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!
Every 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 use 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 end 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?
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!!
Coconut is good!
I love coconut and like to experiment with it. And why not, it’s loaded with right nutrients. Coconut contains
- no cholesterol, or trans fats
- is abundant in some essential nutrients like 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.
How to Make Eggless Cococnut Cookies?
The process of making these eggless coconut cookies is straightforward. Just 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 the oven.
Whereas, an un-chilled dough will make the cookies to spread causing a distorted shape. So, chilling a cookie dough is a significant step. Shape and bake as directed.
Do give this fantastic cookie recipe 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.
If you happen to make this recipe, then share your comments below. Would love to hear back from you!
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Don’t forget to ⭐ rate the recipe and leave me a comment below!
Eggless Coconut cookies
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
Instructions
- Assemble dry ingredients. Flour, baking soda, salt and baking powder.
- Desiccated coconut.
- Sugar and butter
- Vanilla Essence and milk.
- Sift dry ingredients together.
- If there are leftover lumps, in the end, press them against the strainer using a spatula. Set it aside.
- In a mixing bowl, add butter and sugar. Preheat the oven to 300 degrees F.
- Cream sugar and butter together. Add desiccated coconut.....
- Add flour.
- Vanilla essence and milk.
- Mix until it forms a soft dough. The dough should not be sticky or runny.
- Shape as logs. Wrap cookie dough in a plastic wrap and chill in the refrigerator for 30 minutes as the dough performs best when chilled. Not only a chilled dough is easier to handle; it also boosts up the flavor and texture of a cookie. Please see notes above. DO NOT SKIP THIS STEP.
- Grease a baking tray.
- Take chilled dough logs out of the refrigerator and cut in the desired shape.
- All set and we are just few minutes away from baking this goodies.
- Start arranging the cookies on the greased baking sheet.
- Bake at 300 degrees F for 15-20 minutes.
- Baked to perfection!!
- 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.
- Once out of the oven they will still be soft and gooey. No worries.
- Let it sit for a while and they will become firm.
- Bursting with flavor, these cookies will just melt away in your mouth.
- Crispy cookies are ready to be eaten.
Abhilasha Soni says
April 12, 2019 at 4:19 amUr receipe is awesome my hubby n familly member like these coconut cookies so much.. I want to ask 1 thisng thei is any difference in making cookies in summer or winter bcz many time i tried this recipe in winter and cookies was awesome in taste and also crispy… But today i tried this recipe in summer so cookies are not found perfect i found little harder in bight… So i think its main reson is summer butter melted so fast so when i maked i found the dough is little softer… Cookies not gating proper shap… Plzzz reply
Ruchi says
April 14, 2019 at 5:41 pmAbhilasha, did you chill the dough before baking?
Akshata says
April 8, 2019 at 11:08 pmHi,
I am trying to bake cookies for the first time. Was confused about the coconut .. shall i use dry grated coconut or the fresh grated coconut… coz coconuts are available at home itself….
Ruchi says
April 9, 2019 at 8:45 amAkshata, the recipe uses desiccated Coconut and it is a finely grated, dried, and unsweetened form of coconut. This is what you need for the recipe. 😊
Happy Baking!
Neha jain says
April 7, 2019 at 11:04 amI tried the cookies but they are too soft what can I do to make them better.
Ruchi says
April 7, 2019 at 5:53 pmThe cookies are soft when freshly baked but they should become firm after some time. Are they still soft?
Madhavi says
March 31, 2019 at 6:06 amCan I use whole wheat flour instead of maida
Ruchi says
March 31, 2019 at 9:26 amMadhavi, I have not tried it myself but feel free to experiment.
Koms says
May 1, 2019 at 6:14 amI tried with atta came out super delicious.
Ruchi says
May 1, 2019 at 8:19 amThank you for your feedback. 😊
Harsha Issrani says
December 30, 2018 at 1:01 amWhat is your 1 measuring cup in grams ?
Ruchi says
December 30, 2018 at 10:20 amHarsha,
Please use the Metric conversion at the bottom of the ingredient list and it will calculate the recipe in grams for you.
chasity says
December 20, 2018 at 6:22 pmI made these with rice milk, earth balance vegan butter, and gluten free flour. They did not keep their shape when I baked them as they spread out. However , they taste amazing and are perfect!!
