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 delicious egg-free coconut cookies will hit the spot. Plus, they’re the perfect grab-n-go kind of cookies that are super easy to make and taste 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,
- Coconut pumpkin latte; they’re all just so yummy, and now I have a new favorite added to this list – Eggless coconut cookies.
Reasons You’ll ♡ Eggless Coconut cookies
You have endless reasons to love these melt-in-your coconut cookies. To enumerate a few; these cookies are —
- Super easy to make
- Addictively sweet and perfectly balanced in taste
- Completely vegetarian
- Egg-free, and can be vegan too!
- Can be made in advance and stored for serving later.
- Are worth every effort to put it together!
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 — Combine flour, baking powder, baking soda, and salt in a large mixing bowl. Sift the flour. If there are leftover lumps, press them against the strainer and sieve. Set it aside.
Combine wet ingredients — 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 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.
Shape and bake — Preheat the oven to 300 degrees F. 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.
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.
Expert tips & Variations
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 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.
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 can be kept frozen for up to a month.
Form the dough — When the dough is ready, shape it like a log and wrap it with parchment paper—now refrigerate it. This step helps the coconut cookies to hold their shape well.
Grease the trays — In baking, always grease the cookie sheet or line it with parchment paper. This prevents the dough from sticking to it, and the eggless coconut cookies will come out quickly after baking.
Space out the cookies — When placing the coconut cookies on the baking tray, space them properly. As the cookies expand during baking, we need to ensure ample space around them to do so. Place them at least 1.5 inches apart on the baking tray that leaves them proper space to expand.
Overbake — Do not over-bake the cookies. The cookies will be light brown and may look under-baked because of the subtle hue, but you should not over-bake them. Cookies tend to cook even after being taken out of the oven, so baking for a long time is a no-no!
Firm cookies — Eggless coconut Cookies will be soft and chewy when fresh out of the oven. Allow them to cool completely, and they will become firm as they cool.
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 this recipe, 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
INGREDIENTS
- 2 cups All purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- A pinch of Salt
- 1½ cup Unsweetend desiccated Coconut
- 1 cup Unsalted Butter
- 1 cup Sugar
- 5 teaspoon Milk
- Few drops of Vanilla essence
INSTRUCTIONS
- Combine flour, baking powder, baking soda, and salt in a large mixing bowl. Sift the dry ingredients together. PROTIP – 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 in the end. 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 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 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 at 300 degrees F for 15-20 minutes. PROTIP – 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.
- Pair these egg-free coconut cookies with a cup of warm tea and enjoy!
RECIPE NOTES
Frequently asked Questions
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. Why do we chill the cookie dough before baking? In simple terms, cookie dough that is chilled before baking controls the spread – the butter will not melt as soon as the cookies hit the oven, and the cookies will retain their shape much better. On the other hand, the un-chilled dough spreads the cookies faster, resulting in flattened cookies. Moreover, refrigerated eggless coconut cookie dough –- Is easier to handle
- Helps the flavors to meld well and boosts the taste and texture of a cookie.
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!!
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 🙂
Thanks 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…
Thank you so much for your lovely feedback. 🙂
Glad you liked.
What a recipe,followed step by step and amazing results.On to your next. Thanks for sharing!
You are welcome Sunaina 🙂
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.
Thanks Jessica, glad you liked the recipe 🙂
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.
Thanks Terry! Glad you liked the cookies 🙂
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!
Thanks Tyler, glad you liked the recipe! 🙂
really great cookies me my mumma and my friends all liked it so mch
Thanks for your feedback Geeta! Glad you liked it!
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.
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. 🙂
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
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. 🙂
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.
You are welcome Moni! Thanks for trying out the recipe and glad to hear that you liked it. 🙂
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
Thanks for your kind words Devika! So glad to hear that you liked the recipes. Keep checking back for more. 🙂
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.
You are welcome Garima. Thanks for your lovely feedback. Glad to hear that they turned out perfect for you. 🙂
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!
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!!
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.
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!!
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
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.
Thank you for reply…..and all my queries have been solved
Thank u☺
You are welcome!!
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?
Hello 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 – http://www.ruchiskitchen.com/recipe/eggless-oatmeal-raisin-cookies/
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
Thanks for your lovely feedback Mansi. Glad you liked the recipe. Have to try chocolate chips in these cookies. 🙂