These Eggless Coconut Cookies are beyond easy to make, and the recipe requires only a few ingredients. They are deliciously addictive and perfect with a cup of coffee or tea.
Indian-Style Eggless Coconut Cookies
Coconut is a staple ingredient in my kitchen. I love making different dishes, from savory to dessert, using fresh or dry coconut and coconut milk or cream. I also love cookies, Nankhatai, or biscuits loaded with coconut. Eggless Coconut Cookies are easy to make, and they are totally addictive! We require very few ingredients, and bakery-style cookies will be ready without any hassle. Texture: These cookies are crunchy and crisp but light and melt in the mouth. However, if you like your cookies crisp outside but soft and chewy inside, bake the cookies for 15-16 minutes only. Flavors: As the name suggests, these cookies are loaded with coconut flavor. However, they have a slight hint of vanilla flavor. The cookies are buttery, and butter pairs heavenly with coconut flavor.
Ingredients and Notes
All-Purpose Flour: I have used unbleached and organic all-purpose flour to make eggless coconut cookies. It is essential to measure the flour correctly. Fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife. The other best way is to weigh the flour using the kitchen scale if you have one. Too much flour will make the cookies cakey and crumbly. Unsweetened Desiccated Coconut: Use only dry desiccated or grated coconut. We can not use fresh coconut in this recipe. Also, coconut flakes and shreds are different, so do not use them instead of desiccated coconut. If you have medium or large desiccated coconut, you can quickly pulse it in a blender to get the fine desiccated coconut. Baking Powder: It makes eggless coconut cookies crisp and light. Do not substitute it with baking soda. Also, make sure that baking powder is not expired. Salt: It supports the sweet flavor of the cookies and adds a pleasant contrast. Butter: Use unsalted butter at room temperature. Too soft or cold butter will change the texture of the cookies. Also, if the butter is warm, the cookies will become flat after baking. Granulated Sugar: It provides sweetness to the cookies and adds structure. You can also use powdered sugar instead of granulated sugar. Pure Vanilla: Vanilla adds warm and sweet flavors to the coconut cookies. However, to keep only a coconut flavor, you can skip vanilla extract.
How To Make Eggless Coconut Cookies
Making Eggless Coconut Cookies Dough
Sift flour, baking powder, and salt together in a medium bowl. Whisk well and set aside.
Add unsweetened desiccated coconut and incorporate well with the flour mixture. Use small or fine desiccated coconut, not shredded or flaked coconut. We can also not use fresh coconut in this recipe. If you have medium or large desiccated coconut, pulse it in your blender until you get a finely grated coconut consistency. However, do not over-grind; otherwise, the oil will separate. set the dry mixture aside.
Using a stand mixer fitted with a paddle attachment or an electric hand mixer, cream butter on medium to high speed for two minutes or until it is light and creamy.
Add sugar and continue beating on medium to high speed for two minutes or until the mixture is light, creamy, and fluffy. I have used white granulated sugar, but you can also use powdered sugar. Scrape the sides and bottom of the bowl in between for even mixing.
Add dry ingredients and pure vanilla. Mix at low speed until just combined. Do not overmix.
Once everything is combined, use your hand to make a dough. Do not knead the dough or apply pressure. Instead, gently combine the mixture and form a dough ball. If the mixture is not coming together as a dough, add a teaspoon of milk. However, I did not need to add any milk. Cover the dough tightly, and place it in the refrigerator for at least 30 minutes. We can keep it in the fridge for up to 24-48 hours.
Baking The Eggless Coconut Cookies
Preheat the oven to 320° F when you are ready to bake. Line the baking sheet with a silicone mat or parchment paper. Take the dough out of the fridge. Scoop approximately 2 tablespoon of dough and roll into a ball. Flatten the ball a little, and shape it like you would shape a pattie or Peda.
Pro-Tip
If the dough is too cold and difficult to roll in a ball, leave it at room temperature for 5-7 minutes. If you have a small ice cream scoop, use it. It will be much easier to make cookies the exact size you want.
Roll each cookie ball into desiccated coconut. This step is optional; you can skip it if you want.
Place all the cookie dough balls onto a baking sheet keeping them 2 inches apart.
Bake the cookies for 18-20 minutes or until the edges are lightly golden. Keep an eye on the oven after 15 minutes to avoid overbaking. You may feel that cookies are not done but will be set upon cooling. So do not overbake the cookies. Remove the cookies from the oven and allow them to cool on the baking sheet for 5-7 minutes.
Transfer the cookies onto a wire rack and allow them to cool completely.
Storing Suggestions
Store the eggless coconut cookies in an airtight container for up to 4-5 days at room temperature. To keep the cookies fresher for longer, place the airtight container into the fridge for up to 10 days. You can also freeze the cookie in a freezer bag or container for up to three months.
Why Chilling The Dough Is Essential
The chilling of the dough is necessary to control the cookie spread. If we bake the cookies right after making the dough, the butter will melt very quickly in the oven. Therefore, cookies will spread too much and become flat. Also, the chilling will make the dough a little firm, making it easy to roll it into cookie dough balls. So, I prefer to chill the dough before baking the cookies, and I highly recommend this.
More Eggless Cookies
Recipe Card
Butter: Make sure to use room-temperature butter for the best result. Chilling The Dough: The chilling of the dough is essential for the perfect spread of cookies. Scopping The Dough: Use a small ice cream scoop for the even size of cookies. Rolling The Cookie Balls: Roll the cookie dough balls into desiccated coconut for extra coconut flavor before baking. Scaling: The recipe can easily be halved or doubled to get fewer or more cookies.