Ruchi says
December 23, 2018 at 12:36 pmThanks for sharing your feedback with me, Chasity!
I believe the main reason behind cookies not holding its shape is the gluten-free flour.
To hold its shape (with gluten-free flour), this recipe would require a teaspoon of xanthan gum or cornstarch or arrowroot flour or agar-agar.
Hope that helps!
Supriya says
November 3, 2018 at 6:41 amI tried these today..and they have come out awesome..thanks so much.
Ruchi says
November 3, 2018 at 12:09 pmThank you, Supriya for your feedback.
Glad you liked the recipe!
Sugarna Anantha krishnan says
November 2, 2018 at 8:55 pmHi Ruchi.. I have done this recipe twice. It’s yummy and tasty. All my family members loved it.
When I bake the first tray, I baked for 15 mins, it was not browned on top and so I kept another 5 mins. But I didn’t get desired color as I opened the oven. (I also got current cut while baking, so I don’t know the timing of baking) I was keeping 2 times 5 mins, 5 mins. But it was not good.
When I bake the second tray, I kept 20 mins and it came awesome.
Opening oven in between won’t get the real taste and colour…???
Ruchi says
November 3, 2018 at 9:55 amThank you for your feedback, Sugarna!
Opening oven in between won’t get the real taste and colour…???
Agree. For this recipe, turning the cookies midway is not required.
Sugarna Anantha krishnan says
October 19, 2018 at 4:43 amHi Ruchi.. I am going to bake tomorrow. I am not having baking soda and having only baking powder. Can I use baking powder alone?
Ruchi says
October 19, 2018 at 10:40 amSugarna, you can use baking soda and baking powder interchangeably for many recipes but unfortunately not for this one.
Extra baking powder in this recipe will result in softer cookies.
Sugarna Anantha krishnan says
October 19, 2018 at 11:37 amThanks Ruchi for your immediate reply. I have bought baking soda. I hope cookies will come good tomorrow.
Ruchi says
October 20, 2018 at 5:27 pmFollow the recipe and chill the dough before baking. You will get great results.
Sugarna Anantha krishnan says
October 17, 2018 at 9:26 pmHai Ruchi… I am going to try this for my son’s birthday. Can I use cookie cutter and make different shapes. If so, after cutiing in different shapes, should I again need to keep in fridge before baking?
Ruchi says
October 18, 2018 at 9:11 amSure you can use a cookie cutter to shape these cookies.
You need to refrigerate the dough once. You can refrigerate the dough before using a cookie cutter.
Poornima says
August 2, 2018 at 5:05 amHi I would love to try your recipe..looks very interesting. Can I decorate it with royal icing?
Ruchi says
August 2, 2018 at 8:49 amSure you can!
Bindu says
July 13, 2018 at 9:26 amHi Richie today was my first attempt at making cookies and following your recipe was very easy. Made over 100 biscuits and it turned out to be a complete success! I forgot to use pinch of salt but it didn’t matter as I used salted butter and little less then one cup sugar. Thank you for inspiring me.
Ruchi says
July 14, 2018 at 7:22 pmAwesome, thanks for sharing your experience with me. 🙂
100 cookies, your kitchen must be smelling so good.
Rita says
June 26, 2018 at 10:14 pmCan i use home made ghee… N whisk with a hand whisker?
Ruchi says
June 26, 2018 at 10:27 pmRita, I would not suggest ghee because of it’s strong aroma and consistency.
Also, this recipe requires creaming of butter and sugar and ghee will fail to do so.
Rifa Mariam says
April 23, 2018 at 8:43 amHey Ruchi
Can I bake these cookies in microwave mode
(Not in microwave convection mode)
Ruchi says
April 23, 2018 at 9:01 amI think you can, please refer to your appliance manual for more details.
Rifa Mariam says
April 24, 2018 at 4:38 amThanks Ruchi 😊
I want to bake them in microwave mode on high power for 2-3 minutes. Will it be sufficient??
(My microwave is 1350 Watts)
Ruchi says
April 24, 2018 at 6:24 pmI think you can. As stated earlier please refer to your cooking manual for baking times.
Sorry dear, I have no experience with microwave baking.
Nazeeha says
April 23, 2018 at 3:30 amHey!! should we use softened butter?can we make the dough using a hand whisk?
Ruchi says
April 23, 2018 at 9:05 amYes, please use softened butter.
You can knead the dough with hand.
