Eggless Coconut Cookies Recipe | Coconut Biscuits with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. These biscuits are light, crispy, and has a tongue enduring fascinating flavor of coconut. It has an ideal melt-in-mouth texture, slightly chewy from outside with a soft texture from within, they are just sweet and not overly sweet. The time-consuming part is chilling the dough and I have a lot of queries from my readers, about this step, so I like to share some points here, in simple terms,
* Butter will not melt as soon as the cookies hit the oven,
* Cookies will retain their shape much better,
* Chilling the dough also boosts the flavor and texture of a cookie.
Another question when I shared the Coconut Macaroons Recipe, can we use fresh shredded coconut? the answer is a big No! only desiccated coconut works for this recipe as the liquid present in fresh shredded coconut will throw the whole recipe off balance, and you may end up with flat, spread out cookies.
Check my other Eggless Cookie Recipes like
1. Chocolate Chip Cookies
2. Butter Cookies
3. Jam / Thumbprint Cookies
4. Pista Cookies
5. Karachi / Tutti Frutti Cookies
Eggless Chewy Coconut Cookies
Eggless Coconut Cookies Recipe | Coconut Biscuits
Equipment
- Baking Tray
- OTG Oven / Microwave Oven
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
- 1 Cup Atta / Wheat Flour
- ⅓ Cup Sugar
- ¼ Cup Dessicated Coconut (Heaped)
- ¼ tsp Baking Soda
- ¼ Cup Butter Link for Homemade Butter
- ¼ tsp Vanilla Essence
- 2 tbsp Milk (If Needed)
Instructions
- First, measure and keep the dry ingredients ready. For a healthy version, I replaced All-Purpose Flour/maida with Atta. Also, white sugar can be replaced with brown sugar or pure powdered jaggery. Instead of butter, the same quantity of coconut oil can also be used, which boosts the flavor of the cookies.
- To a mixing bowl, add the butter, powdered sugar, and vanilla essence.
- Using a hand whisk or electric beater, blend for 2 minutes at low speed, till smooth.
- In another bowl, add the atta.
- Then, add the desiccated coconut and mix it well. I mixed it in a separate bowl, so there will not be any lumps.
- To the butter-sugar mixture, add the atta and desiccated coconut mix.
- Slowly combine the dough till smooth and never knead it. If the dough is very dry, sprinkle little milk (I used 2 tbsp of milk), or if it is sticky, add very little flour and knead again.
- It looks like biscuit crumbs now.
- As you combine, the dough forms a mass. Cling wrap the dough, and refrigerate the dough for 2 hours or overnight. NEVER bake it immediately without refrigeration else the cookies melt.
- Remove the dough from the fridge, it changes in color slightly by refrigeration. Let it stand for 10 minutes and combine again. Make small-sized smooth balls.
- Flatten the ball slightly and smoothen the sides too.
- Do the same with the remaining dough.
- Now, roll the dough over the desiccated coconut. Preheat the oven for 10 minutes at 180C / 350F. Also, line the baking tray with butter paper and dust with some flour.
- Arrange the cookie dough on the tray by leaving a 2-inch gap. Keep the tray in the center rack and bake for 12 to 15 minutes, till the base turns to a slightly golden color. Don’t bake more than that, as the cookies get burnt easily.
- Remove the cookies from the tray, place them in a wire rack, and allow it to cool completely. First, the cookies seem soft but it turns crispy as it cools down. Store in an airtight container, it stays good for 2 weeks.
- Enjoy these Coconut Biscuits during teatime.
Notes
Tips for Coconut Biscuits
1. Do not add butter more than mentioned, else the cookies turn flat or start to melt while baking. 2. Ensure to use fresh butter, as the old rancid one loses its sweetness and the bitterness will be felt in the baked cookie. 3. Butter can be replaced with the same quantity of coconut oil, which boosts the flavour of the Eggless Coconut Cookies Recipe. 4.Also, don't whisk the butter and sugar for more time, else the air incorporates and the cookies start to raise. 5. Use powdered sugar/icing sugar/confectionery sugar only, which gives a light texture to the cookies. 6. For a healthy version, brown sugar, cane sugar or pure powdered jaggery can be used. But it will impact the colour of the cookies. 7. I used atta, it can be replaced with flour too or an equal quantity of both the flours can be used. 8.Use desiccated coconut only, fresh coconut does not work for this recipe. The moisture in the fresh coconut will ruin the texture and taste. 9. At first, the dough looks like biscuit crumbs, as you combine it becomes moist. But, If the dough is very dry, sprinkle little milk or if it is sticky, add very little flour and knead again. 10.Refrigerate the dough for a minimum time of 2 hours or overnight to become firm. Never bake it immediately, else the cookies melt. 11. This cookie dough stays good for 2 days under refrigeration and 3 months in the freezer. 12. Ensure to bake the Coconut Biscuits till the base turns to golden colour, it takes 12 to 15 minutes. 13.Once removed from the oven the COOKIES WILL BE SOFT, but it turns crispy when it cools down completely. FAQ- At what texture the dough should be? The dough for these cookies should not be too sticky or too dry. If the dough is too sticky, add little flour to the dough, if added more the cookies turn dense and taste different. If the dough turns dry just sprinkle little milk and knead again.
- Why my cookies turn hard and taste bitter? If you knead the dough very tightly and bake for more than the mentioned time it turns hard. Also, it turns bitter and smells burnt.
- What are the correct baking time and temperature?
Coconut Biscuits Recipe
Method for Coconut Cookies Recipe
1. First, measure and keep the dry ingredients ready. For a healthy version, I replaced All-Purpose Flour/maida with Atta. Also, white sugar can be replaced with brown sugar or pure powdered jaggery. Instead of butter, the same quantity of coconut oil can also be used, which boosts the flavor of the cookies.
2. To a mixing bowl, add the butter, powdered sugar, and vanilla essence.
3. Using a hand whisk or electric beater, blend for 2 minutes at low speed, till smooth.
4. In another bowl, add the atta.
5. Then, add the desiccated coconut, baking soda and mix it well. I mixed it in a separate bowl, so there will not be any lumps.
6. To the butter-sugar mixture, add the atta and desiccated coconut mix.
7. Slowly combine the dough till smooth and never knead it. If the dough is very dry, sprinkle little milk (I used 2 tbsp of milk), or if it is sticky, add very little flour and knead again.
8. It looks like biscuit crumbs now.
9. As you combine, the dough forms a mass. Cling wrap the dough, and refrigerate the dough for 2 hours or overnight. NEVER bake it immediately without refrigeration else the cookies melt.
10. Remove the dough from the fridge, it changes in color slightly by refrigeration. Let it stand for 10 minutes and combine again. Make small-sized smooth balls.
11. Flatten the ball slightly and smoothen the sides too.
12. Do the same with the remaining dough.
13. Now, roll the dough over the desiccated coconut. Preheat the oven for 10 minutes at 180C / 350F. Also, line the baking tray with butter paper and dust with some flour.
14. Arrange the cookie dough on the tray by leaving a 2-inch gap. Keep the tray in the center rack and bake for 12 to 15 minutes, till the base turns to a slightly golden color. Don’t bake more than that, as the cookies get burnt easily.
15. Remove the cookies from the tray, place them in a wire rack, and allow it to cool completely. First, the cookies seem soft but it turns crispy as it cools down. Store in an airtight container, it stays good for 2 weeks.
Enjoy these Coconut Biscuits during teatime.
Eggless Coconut Cookies Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
Leave a Reply