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These eggless coconut cookies are crispy, crunchy, crumbly and so addictive. If you love anything with coconut you ought to love these scrummy cookies!
Coconut is a very basic ingredient used in Goan cuisine. Since Goa is blessed with an abundance of coconut trees, it is used in recipes ranging from breakfast to snacks to curries to cakes and bakes to desserts! Being a Goan, I love anything made with coconut!
These coconut cookies are not a Goan recipe, but since it has coconut, a bite of these simply transport me to the lush green fields of Goa dotted with numerous, coconut trees. A lot of beautiful memories associated with it!
Moving on to these eggless coconut cookies, these are buttery, crispy and oh so yum with all that coconut flavor! Perfect with a cup of freshly brewed coffee or tea! Beware, these cookies are so good, they will vanish in seconds! It is a very easy cookie recipe that requires very basic pantry ingredients. You can easily make this vegan by using vegan butter and vegan milk instead.
Table of Contents
IF YOU ARE INTERESTED IN SOME GOAN BAKES AND SWEETS THAT USE COCONUT, YOU WILL LOVE THESE AUTHENTIC GOAN RECIPES
- Bolinhos de coco (Goan coconut and semolina cookies)
- Baath cake (Goan coconut and semolina cake)
- Coconut Toffee
MORE EGGLESS COOKIE RECIPES
- Bourbon biscuits
- Karachi biscuits
- Eggless badam pistabiscuits,Karachi bakery style
- Eggless CoconutMacaroons
- Thumbprint cookies
- Linzer cookies
- Shortbread cookies
- Chocolate cashew cookies
Let’s move on to the recipe and have a look at how it’s made.
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS COCONUT COOKIES | CRISPY COCONUT COOKIES
1.Sift the flour and baking powder in a mixing bowl. Add 1/2 cup desiccatedcoconut and mix well. Set aside.
2.Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift inpowdered sugar, beat on low speed initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until light and creamy.
3.Add vanilla extract and continue to beat.
4.Now switch to the lowest speed and add the flour and coconut mixture in 3 partsincorporatingthe butter into the flour. Gently bring the dough together. Do not knead.
5.Add milk and mix for another few seconds until you have a soft dough. Test it by pinching a tablespoon of dough, it should form a smooth ball. Add another teaspoon of milk, only if required to adjust the consistency of the dough. Do not add too much, or else the dough will turn sticky.
6.Use a tablespoon to measure the dough, roll each dough ball between your palms then flatten it and dust in the remaining 5 tbsp desiccated coconut. Also, preheat the oven to 350 F / 180 C and line two baking trays with parchment paper or silicon mat.
7.Place all the cookies on a baking tray, bake for 16-18 minutes, until golden brown.
8.The cookies will crisp upon cooling, transfer to a wire rack to cool completely, then store in an airtight container. They last for about 2 weeks.
HOW TO MAKE EGGLESS COCONUT COOKIES?
Crispy Coconut Cookies | Indian Style Eggless Coconut Biscuits
Freda Dias
These eggless coconut cookies are crispy, crunchy, crumbly and so addictive. If you love anything with coconut you ought to love these scrummy cookies!
4.80 from 5 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 18 minutes mins
Total Time 48 minutes mins
Course Baked goodies
Cuisine Indian
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup (144 grams) all purpose flour (maida)
- 1/2 cup (50 grams) + 5 tbsp unsweetened desiccated coconut
- 1/2 cup (113 grams) unsalted butter
- 1/2 cup (70 grams) confectioner's sugar
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tbsp milk
- 1/4 tsp salt
Instructions
Sift the flour and baking powder in a mixing bowl. Add 1/2 cup desiccatedcoconut and mix well. Set aside.
Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift inpowdered sugar, beat on low speed initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until light and creamy.
Add vanilla extract and continue to beat.
Now switch to the lowest speed and add the flour and coconut mixture in 3 partsincorporatingthe butter into the flour. Gently bring the dough together. Do not knead.
Add milk and mix for another few seconds until you have a soft dough. Test it by pinching a tablespoon of dough, it should form a smooth ball. Add another teaspoon of milk, only if required to adjust the consistency of the dough. Do not add too much, or else the dough will turn sticky.
Use a tablespoon to measure the dough, roll each dough ball between your palms then flatten it and dust in the remaining 5 tbsp desiccated coconut. Also, preheat the oven to 350 F / 180 C and line two baking trays with parchment paper or silicon mat.
Place all the cookies on a baking tray, bake for 16-18 minutes, until golden brown.
The cookies will crisp upon cooling, transfer to a wire rack to cool completely, then store in an airtight container. They last for about 2 weeks.
Keyword Coconut Cookies, Eggless Coconut Cookies
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Have a great weekend 🙂
Regards,
Freda
