Coconut Cookies

Crunchy Coconut Cookies make a beautiful edible present to give away during the Holiday time!

Eggless Coconut Cookies Recipe Are you one of those who only like Chocolate Chip Cookies? I hope not because I think these Coconut Cookies will blow your mind – figuratively of course! 😀

I’m really doing nothing different here, except add some freshly grated coconut in the cookie dough. But the effect it has on the end product truly makes it delicious and worthy enough of being shared as a new recipe! 🙂

Eggless Coconut Cookies Recipe

Eggless Coconut Cookies Recipe

(Recipe inspired by: Tomato Blues)

Add sugar, butter & vanilla to a mixing bowl and beat well to form a creamy mixture
Eggless Coconut Cookies Recipe

Add the flour, baking soda & grated coconut
Eggless Coconut Cookies Recipe

Mix to form a dough. If it is too sticky, cover and rest in the fridge for 30 minutes.
Eggless Coconut Cookies Recipe

Make equal sized balls of the dough and place on the baking sheet. If desired, roll the dough balls in dessicated coconut.
Eggless Coconut Cookies Recipe

With your fingers, gently flatten the cookies a little bit. This ensures you have a crunchy, flat cookie. Skip this step if you like your cookies on the larger side
Eggless Coconut Cookies Recipe

Press a pistachio / almond in the center of the cookie if you desire
Eggless Coconut Cookies Recipe

Bake at 180 C for 12-15 minutes or until the cookies are lightly brown
Eggless Coconut Cookies Recipe

Coconut Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8 medium cookies
Ingredients
  • ⅓ cup Butter, softened at room temperature
  • ⅓ cup Sugar (powdered sugar) {adjust for sweetness}
  • ½ teaspoon Vanilla extract
  • 1-2 tablespoons Milk (if required)
  • ¾ cup All Purpose Flour
  • ¼ teaspoon Baking Soda
  • a pinch of Salt (skip if using salted butter)
  • ¼ cup Grated Coconut*
  • Handful of Pistachios or Almonds (optional)
  • Dessicated Coconut (optional)
Note
  • If freshly grated coconut is not available, you can use frozen coconut as well. Just let it thaw / microwave until it is fresh again
  • If using dessicated coconut, no need to thaw
Instructions
  1. Preheat oven to 180C / 365 F. Grease and line a baking sheet.
  2. Add butter, sugar & vanilla extract to a mixing bowl. Beat together for 1-2 minutes to get a creamy mixture.
  3. Sift in the flour, baking soda, salt. Mix to form a dough. Add the coconut and fold in gently. Do not knead too much.
  4. If the mixture is too tough, add a couple spoons of milk to make a softer dough. If mixture is a little sticky, refrigerate for 30 minutes before forming the cookies.
  5. Form equal sized dough balls and place on the baking sheet at least 1 inch apart from each other. (If you want bigger cookies make bigger balls of dough & vice versa)
  6. If you like a flatter cookie, gently press each cookie in the middle with your fingers.
  7. Gently press a pistachio or almond sliver in the middle of every cookie.
  8. Bake in preheated 180C oven for 12-15 minutes. (watch out from 12th minute onwards.)
  9. Once done, let the cookies cool completely. Store in air tight jars at room temperature up to 10 days.
Note
  1. If you like your cookies flat, flatten them a little before baking. Else, skip that step.
  2. You can use dessicated coconut in this recipe too. But the taste and texture will slightly differ.
  3. If using frozen coconut, let it thaw at room temperature. (To speed up the process, you can microwave at 10 second gaps)

If you get fresh coconut, you can use grated / shredded coconut. But if you can’t find fresh coconut, you can use thawed, Frozen Coconut too! 🙂

** This is a part of the Holiday Bonanza on Foodomania. Come back everyday for a new treat! Or you can subscribe via email to have the recipes delivered to your inbox! 🙂

I’d love to see what you’re making for the Holidays! Do Follow and Share your pictures on Facebook, Twitter or Instagram! 🙂

2 Comment

  1. Can I use amul butter as it is salted.

    1. Yes, I use Amul Butter only. But the check for sweetness. You may end up requiring a little bit more sugar. 🙂

Leave a Reply