Butter Coconut Cookies
These no egg, crunchy and crispy coconut cookies are so easy to make. They are prepared with simple ingredients which are so easily available in the pantry. Nutty coconut, sweet and lovely delicate flavours from aromatic cardamom lend a unique taste and aroma to these Eggless coconut cookies with wheat flour. If you’re a coconut lover, definitely you’ll enjoy these coconut butter cookies and Nankhatai too!
Why you’ll love this recipe
Eggless cookies that are tasty and easy to make Made with simple pantry ingredients Used Whole wheat flour for healthier version Delightful treat for Coconut lovers After school snack for kids or great for a coffee mornings Perfect for Diwali, Easter, Thanksgiving or Christams or birthday parties
Ingredients for Eggless Coconut Cookies
Flour – I have used whole wheat flour (chapati flour) but you can use plain flour (maida) or use half of each flour. Butter – Unslated butter at room temparature Sugar – Regular white granulated sugar Salt – Just a pinch Desiccated Coconut – Use medium or small coconut Flavour – I have added a pinch of cardamom powder to infuse warm and lovely flavours to the aata biscuits. Baking Powder Milk – If needed Optional Few pieces of cashew nuts
Variations
A big pinch of lemon zest would go so well with coconut flavours, subtle and refreshing flavours. Few drops of vanilla extract to add nice flavour and aroma. Chocolate chips make a good addition to the coconut biscuit recipe, not only kids but adults will pick up one more. For the vegan version substitute milk with coconut milk and butter with vegan butter/ coconut oil. However, you may have to use a little more or less milk to make dough depending on the type of butter or oil you use.
Tips
Ensure the butter you use is softened at room temprature, it is very important step. With softened butter, the fat content can be easily creamed together with sugar and also helps butter coconut cookies to cook evenly. Just a pinch of salt acts as flavour enhancer and elevates the taste of biscuits, do not add it if you use salted butter. Add 1-2 tablespoon of milk at a time and check whether it needs more or not. It depends on the quality of flour you use. Do not add all the milk at a time. Resting the cookie dough in the fridge for 15-20 minutes is an important step and absolutely necessary to solidify the fat content to prevent biscuits from spreading while baking. Resting also helps the flour to fully absorb moisture resulting in better texture and a consistent bake. If you want to bake cookies later, store the dough in a cling film and keep it in the fridge or freezer.
Notes
Do not use coconut flakes for these eggless cookies recipe as they don’t mix with the dough. They are larger in size than desiccated coconut. The number of atta biscuits you will yield depends on the size and thickness of the cookies you make. If using salted butter, do not add salt. Make sure butter is softened to room temperature. Keep an eye while baking as every oven/air fryer temperature may vary. Do not overcrowd the baking tray or air fryer basket Cup measurements are approximate, I prefer weighing the ingredients and following metric measurements for accuracy for baking.
Storage
Allow the cookies cool down completely to a room temprature before storing them in container. These butter coconut cookies can be stored an airtight container at normal room temperature for 4-5 days. In the refrigerator it stays good for a week. Freezer Once the cookies are completely cooled down, arrange them in a baking tray in single layer and ensure they don’t touch each other. Keep the tray in the freezer for 2-3 hours until cookies are frozen solid. Wrap each cookie tightly in a cling film, transfer to an airtight container or zip lock bags and store in the freezer for up to 3 months. To thaw cookies, take them out of the freezer and let sit on the counter at room temperature. You can gently reheat thawed cookies to retain the taste and texture.
Serving
These are perfect as a tea time snack, great on it’s own or serve along with Masala Chai or Karak Tea at tea time. Sweet biscuit is a after-school snack for kids, serve with a glass of badam milk or Ruby chocolate Latte.
How to make Eggless Coconut Cookies
Preheat the oven to gas mark 4 or180C. In a big bowl or food processor whisk butter and sugar together until light and fluffy. Add salt and whisk again. Now add flour, coconut and cashew pieces if using ( Leave a one tablespoon coconut aside to roll the cookies) Mix everything well and knead the dough ( it should be like a chapatti dough) if needed add milk and knead the dough. Cover the dough with the clingfilm and rest in the refrigerator for15-20 minutes. Divide the dough into small equal sizes and roll into balls. Roll them into the coconut, If you want you can press the cookie balls with your thumb and make slightly flat. Line them on a baking tray and bake them for 18-20 minutes or until bottom parts of the cookie gets slightly golden brown. Remove it from the oven and leave it to cool completely. Enjoy with a cuppa or store in an airtight container.
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