If you’re a coconut fan, then look no further than these Eggless coconut cookies. Made with a handful of simple ingredients, these light, crispy, and flavorful egg-free coconut cookies are sure to hit the spot. Plus, they’re the perfect grab-n-go kind of cookies that are super easy to make and tastes incredible.
You will have a hard time controlling yourself from eating the whole batch!
Coconut fans, this one is for you! If you love coconut as much as I do, you MUST give these eggless coconut cookies a try. These cookies bursting with the sweet and nutty flavor of coconut are decadent, addicting, and downright delicious!
Every bite that you take, the coconut aftertaste lingers in your mouth and leaves you craving for more.
And not to mention the heavenly aroma of freshly baked cookies that will fill your kitchen and home with a wonderful scent!
I love the versatility of coconuts, and whether it be sweet or savory, I try to incorporate it frequently in my recipes, such as Vegan coconut banana pancakes, Instant pot white bean and quinoa, Coconut malai peda, or Coconut pumpkin latte; they’re all just so yummy, and now I have a new favorite added to this list – Eggless coconut cookies.
These cookies are completely vegetarian, egg-free, and can be vegan too!
But wait.. the goodness doesn’t end here.
Pair these egg-free coconut cookies with a cup of warm tea, and the combination will soon become a staple in your house.
Ingredients for eggless coconut cookies
This recipe is straightforward and requires only 9 pantry staple ingredients. Let’s have a look at them –
» Flour – Use all-purpose-flour for best results.
» Unsalted Butter – Butter is what makes these cookies crispy. Just make sure you use softened butter( that has been softened to room temperature). Softened butter will cream well with sugar.
» Sugar – I have used superfine sugar for my eggless coconut cookies, and they’re well balanced, with just the right amount of sweetness. Brown sugar will work, too, though it will add a nice caramel touch to our cookies.
» Vanilla Essence – Just a few drops make a significant difference. If you have coconut extract, you can use that too.
» Leavening agents – Baking Soda and baking powder are required in this recipe. One cannot replace the other. They both play an essential role in this recipe.
» Salt – Don’t skip on the salt. It balances the sugar and enhances the overall flavor.
» Milk – to bind the dough.Eggless Coconut cookies
» Unsweetened desiccated Coconut – the important ingredient. Coconut gives these cookies a perfect sweet-and-nutty flavor that can’t be matched.
Did you know – Coconut is packed with essential nutrients like dietary fiber, manganese, and copper. 1 ounce of coconut provides 38 grams of dietary fiber, and the best part, coconut contains no cholesterol or trans fats.
So, let’s excite our tastebuds in the most delicious ways and bake some eggless coconut cookies.
How to make Eggless Coconut Cookies?
These cookies are effortless to make, and they’ve been tested and tried in my kitchen with just one goal in mind – bake without a doubt!
Combine dry ingredients
In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Sift the flour. Sifting is a way of aerating your flour and making sure that there are no large lumps.
If there are leftover lumps, press them against the strainer and sieve. Set it aside.
Combine wet ingredients
Place softened butter and sugar into a large mixing bowl. Cream the softened butter and sugar until light and fluffy. Add desiccated coconut and mix it well.
Now, add sifted dry ingredients to the bowl. Pour in vanilla essence and gradually add milk to the mix.
Blend the ingredients until it forms a soft dough. The dough should not be sticky or runny.
Chill the dough
Shape the dough as logs. Wrap cookie dough in plastic wrap and chill in the refrigerator for 30 minutes. DO NOT SKIP THIS STEP.
Shape and bake
After the resting time is over, preheat the oven to 300 degrees F. Grease a baking tray. Take the chilled dough logs out of the refrigerator and cut them in the desired shape.
Arrange the cut coconut cookie dough on the greased baking tray. Leave enough space in between each cookie, so they have room to expand.
Bake the eggless coconut cookies @300 degrees F for 15-20 minutes. Once out of the oven, eggless cookies will still be soft and gooey. No worries, the cookies will get firm as they cool.
