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+ servings

Eggless Coconut Cookies

Gayathri Vijayakumar
Crispy, Melt in Mouth Eggless Coconut Cookies made with a handful of simple ingredients. The rich flavour of coconut makes these eggless coconut cookies irresistible.
Prep Time 10 mins
Cook Time 15 mins
Resting time 30 mins
Total Time 55 mins
Course Cookies
Cuisine International
Servings 20 cookies

Ingredients
  

  • 1/2 cup Butter
  • 1/2 cup Sugar
  • 3/4 cup Unsweetened Desiccated Coconut
  • 2 tbsp Milk

Dry Ingredients

  • 1 cup All-Purpose Flour
  • 1/2 tsp Salt
  • 1/2 tsp Baking Powder
  • 1/2 tsp Cardamom Powder

For rolling

  • 3 tbsp Unsweetened Desiccated Coconut

Instructions
 

  • Sieve dry ingredients in a bowl and keep them aside.
  • In another bowl, add room temperature, softened butter. Cream the butter for 30 seconds.
  • Add sugar to the butter and cream again for a minute until it is fluffy.
  • Add desiccated coconut and mix once.
  • Now add in the dry ingredients little by little. Mix well.
  • Add milk little by little and form a smooth dough.
  • Wrap the cookie dough using a cling wrap and refrigerate for a minimum of 30 minutes.
  • Take the dough out. Make medium size balls out of the dough and slightly flatten them. Roll it in desiccated coconut.
  • Preheat the oven to 350F/180C. Line a baking sheet. Place the cookies on the baking sheet leaving enough gap between each cookie.
  • Bake for 15 minutes. Cool completely and store the eggless coconut cookies in an air-tight container.
  • Enjoy the coconut cookies as a snack with a cup of hot tea.

Notes

As soon as the cookies are out of the oven, they seem to be soft. Once the cookies cool completely, it gets crispy.
It is a good idea to refrigerate the cookie dough before baking it. The cookie dough is easier to handle and it doesn't spread much.
Use unsweetened, dry desiccated coconut. In case your coconut flakes are big, powder them a bit and add them to the cookies. I used medium sized coconut flakes. 
 
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