Sridevi says
April 16, 2018 at 9:02 amThanks for sharing this recipe. I made these cookies today. It was so soft and crisp. Just melted in the mouth. Got over in a jiffy.
Ruchi says
April 16, 2018 at 4:21 pmPleasure is all mine. 😍
Thanks for sharing your feedback with me, glad you liked the cookies!
Jagruti says
April 11, 2018 at 11:12 amHii Ruchi.gave this cookies to family friend and now I got the order.please tell me how much I should charge per kg??? I make cakes on order but never sold cookies…as always not sure tht ppl will like home baked cookies or not as it is little costly then bakery made.. in bakery ppl get 1/2 kg in just 60 rs..but I know they useshortening not butter…but yr cookies r best now I m trying all recipes from your list…keep posting.love ..Jagruti..god bless you
Ruchi says
April 12, 2018 at 1:11 pmSo happy for you Jagrut and thanks for your kind words. Glad you are enjoying my recipes. 🙂
Homemade goods are always loved as they are baked with care. So, go ahead with your plans.
Sorry dear, I have no idea about the pricing part so can’t help you much here.
All the best and good luck!
Jagruti says
April 10, 2018 at 11:51 amAfter such a long time made cookies n it turned yummmmmmmmy….thank you so much Ruchi…next it pista cookies…..if you have foolproof shrewberry cookies recipe please post…thanks .god bless you dear
Ruchi says
April 10, 2018 at 3:22 pmThanks for your kind words, Jagruti!
Glad you liked the recipe.
At present I don’t have a recipe for strawberry cookies, will keep your request on my list.
Morgan Wood says
March 10, 2018 at 4:00 pmHello! These are in the oven now and they look and smell delicious! One question though – my oven is at 300 as directed… and the cookies have been in for 20 minutes and are barely golden on the bottom – definitely not done yet. I’ve always baked cookies at 350… is there a reason why these are cooked lower? Thanks!
Ruchi says
March 10, 2018 at 5:05 pmI have baked these cookies at various temperatures in 25°F increments and 300 degrees gave me perfect results.
This is what I learned – when baked at a lower temperature, coconut cookies bake more evenly and that’s why they are baked at 300 degrees F.
Keep me posted how yours turn out to be.
Yasaswini says
March 4, 2018 at 3:29 pmThanks for the awesome recipe. Cookies are soooo yummy..
Well explained!!
Can we prepare the dough in the morning,refrigerate it and bake cookies at night/next day?
Ruchi says
March 4, 2018 at 9:01 pmThank you, Yasaswini. 😍😍
Can we prepare the dough in the morning, refrigerate it and bake cookies at night/next day?
Sure you can.
Nitu says
February 4, 2018 at 5:17 pmCan u freeze the cookie batter .
Ruchi says
February 4, 2018 at 8:57 pmSure you can.
DS says
February 2, 2018 at 6:31 amCan these be prepared in a pressure cooker, filling the base with salt, preheating it for 10 to 15 minutes & then bake them in an aluminium tray?
Ruchi says
February 2, 2018 at 9:58 amHaven’t tried it that way but feel free to give it a try.
Vashni says
January 20, 2018 at 1:36 amHey ruchi ! Sugar here refers to powdered sugar ?
Ruchi says
January 20, 2018 at 9:27 pmIt’s superfine sugar.
AISHWARYA says
December 13, 2017 at 10:43 amcan i use sugar free instead of sugar and in what quantity ? plzzzz do reply
Ruchi says
December 13, 2017 at 8:58 pmI 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!
Anu says
February 15, 2018 at 10:52 pmTried with palm sugar and it turned out to be yummy… Haven’t tasted cookies this good. Thanks for the recipe.
Ruchi says
February 16, 2018 at 8:55 amPleasure is all mine, Anu!
Thanks for your feedback. 🙂
Natalie says
December 6, 2017 at 11:39 pmYUM! These cookies look amazing and perfect for Christmas!
Ruchi says
December 7, 2017 at 9:01 amSure they are.
Thanks for stopping by Natalie!
Reema patel says
December 6, 2017 at 11:29 pmCan I use dry coconut?
Ruchi says
December 7, 2017 at 8:47 amSure you can. This recipe uses dried/shredded coconut.
