Eggless coconut cookies– Indian style crispy and slightly chewy eggless coconut cookies are so delicious, rich and flavorful. You need just 6 ingredients and 10 minutes hands on time to bake these fabulous cookies. Here is how to make easy coconut cookies with a video!
These coconut cookies are popular in Indian local bakeries. In some bakeries they are adorned with a cashew on top and are known as coconut biscuits. I like the ones rolled over desiccated coconut more. These are full on flavor and so delicious. Coconut cookies are perfect with a cup of chai.
Variations And Tips For Making Best Coconut Cookies:
- Flour- I have used a mix of wheat flour and corn flour. Corn flour adds a crispness to the cookies. You can also make these cookies with plain flour. Also some sooji or rava can be used for crispness.
- Sweetener: You can use granulated sugar, cane sugar, coconut sugar and also powdered jaggery.
- I have not used vanilla or cardamom as I wanted the flavor of coconut to shine through. For a pronounced coconut flavor you can use coconut extract or essence.
- I did not use any baking powder in this recipe. For lighter and crispier cookies you can use 1/2 teaspoon baking powder.
- Finally desiccated coconut works well in this recipe more that freshly grated coconut.
This recipe makes 10 coconut cookies that are slightly chunky. You can easily double or triple the recipe. Store the cookies in airtight container and serve with tea or milk.
More Cookies Recipes:
Butter cookies, nan khatai, semolina cookies, breakfast cookies, khara biscuits, brookies recipes
Finally you might like to check these coconut recipes from our collection:
Mango coconut jelly, coconut ladoo, paan ladoo, coconut cake recipes.
Eggless Coconut Cookies Video Recipe:
How To Make Coconut Cookies (Step By Step)
1. Preheat oven at 180C or 350F.
2. Take soft butter and sugar in a mixing bowl. Cream them well.
3. To the creamed butter and sugar, add whole wheat flour, corn flour and desiccated coconut. At this point you can add baking powder. Mix well into a dough.
4. Divide the dough into 10 small balls. I used a tablespoon for uniform size.
5. Roll each cookie ball over desiccated coconut.
6. Press slightly and arrange on a greased cookie tray.
7. Bake in the preheated oven for 12-15 minutes. Keep watching after 10 minutes and remove from oven once the edges are slightly browned. The cookies crisp up on cooling. Store in airtight container.
Coconut Cookies Recipe card:
Eggless Coconut Cookies Recipe
1 CUP = 250 ml
Ingredients
- 1/2 cup salted butter softened
- 1/2 cup powdered sugar
- 1/2 teaspoon baking powder optional
- 3/4 cup desiccated coconut more for rolling
- 3/4 cup whole wheat flour
- 2 tablespoons corn flour
- 2 tablespoons milk or water use for binding, only if needed
Instructions
- Preheat oven at 180C or 350F.
- Take soft butter and sugar in a mixing bowl. Cream them well.
- To the creamed butter and sugar, add whole wheat flour, corn flour and desiccated coconut. At this point you can add baking powder. Mix well into a dough.
- Divide the dough into 10 small balls. I used a tablespoon for uniform size.
- Roll each cookie ball over desiccated coconut.
- Press slightly and arrange on a greased cookie tray.
- Bake in the preheated oven for 12-15 minutes. Keep watching after 10 minutes and remove from oven once the edges are slightly browned. The cookies crisp up on cooling. Store in airtight container.
Nutrition
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Advita says
Awesome. How many days they will be good
Shraddha says
Hi harini, superb recipe….going to try your coconut cookies today….just to be extra clear can i pls know wat quantity cups u use ? Thankyou so much….
Harini says
thank you, 1 cup = 250 ml.