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.
I tried the cookies but they are too soft what can I do to make them better.
The cookies are soft when freshly baked but they should become firm after some time. Are they still soft?
Can I use whole wheat flour instead of maida
Madhavi, I have not tried it myself but feel free to experiment.
I tried with atta came out super delicious.
Thank you for your feedback. 😊
What is your 1 measuring cup in grams ?
Harsha,
Please use the Metric conversion at the bottom of the ingredient list and it will calculate the recipe in grams for you.
I made these with rice milk, earth balance vegan butter, and gluten free flour. They did not keep their shape when I baked them as they spread out. However , they taste amazing and are perfect!!
Thanks for sharing your feedback with me, Chasity!
I believe the main reason behind cookies not holding its shape is the gluten-free flour.
To hold its shape (with gluten-free flour), this recipe would require a teaspoon of xanthan gum or cornstarch or arrowroot flour or agar-agar.
Hope that helps!
I tried these today..and they have come out awesome..thanks so much.
Thank you, Supriya for your feedback.
Glad you liked the recipe!
Hi Ruchi.. I have done this recipe twice. It's yummy and tasty. All my family members loved it.
When I bake the first tray, I baked for 15 mins, it was not browned on top and so I kept another 5 mins. But I didn't get desired color as I opened the oven. (I also got current cut while baking, so I don't know the timing of baking) I was keeping 2 times 5 mins, 5 mins. But it was not good.
When I bake the second tray, I kept 20 mins and it came awesome.
Opening oven in between won't get the real taste and colour...???
Thank you for your feedback, Sugarna!
Opening oven in between won’t get the real taste and colour…???
Agree. For this recipe, turning the cookies midway is not required.
Hi Ruchi.. I am going to bake tomorrow. I am not having baking soda and having only baking powder. Can I use baking powder alone?
Sugarna, you can use baking soda and baking powder interchangeably for many recipes but unfortunately not for this one.
Extra baking powder in this recipe will result in softer cookies.
Thanks Ruchi for your immediate reply. I have bought baking soda. I hope cookies will come good tomorrow.
Follow the recipe and chill the dough before baking. You will get great results.
Hai Ruchi... I am going to try this for my son's birthday. Can I use cookie cutter and make different shapes. If so, after cutiing in different shapes, should I again need to keep in fridge before baking?
Sure you can use a cookie cutter to shape these cookies.
You need to refrigerate the dough once. You can refrigerate the dough before using a cookie cutter.
Hi I would love to try your recipe..looks very interesting. Can I decorate it with royal icing?
Sure you can!
Hi Richie today was my first attempt at making cookies and following your recipe was very easy. Made over 100 biscuits and it turned out to be a complete success! I forgot to use pinch of salt but it didn’t matter as I used salted butter and little less then one cup sugar. Thank you for inspiring me.
Awesome, thanks for sharing your experience with me. 🙂
100 cookies, your kitchen must be smelling so good.
Can i use home made ghee... N whisk with a hand whisker?
Rita, I would not suggest ghee because of it's strong aroma and consistency.
Also, this recipe requires creaming of butter and sugar and ghee will fail to do so.
Hey Ruchi
Can I bake these cookies in microwave mode
(Not in microwave convection mode)
I think you can, please refer to your appliance manual for more details.
Thanks Ruchi 😊
I want to bake them in microwave mode on high power for 2-3 minutes. Will it be sufficient??
(My microwave is 1350 Watts)
I think you can. As stated earlier please refer to your cooking manual for baking times.
Sorry dear, I have no experience with microwave baking.
Hey!! should we use softened butter?can we make the dough using a hand whisk?
Yes, please use softened butter.
You can knead the dough with hand.
Thanks for sharing this recipe. I made these cookies today. It was so soft and crisp. Just melted in the mouth. Got over in a jiffy.
Pleasure is all mine. 😍
Thanks for sharing your feedback with me, glad you liked the cookies!
Hii Ruchi.gave this cookies to family friend and now I got the order.please tell me how much I should charge per kg??? I make cakes on order but never sold cookies...as always not sure tht ppl will like home baked cookies or not as it is little costly then bakery made.. in bakery ppl get 1/2 kg in just 60 rs..but I know they useshortening not butter...but yr cookies r best now I m trying all recipes from your list...keep posting.love ..Jagruti..god bless you
So happy for you Jagrut and thanks for your kind words. Glad you are enjoying my recipes. 🙂
Homemade goods are always loved as they are baked with care. So, go ahead with your plans.
Sorry dear, I have no idea about the pricing part so can't help you much here.
All the best and good luck!
After such a long time made cookies n it turned yummmmmmmmy....thank you so much Ruchi...next it pista cookies.....if you have foolproof shrewberry cookies recipe please post...thanks .god bless you dear
Thanks for your kind words, Jagruti!
Glad you liked the recipe.
At present I don't have a recipe for strawberry cookies, will keep your request on my list.
Hello! These are in the oven now and they look and smell delicious! One question though - my oven is at 300 as directed... and the cookies have been in for 20 minutes and are barely golden on the bottom - definitely not done yet. I’ve always baked cookies at 350... is there a reason why these are cooked lower? Thanks!
I have baked these cookies at various temperatures in 25°F increments and 300 degrees gave me perfect results.
This is what I learned - when baked at a lower temperature, coconut cookies bake more evenly and that's why they are baked at 300 degrees F.
Keep me posted how yours turn out to be.
Thanks for the awesome recipe. Cookies are soooo yummy..
Well explained!!
Can we prepare the dough in the morning,refrigerate it and bake cookies at night/next day?
Thank you, Yasaswini. 😍😍
Can we prepare the dough in the morning, refrigerate it and bake cookies at night/next day?
Sure you can.
Can u freeze the cookie batter .
Sure you can.
Can these be prepared in a pressure cooker, filling the base with salt, preheating it for 10 to 15 minutes & then bake them in an aluminium tray?
Haven't tried it that way but feel free to give it a try.