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–+ servings

Eggless Coconut Cookies (Indian Style)

By Jigna
These cookies are crispy, light, and full of coconut. They are egg-free, easy to make, and require only a few ingredients.
5 from 3 votes
Print Pin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Indian, World
Course Dessert, Snack
Diet Eggless, Vegetarian
Servings 14 Cookies

Ingredients
  

  • 1 cup (130g) all-purpose flour
  • 1 cup (100g) unsweetened desiccated coconut
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter softened to room temperature
  • ½ cup (100g) granulated sugar
  • ½ teaspoon pure vanilla (optional)
  • ¼ cup unsweetened desiccated coconut to roll the cookie balls

Instructions
 

Making The Cookie 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.
  • If you have medium or large desiccated coconut, pulse it in your blender until you get finely grated coconut consistency. However, do not over-grind otherwise, the oil will separate from the coconut.
  • 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.
  • 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, add a teaspoon of milk to make a dough. 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 Coconut Cookies

  • When ready to bake, pre-heat the oven to 320° F. Line the baking sheet with a silicone mat or parchment paper.
  • Take the dough out of the fridge. Scoop approximately 2tbsp of dough and roll into a ball.
  • Use a small ice cream scoop if you have one. It will be much easier to make the same size of cookies.
  • Flatten the ball a little, and shape like you would shape a pattie or Peda.
  • 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 they will 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 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.

Notes

  1. Flour: 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.
  2. Desiccated Coconut: Use unsweetened desiccated coconut to make these eggless coconut cookies. Do not replace it with fresh coconut, coconut flakes, or shredded coconut.
  3. Butter: Make sure to use room-temperature butter for the best result. 
  4. Chilling The Dough: The chilling of the dough is important to control the cookie spread. So do not skip this step.
  5. Scooping The Cookie Dough: Use a small ice cream scoop for the even size of cookies.
  6. More Coconut Flavor: For the extra coconut flavor, roll the cookie balls into desiccated coconut before baking.
  7. Scaling: The recipe can easily be halved or doubled to get fewer or more cookies.
 

Nutrition (Approximate Values)

Calories : 159kcalCarbohydrates : 15gProtein : 1gFat : 11gSaturated Fat : 8gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gTrans Fat : 1gCholesterol : 17mgSodium : 117mgPotassium : 45mgFiber : 1gSugar : 8gVitamin A : 203IUVitamin C : 1mgCalcium : 13mgIron : 1mg
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