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.
does here servings 50 means 50 cookies?
Shanzia, this recipe makes 50 small star-shaped cookies (as shown in the recipe) or 15-20 medium shaped cookies (depending on the size).
Hi can I use oats flour instead of maida.
Pavitra, I haven't tried coconut cookies with oats flour. Therefore, it's difficult to comment on the results.
Tried today this recipe. It tastes just heaven!! Thanks for such a great and easy recipe.
Can we replace all purpose flour with whole wheat flour? My toddler loved it...so just wanna make a healthy version.
Awesome!
So glad you liked the recipe, Neha. 😊
I haven't tried the wheat flour variation yet; therefore, I am unable to comment on the result. Thank you for asking!
Hi Ruchi,
Just tried this recipe. It's awesome! The texture is perfect! Thanks.
Awesome, thank you for the feedback, Janaki!
So glad you liked the recipe.
Very good recipe. Just awesome. But can we reduce butter n sugar. if yes then how much. I am using salted butter as unsalted butter is not available frequently.
Sure, you can use salted butter. If using salted butter, skip the salt from the recipe.
I would not suggest reducing the butter or sugar, as it may not yield the same results.
hi ruchi
loved this recipe. during this lockdown we do cookalongs with cousins
we tried your recipe and i must tell you, these were the best cookies ever
thanks
Yay! So, glad you liked, Deepa. 😊
Cookalong with cousins that's sounds awesome and fun.
what can i use to substitute vanilla essence... due to lockdown cant see essence anywhere..please reply...
Ridhima, in that case, you can skip vanilla essence.
Can I replace milk with water ?
Absolutely!
Hi Ruchi!
These are hands-down, the best cookies I’ve ever had!! I toasted the coconut as recommended in the tips, and just loved that flavor. This recipe is definitely a keeper!
Thank you so much!😊
Thank you so much for the feedback, Lori!
I am glad you liked the recipe. 😊
This is the best recipe I've made ever! My all family member loves eating my coconut cookies. They are really crunchy and soothing that if any of my guest eats my cookie they just can't stop prasing it and evertime they want some more to eat. Thank you so much Ruchi ma'am for such awesome recipe!! I've subscribed your YouTube channel also. We love you and your best ever recipes.
Thank you so much, Saniya for your kind words.
I am glad you and your family members liked the recipe. 😊
Thank you for subscribing. I hope you have subscribed to this channel 👉 https://www.youtube.com/channel/UCdskVyw02dJxegjJWJqiFjw
Unsalted or salted butter ??
Neelu, use unsalted butter.
Mam, i can,t find unsalted butter in nearest grocery stores due to lockdown .
Can i use ghee ???
Neelu, I haven't tried with ghee. But I think you can.
Do not add melted ghee. Use ghee in its semi-solid state.
Perfect receipt. I have tried it and it turned out so well. I have added zest of pineapple flavor to give it pinacolada effect.
Wow, pineapple sounds yum. Bet it tasted even better. 😊
Thanks for sharing your experience with me, Sneha!
These cookies are delicious! I used half margarine and half butter, just because that's what I had. I baked them for 20 minutes until golden around the edges. They were the perfect balance of crispy around the edges and soft in the middle, exactly how I like my cookies. I am writing a recipe card for these right after I post this. Thanks so much Ruchi!
Glad you liked the recipe, Sheila!
Thank you for sharing your experience with me.😊
I am doing this cookies for the second time. So far i had tried so many coconut cookies receipes. But every time it was a floop for me. But your's is a fool proof receipe that at the first attempt i got chruncy cookies with perfect measurements. No words to say how it tastes. Simply superbbb superbbb taste. From the bottom of my heart i thank you sooooooo.. much..
Thank you so much for your kind words, S. Padma Priya!
Glad you liked the recipe. 😊
Can I use Ghar ka makhan in place of butter
Hello Nikita,
Yes, you can.
Made these today wanted to use up the coconut which was shredded last week and in the fridge for 6 days had lost its moisture and therefore can't use for chutney. Searched for coconut cookies. Found your recipe. I don't use maids so used whole wheat flour and there was no butter therefore used coconut oil. The cookies were awesome
Thank you, Mahalakshmi for sharing your experience with me.
Happy to hear that you liked the recipe. 😊
Can I use fresh coconut instead of desicated coconut?
Thanks
Avani, I am afraid you can't use fresh coconut for this recipe. The liquid present in fresh shredded coconut will throw the whole recipe off balance, and you may end up with flat, spread out cookies.
Just Two words
Too Good!
Thanks for the recipe.
Thank you, Sushma. 😊
Ur receipe is awesome my hubby n familly member like these coconut cookies so much.. I want to ask 1 thisng thei is any difference in making cookies in summer or winter bcz many time i tried this recipe in winter and cookies was awesome in taste and also crispy... But today i tried this recipe in summer so cookies are not found perfect i found little harder in bight... So i think its main reson is summer butter melted so fast so when i maked i found the dough is little softer... Cookies not gating proper shap... Plzzz reply
Abhilasha, did you chill the dough before baking?
Hi,
I am trying to bake cookies for the first time. Was confused about the coconut .. shall i use dry grated coconut or the fresh grated coconut... coz coconuts are available at home itself....
Akshata, the recipe uses desiccated Coconut and it is a finely grated, dried, and unsweetened form of coconut. This is what you need for the recipe. 😊
Happy Baking!