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 pista biscuits, 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 desiccated coconut 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 in powdered 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 parts incorporating the 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
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 desiccated coconut 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 in powdered 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 parts incorporating the 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.
PIN IT FOR LATER
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at [email protected]
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Have a great weekend 🙂
Regards,
Freda
Krisha says
How many cookies can we make from this recipe ?
Freda Dias says
Hello Krisha! It should make around 18 medium sized ones.
Mya says
Sorry this is a comment on a comment, I can’t figure out how to write a seperate one. Should the butter be cold or room temperature? I made them but they spread super thin and ran together creating a sheet cookie lol! and ended up having to trash unfortunately. Please help
Freda Dias says
Hi Mya! The butter needs to be at room temperature, but it shouldn’t be too soft. If you press it with your finger it should leave a dent and not slide through the butter. Also, I’m not sure if you used a measuring cup to measure the flour. Since volumes of measuring cup differs, and less flour could also coz the cookies to spread. If the dough is too soft, chill it next time, form balls, and then refrigerate again until firm for 30 minutes. You can then bake them, they will be less likely to spread. But I highly suggest checking your flour quantity, because this cookie dough doesn’t really need to be chilled.
Ani says
Loved them. They were so crispy but I think can cut back on the sugar. Thank you
Freda Dias says
Hi Ani! Thanks for sharing your feedback 🙂 You may reduce the sugar to 1/3 cup.
Lynette Schoombie says
I made these cookies but found them a bit too sweet.
Freda Dias says
Hi Lynette! Next time you can cut back on the sugar and they should still be fine.
Sakina says
Tried this recipe today and thoroughly enjoyed it!! The cookies were crisp and buttery and so easy to make!! Definitely making this again!!
Freda Dias says
Glad you enjoyed it, Sakina! Thanks for sharing your feedback 😊
Jess says
Delicious cookies! It’s very dry where I live, so I had to play with milk vs. flour to get the right consistency. They came out a little cake-ier and denser than you intended but they’re still so tasty. Can’t wait to dip mine in coffee. Thank you for the recipe!
Freda Dias says
Hi Jess! I’m glad to know that you adjusted the flour and milk accordingly. Thanks so much for sharing your feedback 😊 Truly appreciate it!
Tamanna says
Hii deary
Your recepie is amazing
Pictures are so tempting
Would love to bake
Just wanted to know for how many minutes we should preheat the oven
God bless you dear ♥️♥️
Freda Dias says
Hi Tamanna! Thank you so much. Preheat it for 10-15 minutes. Do share your feedback when you try 🙂
shanzia says
how many cookies we can make using this recipe? anyone can guide?
Freda Dias says
This recipe should make about 18 medium sized cookies.
jayneblue says
It does not seem to say when to add the salt listed as an ingredient…
Freda Dias says
Thanks for pointing it out, I’ve missed mentioning it in the steps. It goes in along with the flour in step 1.
Ashwini says
Amazing biscuit. Just melts in the mouth. Perfect texture.
Freda Dias says
Glad you liked it, Ashwini 🙂
Rupali Ratwadkar says
by far the best ever coconut cookies i ever had
Freda Dias says
Yay!! 🙂
Roma says
Hi Freda, is the dessicated coconut in powder or small flakes form?
Freda Dias says
Hi Roma, it is in between a powder and tiny flake form. If its too flakey, simply pulse it in the blender. Powdered form will work too.
Ali says
Just beautiful!
Freda Dias says
Thanks, Ali 🙂
Vinny says
Thank you so much for the recipe and the cookies turned out delicious 😋 I’m going to bake these cookies for my friends too !
Freda Dias says
That’s awesome, Vinny! So happy to know 🙂 Thanks for sharing your feedback!
Shumeaz says
Thanks for an amazing recipe. Mine came out great, very professional looking! My question: do these freeze well and would it be better to freeze the raw dough or the baked cookies?
Freda Dias says
Hi Shumeaz! Glad to know they turned out well. I’ve not tried freezing these cookies, so I’m not sure how well they will hold up. I see no reason why you can’t freeze the dough, I’d suggest freezing the dough instead of the cookies.
Tanja says
Hello,
These cookies are delicious, I will ad it to my favorite recipes, also pefect for vegans, I used margarine and almond milk.
I also mixed everything with a fork and that works perfect.
Thank you for sharing.
Freda Dias says
Awesome! Thanks for your feedback, Tanja 🙂
Lola says
Hi
Can I use sweetened coconut instead?
Freda Dias says
Hi Lola, I don’t recommend using sweetened coconut as the entire mixture will turn too sweet.
