Crispy & crunchy eggless coconut cookies | Indian style coconut biscuits

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 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.


If you are interested in some Goan bakes and sweets that use coconut, you will love these authentic Goan recipes-

Other cookies that I’ve shared earlier-

Let’s move on to the recipe and have a look at how it’s made.

Step by step instructions 

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.

Measuring cup used, 1cup = 250 ml, 1 tsp = 5 ml

Crispy & crunchy eggless coconut cookies | Indian style coconut biscuits

Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 48 minutes

Yield: 18 cookies

Crispy & crunchy eggless coconut cookies | Indian style coconut biscuits

Ingredients

  • 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

  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.
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Have a great weekend 🙂

Regards,

Freda

37 comments

  1. 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

    • 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?

  2. 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?

  3. 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…

  4. 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!

  5. 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.

  6. 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.

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