Eggless Coconut cookies

Brighten your holidays with these d-licious Eggless Coconut cookies that are the perfect grab-and-go kind of cookies. Super easy to make, crispy, and surprisingly addictive! 

Eggless Coconut cookiesEvery year, I try to bake treats for my little trick and treaters. This year, on Halloween they will be greeted with Eggless Coconut cookies…. Yum! These cookies are incredibly simple to make, and they’ve been tested and tried in my kitchen with just one goal in mind – bake without a doubt

These delicious cookies uses just a handful of ingredients and can be perfectly paired with your evening tea or coffee. Each bite you take will just melt-in-your-mouth and awaken your taste buds. All thanks to the secret ingredient – desiccated coconut.

The goodness doesn’t ends here. With every bite that you take, the flavor lingers in your mouth and that leaves you craving for more. Doesn’t that sound yummy?

Eggless Coconut cookies

This recipe has everything you need in a cookie. It is –

  • Insanely good
  • Easy to make
  • Uses ingredients that are readily available
  • Super crispy and crunchy
  • and is well balanced, with just the right amount of sweetness!

What more can you ask for in a cookie? It’s that gooooooood!!

Eggless Coconut cookies

Coconut is good!

I love coconut and like to experiment with it. And why not, it’s loaded with good nutrients. Coconut contains no cholesterol or trans fats and is also rich in a number of essential nutrients, including dietary fiber, manganese and copper. 1 ounce of coconut provides 38 grams of dietary fiber. It’s that good and healthy then why not include it in our diet?

Besides nutrition, it’s easy to store in the refrigerator for months without spoiling and comes in real handy.

Now onto the recipe!

The process of making these eggless coconut cookies is very easy. Simply combine all the ingredients in a bowl and make a soft dough. Chill the dough in the refrigerator for at least 30 minutes to 1 hr. This step is important. Please do not skip this step. 

Cookie dough that is chilled before baking –

  • will retain their shape much better and 
  • butter will not melt as soon as the cookies hit’s the oven.

Whereas, an un-chilled dough will make the cookies to spread causing a distorted shape. So, chilling a cookie dough is a very important step. Shape and bake as directed. 

Eggless Coconut cookies

Baking time may vary, depending on the size of the cookies and oven temperatures. Cookies in pic 16 were baked for only 12 minutes. While the ones after that were baked for 15-20 minutes. My baking time was 18 minutes, until they started to turn golden.

Do give these wonder cookies a try. Believe me once tasted, you will be driven to make them more often. These Eggless Coconut cookies are a thumbs up for my family. 

Do give this amazing cookie recipe a try. If you happen to make this recipe then share your pics with me @facebook or tag me by using the hashtag #ruchiskitchen (one word) on social media. Would love to hear back from you and would love to see your yummy pictures!