If you have an intricate cookie-cutter, feel free to experiment and bake these eggless coconut cookies in any shape you like.
Why do we chill the cookie dough before baking?
In simple terms, cookie dough that is chilled before baking controls the spread. Chilled eggless coconut cookie dough –
- Is easier to handle, Eggless Coconut cookies
- Butter will not melt as soon as the cookies hit the oven.
- Cookies will retain their shape much better, and
- Chilling the dough also boosts the flavor and texture of a cookie.
Hence, chilling cookie dough is a significant step. Do not skip through this step.
Can I use Toasted Coconut?
You most certainly can! Toasted coconut will add a rich nutty flavor to these cookies.
To toast the coconut – line a baking tray with parchment paper. Spread the coconut in a single layer. Toast the coconut in the preheated oven @ 350 degrees F for about 2-3 minutes. Use as guided in the recipe.
Recipe tips to make the best Eggless Coconut Cookies
» Desiccated coconut – Always use desiccated coconut for this recipe. I am afraid coconut flakes, or shredded coconut would not work here. Coconut flakes are too large to mix-in with the dough and contain moisture that will require some adjustments to the recipe.
» Brown sugar – For a little richer and darker shade, substitute white sugar with equal amounts of brown sugar.
» Vegan option – Eggless coconut cookie recipe can be modified to suit vegans! Swap butter and milk with any plant-based product, and you are all set.
» Easily customizable – This recipe can easily be cut in half or doubled to meet your preferences.
» For a more pronounced coconut flavor, use coconut sugar, coconut extract, and coconut milk to make these cookies.
» Always grease your baking tray or line it with parchment paper to avoid sticking.
» Ghee – You can use ghee or coconut oil to make these coconut cookies. Do not use melted ghee; use it in its semi-solid form and rub it with the flour. Coconut cookies made with coconut oil will be lighter and crispy in texture.
» Leftover cookie dough – wrap the coconut cookie dough in plastic wrap. Cookie dough and can be kept frozen for up to a month.
Storing Eggless Coconut cookies
- Room temperature – You can store these Eggless coconut cookies in a sealed container for up to 4-5 days.
- Refrigerator – For maximum freshness, you can store the cooled cookies in an airtight container for up to a week in your refrigerator.
Let Me Know What You Think!
These eggless coconut cookies rival the sugar cookies found at your grocery stores! Trust me, once tasted, you will be driven to make them more often.
These Eggless Coconut cookies are a thumbs up for my family. Eggless Coconut cookies
Should you make homemade whipped cream or any variation, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
CRAVING FOR MORE, don’t forget to check OTHER Eggless cookies –
|This recipe post has been updated from the archives, first published on October 7, 2018|
Eggless Coconut cookies
- Combine flour, baking powder, baking soda, and salt in a large mixing bowl.
- Sift the flour. Sifting is a way of aerating your flour and also making sure that there are no large lumps in it.If there are leftover lumps, in the end, press them against the strainer and sieve. Set it aside.
- Place softened butter and sugar into a large mixing bowl. Cream the softened butter and sugar until light and fluffy. Add desiccated coconut.
- Add sifted dry ingredients to the bowl. Pour in vanilla essence and milk. Add milk slowly; you may need a teaspoon less.
- Mix the ingredients until it forms a soft dough. The dough should not be sticky or runny.
- Shape the dough as logs. Wrap cookie dough in a plastic wrap and chill in the refrigerator for 30 minutes. DO NOT SKIP THIS STEP.
- After the resting time is over, preheat the oven to 300 degrees F. Grease a baking tray. Take the chilled dough logs out of the refrigerator and cut in the desired shape.
- Arrange the cut coconut cookie dough on the greased baking tray. Leave enough space in between each cookie so they have room to expand.
- Bake at 300 degrees F for 15-20 minutes. Once out of the oven, eggless cookies will still be soft and gooey. No worries. Let it sit for a while, and they will become firm.