Asha says
December 6, 2017 at 10:28 amOne help… instead of butter…can I use oil or ghee in same quantity..Thanx in advance
Ruchi says
December 6, 2017 at 10:32 amHaven’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.
Shefali says
November 5, 2017 at 1:09 pmHi 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
Ruchi says
November 5, 2017 at 5:58 pmThanks Shefali!
Sorry dear I have no idea about an airfryer so can’t help you much here.
Sunaina agrawal says
October 11, 2017 at 1:09 pmMam 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
October 11, 2017 at 3:08 pmSorry 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!
pooja says
September 28, 2017 at 12:56 amHi Ruchi. I tried these cookies today and they flattened out while baking. What could have been the possible problem?
Ruchi says
September 28, 2017 at 8:38 amDid you chill the cookie dough before baking?
Pooja sah says
October 16, 2017 at 12:37 amYes I did just as mentioned in the post for an hour. Though they came out yummy they did spread a little.
Ruchi says
October 16, 2017 at 10:01 amPooja 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. 🙂
Akansha says
September 23, 2017 at 5:36 amHi 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
September 23, 2017 at 8:37 amHaven’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.
Vani says
September 22, 2017 at 1:33 pmHi 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?
Ruchi says
September 22, 2017 at 3:13 pmI am not sure about that long but these cookies will stay good for 2-3 weeks in an airtight container.
Vibha says
September 12, 2017 at 12:21 pmThank you Didi , for the detailed recipe and steps . These cookies are a family favourite.
Ruchi says
September 12, 2017 at 3:54 pmPleasure is all mine Vibha!
Glad you liked the recipe. 🙂
Pooja says
September 10, 2017 at 10:08 pmCan we keep the dough in fridge overnight Nd bake it next day ??
Ruchi says
September 11, 2017 at 9:02 amYes you can.
Vishal says
August 3, 2017 at 11:36 amHello . 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 🙂
Ruchi says
August 5, 2017 at 9:30 amHa ha!
Thank you so much for sharing your wonderful feedback. Glad you all enjoyed the cookies. 🙂
Rashmi Agrawal says
July 6, 2017 at 12:45 amHi
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
July 6, 2017 at 4:12 pmRashmi, thanks for your feedback. Really appreciate it.
Haven’t tried these cookies with wheat flour so can’t comment on the end results.
Deepa says
July 1, 2017 at 11:26 pmHi 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.
Ruchi says
July 2, 2017 at 9:37 amYes, you can. I have used dried coconut in this recipe.
Nur Hedayah Begum says
May 21, 2017 at 12:57 amOMG!!!!! I’ve tried the recipe . Its aeesome and i love it.
Ruchi says
May 21, 2017 at 10:05 amThanks your your feedback Nur Hedayah Begum. Glad you liked the recipe. 🙂
Atiya Shaikh says
March 3, 2017 at 9:46 amHow much is 1 cup butter in grams?
Ruchi says
March 3, 2017 at 9:57 amAtiya, 1 cup butter is 225 grams which equals 2 butter sticks.
Sruti says
October 19, 2016 at 11:08 pmLovely recipe. Can i know if its salted or unsalted butter? Thank you!
Ruchi says
October 20, 2016 at 8:58 amSruti, I have used unsalted butter.
Rithika says
February 7, 2017 at 9:13 amCan I use salted butter?
Ruchi says
February 7, 2017 at 2:50 pmRithika, you can give it a try.
FYI, if you are using salted butter then there is no control on how much salt will go in the recipe. As a result of which, you may get a mild salty taste in your cookies.
Hema Parmar says
October 19, 2016 at 3:39 pmHi, 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
Ruchi says
October 20, 2016 at 9:00 amThanks Hema. I have used a cookie press to make flower shaped cookies. 🙂
Nidhi says
October 9, 2016 at 1:17 pmSorry 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
October 19, 2016 at 1:26 pmNidhi, 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.
Priya Ranjit says
October 5, 2016 at 9:18 pmBeautiful 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.
Ruchi says
October 6, 2016 at 9:03 amThanks for your feedback Priya! Glad you liked. 🙂
You have a great blog with lots of yum collection!!
sathya says
September 9, 2016 at 8:43 amHello 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
September 9, 2016 at 4:31 pmPleasure 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. 🙂
nidhir says
August 30, 2016 at 2:16 amHw we can cook this cookies in microwave plz suggest me
Ruchi says
August 30, 2016 at 7:38 amNidhir, you can cook the cookies in the convention mode of your microwave. Please refer your appliance instruction manual for more details.