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Eggless Coconut cookies
Votes: 50
Rating: 3.94
You:
Rate this recipe!
Print Recipe
Brighten your holidays with these d-licious Eggless Coconut cookies that are the perfect grab-and-go kind of cookies. Super easy to make, crispy, and surprisingly addictive! 
Servings Prep Time
50 COOKIES 30 MINUTES
Cook Time
15-20 MINUTES
Servings Prep Time
50 COOKIES 30 MINUTES
Cook Time
15-20 MINUTES
Eggless Coconut cookies
Votes: 50
Rating: 3.94
You:
Rate this recipe!
Print Recipe
Brighten your holidays with these d-licious Eggless Coconut cookies that are the perfect grab-and-go kind of cookies. Super easy to make, crispy, and surprisingly addictive! 
Servings Prep Time
50 COOKIES 30 MINUTES
Cook Time
15-20 MINUTES
Servings Prep Time
50 COOKIES 30 MINUTES
Cook Time
15-20 MINUTES
INGREDIENTS
  • 2 cups All purpose flour
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • A pinch of Salt
  • 1.5 cup Unsweetend desiccated Coconut
  • 1 cup Butter
  • 1 cup Sugar
  • 5 teaspoon Milk
  • Few drops of Vanilla essence
CHANGE SERVING SIZE: COOKIES
CHANGE UNITS:
METHOD
  1. Assemble dry ingredients. Flour, baking soda, salt and baking powder.
  2. Desiccated coconut.
  3. Sugar and butter
  4. Vanilla Essence and milk.
  5. Sift dry ingredients together.
  6. If there are leftover lumps in the end, crush using a spatula. Set it aside.
  7. In a mixing bowl,add butter and sugar. Preheat the oven to 300 degree F.
  8. Cream sugar and butter together. Add desiccated coconut.....
  9. Add flour.
  10. Vanilla essence and milk.
  11. Mix until it forms a soft dough. The dough should not be sticky or runny. It should be well-binded.
    coconut cookie
  12. Shape as logs. Wrap cookie dough in a plastic wrap and chill in refrigerator for 30 minutes as the dough performs best when chilled. Not only a chilled dough is easier to handle; it also boost up the flavor and texture of a cookie. Please see notes above. DO NOT SKIP THIS STEP.
  13. Grease a baking tray.
    coconut cookie
  14. Take chilled dough logs out of the refrigerator and cut in desired shape.
  15. All set and we are just few minutes away from baking this goodies.
  16. Start arranging the cookies on the greased baking sheet.
    coconut cookie bake
  17. Bake at 300 degree F for 15-20 minutes.
  18. Baked to perfection!!
    Baked coconut cookies
  19. I have baked two batches - one is a lighter batch baked for 12- 15 minutes and another one is a darker batch baked for 15-20 minutes.
  20. Once out of the oven they will still be soft and gooey. No worries.
  21. Let it sit for a while and they will become firm.
  22. Bursting with flavor, these cookies will just melt away in your mouth.
  23. Crispy cookies are ready to be eaten.
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124 Responses

  1. AISHWARYA says:

    can i use sugar free instead of sugar and in what quantity ? plzzzz do reply

    • Ruchi says:

      I have not tried these cookies with sugar-free substitute. Sugar provides brown color, texture and crunch to these cookies. Coconut cookies may lose its texture and may turn dense if substituted with other sugar. Just my two cents!

  2. Natalie says:

    YUM! These cookies look amazing and perfect for Christmas!

  3. Reema patel says:

    Can I use dry coconut?

  4. Asha says:

    One help… instead of butter…can I use oil or ghee in same quantity..Thanx in advance

    • Ruchi says:

      Haven’t tried this recipe with oil.
      I would not suggest substituting ghee for butter because ghee has a different aroma and consistency. Also, this recipe requires creaming of butter and sugar together and ghee will fail to do so.

  5. Shefali says:

    Hi Ruchi.. my hubby s mad about coco cookies.. n this looks amazing could you please suggest how can i make them in the airfryer n not the oven.. thanks a ton

  6. Sunaina agrawal says:

    Mam I hav tried dis recipe with wheat flour and it turned to be really hard…can u please tell me wats d reason behind it😢😐

    • Ruchi says:

      Sorry to hear about that. These cookies are tested and tried many times in my kitchen with successful outcome every-time. Hard cookies may be caused by many reasons –
      1. over mixing of the dough
      2. insufficient beaten time for butter (it should be creamy and pale as shown in the picture)
      3. Oven temperature too high. The simple solution is to bake at a slightly lower temperature.
      Hope that helps!

  7. pooja says:

    Hi Ruchi. I tried these cookies today and they flattened out while baking. What could have been the possible problem?

    • Ruchi says:

      Did you chill the cookie dough before baking?

      • Pooja sah says:

        Yes I did just as mentioned in the post for an hour. Though they came out yummy they did spread a little.

        • Ruchi says:

          Pooja in that case, the main reason cookies spread was oven not hot enough.
          Heat sets the cookies and putting them into a cool oven results in the butter to melt fast even before the cookies start to set. Make sure, your oven is hot enough before the cookies go in. 🙂

  8. Akansha says:

    Hi Ruchi a yummy cookies one a query please reply can we make with Rajgra flour or Amarnath flour with this method please respons mam

    • Ruchi says:

      Haven’t tried this recipe with gluten-free flours so can’t comment on the end results. A lot of adjustments would be needed in the recipe.

