Eggless Coconut Cookies (Indian Style)

Eggless Coconut Cookies are crisp, light, buttery, and full of coconut flavor. If you love coconut, you must try these Indian bakery-style cookies. They are beyond easy to make and require only a few ingredients.

Jump to:

• About Eggless Coconut Cookies
• Ingredients
• Step-by-Step Directions
• Storing The Cookies
• Why Chilling of the Dough Is Important
• Helpful Tips
• Frequently Asked Questions
• More Eggless Cookies
• Recipe

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About Eggless Coconut Cookies

Coconut is one of the staple ingredients in my kitchen. I love making different dishes, from savory to dessert, using fresh or dry coconut and coconut milk or cream. Also, I 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 they are 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. There is a slight hint of warm and sweet vanilla flavor from the pure vanilla extract. The cookies are buttery, and butter pairs heavenly with coconut flavor.

Ingredients

1. All-Purpose Flour: I have used unbleached and organic all-purpose flour to make eggless coconut cookies. It is important to measure the flour correctly. Fluff your flour with the spoon, and then spoon it into a measuring cup. Then level it off with the 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.
2. 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 and 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.
3. 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.
4. Salt: It supports the sweet flavor of the cookies and adds a pleasant contrast.
5. Butter: Use unsalted butter, and it should be 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.
6. Granulated Sugar: It provides sweetness to the cookies and adds structure. You can also use powdered sugar instead of granulated sugar.
7. Pure Vanilla: It adds warm and sweet flavors to the coconut cookies. However, to keep only a coconut flavor, you can skip vanilla extract.

Step-by-Step Directions

Making Eggless Coconut Cookies Dough

• In a medium bowl, sift flour, baking powder, and salt together.
• Whisk well and set aside.

• Add unsweetened desiccated coconut, and incorporate well with the flour mixture.
• Use small or fine desiccated coconut, and do not use 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 do not give any pressure. Instead, only gently bring the mixture together and make 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.
• Use a small ice cream scoop if you have one. It will be much easier to make the exact size of cookies.

• 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 The Cookies

• 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 of the Dough Is Important

• The chilling of the dough is important to control the cookie spread.
• If we bake the cookies right after making the dough, the butter will melt very quickly in the oven. And cookies will spread too much and will become flat.
• Also, the chilling will make the dough a little firm. So it will be easy to roll it into cookie dough balls.
• So I will prefer to chill the dough before baking the cookies, and I will highly recommend the same.

Helpful Tips

• For crisp and perfect cookies, make sure to measure the flour correctly. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
• Make sure to use room-temperature butter for the best result.
• The chilling of the dough is important for the perfect spread of cookies.
• Use a small ice cream scoop for the even size of cookies.
• For the extra coconut flavor, roll the cookie balls into desiccated coconut before baking.
• The recipe can easily be halved or doubled to get fewer or more cookies.

Frequently Asked Questions

Can I Make The Dough in Advance, or Can I Freeze The Dough?

Yes! The dough will stay in the fridge for up to two days. And it also freezes well for three months. If you freeze the dough, make sure to thaw it before baking completely.

Why My Cookies Didn’t Spread?

There could be any reason for these: 1. You added too much flour. 2. Baking Powder is expired. 3. Butter was not at the right temperature. 4. The dough is too cold. After removing it from the fridge, if it is too cold and hard, let it sit at room temperature for 10 minutes and then continue. 5. The oven is not at the right temperature.

Why do My Cookies Spread Too Much and Become Flat?

For this recipe, chilling the dough is important. So if you bake the cookies without chilling the dough, the butter will melt as soon as the cookies hit the oven. And that will make the cookies flat. Also, using baking soda instead of baking powder may cause uncontrolled cookie spread. If your kitchen is warm while rolling the cookie balls, they may become soft. In that case, place the baking tray with cookie balls in the fridge again for at least 10 minutes. That will firm the butter again, and the cookies will not spread too much.

So I hope you will like this recipe and if you make it, please leave your comment. You can also easily rate the recipe in the recipe card below.

More Eggless Cookies

You May Like More Coconut Recipes

• Coconut Chutney / How To Make Coconut Chutney
• Orange Coconut Smoothie (Creamy and Dairy Free)
• Coconut Ladoo / Creamy Coconut Ladoo Recipe

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