Dr Unnati Dixit says
August 22, 2016 at 11:15 pmHello 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
August 23, 2016 at 7:01 pmThank you so much Dr. Unnati, for you lovely words of appreciation! Means a lot!! Glad you liked the cookies. 🙂
Ina says
July 31, 2016 at 2:00 pmI’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
July 31, 2016 at 4:34 pmMy 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!
olga says
June 23, 2016 at 5:30 amI so enjoyed the recipe, I wld prefer it less sweet but apart from that the recipe is fantastic
Ruchi says
June 23, 2016 at 1:23 pmThanks for sharing your experience with me, glad you liked the recipe. 🙂
Madhuri says
June 22, 2016 at 12:12 amHi 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
June 22, 2016 at 8:19 amThanks 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/
Rita says
June 12, 2016 at 1:51 pmHi 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
June 13, 2016 at 5:30 pmThanks 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!
Rashi gupta says
June 3, 2016 at 7:19 amVery delivious receipe…. i have tried it today…and the result is fabulous… my family loves the cookies alot… thanks for the mouth watering receipe…
Ruchi says
June 3, 2016 at 3:03 pmPleasure is all mine, Rashi. 🙂 Thanks for taking the time out to share your experience with me! Glad to hear that your family enjoyed the cookies. If you happened to click some pics then share with me at https://www.facebook.com/ruchiskitchen/
vandna says
June 1, 2016 at 2:56 amCan I use refined oil instead of butter
Ruchi says
June 1, 2016 at 6:35 amThanks for stopping by Vandana! For this recipe, I would not suggest substituting oil for butter as the cookies will become flat.
Mamjula says
May 13, 2016 at 12:56 amHi… pls tell alternative for food procesor
Ruchi says
May 13, 2016 at 7:11 amYou can always use the traditional method – knead and combine everything by hand. 🙂
Neha says
May 8, 2016 at 9:42 amHi ruchi…like your recipe,,here 1.5cup desiccated coconut means 1/2 cup?
Ruchi says
May 8, 2016 at 10:25 amThanks Neha. 1.5 cup means one and a half cup. If you happen to make this recipe then share some pics with me at my facebook wall (if possible)- https://www.facebook.com/ruchiskitchen
Siya says
April 12, 2016 at 10:19 pmGreat recipe.. I tried many times and it is perfect coconut cookie. I have added chocolate chips for half. Turned it great.
Ruchi says
April 13, 2016 at 7:42 amThanks 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!!
abp says
February 4, 2016 at 6:48 amHi ruchi can we use ghee or vanaspati as substitute to butter…will it affect the taste or texture of cookies?
RK says
February 4, 2016 at 9:05 amThanks for stopping by! Ghee or vanaspati may leave a strong flavor in the cookies. Texture will not be affected.
Flowie says
January 29, 2016 at 1:41 pmHi Ruchi,
Can I use fresh shredded coconut instead of desiccated coconut & margarine instead of butter?
RK says
January 29, 2016 at 4:36 pmThanks 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
January 30, 2016 at 11:02 amThanks 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
January 30, 2016 at 2:46 pmBeautiful place!! Yes, toasting the shredded coconut in oven would work great. Happy baking and will wait for your feedback. 🙂
Reshu says
January 27, 2016 at 3:50 amHey 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
January 27, 2016 at 5:45 pmThanks 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.
Sophie says
January 18, 2016 at 3:30 pmhello, great recipe! i have one question though. how long to they keep for? thanks!
RK says
January 18, 2016 at 8:50 pmThanks 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.
Rac says
January 5, 2016 at 3:08 pmI 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
January 5, 2016 at 5:47 pmThanks for trying the recipe, Rac and sharing your wonderful feedback with me. Glad you liked them. Wheat flour sounds good… nice twist!! 🙂
Mansi says
December 29, 2015 at 11:19 amHi 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
December 29, 2015 at 10:14 pmHello 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!!
Rums says
December 29, 2015 at 12:55 amHi 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
December 29, 2015 at 7:58 amThanks 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!!
Swaty says
December 9, 2015 at 1:54 amHi 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
December 9, 2015 at 7:58 amGlad to hear that you and your family loved the cookies!! Thanks for trying the recipe and sharing your experience with me. 🙂
Nilufar Daruwalla says
November 16, 2015 at 11:30 pmCan you please give ingredients measurements in grams, i.e. 1 cup = how many grams.