  9. Vani says:

    Hi miss, can I know how long can this biscuits be lasted? I’m planning to bake it roughly 1 month before the events, will it get spoiled?

  10. Vibha says:

    Thank you Didi , for the detailed recipe and steps . These cookies are a family favourite.

  11. Pooja says:

    Can we keep the dough in fridge overnight Nd bake it next day ??

  12. Vishal says:

    Hello . Fab results. I gave it large to the family and my wife and kids think I am a pro baker. little do they know 😉 I can only hope they never find your website and my secret remains a secret. Thank you , Ruchi Ji 🙂

  13. Rashmi Agrawal says:

    Hi
    I have tried these cookies with all purpose flour i.e maida n theycame out v.good. just wanted to ask for healthier option if i substitute maida with wholewheat flour completely , will there be change in any measurement of other ingredients used like baking powder, soda n milk.

    • Ruchi says:

      Rashmi, thanks for your feedback. Really appreciate it.
      Haven’t tried these cookies with wheat flour so can’t comment on the end results.

  14. Deepa says:

    Hi Ruchi am going to try baking for the 1’st time and this receipe seems easy , one question however can I use dried coconut instead of fresh decicated coconut.

  15. Nur Hedayah Begum says:

    OMG!!!!! I’ve tried the recipe . Its aeesome and i love it.

  16. Atiya Shaikh says:

    How much is 1 cup butter in grams?

  17. Sruti says:

    Lovely recipe. Can i know if its salted or unsalted butter? Thank you!

  18. Hema Parmar says:

    Hi, This recipe looks so good, i will be trying it out very soon. Can I ask, what did you use to make those pretty flower shapes for the cookies, they looks so cute.
    Thank you
    Hema

  19. Nidhi says:

    Sorry to say…but my experience was not as good. The cookies did not last long..infact not even a few hours. They were crispy when I got them out of the oven but within a few hours turned very cakey inspite of storing in a air tight container. Would like to advice me on this? Pls rply

    • Ruchi says:

      Nidhi, my apologizes for the late reply. Somehow your query ended up in my junk folder. Sorry to hear that this recipe didn’t work the way you had imagined.
      Reason for soft and cakey cookies is – over beating of the dough. Over mixing of butter and sugar results in cakey textured cookies. If you beat butter + sugar for a long time, you beat in air which results in soggy cookies. Hope this answers your query.
      Please give it a try again as it’s important for me that you enjoy the cookies the same way as I do and many others who have successfully made it.

  20. Priya Ranjit says:

    Beautiful cookies, I have tested and tried them many times and they always give me the best coconut cookies ever. Perfect for tea time. I have recreated the recipe and posted on my blog. Do visit my blog when you can. Thanks Ruchi for sharing this lovely treat and your post is really detailed and well written.

  21. sathya says:

    Hello Ruchi, thanks for the recipe. I tried making the cookies.. followed step by step process ..and the cookies turned out so nice..I shared the cookies with my colleagues at office. Many did not believe that it was home made.. I am doing it the second time today ..my kids have started to appreciate home made cookies 🙂

    • Ruchi says:

      Pleasure is all mine Sathya! Thank you so much for you lovely words of appreciation ! Means a lot!
      Glad you liked the cookies as much as I do. 🙂

  22. nidhir says:

    Hw we can cook this cookies in microwave plz suggest me

    • Ruchi says:

      Nidhir, you can cook the cookies in the convention mode of your microwave. Please refer your appliance instruction manual for more details.

  23. Dr Unnati Dixit says:

    Hello dear…
    I tried my hands in this recipe..
    And to my surprise they came out so perfect…crunchy…yummy…
    thanks alot..
    Lots of love

    • Ruchi says:

      Thank you so much Dr. Unnati, for you lovely words of appreciation! Means a lot!! Glad you liked the cookies. 🙂

  24. Ina says:

    I’m going to try it within a day or two. Can I make it in air fryer as I don’t have otg. I do make so many roasted snacks in air fryer & it turns out great like chakali , matharis masala puri etc. Even samosas & kachories also turns out superb in air fryer.

