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+ servings
coconut butter cookies placed on pink napkin.
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4.84 from 6 votes

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 minutes
Cook Time15 minutes
resting time30 minutes
Total Time55 minutes
Course: Snack
Cuisine: American, Indian
Diet: Vegetarian
Servings: 15 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 tablespoon 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

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 tablespoon 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.

Video

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 tablespoon 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

Calories: 120kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 19mg | Potassium: 51mg | Fiber: 1g | Sugar: 7g | Vitamin A: 174IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg