Eggless Coconut cookies
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.
Beautiful cookies, I have tested and tried them many times and they always give me the best coconut cookies ever. Perfect for tea time. I have recreated the recipe and posted on my blog. Do visit my blog when you can. Thanks Ruchi for sharing this lovely treat and your post is really detailed and well written.
Thanks for your feedback Priya! Glad you liked. 🙂
You have a great blog with lots of yum collection!!
Hello Ruchi, thanks for the recipe. I tried making the cookies.. followed step by step process ..and the cookies turned out so nice..I shared the cookies with my colleagues at office. Many did not believe that it was home made.. I am doing it the second time today ..my kids have started to appreciate home made cookies 🙂
Pleasure is all mine Sathya! Thank you so much for you lovely words of appreciation ! Means a lot!
Glad you liked the cookies as much as I do. 🙂
Hw we can cook this cookies in microwave plz suggest me
Nidhir, you can cook the cookies in the convention mode of your microwave. Please refer your appliance instruction manual for more details.
Hello dear...
I tried my hands in this recipe..
And to my surprise they came out so perfect...crunchy...yummy...
thanks alot..
Lots of love
Thank you so much Dr. Unnati, for you lovely words of appreciation! Means a lot!! Glad you liked the cookies. 🙂
I'm going to try it within a day or two. Can I make it in air fryer as I don't have otg. I do make so many roasted snacks in air fryer & it turns out great like chakali , matharis masala puri etc. Even samosas & kachories also turns out superb in air fryer.
My apologies Ina, I have never used an air fryer so can't comment on the end results. This is something you have to experiment on your own. Good luck!
I so enjoyed the recipe, I wld prefer it less sweet but apart from that the recipe is fantastic
Thanks for sharing your experience with me, glad you liked the recipe. 🙂
Hi Ruchi,
Can i replace 2 cups whole wheat atta with 1 cup whole wheat atta + 1 cup oats atta,. also can i use ghee instead of butter. But these are delicious i am definetly giving it a try.
Thanks for stopping by Madhuri. Partial substitution of wheat flour and oats flour should be okay. Though I have not tried with oats flour but I think it should work just fine. You may also need to adjust the liquid slightly to compensate.
I would not suggest substituting ghee for butter because ghee has a different aroma and consistency. Also, this recipe requires creaming of butter and sugar together and ghee will fail to do so. Hope that answers your query. If possible share some pics with me at https://www.facebook.com/ruchiskitchen/
Hi Ruchi
Amazing, what can I say!! Delicious! However I do have one question.
We are quite healthy and I prefer to add less sugar in cakes and biscuits generally, but the taste of butter was overwhelming for me. I prefer not to taste it.... ! I usually use margarine but didn't have enough so used butter. But if I was to switch it to margarine would I still taste the buttery flavour in the cookies? Also, if I reduce the amount of , margarine in this recipe what happens? As my cookies were perfectly crunchy and if they were slightly less crunchy I don't mind. They weren't burnt by the way I assume it's the butter that gave them the crunch?
Thanks for trying the recipe Rita. I have experimented with margarine in the past but the results were nowhere close to the cookies made with butter.
- Cookies were softer.
- And they failed to develop a crispy and crunchier crust.
Cookies made with butter has a crunchier crumb and are less moist. Compared to butter, margarine obviously lacks the buttery flavor in these cookies and the taste and texture was also very different. Hope this answers your query!
Very delivious receipe.... i have tried it today...and the result is fabulous... my family loves the cookies alot... thanks for the mouth watering receipe...
Pleasure is all mine, Rashi. 🙂 Thanks for taking the time out to share your experience with me! Glad to hear that your family enjoyed the cookies. If you happened to click some pics then share with me at https://www.facebook.com/ruchiskitchen/
Can I use refined oil instead of butter
Thanks for stopping by Vandana! For this recipe, I would not suggest substituting oil for butter as the cookies will become flat.