RK says
November 17, 2015 at 7:22 am1 cup equals to 225 – 250 gms. (appx.). Please refer to conversion guide for more detail. https://www.ruchiskitchen.com/conversion-chart-grams-liters-gallons-cups-ounces/
jyoti Rao says
November 9, 2015 at 12:51 amCan u tell me that on how much degree we have to preheat &baked the cookies in otg
RK says
November 9, 2015 at 8:17 amThanks for stopping by Jyoti. Preheat the OTG @ 150 degree C for 10 – 15 minutes and bake them at 150 degree C.
Mansi Pandit says
October 31, 2015 at 8:15 amRuchi, 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
RK says
November 1, 2015 at 5:15 pmThanks for your lovely feedback Mansi. Glad you liked the recipe. Have to try chocolate chips in these cookies. 🙂
Jostna says
October 23, 2015 at 9:36 amHi 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?
RK says
October 23, 2015 at 11:37 amHello Jostna,
I think you are confusing me with someone. I am Ruchi not Jyoti. 🙂 I have not tried this recipe with oats, but if you are looking for an oatmeal cookie then try out Oatmeal raisin cookies. Link – https://www.ruchiskitchen.com/recipe/eggless-oatmeal-raisin-cookies/
Swati says
October 6, 2015 at 1:24 amThank you for reply…..and all my queries have been solved
Thank u☺
RK says
October 6, 2015 at 8:50 amYou are welcome!!
Swati says
October 3, 2015 at 12:39 pmHello 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
October 3, 2015 at 7:28 pmWelcome 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.
Alison says
September 24, 2015 at 8:55 amHi
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
September 24, 2015 at 9:01 amTotally 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!!
June says
September 16, 2015 at 4:44 amHello, 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
September 16, 2015 at 7:46 amThanks 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!!
Garima says
August 27, 2015 at 3:26 amOne 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.
RK says
August 28, 2015 at 2:44 pmYou are welcome Garima. Thanks for your lovely feedback. Glad to hear that they turned out perfect for you. 🙂
Devika says
August 17, 2015 at 8:44 amHi 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
RK says
August 18, 2015 at 11:54 amThanks for your kind words Devika! So glad to hear that you liked the recipes. Keep checking back for more. 🙂
Moni says
August 14, 2015 at 9:02 pmYour 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.
RK says
August 16, 2015 at 4:49 pmYou are welcome Moni! Thanks for trying out the recipe and glad to hear that you liked it. 🙂
Pallavi says
August 5, 2015 at 3:46 amOh 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
August 5, 2015 at 6:43 pmYes, 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. 🙂
Shikha says
July 29, 2015 at 3:57 amThanks 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
July 29, 2015 at 8:03 amYou 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. 🙂
Geeta says
July 11, 2015 at 3:17 amreally great cookies me my mumma and my friends all liked it so mch
RK says
July 11, 2015 at 9:33 amThanks for your feedback Geeta! Glad you liked it!
Tyler says
July 3, 2015 at 3:18 pmGreat 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!
RK says
July 4, 2015 at 10:30 amThanks Tyler, glad you liked the recipe! 🙂
Terry says
June 27, 2015 at 8:00 pmMade 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.
RK says
June 27, 2015 at 11:00 pmThanks Terry! Glad you liked the cookies 🙂
Jessica says
June 16, 2015 at 5:16 pmThis 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.
RK says
June 16, 2015 at 10:27 pmThanks Jessica, glad you liked the recipe 🙂
Sunaina says
June 14, 2015 at 5:00 amWhat a recipe,followed step by step and amazing results.On to your next. Thanks for sharing!
RK says
June 14, 2015 at 6:29 pmYou are welcome Sunaina 🙂
Jyot Singhvi says
June 13, 2015 at 9:45 pmThese 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
June 14, 2015 at 6:32 pmYou 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 🙂
Abhilasha soni says
September 29, 2018 at 4:43 amThanks for the awesome recipe. Cookies are soooo yummy..
Well explained!! I have tried this from using home maid ghee its look like this but test is so yummy…
Ruchi says
September 29, 2018 at 4:49 pmThank you so much for your lovely feedback. 🙂
Glad you liked.