    • Ruchi says:

      My apologies Ina, I have never used an air fryer so can’t comment on the end results. This is something you have to experiment on your own. Good luck!

  25. olga says:

    I so enjoyed the recipe, I wld prefer it less sweet but apart from that the recipe is fantastic

  26. Madhuri says:

    Hi Ruchi,

    Can i replace 2 cups whole wheat atta with 1 cup whole wheat atta + 1 cup oats atta,. also can i use ghee instead of butter. But these are delicious i am definetly giving it a try.

    • Ruchi says:

      Thanks for stopping by Madhuri. Partial substitution of wheat flour and oats flour should be okay. Though I have not tried with oats flour but I think it should work just fine. You may also need to adjust the liquid slightly to compensate.
      I would not suggest substituting ghee for butter because ghee has a different aroma and consistency. Also, this recipe requires creaming of butter and sugar together and ghee will fail to do so. Hope that answers your query. If possible share some pics with me at https://www.facebook.com/ruchiskitchen/

  27. Rita says:

    Hi Ruchi

    Amazing, what can I say!! Delicious! However I do have one question.
    We are quite healthy and I prefer to add less sugar in cakes and biscuits generally, but the taste of butter was overwhelming for me. I prefer not to taste it…. ! I usually use margarine but didn’t have enough so used butter. But if I was to switch it to margarine would I still taste the buttery flavour in the cookies? Also, if I reduce the amount of , margarine in this recipe what happens? As my cookies were perfectly crunchy and if they were slightly less crunchy I don’t mind. They weren’t burnt by the way I assume it’s the butter that gave them the crunch?

    • Ruchi says:

      Thanks for trying the recipe Rita. I have experimented with margarine in the past but the results were nowhere close to the cookies made with butter.
      – Cookies were softer.
      – And they failed to develop a crispy and crunchier crust.
      Cookies made with butter has a crunchier crumb and are less moist. Compared to butter, margarine obviously lacks the buttery flavor in these cookies and the taste and texture was also very different. Hope this answers your query!

  28. Rashi gupta says:

    Very delivious receipe…. i have tried it today…and the result is fabulous… my family loves the cookies alot… thanks for the mouth watering receipe…

  29. vandna says:

    Can I use refined oil instead of butter

    • Ruchi says:

      Thanks for stopping by Vandana! For this recipe, I would not suggest substituting oil for butter as the cookies will become flat.

  30. Mamjula says:

    Hi… pls tell alternative for food procesor

  31. Neha says:

    Hi ruchi…like your recipe,,here 1.5cup desiccated coconut means 1/2 cup?

  32. Siya says:

    Great recipe.. I tried many times and it is perfect coconut cookie. I have added chocolate chips for half. Turned it great.

    • Ruchi says:

      Thanks for trying the recipe Siya. Glad to hear you liked it. I still have to add choco chips to this recipe and experiment..sounds yum!!

  33. abp says:

    Hi ruchi can we use ghee or vanaspati as substitute to butter…will it affect the taste or texture of cookies?

  34. Flowie says:

    Hi Ruchi,
    Can I use fresh shredded coconut instead of desiccated coconut & margarine instead of butter?

    • RK says:

      Thanks for stopping by Flowie. I personally have not experimented with fresh coconut. Recipe may require some adjustment if substituting fresh coconut with the dried one. The liquid present in fresh shredded coconut may throw the whole recipe off balance and you may end up with flat spread out cookies. Sorry about that, wish I could help you more here. And yes, you can substitute margarine for butter.

