Eggless Coconut Cookies

Coconut Cookies – simple, tasty, crunchy and easy recipe made from pantry ingredients. A delectable coconut butter cookies with coconut flavour, coconut texture and nutty aroma is a delightful treat for coconut lovers. This is one of the super easy crunchy coconut cookies recipes with few ingredients and minimal efforts for kids to make.

Prep Time10

Cook Time15

resting time30

Total Time55

Course: Snack

Cuisine: American, Indian

Diet: Vegetarian

Servings: biscuits

Calories: 120kcal

Author: Geetha

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

200 gms (or) 1.5 cups (or) 1½ cups Wheat Flour 2tbsp extra for dusting
80 gms (or) 1 cup Desiccated Coconut 1 tbsp extra to sprinkle after rolling
100 gms (or) ½ cup Unsalted Butter
100 gms (or) ½ cup Sugar
a pinch Salt
¼ cup Milk
½ Teaspoon Baking powder

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Instructions

Before you get started, scroll up a little and watch a quick recipe video.
Check the notes and tips at the bottom of the recipe for extra info and help.
Line the baking tray with parchment or grease proof paper.
In a bowl, sift wheat flour, baking powder. Add salt and mix well.
200 gms (or) 1.5 cups (or) 1½ cups Wheat Flour, a pinch Salt, ½ Teaspoon Baking powder
In a second large bowl, cream together sugar and butter.
100 gms (or) ½ cup Sugar, 100 gms (or) ½ cup Unsalted Butter
Add desiccated coconut, flour and continue to mix until crumbly.
80 gms (or) 1 cup Desiccated Coconut, 200 gms (or) 1.5 cups (or) 1½ cups Wheat Flour
Now add little milk and combine the mixture using hands into thick dough. Add 1-2 tbsp milk at once when necessary while combining.
¼ cup Milk
Cover the dough container with cling film, pop the bowl in the fridge and let it rest for 30 minutes.
After 30 minutes take the bowl out of the fridge. Sprinkle flour on silicone baking mat or clean surface. Transfer the dough and cover it with parchment paper.
Roll it gently with rolling pin.
Cut into round or any desired shapes.
Transfer the cookies to a parchment lined baking tray and bake at 170 C for 15 minutes until it turns light golden brown.
Let crunchy coconut cookies cool down to room temperature on wire rack.
Enjoy crispy coconut cookies and store the rest of them in an air tight container.

Notes

Let the cookies cool down to room temperature before you store them in an air tight container. These crunchy coconut cookies stay fresh for up to a week at room temperature

Depending on the quality of flour you may need little more or less milk. Do not add all of it at once, start with 1-2 tbsp and then add more until the mixture comes together to form a thick dough.

Number of cookies you yield depends on the size and thickness of cookies.

Before you store in freezer/airtight container, ensure cookies are cooled down completely to prevent condensation which makes cookies soggy.

Ensure butter is softened to room temperature.

Cup measurements are approximate, I would suggest to weigh the ingredients and follow metric measurements for accuracy.

Tips and tricks

It is essential to use butter that is softened to room temperature. With softened butter, the fat can be easily creamed together with sugar and also helps butter coconut cookies to cook evenly.

Salt acts as flavour enhancer and elevates the taste of biscuits, do not add it if you use salted butter.

Resting the dough in the fridge for 30 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.

** Nutritional information provided here are estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

Nutrition