Neha Patankar says
Hi Freda, cookies look good and i m sure they will taste great. Please provide a link for the cookie mat.😀
Freda Dias says
Hi Neha, sorry just saw this msg, Where are you based? I picked this up from my local Costco.
Antonia (Zoale) says
How delicious Freda!
Freda Dias says
Thanks, Antonia 🙂
Divya Deepak Rao says
These look and sounds wonderfully delicious! Loving your captures and that vibrant blue cup:)
Priya Srinivasan says
Wow that is one crispy cookie! Looks totally crunchy and a perfect combo with our afternoon chai!
sapana says
Omg those cookies looks so crispy and perfectly baked. Love the beautiful pictures.
theyellowdaal says
Oh so crunchy…. Lovely pics. I am trying these on the weekend only😊
Swati says
I feel like picking one of them straight form the pictures, Yummm, they looks so delicious!
Jagruti says
These coconut cookies turned out so well Freda, delectable and aromatic! Crispy cookies with masala chai..I think heaven is on the earth 🙂
Sharmila - The Happie Friends Potpourri Corner says
I have a weakness towards cookies and this is of my kind.. Cant wait to try out !!
jayashreetrao says
Lovely cookies, they taste awesome, do need to try sometime.
Rafeeda - The Big Sweet Tooth says
Can’t but fall in love with these cookies! They look so crunchy… and love the props used, that mug is super cute!
Lathiya says
Cookies looks so crisp and delicious…love coconut in anything
simplyvegetarian777 says
In love with these cookies and I can
Almost smell these Freda 😍
Lily I Bestreviewofproduct says
Looks very tasty and refreshing! These cookies should smell really good because of the coconut added. Great texture, crisp and crunch as well!
BhawanaSingh says
I liked these melting coconut cookies just by looking at them. Being eggless my half work done. Will try this recipe with wheat flour. Clicks are just wow. this blue bowl is beautiful. My birthday coming soon 🙂
Vidya Narayan says
These look so tempting and delicious. Super crunchy with the dessicated coconut. I can imagine the aroma that must have filled your kitchen during the baking process. Super share.
afroz261 says
Cookies look so good, love the tea set as well.
Christina says
I LOVE coconut, where do I sign up! These cookies look fantastic! Pinning!
Valencia says
Baked them today and they are just heaven in my mouth. I’m so glad I can make these cookies and all thanx to you.
Next in line is the fruit biscuit the fruit biscuit log is sitting in the fridge to be baked in the evening.
All praise to your talent.
Freda Dias says
Aww so glad to know you liked these coconut cookies, Valencia:) thanks for sharing your feedback, hope you like the fruit biscuits too 🙂
Farida says
Hi butter should be room temperature or chilled?
Freda Dias says
Room temperature.
Laura says
Freda, these sound so so delicious! I, too, love anything coconut. These look so lovely, too! I’m not used to baking without eggs, but I’m thrilled to have a recipe that can be vegan-ized easily!
skd says
They look professionally baked. I would love to have them with my evening tea. I also love the picture Freda. Lovely colors👌
Ana
Freda Dias says
Thanks, Ana 🙂
Carol says
I love coconut cookies and confectioners sugar do you mean icing sugar?
Freda Dias says
Yes, Carol 🙂
Ruchi says
What a delicious cookies . My mother in law and my daughter loves coconut cookies. And very frequently we make. Such tempting pics. And I must say beautiful crockery…
Freda Dias says
Thanks, Ruchi 🙂
Sharon Dcosta says
Does the 1/2 cup + 5 tbs coconut have to be used in the dough with additional cocinut for rolling. Or 1/2 cup for dough and the 5 tbs for dusting the cookies?
Freda Dias says
1/2 cup for dough, 5 tbsp for rolling,Sharon. I’ve edited the recipe 🙂
Sharon Dcosta says
Thanks Freda… Will try soon… maybe heart shaped for valentines day.
Freda Dias says
Sounds great 🙂
Priya @priyascurrynation says
looks refreshing. it reminds me my childhood days as i looooveee coconut cookies… i will definitely give this a try…
Freda Dias says
Thanks Priya 🙂 Hope you like it!
Meenakshi says
Can fresh grated cococonut be used
Anagha says
So tempting Freda! Am a regular follower of your blog👍😊 can I use finely grated dry ‘khobra’ coconut we use in Indian kitchens?
Freda Dias says
Hi Anagha! Thanks 🙂 I think that will work in this recipe as it is dry, avoid scraping the brown part though, do give it a go and let me know how it goes 🙂
Lallie Pillay says
My Dearest
You are a Food Guru
You give love to preparation of food
Delight to the Mind Body n Soul
Blessings
For sharing
Freda Dias says
Thanks so much for your kind words, Lallie 🙂