Eggless Coconut cookies

4.70 from 113 votes

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 flavorful egg-free coconut cookies are sure to hit the spot.

Prep: 10

Cook: 18

Rest: 30

Total: 58

Course: Dessert, Sides

Cuisine: American, Indian

Servings:

Calories: 174kcal

Author: Ruchi

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

US Customary - Metric

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!

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.

Hence, chilling cookie dough is a significant step. Do not skip through this step. Always chill the dough for 1-2 hours or overnight in the fridge to get the best results.

Nutrition