Coconut cookies recipe | Coconut cookies eggless | Coconut cookies crispy

Hey everyone!!! Christmas has almost arrived at our doorstep. Now it’s time to say goodbye to workload and celebrate the magic of Christmas by decorating the Christmas tree and of course with lots of food. It’s like a trend to bake different types of cookies and bread before Christmas. The whole house gets warm due to baking during these chilli days. Every house smells delicious with the joy of Christmas. This Coconut cookies recipe could be a perfect treat for these festive days. If you are a real coconut fan, then you are at the right place and I am sure you are not going to get disappointed at all.

About the recipe
How to make Coconut cookies (step wise photos)
Recipe Card

Coconut cookies eggless aka coconut cookies crispy is hugely popular throughout the world because of its unique coconutty taste, texture and flavour. In this preparation, the biscuit dough is prepared with all-purpose flour, desiccated coconut, butter, milk, sugar and few other optional ingredients. This is then divided into small portions and baked till crispy. These coconut biscuits are mostly accompanied with a cup of hot tea during breakfast or snacks.

I am very fond of different types of Biscuits since my childhood. I still remember how my Dad used to bring different ranges of biscuits from shops and bakeries for me. Still now, I have the habit of munching biscuits in free time and coconut cookies is my all-time favourite. The amazing flavour of coconut along with the perfect bite makes the biscuit more appealing.

I used to have coconut cookies crispy by dunking them in warm milk during my school days. I just loved to have it that way. Now the warm glass of milk has changed to a hot cup of tea but my habit of having the coconut biscuits is still the same.

I have never tried any recipe for biscuit before coming to the UK because my native town is full of bakeries and I used to get different varieties of Bakery biscuits there. But after coming here, I have seen baking cookies and biscuits at home is one of the regular activities, especially during winter. Following the same trend, I started my journey of baking biscuits at home. During this journey, I have realised one thing very clearly that biscuit recipe homemade gives much more satisfaction than the market bought ones.

Honestly, when I prepared the coconut cookies for the first time at home, I was not fully satisfied with the result. Then I tried few more times to reach the perfection. Now, I am fully satisfied with the result and bake these coconut cookies easy at least once in a year.

Coconut cookies can be prepared in two different ways. One by using eggs as a primary ingredient and another is coconut cookies eggless. This time, I am going to share the egg free coconut cookies recipe with you. These cookies are sweet, crispy, crunchy and loaded with coconut. A perfect companion with hot beverages like tea or coffee.

Coconut cookies recipe is very simple and easy to make. It requires very limited and easily available ingredients to get prepared. The best part of preparing these cookies is that it gets prepared very quickly without investing much time and effort.

Coconut cookies with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. If you follow each step of my recipe precisely then you will get the recipe for biscuit which will taste better than the market bought ones. But before directly jumping into the recipe, let me share few interesting things about coconut cookies eggless.

All-purpose flour: All-purpose flour is used for the recipe. Whole wheat flour can also be used but all-purpose flour works best for the cookie recipe.

Desiccated coconut: It is one of the primary elements which provides the nutty flavour and crunchy bite to the coconut cookies. Don’t replace desiccated coconut with coconut flakes.

Butter: If you are using salted butter then skip salt from the recipe. I have used unsalted butter for these cookies. Butter adds taste, crispy texture and flavour to the coconut cookies. But always use soft butter at room temperature for the recipe. It should neither be refrigerated nor melted.

Milk: Milk (at room temperature) is added to the recipe. It provides binding to the biscuit dough along with richness.

Baking powder: It is one of the important elements for the recipe which provides lightness to the cookies.

Sugar: It provides sweetness to the cookies. I have used caster sugar for the recipe, but you can also use light brown sugar for caramelized texture.

Salt: A pinch of salt enhances the taste of the cookies.

Vanilla extract: It complements the flavour of coconut. But if you want only coconut flavour in your cookies then you can skip it. Addition of vanilla extract is completely optional but highly recommended.

• Its egg free
• Easy to make
• Budget friendly
• Gets prepared within 30 minutes
• Only 8-ingredient recipe
• Can be stored for weeks

To prepare the coconut cookies recipe, first take a large mixing bowl and sieved all-purpose flour, salt and baking powder. Keep it aside.

Then take butter and sugar, one by one in another mixing bowl. Mix both the ingredients with the help of a hand mixer in medium speed until it turns creamy and smooth. Add vanilla extract and mix it in low speed for another minute.

Add the desiccated coconut into the bowl and mix it in medium speed until it gets well combined. Then add the sieved flour into the bowl in small portions and combine it in low speed. It will crumble after mixing. Then add little bit of milk at a time and knead it to a soft dough. Cover the dough and refrigerate for 30 minutes so that it can absorb the flavour completely.

On the other hand, preheat the oven at 180°C/160°C Fan/Gas 4 and line the baking tray with wax paper aka parchment paper.

After refrigerating the cookie dough, knead it once again for a minute. Then pinch out small portions of the dough and make small rounds with your both the palms. Then flatten them with a gentle press. The size of each flat round shaped dough is of 1.5” inches diameter. After this, place the cookies on the parchment paper lined baking tray. Make sure there is at least 1.5-2“inches gap between every cookie because the size of the cookie dough will expand after baking. Then sprinkle some desiccated coconut on the round shaped biscuit dough and gently press it with finger.

Now place the baking tray in the middle of the preheated oven and bake it for 15-18 minutes.

