Eggless Coconut cookies

Cookies and tea are a perfect pair! Wouldn’t you agree?

A warm cup of tea along with homemade crispy cookies – sounds heavenly. So for your evening tea, may I suggest serving these homemade eggless coconut cookies.

Bursting with the sweet and nutty flavor of coconut- these Coconut cookies pairs well with a warm cup of tea. 

But wait.. the goodness doesn’t end here.

With every bite that you take, that coconutty flavor 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!

So, what makes these eggless coconut cookies so good for you?

This recipe is ridiculously easy: only 9 pantry staple ingredients. Let’s have a look at them – 

» All-purpose flour – the base ingredient. 

» Unsalted Butter – make sure you use softened butter; butter that has been softened to room temperature. Softened butter will cream well with sugar. 

» Sugar – both granulated sugar or brown sugar will work great with this recipe. 

» 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 – it enhances the overall flavor. 

» Milk – to bind the dough.Eggless Coconut cookies

» Unsweetened desiccated Coconut – the critical ingredient. Coconut gives these cookies a perfect sweet-and-nutty flavor that can’t be matched.

Did you know coconut is good for you?

I love coconut and like to experiment with it. And why not?

It’s loaded with the right nutrients. Coconut has 

• No cholesterol, or trans fats 
• Contains essential nutrients like dietary fiber, manganese, and copper
• 1 ounce of coconut provides 38 grams of dietary fiber.

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

How to make Eggless Cococnut Cookies?

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!

1. Combine flour

2. Baking powder. Eggless Coconut cookies

3. Baking soda and salt

4. 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.

5. Place softened butter and sugar into a large mixing bowl.

6. Cream the softened butter and sugar until light and fluffy. Add desiccated coconut. 

7. Add sifted dry ingredients to the bowl. Pour in vanilla essence and milk. Add milk slowly; you may need a teaspoon less.

8. Mix the ingredients until it forms a soft dough. The dough should not be sticky or runny.

9. 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.

10. 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.

11. Arrange the cut coconut cookie dough on the greased baking tray. Leave enough space in between each cookie so they have room to expand.

12. 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.

If you have an intricate cookie-cutter, feel free to experiment and bake these eggless coconut cookies in any shape you like.

Eggless Coconut Cookies has everything you need in a cookie

They’re-

• Insanely good
• Scrumptious Eggless Coconut cookies
• Made with readily available ingredients
• Super crispy and crunchy
• Well balanced, with just the right amount of sweetness
• Above all, rivals the sugar cookies found at your grocery stores!

What more can you ask for in a cookie? It’s that good. As a bonus, these eggless coconut cookie recipe can be modified to suit vegans!

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. 

So, chilling a cookie dough is a significant step. Do not skip through this step. 

Cooking tips and faq’s to make the best Eggless Coconut Cookies

» Granulated sugar can be replaced with brown sugar. Brown sugar will give a caramelly feel to these eggless coconut cookies.

» Leftover cookie dough – wrap the coconut cookie dough in plastic wrap. Cookie dough and can be kept frozen for up to a month.

» Vegan option – Simply swap regular butter for vegan butter and milk for any plant-based milk.

» Did you know toasted coconut will add a rich nutty flavor to these cookies? To toast the coconut – line baking tray with parchment paper. Spread the coconut in a single layer. Toast the coconut in the preheated oven at 350 F for about 2-3 minutes. Use as directed in the recipe.

» How can you store eggless coconut cookies? Store cooled cookies, covered, for up to 1 week at room temperature.

» Can you use ghee?
Yes, you can. Do not add melted ghee. Use ghee in its semi-solid form.

» Can you use fresh shredded coconut?
Unfortunately, the answer is no. The liquid present in fresh shredded coconut will throw the whole recipe off balance, and you may end up with flat, spread out cookies.

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. Eggless Coconut cookies

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.

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