Eggless coconut cookies recipe – How to make coconut cookies recipe (Indian style)

Eggless coconut cookies – a very tasty and crunchy cookies made with all-purpose flour, dessicated coconut, ghee and sugar.  These cookies are eggless and can be made in just 30-40 minutes of time, including the baking time.  Dessicated coconut gives a nice texture and aroma to the cookies.  You can store these cookies in an airtight containter for upto 2 weeks.

Enjoy this mouth watering cookies with a cup of tea or as an evening snack

Prep Time : 15  mins

Baking Time : 12 to 14 mins

Yield:  20 cookies

Indian cuisine


Dessicated coconut (dry grated coconut) – 1 cup

Maida (All purpose flour) – 3/4 cup

Powdered sugar – 1/2 cup

Ghee or butter (melted) – 1/2 cup

Baking powder  – 1/4 teaspoon

Milk – 2 tablespoons

2 to 3 drops of vanilla essence or vanilla extract

1 cup of dessicated coconut for rolling the cookies before baking


In a wide bowl, add ghee and powdered sugar and mix well.

Whisk well both the ingredients till soft and creamy.  You can use a whisker or an electric blender for this. Then add 2 to 3 drops of vanilla essence to this mixture.

Mix well again.  Now add all the dry ingredients – 1/2 cup maida, 1 cup dessicated cocont and 1/4 tsp of baking powder.

Mix well all the ingredients with the help of a spatula or a spoon or by hand.

Make a smooth and soft dough.  Do not overknead the dough.  Take some dessicated coconut in a plate.

Take a small portion of the dough and roll them into small balls.  Flatten them with your palms.  If you want a thinner cookie, you can flatten little more.  I wanted a thicker cookie, hence I flattened it accordingly.

Make small cookies out of the dough and roll on the dessicated coconut on both the sides.

Place all the rolled cookies in a oven plate or vessel.

(Preheat the oven at 170 degree C for 10 minutes.)

Bake the cookies (convection mode) for 13 to 15 minutes or till light golden brown.  Check the cookies if it is baked, otherwise bake for 2 more minutes.  Once done, remove the cookies to a wire rack and allow it to cool down.  The cookies will be soft at this point of time.  But after cooling, they will become crunchy and crispy.

Store the cookies in an airtight container and enjoy these delicious cookies as it is or as a evening snack or teatime snack or with a glass of milk.


The baking time varies from oven to oven.  Hence keep an eye after 10 minutes and switch off the oven, once the cookies become golden brown.

Do not overbake or else the cookies tend to become harder.

Keep some space between the cookies, at the time of baking, as they tend to expand while baking.

If the dough is very soft, cover it with a parchment paper and refrigerate it  for half an hour.

Do not use freshly grated coconut for making these cookies.

Ensure that the dessicated coconut is dry and free of moisture before adding to the batter.

You can also use cookie cutter for giving shapes to the cookies.


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