Eggless coconut cookies recipe | how to make eggless coconut cookies recipe

Eggless coconut cookies are delicious cookies or biscuits made with all-purpose flour, dessicated coconut, powdered sugar and butter.  They are crunchy from outside but very soft from inside and just melts in your mouth.  You can top them with nuts like badam or cashewnuts, if desired.  Coconut gives a nice flavour to the cookies.  If you wish, you can use coconut oil instead of butter, which still enhances the flavour.  Coconuts have a high fiber content and high levels of manganese, potassium and phosphorus.  Do try these mildly flavoured  and healthy coconut cookies and enjoy with a nice hot cup of tea or coffee !!

Other eggless recipes :

Eggless chocolate cake

Eggless french toast

Eggless chocolate muffins

Eggless chocolate cookies


Prep Time : 15 mins

Cook Time :  25 mins

Servings :  12 cookies


All purpose flour or maida – 1 cup

Powdered sugar – 1/2 cup

Butter – 1/2 cup

Dessicated coconut – 3/4 cup

Milk – 4 tablespoons

Baking powder – 1/4 teaspoon

Baking soda – 1/4 teaspoon

Vanilla essence – few drops


Sieve with the help of a strainer all the dry ingredients : maida, baking powder and baking soda and take it  to a wide bowl.  Take butter and powdered sugar in a separate bowl.

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Whisk the butter sugar mixture to a nice creamy texture.  You can do this with the help of a whisker or a food processor.  Then add dessicated coconut to the butter-sugar mixture.

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Then add the flour mixture, milk and vanilla essence to it. With the help of your hands, knead to a smooth but firm dough.

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Make small or medium sized balls from the dough and flatten them a bit.  I used the vegetable grater to give a design to the cookies. You can also keep it plain if you wish. Grease the baking tray with ghee and arrange the cookies in the tray by leaving a gap from each other. Preheat the oven at a temperature of 180 degrees.

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Place the tray in the oven and bake for 15 minutes at 180 degrees celcius.  Check if the cookies have turned light golden.  If not, bake the cookies, for another 5 minutes in the oven.  It took 20 minutes for me  to bake the cookies in my oven.  Once done, remove the tray from the oven  and allow it to cool down.  Once cooled down, with the help of a flat spatula, remove the cookies from the tray.  Store the cookies in an air-tight container and enjoy as and when required.

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Serve eggless coconut cookies as a tea-time snack or just plain.



Add few more teaspoons of milk if you feel  the dough is dry.

Knead the dough lightly to form a dough ball.

You can place a small piece of cashew or badam in the cookies and flatten them a bit,  before baking them.


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