay thick and don’t spread much during baking. Thus, you don’t 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.

Are you ready to make this easy treat it? So grab your ingredients and get started. 

Your feedback is so helpful for me and other MGGK readers. So, if you make these Eggless Coconut Cookies recipe, then tag me on Facebook or Instagram using @MyGingerGarlicKitchen or #mygingergarlickitchen. I would love to see your photos. :)

a close up shot of coconut cookies

Eggless Coconut Cookies [RECIPE]

These crunchy and chewy Eggless Coconut Cookies just melt in your mouth and give you an experience of joy and delightfulness. They make a fantastic tea time snack and brunch along with some hot coffee, chai, or even with milk.
♥ ♥ ♥ ♥ ♥ (Rating: 5 from 2 reviews)

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)

🕐 Prep time 🕐 Cook time 🕐 Total time
☶ Category ♨ Cuisine ☺ Serves
Snack International 18-20 cookies

Nutrition Info: 87 calories // Servings: 1 cookie

INSTRUCTIONS:

How to make Eggless Coconut Cookies:

  1. Preheat oven to 338°F/170°C.
  2. Line a baking tray with parchment paper. Keep it aside.
  3. In a large bowl add butter and sugar and beat together until light and fluffy.
  4. Add desiccated coconut and mix until well combined.
  5. Next, sift together flour, baking powder, and salt in the same bowl.
  6. Mix well to combine the flour with the butter mixture.
  7. 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).
  8. Place 1/4 cup shredded or desiccated coconut in a small bowl.
  9. Once the dough is ready, roll them into balls, using about 1/2 to 1 tablespoon of dough per cookie.
  10. After that, roll each ball in desiccated coconut.
  11. Flatten each ball between the palms because they won't spread much as they bake.
  12. Then roll again in the coconut.
  13. 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.
  14. 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.
  15. 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.
  16. Serve at room temperature.
  17. Store coconut cookies at room temperature in an airtight container for up to 1 week.

NOTES:

1. You can also replace butter with the same amount of ghee in this cookie recipe. Do not use melted ghee, usesolid 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 ruinthe texture and taste.
6. Toasted coconut will add a rich nutty flavor to these cookies, so you can also toast coconut in a stovetop panbefore adding to the butter mixture. To toast, add coconut to a pan. Toast over medium-low heat, stirringfrequently, 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 alsoentirely substitute the butter with coconut milk.
9. Feel free to add any flavorings like cardamom, cinnamon, or vanilla.
10. These cookies don't have too many leavening agents, so they stay thick and don’t spread much during baking.Thus, you don't need to chill the dough before shaping the cookies. However, if you are not comfortable bakingwithout 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 desiredshapes using a cookie cutter.
12. 12-15 minutes is an estimated baking time, but this time may vary, depending on the different oven temperaturesand 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.

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