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
- 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
- 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!
Frequently asked QuestionsCan 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.
What can be used to substitute sugar
You can use jaggery as a substitute.
Can you please give your measurements in grams?
Rosa, the ingredient measurement in grams is given in the recipe. Please click Metric at the bottom of the ingredient list, and you will get the grams/ml measurements.
Hi, the recipe seems amazing.
Can i use fresh coconut pulp instead of desiccated coconut? Or i should make coconut flour first to make these cookies.
Mitali, I would suggest you use coconut in its dried form to make the cookies.
Baked these cookies with coconut oil . It was simply amazing and had a good aroma.
Thank you, Neetu, so glad you liked the recipe. 😊
so yummy!! i love it! i ll definitely try it!!
Can I make this with coconut flour?
Maitri, I haven’t tried this cookie with gluten-free flours; therefore, I can’t comment on the result, but feel free to experiment.
I tried these with wheat flour and they came out very well. Super crunchy and delicious. Thanks Ruchi !
Pleasure is all mine. 😊 So glad you liked the recipe, Monica.
I want to go gluten free and dairy free, can I use almond meal instead of flour. Also how much coconut oil, is is the same amount of butter noted in the recipe?
I haven’t tried this cookie with gluten-free flours, so no idea how it can be adapted, but feel free to experiment. Butter and coconut oil can be used interchangeably; therefore, use coconut oil as a 1:1 replacement for butter.
Mansi Aneja says
Thanks, Ruchi. I love the way you take care while writing your recipes. They are very proper. I am a big coconut fan. I am trying to stay off white flour. Can you share proportions for whole wheat flour? Or do you suggest I do half whole wheat flour and half all purpose flour? I would most definitely use ghee instead of butter and turbinado sugar instead of white. I understand the texture may be a bit different. Any help here would be much appreciated.
Thank you, Mansi. So glad you found the post helpful. I would suggest you do half of the wheat flour and half of all-purpose-flour. Likewise, I would advise you to grind the sugar to a superfine consistency then add it to the cookie dough. This wouldn’t affect the texture much, but you will end up with nice caramel-colored cookies. 😊 Keep me posted.
Verusha Nadar says
These came out perfect – crispy, crunchy and very easy to make. It’s going to be one of my go-to biscuit recipes from now on. Thank you for sharing your expertise.
Pleasure is so mine. Thank you for your lovely feedback, Verusha!
So glad you liked the cookies. 😊
Tried this recipe today.. The cookies came out great, delicious and crisp.. Thanks for sharing 🙂
So glad you liked the recipe, Richa!
Thank you for sharing your feedback with me. 😊
shruti agarwal says
Do we add granulated sugar or powdered sugar?
Shruti, add superfine sugar neither granulated nor powdered sugar.
Can we make it with whole wheat flour?
Niti, I have never used whole wheat flour, so I can’t comment on the results.
Ami Saurin Shah says
Hi Ruchi, I baked this coconut cookies and it can out so delicious. My Husband and daughter loved it ..
Thanks a lot 🙏🏻
Pleasure is all mine. So glad you liked the recipe, Ami. 😊