Eggless Coconut Cookies Recipe – The cookies are baked with desiccated coconut to add an extra flavor to melt in your mouth.Jump to Recipe
These cookies are too yummy to handle. The extra flavor of coconut will make you irresistible to these cookies, trust me it’s the best. While baking, the aroma started to fill the house, everyone in my family were eagerly waiting for the oven to make that beep sound and ready to grab a cookie. The process of making this cookie is very simple, just one ingredient extra makes the whole thing different.
I used desiccated coconut, which is nothing but dried fine grated coconut. It almost looks like a powder. Usually the shredded or grated coconut will have moisture retained slightly. If you refrigerate for some time, it gets dry and then you can use it. To make it healthier, you can use whole wheat flour instead plain flour.
- Maida / Plain flour – 2 cups
- Desiccated coconut – 1 cup
- Sugar – 1 cup (powdered)
- Butter – 3/4 cup
- Baking soda – 1/2 tsp
- Baking powder – 1/2 tsp
- Salt – a pinch
- Milk – 5 tbsp
- Vanilla Extract – 1 tsp
Step by step picture representation:
Get all the ingredients ready. Take butter and powdered sugar in a mixing bowl, Beat with hand mixer for about 3 to 4 mins, until the creamy texture forms.
Now sieve the plain flour, baking powder and baking soda. Mix everything well. Add desiccated coconut also into that.
Mix everything well, then add the dry ingredients to the butter mixture. Gently mix everything with your hand.
Make sure the butter mixture is combined well with the flour, Now start adding 1 tbsp of milk at a time and make a smooth dough out of it. In my case I added almost 5 tbsp of milk.
Once the dough is ready, Wrap the dough and refrigerate for at least 1 hour. Once it is done, Take a small portion of the dough. Roll it down with a rolling pin, cut into desired shape. Thickness and the shape of the cookie is up to your choice. Remember that cookie will rise while baking, so make accordingly.
Line the cookies on the parchment paper. Leave some space between each cookie. Since it will rise and expand little while baking. I preheated the oven at 180 degrees for about 15 mins, before start baking.
Once it is preheated, place the baking tray in the oven and start baking, It took exactly 10 mins to bake the cookies at the right amount of crispness. The time varies according to the oven. If you are trying cookies for the first time, check often. When it is hot, it will be slightly soft, allow them to cool down for a while, then it becomes firm and crispy. Do not wait for the cookie to get firm while baking, it will become harder once it is cool down. If you make one batch, you will get the idea about the timing.
Once it is ready, store them in an air tight container and enjoy the egg-less coconut cookies whenever you get the cravings 🙂
Happy Baking 🙂