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! With just a handful of simple ingredients, you’ll create a quick and delicious cookie recipe that can be perfectly paired with your evening tea or coffee. The best part, these cookies can easily be made Vegan!
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!
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, that coconutty flavor lingers in your mouth, and that leaves you craving for more. Doesn’t that sound yummy?
Eggless Coconut Cookies has everything you need in a cookie. They’re-
- 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!!
Did you know coconut is good for you?
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 really handy.
How to Make Eggless Coconut 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 Eggless coconut 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.
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
Craving for try, try these other delicacies!
Eggless Coconut cookies
Tools And Equipment
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 Butter
- 1 cup Sugar
- 5 teaspoon Milk
- Few drops of Vanilla essence
Instructions
- Sift dry ingredients together.
- If there are leftover lumps, in the end, press them against the strainer and sieve. Set it aside.
- Preheat the oven to 300 degrees F. In a mixing bowl, add butter and sugar.
- 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.
Recipe Notes Tips to Consider:
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Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues. Nutrition InformationCalories: 83kcal | Carbohydrates: 8g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 44mg | Potassium: 24mg | Sugar: 4g | Vitamin A: 115IU | Calcium: 5mg | Iron: 0.3mg |
Snehabalpande says
Perfect receipt. I have tried it and it turned out so well. I have added zest of pineapple flavor to give it pinacolada effect.
Ruchi says
Wow, pineapple sounds yum. Bet it tasted even better. 😊
Thanks for sharing your experience with me, Sneha!
Sheila M Shields says
These cookies are delicious! I used half margarine and half butter, just because that’s what I had. I baked them for 20 minutes until golden around the edges. They were the perfect balance of crispy around the edges and soft in the middle, exactly how I like my cookies. I am writing a recipe card for these right after I post this. Thanks so much Ruchi!
Ruchi says
Glad you liked the recipe, Sheila!
Thank you for sharing your experience with me.😊
S. Padma priya says
I am doing this cookies for the second time. So far i had tried so many coconut cookies receipes. But every time it was a floop for me. But your’s is a fool proof receipe that at the first attempt i got chruncy cookies with perfect measurements. No words to say how it tastes. Simply superbbb superbbb taste. From the bottom of my heart i thank you sooooooo.. much..
Ruchi says
Thank you so much for your kind words, S. Padma Priya!
Glad you liked the recipe. 😊
Nikita says
Can I use Ghar ka makhan in place of butter
Ruchi says
Hello Nikita,
Yes, you can.
MAHALAKSHMI RAJAN says
Made these today wanted to use up the coconut which was shredded last week and in the fridge for 6 days had lost its moisture and therefore can’t use for chutney. Searched for coconut cookies. Found your recipe. I don’t use maids so used whole wheat flour and there was no butter therefore used coconut oil. The cookies were awesome
Ruchi says
Thank you, Mahalakshmi for sharing your experience with me.
Happy to hear that you liked the recipe. 😊
Avani modi says
Can I use fresh coconut instead of desicated coconut?
Thanks
Ruchi says
Avani, I am afraid you can’t use fresh coconut for this recipe. The liquid present in fresh shredded coconut will throw the whole recipe off balance, and you may end up with flat, spread out cookies.
Sushma says
Just Two words
Too Good!
Thanks for the recipe.
Ruchi says
Thank you, Sushma. 😊
Abhilasha Soni says
Ur 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
Abhilasha, did you chill the dough before baking?
Akshata says
Hi,
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
Akshata, 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!