      • Flowie says:

        Thanks Ruchi for your swift reply. I live in Malaysia where fresh coconuts are cheaply available. I might try squeezing all the coconut milk & toasting the dried shredded coconut in the oven first. Will let you know how it goes. Thanks for sharing the recipe 😊👍🏼

        • RK says:

          Beautiful place!! Yes, toasting the shredded coconut in oven would work great. Happy baking and will wait for your feedback. 🙂

  35. Reshu says:

    Hey Ruchi
    A wonderful website must say!!! Ruchi i hv been trying to bake cookies since long and hv never been successful. ..tried your recipe..the cookies tasted good but were flat..usually my cookies turn runny n flat…also if you could help me in baking mode shall we keep both heating elements on or just the bottom one…thanks for sharing recipes

    • RK says:

      Thanks for trying the recipe Reshu. Reason for flat cookies are –
      1. Old baking powder/baking soda.
      2. If melted butter is added to the cookie dough, cookies go flat. Add soften butter that is kept at room temperature for at least 30 – 40 minutes.
      These were the main reasons why your cookies went flat. In your microwave oven use the convection bake mode in which the bottom element is heated and bake @150 degree C. Hope that answers your query.

  36. Sophie says:

    hello, great recipe! i have one question though. how long to they keep for? thanks!

    • RK says:

      Thanks Sophie!! Didn’t quite understand your question – if it was related to baking time – then bake them for 12-15 minutes. If it is related to cookies shell life – they will stay good for 2-3 weeks in an airtight container.

  37. Rac says:

    I tried your recipe and its a hit!! cookies are delicious,crunchy and so coconutty wink emoticon I followed your recipe to the fullest but used whole wheat flour and depending on that had to use few more teaspoons of milk to knead dough. My kids can’t stop asking for more! Thanks again for sharing this recipe.

    • RK says:

      Thanks for trying the recipe, Rac and sharing your wonderful feedback with me. Glad you liked them. Wheat flour sounds good… nice twist!! 🙂

  38. Mansi says:

    Hi Ruchi! I have made these cookies thrice now and am delighted with the outcome every time. The crunch of the cookies is awesome. However, though I bake them for 20 to 22 minutes at 300F, I don’t get the brownish color as it appears on your cookies. Mine are always pale white – even though they are perfectly baked. Can you think of a reason? Thanks! Mansi

    • RK says:

      Hello Mansi,

      Thanks for trying the recipe and sharing your wonderful feedback with me. It could be because of the oven temperature. I would suggest broiling the cookies for few seconds until desired color is attained. Broiling means heat from above and the default temperature is between 500 – 550 degree F (260 degree C). Hope that answers your query!!

  39. Rums says:

    Hi Ruchi,

    I will try this today, can you please tell me, in which rack(middle/lower) i should place the tray and the mode of the OTG(toast/bake).
    Thank you so much.

    • RK says:

      Thanks for stopping by Rums!! Place the baking tray in the middle rack and bake @ 150 degree C for 15 – 20 minutes or until light brown in color. Happy baking!!

  40. Swaty says:

    Hi Ruchi,
    This is the first time I tried out your recipe and these cookies ..Oh my god! they turned out to be delicious… All my family and friends enjoyed them. Being a biiiiiig fan of coconut… This recipe was a must try for me… I just fell in love with them… Thank you for such a wonderful recipe.

    • RK says:

      Glad to hear that you and your family loved the cookies!! Thanks for trying the recipe and sharing your experience with me. 🙂

  41. Nilufar Daruwalla says:

    Can you please give ingredients measurements in grams, i.e. 1 cup = how many grams.

  42. jyoti Rao says:

    Can u tell me that on how much degree we have to preheat &baked the cookies in otg

  43. Mansi Pandit says:

    Ruchi, I made a batch first thing in the morning and another batch is in the oven right now. These came out so awesome, I cannot believe I made them! They are so like to ones we buy at Costco. Thanks so very much for posting detailed step by step pictures. This is now my go to recipe for coconut cookies. I added some mini choco chips to half the batter and my six year old cant keep her hands off them! Keep up the good work! Mansi

  44. Jostna says:

    Hi Jyoti, I came across your webpage and the cookies look delicious. I was wondering can I add oats to this recipe and how can I make them soft and crispy?

  45. Swati says:

    Thank you for reply…..and all my queries have been solved
    Thank u☺

  46. Swati says:

    Hello ruchi
    New to your page….just wanted to know that I have microwave, no otg….so if I don’t have baking tray,what can I substitute with it and should I bake it in high rack or in below one…..please clear this also

    • RK says:

      Welcome to the blog Swati!! If I am correct you are talking about baking these cookies in microwave convection oven.
      If using a microwave convection oven – Use a aluminum foil tray to bake cookies. Any oven safe bake ware like glassware or ceramic can be used to bake cookies. Bake on the lowest rack. Hope I have answered all your questions. Feel free to write back if you have any other queries.