If you like soft cookie then you can bake it for lesser time around 15 minutes. But if you like crispy and crunchy texture then bake it for longer around 18 minutes. For coconut biscuits, I always prefer the crispy texture like any Indian biscuit recipe.

Few cookies recipes have already been shared in my previous posts. You can check them like

Chocolate chip cookies without brown sugar
Jeera cookies

..And Many more…

1 cup = 250 grams

• 1 cup all-purpose Flour
• ½ cup desiccated Coconut
• ½ cup Sugar
• 100 grams Butter
• 1 teaspoon Baking powder
• 3 tablespoons Milk
• ¼ teaspoon Salt
• 1 teaspoon Vanilla extract
• 1 tablespoon desiccated Coconut for sprinkling

1. Take a large mixing bowl and place a sieve on it. Sieve 1 cup all-purpose flour, ¼ teaspoon salt and 1 teaspoon baking powder all together and keep it aside.
2. Now take another mixing bowl and 100 grams butter and ½ cup sugar into it. Mix both the ingredients with the help of a hand mixer in medium speed until it turns creamy and smooth. Scrap the sides and bottom with the help of a spatula when required.
3. Add 1 teaspoon vanilla extract and mix it in low speed for another minute.
4. Add ½ cup desiccated coconut into the bowl and mix it in medium speed until it gets combined well. Scrap the sides and bottom with the help of a spatula when required.
5. Add the sieved flour (Step 1) into the bowl in 3-4 batches and mix it slowly in low speed till crumble texture occurs.
6. Add 1 tablespoon milk at a time and knead the cookie dough with hand. I have used 3 tablespoons milk to make a soft and smooth cookie dough.
7. Cover the dough and refrigerate it for 30 minutes so that it can absorb the flavour completely.
8. After the refrigeration of the dough is done, preheat the oven at 180°C/160°C Fan/Gas 4 and line the baking tray with wax paper aka parchment paper.
9. After refrigerating the cookie dough, knead it once again for a minute.
10. Pinch out small portions of the dough and make small rounds with your both the palms. Then flatten them with a gentle press. The size of each flat round shaped dough is of 1.5” inches diameter.
11. Place the cookies on the parchment paper lined baking tray. Make sure there is at least 1.5-2“inches gap in between every cookie because the size of the cookie dough will expand during the time of baking.
12. Sprinkle some desiccated coconut on the round shaped biscuit dough and gently press it with finger.
13. Now place the baking tray in the middle of the preheated oven and bake it for 15-18 minutes.
    Note: If you like soft cookie then you can bake it for lesser time around 15 minutes. But if you like crispy and crunchy texture then bake it for longer around 18 minutes.
14. Switch off the oven and take out the tray from the oven.
15. Place the cookies on wire rack and let it completely cool down.
16. Store it in an airtight container for couple of weeks.

Transfer the coconut cookies eggless on a serving plate with a cup of tea and enjoy your teatime with this homemade delight.

Coconut cookies recipe | Coconut cookies eggless | Coconut cookies crispy

Serves: 24 Cookies Prep Time: 10 Minutes Cooking Time: 18 MInutes 18 MInutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 grams

• 1 cup all-purpose Flour
• ½ cup desiccated Coconut
• ½ cup Sugar
• 100 grams Butter
• 1 teaspoon Baking powder
• 3 tablespoons Milk
• ¼ teaspoon Salt
• 1 teaspoon Vanilla extract
• 1 tablespoon desiccated Coconut for sprinkling

Instructions

1. Take a large mixing bowl and place a sieve on it. Sieve 1 cup all-purpose flour, ¼ teaspoon salt and 1 teaspoon baking powder all together and keep it aside.
2. Now take another mixing bowl and 100 grams butter and ½ cup sugar into it. Mix both the ingredients with the help of a hand mixer in medium speed until it turns creamy and smooth. Scrap the sides and bottom with the help of a spatula when required.
3. Add 1 teaspoon vanilla extract and mix it in low speed for another minute.
4. Add ½ cup desiccated coconut into the bowl and mix it in medium speed until it gets combined well. Scrap the sides and bottom with the help of a spatula when required.
5. Add the sieved flour (Step 1) into the bowl in 3-4 batches and mix it slowly in low speed till crumble texture occurs.
6. Add 1 tablespoon milk at a time and knead the cookie dough with hand. I have used 3 tablespoons milk to make a soft and smooth cookie dough.
7. Cover the dough and refrigerate it for 30 minutes so that it can absorb the flavour completely.
8. After the refrigeration of the dough is done, preheat the oven at 180°C/160°C Fan/Gas 4 and line the baking tray with wax paper aka parchment paper.
9. After refrigerating the cookie dough, knead it once again for a minute.
10. Pinch out small portions of the dough and make small rounds with your both the palms. Then flatten them with a gentle press. The size of each flat round shaped dough is of 1.5” inches diameter.
11. Place the cookies on the parchment paper lined baking tray. Make sure there is at least 1.5-2“inches gap in between every cookie because the size of the cookie dough will expand during the time of baking.
12. Sprinkle some desiccated coconut on the round shaped biscuit dough and gently press it with finger.
13. Now place the baking tray in the middle of the preheated oven and bake it for 15-18 minutes.

Note: If you like soft cookie then you can bake it for lesser time around 15 minutes. But if you like crispy and crunchy texture then bake it for longer around 18 minutes.

14. Switch off the oven and take out the tray from the oven.
15. Place the cookies on wire rack and let it completely cool down.
16. Store it in an airtight container for couple of weeks.