Hi... pls tell alternative for food procesor
You can always use the traditional method - knead and combine everything by hand. 🙂
Hi ruchi...like your recipe,,here 1.5cup desiccated coconut means 1/2 cup?
Thanks Neha. 1.5 cup means one and a half cup. If you happen to make this recipe then share some pics with me at my facebook wall (if possible)- https://www.facebook.com/ruchiskitchen
Great recipe.. I tried many times and it is perfect coconut cookie. I have added chocolate chips for half. Turned it great.
Thanks for trying the recipe Siya. Glad to hear you liked it. I still have to add choco chips to this recipe and experiment..sounds yum!!
Hi ruchi can we use ghee or vanaspati as substitute to butter...will it affect the taste or texture of cookies?
Thanks for stopping by! Ghee or vanaspati may leave a strong flavor in the cookies. Texture will not be affected.
Hi Ruchi,
Can I use fresh shredded coconut instead of desiccated coconut & margarine instead of butter?
Thanks for stopping by Flowie. I personally have not experimented with fresh coconut. Recipe may require some adjustment if substituting fresh coconut with the dried one. The liquid present in fresh shredded coconut may throw the whole recipe off balance and you may end up with flat spread out cookies. Sorry about that, wish I could help you more here. And yes, you can substitute margarine for butter.
Thanks Ruchi for your swift reply. I live in Malaysia where fresh coconuts are cheaply available. I might try squeezing all the coconut milk & toasting the dried shredded coconut in the oven first. Will let you know how it goes. Thanks for sharing the recipe 😊👍🏼
Beautiful place!! Yes, toasting the shredded coconut in oven would work great. Happy baking and will wait for your feedback. 🙂
Hey Ruchi
A wonderful website must say!!! Ruchi i hv been trying to bake cookies since long and hv never been successful. ..tried your recipe..the cookies tasted good but were flat..usually my cookies turn runny n flat...also if you could help me in baking mode shall we keep both heating elements on or just the bottom one...thanks for sharing recipes
Thanks for trying the recipe Reshu. Reason for flat cookies are -
1. Old baking powder/baking soda.
2. If melted butter is added to the cookie dough, cookies go flat. Add soften butter that is kept at room temperature for at least 30 - 40 minutes.
These were the main reasons why your cookies went flat. In your microwave oven use the convection bake mode in which the bottom element is heated and bake @150 degree C. Hope that answers your query.
hello, great recipe! i have one question though. how long to they keep for? thanks!
Thanks Sophie!! Didn't quite understand your question - if it was related to baking time - then bake them for 12-15 minutes. If it is related to cookies shell life - they will stay good for 2-3 weeks in an airtight container.
I tried your recipe and its a hit!! cookies are delicious,crunchy and so coconutty wink emoticon I followed your recipe to the fullest but used whole wheat flour and depending on that had to use few more teaspoons of milk to knead dough. My kids can't stop asking for more! Thanks again for sharing this recipe.
Thanks for trying the recipe, Rac and sharing your wonderful feedback with me. Glad you liked them. Wheat flour sounds good... nice twist!! 🙂
Hi Ruchi! I have made these cookies thrice now and am delighted with the outcome every time. The crunch of the cookies is awesome. However, though I bake them for 20 to 22 minutes at 300F, I don't get the brownish color as it appears on your cookies. Mine are always pale white - even though they are perfectly baked. Can you think of a reason? Thanks! Mansi
Hello Mansi,
Thanks for trying the recipe and sharing your wonderful feedback with me. It could be because of the oven temperature. I would suggest broiling the cookies for few seconds until desired color is attained. Broiling means heat from above and the default temperature is between 500 – 550 degree F (260 degree C). Hope that answers your query!!
Hi Ruchi,
I will try this today, can you please tell me, in which rack(middle/lower) i should place the tray and the mode of the OTG(toast/bake).
Thank you so much.
Thanks for stopping by Rums!! Place the baking tray in the middle rack and bake @ 150 degree C for 15 - 20 minutes or until light brown in color. Happy baking!!