This coconut cookie recipe may sound ordinary, but they’re absolutely not. These cookies are loaded with fabulous coconut flavor for a delicious sweet indulgence! If you’re a coconut fan, you need these cookies in your life! These eggless cookies are perfect tea-time cookies. They also make great after-school snacks or easy family night treats. Do try these! These will definitely become your new favorite! Sometimes you just need a really good, simple cookie recipe…and today I am sharing it with you. Our family loves cookies and these coconut cookies make the perfect sweet treat when we want something light. Because they are done in less than 30 minutes and only require a handful of ingredients, they are the perfect snacking treat when your sweet tooth is aching and you want something quickly! They are simple and delicious! And the best part is that you don’t require baking powder or baking soda. Just very basic ingredients and some delicious cookies ready in no time! Plus these Coconut cookies are a one-bowl, no-mixer recipe. It’s a fun recipe to make with kids with it being so easy. Honestly, they’re simple to describe, but you don’t realize how much you will love them until you try them! Once you try this, it’s impossible to only eat one!
Why you will love these eggless cookies?
These cookies
Are an easy, one-bowl cookie recipeMake a great edible gift for the holidaysDoesn’t require baking soda or baking powder.Is made without eggsCan be enjoyed as an after schoolThey’re great dunked in milk or with a cup of tea or coffee.Does not need any gadgets such as a stand mixer or handheld mixer
Ingredients required to make eggless coconut cookies
All-purpose flour – aka maida is one of the main ingredients for these cookies. It makes the cookies lighter. Can you substitute with whole wheat flour (atta)? You may but the cookies will not be as light as the ones made with all-purpose flour. But yes, it can be sub with gluten-free all-purpose flourCoconut powder – the coconut flavor in these cookies comes from desiccated coconut powder. I use the unsweetened desiccated coconut powder that we find at Indian grocery stores.Powdered sugar – Brown sugar works too.Salted butter – You can use unsalted butter too. In that case, just add ⅛ teaspoon of salt while adding flour and coconut. You can sub it with dairy-free butter to make vegan cookies.Vanilla extract – don’t skimp on this! It adds flavor to the cookies. You can substitute vanilla extract with pineapple extract or almond extract. . I do NOT recommend using coconut extract because it gives the cookies a fake coconut flavor, which we don’t want.
Step-by-step process
Take butter into the big mixing bowl. Make sure your butter is at room temperature. Cream it for 1 minute. (image 1)Now add sugar and cream it until well combined. (image 2 and 3)Add Milk and vanilla extract. Mix until well combined. (image 4 and 5)Slowly add all-purpose flour and coconut powder. Make dough. (image 6 and 7)At this stage, the dough is very soft and we won’t be able to roll it. Cover the dough and keep it in the refrigerator for 30 minutes. (image 8)
Now, preheat your oven to 350 degrees F.Method – 1 Dust your work surface with a little bit of flour. Now start rolling the dough in a rectangle shape. Take a palette knife and just get the edges straight. Just as shown in the video. Roll the dough into ⅓ inch thickness.Method – 2 Alternatively, you can also roll on parchment paper. Take the dough on a sheet of parchment paper. Place another sheet of parchment paper on top of the dough. Then using a rolling pin roll the dough to ⅓ inch thickness. (image 9 and 10)Trim the edges from all the sides.Now sprinkle some coconut powder and gently press it with the help of a rolling pin.Cut into approx. 2-inch squares using a pizza cutter or knife. (image 12)
Do the same process with the leftover dough (the one we get it from trimming the dough).Line the cookie pan with parchment paper and arranges all the cookies. Use palette knife or butter knife to lift the cookie. Be gentle while lifting the cookies.
Bake eggless coconut cookies @ 350 degrees F. for 11 to 13 minutes. Mine were done at the 12-minute mark.Note – Remember every oven is different so baking time may slightly vary. Keep an eye out after 9 minutes.Baking time will also depend on how thick you roll the cookies.You’ll want to pull cookies out of the oven just when they start to brown around the edges — any longer than that and the cookies will be more on the crunchy side. Take them out of the oven.After the cookies come out of the oven, make sure to wait 2-3 minutes before transferring them to a cooling rack.
Let the eggless coconut cookies cool down completely on a wire rack. Store this in an airtight container. You can store this for up to a weeks.Eggless Coconut Cookies are ready. Enjoy them with tea, coffee, or milk.
Variations:
Want to take these up a notch?
Add a cup of chopped nuts for more flavor and texture. Almonds, pecans, and macadamia nuts are great choices.You can also use a chocolate drizzle or even dip half the cookie in chocolate.Add caramel chips to the doughAdd ½ cup of chocolate chips to the batter!
Storage instructions
Store cookies in a sealed container at room temperature for up to a week. These eggless coconut cookies freeze very well too. To freeze them wait for cookies to cool, then store them in a sealed freezer-safe bag for up to 3 months. You can even freeze the dough to be baked later. Simply scoop the dough onto the baking sheet and place the sheet in the freezer. Once the dough is solid transfer them to a Ziploc. Freeze for 1-2 months. Baking time will take a few extra minutes since the size of the cookies will be a little bigger.
Make sure to mix the butter and sugars completely. You want your butter to be light and fluffy.The recipe can easily be doubled.Make sure that your butter is nice and soft. You should be able to push your finger into the butter easily without any resistance.
More Eggless cookie recipes
Ragi cookiesThandai cookiesOats cookies3 ingredients cookiesPizza Cookies
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