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.
Hey ruchi ! Sugar here refers to powdered sugar ?
It's superfine sugar.
can i use sugar free instead of sugar and in what quantity ? plzzzz do reply
I have not tried these cookies with sugar-free substitute. Sugar provides brown color, texture and crunch to these cookies. Coconut cookies may lose its texture and may turn dense if substituted with other sugar. Just my two cents!
Tried with palm sugar and it turned out to be yummy... Haven't tasted cookies this good. Thanks for the recipe.
Pleasure is all mine, Anu!
Thanks for your feedback. 🙂
YUM! These cookies look amazing and perfect for Christmas!
Sure they are.
Thanks for stopping by Natalie!
Can I use dry coconut?
Sure you can. This recipe uses dried/shredded coconut.
One help... instead of butter...can I use oil or ghee in same quantity..Thanx in advance
Haven't tried this recipe with oil.
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.
Hi Ruchi.. my hubby s mad about coco cookies.. n this looks amazing could you please suggest how can i make them in the airfryer n not the oven.. thanks a ton
Thanks Shefali!
Sorry dear I have no idea about an airfryer so can't help you much here.
Mam I hav tried dis recipe with wheat flour and it turned to be really hard...can u please tell me wats d reason behind it😢😐
Sorry to hear about that. These cookies are tested and tried many times in my kitchen with successful outcome every-time. Hard cookies may be caused by many reasons -
1. over mixing of the dough
2. insufficient beaten time for butter (it should be creamy and pale as shown in the picture)
3. Oven temperature too high. The simple solution is to bake at a slightly lower temperature.
Hope that helps!
Hi Ruchi. I tried these cookies today and they flattened out while baking. What could have been the possible problem?
Did you chill the cookie dough before baking?
Yes I did just as mentioned in the post for an hour. Though they came out yummy they did spread a little.
Pooja in that case, the main reason cookies spread was oven not hot enough.
Heat sets the cookies and putting them into a cool oven results in the butter to melt fast even before the cookies start to set. Make sure, your oven is hot enough before the cookies go in. 🙂
Hey Ruchi,
I refrigerated the dough for an hour and then baked. The cookies came out great. However they went a little soft after cooling down. Why do you think that happened?
Dipti, did you use fresh coconut or desiccated coconut?
Hi Ruchi a yummy cookies one a query please reply can we make with Rajgra flour or Amarnath flour with this method please respons mam
Haven't tried this recipe with gluten-free flours so can't comment on the end results. A lot of adjustments would be needed in the recipe.
Hi miss, can I know how long can this biscuits be lasted? I'm planning to bake it roughly 1 month before the events, will it get spoiled?
I am not sure about that long but these cookies will stay good for 2-3 weeks in an airtight container.
Thank you Didi , for the detailed recipe and steps . These cookies are a family favourite.
Pleasure is all mine Vibha!
Glad you liked the recipe. 🙂
Can we keep the dough in fridge overnight Nd bake it next day ??
Yes you can.
Hello . Fab results. I gave it large to the family and my wife and kids think I am a pro baker. little do they know 😉 I can only hope they never find your website and my secret remains a secret. Thank you , Ruchi Ji 🙂
Ha ha!
Thank you so much for sharing your wonderful feedback. Glad you all enjoyed the cookies. 🙂
Hi
I have tried these cookies with all purpose flour i.e maida n theycame out v.good. just wanted to ask for healthier option if i substitute maida with wholewheat flour completely , will there be change in any measurement of other ingredients used like baking powder, soda n milk.
Rashmi, thanks for your feedback. Really appreciate it.
Haven't tried these cookies with wheat flour so can't comment on the end results.
Hi Ruchi am going to try baking for the 1'st time and this receipe seems easy , one question however can I use dried coconut instead of fresh decicated coconut.
Yes, you can. I have used dried coconut in this recipe.
OMG!!!!! I've tried the recipe . Its aeesome and i love it.
Thanks your your feedback Nur Hedayah Begum. Glad you liked the recipe. 🙂
How much is 1 cup butter in grams?
Atiya, 1 cup butter is 225 grams which equals 2 butter sticks.
Lovely recipe. Can i know if its salted or unsalted butter? Thank you!
Sruti, I have used unsalted butter.
Can I use salted butter?
Rithika, you can give it a try.
FYI, if you are using salted butter then there is no control on how much salt will go in the recipe. As a result of which, you may get a mild salty taste in your cookies.
Hi, This recipe looks so good, i will be trying it out very soon. Can I ask, what did you use to make those pretty flower shapes for the cookies, they looks so cute.
Thank you
Hema
Thanks Hema. I have used a cookie press to make flower shaped cookies. 🙂
Sorry to say...but my experience was not as good. The cookies did not last long..infact not even a few hours. They were crispy when I got them out of the oven but within a few hours turned very cakey inspite of storing in a air tight container. Would like to advice me on this? Pls rply
Nidhi, my apologizes for the late reply. Somehow your query ended up in my junk folder. Sorry to hear that this recipe didn't work the way you had imagined.
Reason for soft and cakey cookies is - over beating of the dough. Over mixing of butter and sugar results in cakey textured cookies. If you beat butter + sugar for a long time, you beat in air which results in soggy cookies. Hope this answers your query.
Please give it a try again as it’s important for me that you enjoy the cookies the same way as I do and many others who have successfully made it.