About this eggless coconut cookies recipe
Eggless coconut cookies are delicious, buttery treats made with shredded coconut, offering a rich and nutty flavor. They have a delightful texture—crispy on the outside and soft inside—making them the perfect egg-free option for tea-time or snacking.
Recipe highlights –
- Eggless and vegetarian-friendly
- Rich coconut flavor
- Soft, chewy texture with crisp edges
- Made with simple pantry ingredients
- Stores well for days
- Great for tea-time, gifting, or festive occasions
These cookies are a great choice for both everyday treats and special celebrations. Whether you’re baking for someone with dietary restrictions or simply love the taste of coconut, these cookies will quickly become a favorite.
A delightful treat for any occasion!
Eggless coconut cookies are a versatile and delicious option for any occasion. Enjoy them as a tea-time snack, pack them into lunchboxes, or add them to dessert platters for parties.
Their light yet indulgent flavor makes them a perfect choice for festivals, holidays, and gatherings, where guests can savor their rich aroma and taste.
These cookies also make thoughtful homemade gifts. Pack them in decorative tins or jars for birthdays, celebrations, or holiday presents.
Not only are they visually appealing, but they also stay fresh for days, making them a practical and delightful option for gifting.
Main ingredients for eggless coconut cookies
These cookies are incredibly easy to make using simple, everyday pantry ingredients—no fancy items required. Here’s a list of the main ingredients needed to prepare them –
- All-purpose flour – Forms the base for structure and texture
- Desiccated coconut – Key ingredient for texture and flavor. You should use finely shredded coconut for best results.
- Butter – Adds richness and ensures a soft, melt-in-your-mouth feel.
- Sugar – For sweetness and a hint of caramel flavor.
- Vanilla extract – Enhances flavor and adds warmth.
- Baking soda – Helps the cookies rise slightly and stay light.
- Salt – Balances the sweetness and intensifies flavor.
- Milk – Binds the dough and keeps the cookies moist.
Tips and tricks for making the cookies
Here are some helpful tips to make sure your coconut cookies turn out perfect every time –
- Use finely shredded desiccated coconut – If you only have medium or large coconut flakes, pulse them in a blender until finely textured. Avoid over-pulsing to prevent the coconut from releasing oil.
- Room temperature butter – Ensure the butter is soft and at room temperature for smooth and easy mixing.
- Sift the flour – Sift the flour before mixing to avoid lumps and ensure a smooth, even dough.
- Chill the dough – Refrigerate the dough for 20-30 minutes before baking to prevent the cookies from spreading too much.
- Line the baking tray – Use parchment paper or a silicone baking mat to keep the cookies from sticking.
- Space cookies properly – Place the cookies far apart on the baking tray to prevent them from touching after baking.
- Enhance flavor – Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
- Add crunch – Mix in chopped nuts or seeds for extra texture and nutrition.
Serving and storage suggestions
Eggless coconut cookies pair beautifully with tea, coffee, or warm milk, making them a delightful snack for morning or evening breaks. You can also serve them as part of a dessert spread, complemented with other baked treats or fresh fruits.
For storage, keep the cookies in an airtight container at room temperature. They remain fresh for up to a week, making them perfect for advance preparation. If you want to store them longer, freeze the baked cookies in sealed freezer bags. Simply thaw at room temperature before serving, and they’ll taste as good as fresh!
To make eggless coconut cookies at home follow the detailed step by step recipe with pictures posted below.
Eggless Coconut Cookies Recipe
Recipe Info
Nutrition
Equipment
Ingredients For Eggless Coconut Cookies Recipe
- 1/2 Cup Butter
- 1/2 Cup Powdered Sugar
- 1 Cup All Purpose Flour
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1 Cup Desiccated Coconut
- 1/2 Teaspoon Vanilla Extract
- 1-3 Teaspoons Milk optional
- 1/4 Cup Desiccated Coconut shredded, extra for coating cookies
Step By Step Instructions for Eggless Coconut Cookies Recipe
- Take softened butter in a large mixing bowl. The butter should be at room temperature for the best results.1/2 Cup Butter
- Using an electric beater or a whisk, beat the butter until creamy and fluffy for 2-3 minutes.
- Add in the powdered sugar to the butter.1/2 Cup Powdered Sugar
- Again beat the butter and sugar together for 2 minutes till creamy.
- Then sift in the all purpose flour, baking soda and salt.1 Cup All Purpose Flour, 1/2 Teaspoon Baking Powder, 1/4 Teaspoon Salt
- Then add the shredded desiccated coconut to the mixture.1 Cup Desiccated Coconut
- Also add in the vanilla extract.1/2 Teaspoon Vanilla Extract
- Mix all the ingredients together to make a smooth dough. I used my hands to mix the dough. You can add 1-3 teaspoons of milk as per need if the dough is not binding. I added around 2 teaspoons.1-3 Teaspoons Milk
- Then take 2 tablespoonful portions of the dough and shape them into round balls. Press down gently to make round discs.
- Roll the cookie discs into the remaining shredded coconut to coat them from the outside.1/4 Cup Desiccated Coconut
- Arrange them on a baking tray lined with parchment or baking paper. Place the cookies some distance apart from each other to ensure that they do not touch each other as they expand while cooking.
- Bake the cookies at 340℉ or 170℃ for 18-20 minutes. The edges will develop a slightly golden brownish color. Let them cool for a few minutes on the tray.
- Eggless coconut cookies are ready. Serve them warm or store them in the refrigerator for up to a week.
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