  47. Alison says:

    Hi

    I’d like to try these biscuits. You list milk in the ingredients, but there’s no mention of it in the method! Do i need it or not? Thanks.

    • RK says:

      Totally missed on that one. Sorry about that Alison, fixed it!! Thanks for pointing that out to me. Milk is required in the recipe. Happy Baking!!

  48. June says:

    Hello, thank you for the great recipe. I did 1 batch yesterday & it turned out great. I wonder have you try to make it without sugar & replace with honey , if so how much to put in & will it be crunchy as your original recipe?

    Many thanks!

    • RK says:

      Thanks for stopping by June. Honey indeed is a healthy substitute for sugar. Adding that to a recipe may require some changes and I have not tried that in this recipe. White sugar will make crisper cookies than honey. Hope that helps!!

  49. Garima says:

    One of the recipe I baked and that came out perfect. I was peeping in my microwave oven for the whole time and thinking WHAT IF something went wrong, but they are delicious as they look on your site. My favorite recipe from now on. Tastes delicious when you dip it in tea and eat. Thanks Ruchi for sharing.

  50. Devika says:

    Hi Ruchi,
    New to your website and am already a fan of your recipes and pictures.Tried these cookies that look divine and taste great too.I have tried your cake with soda recipe and it was yummy. Now tried these cookies. Wow!! Super yummy, you are my total baking resource and to top that your pictures help a lot! Thanks Devika

  51. Moni says:

    Your picture style has amazed me, so much detail, thanks. It’s a great help. Tried these cookies and love it. kurkure and crispy. Just what I like. Thanks, very nice recipe.

  52. Pallavi says:

    Oh my what lovely cookies. Will surely give it a try. Just one quick question do I really have to cool the dough before shaping. Can’t wait that long to try these cookies. TIA

    • RK says:

      Yes, you need to cool the dough before shaping. The dough performs best when chilled. Not only a chilled dough is easier to handle; it also boost up the flavor and texture of a cookie. Hope that helps. Do give it a try and if possible share your experience with me. 🙂

  53. Shikha says:

    Thanks for the recipe. I tried and it came out just the way you have made it. Crispy from outside and soft from inside… it’s just perfect 😊 in fact I also added freshly grated coconut and it tasted even better.

    • RK says:

      You are welcome Shikha! Thanks for trying out the recipe and glad to hear that you liked it. Freshly grated coconut must have tasted yum in the recipe, great idea. 🙂

  54. Geeta says:

    really great cookies me my mumma and my friends all liked it so mch

  55. Tyler says:

    Great recipe. Made a large batch of cookies for my upcoming weekend reunion.Very tasty and soft and has a nice coco-nutty flavor. Amazingly put together blog and well displayed steps. Kudos to all your hard work girl!

  56. Terry says:

    Made these cookies, prepared 200 of these and were amazingly delicious. They had a perfect crunch and a perfect inner softness. That’s what you look in a a cookie. Well designed and crafted website. Kudos to you and your team.

  57. Jessica says:

    This recipe was simple, quick, and the cookies are delicious.If you’re a coconut lover you’ve gotta try this!Crispy on the outside and chewy on the inside. Will make these again and again.

  58. Sunaina says:

    What a recipe,followed step by step and amazing results.On to your next. Thanks for sharing!

  59. Jyot Singhvi says:

    These cookies are delicious!! One of the best eggless recipes I have tried. They are also easy to make but you need to let the mix sit for a good 1 hour before rolling into cookie form, otherwise you’ll not be able to shape them, its all gooey. Thanks Ruchi enjoying these cookies with tea!!

    • RK says:

      You are welcome Jyot! Yes these cookies will be easy to work on, if they are chilled in the refrigerator for 30 minutes or longer. Glad you liked the cookies, have fun and enjoy your tea 🙂

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