coconut cookies on white plate

Coconut Cookies

Cookies, Brownies, Bars, Southern Desserts

Learn how to make eggless coconut cookies, with or without an oven! These easy cookies can be prepared soft or crispy, just by altering the baking time.


Today we’ll look at how to bake coconut cookies using a standard baking method with your oven and also a method using your stovetop.

The stovetop method is as easy as oven-baking and yields the same crumbly yummy coconut cookies. All you need for baking without an oven is a heavy flat bottom pan/skillet and a stand with a metal baking plate.

Eggless Coconut Cookies

Coconut cookies are really popular with both kids and adults, and these are quick and easy to prepare. Making these cookies at home takes only 30 minutes, including mixing and baking. These cookies are eggless, so if someone in your family has an egg allergy, these are the cookies for you!

The coconut I used is freshly shredded coconut. Dry roasting the fresh coconut is very important. Alternatively, you can use desiccated coconut, which is specifically made for baking. In this case, dry roasting is not required, as it’s already fried.

This coconut cookie can be baked in two ways – crispy or soft and crumbly. The dough is the same for both types; the only difference is the baking time. For extra crispy, golden brown coconut cookies, you’ll be baking these a little extra time. And to get a soft, crumbly cookie, bake them only for the prescribed time.

rows of soft eggless coconut cookies and golden brown crispy coconut cookies

Additions to the Coconut Cookie Recipe

You can select one of the following additions based on your flavor preferences:

  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 tsp coconut extract (if you really love that coconut flavor!)
  • 1/2 cup mini chocolate chip for chocolate coconut cookies
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped pecans

Other Great Cookie Recipes to Try

Coconut cookies | Eggless coconut cookie recipe (with and without oven)

Ingredients

  • 1 cup all-purpose flour
  • ¾ cup coconut (grated)
  • 2 tbsp butter
  • ½ cup sugar (powdered)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup milk (boiled and then cooled to room temp.

Recipe for eggless coconut cookies:

  1. Dry roast the grated coconut flakes in a pan for five minutes. Roast until you get a nice aroma and a light brown color. (Or, instead of roasting fresh coconut, you can use desiccated coconut.) Let the toasted coconut flakes cool down completely and set aside.
  2. In another bowl, add the butter and powdered sugar. Whisk vigorously with a hand mixer for five minutes to get a smooth mix. Sift in the flour, baking powder, baking soda, and salt.
  3. Add the toasted coconut to the dry ingredients, saving some coconut for garnish. Gradually mix in the the milk.
  4. Knead the dough well, until firm.
  5. Divide the cookie dough into small balls using your hands or a cookie scoop. Shape the balls, and dip or roll one side of the ball in the remaining coconut.

Oven Method

Oven Preparation:

  • Preheat the oven to 350F (180C).
  • Line the cookie sheet with a baking sheet or parchment paper.

Baking coconut cookies in the oven:

  • Arrange the balls with enough space on the prepared baking sheet. Keep the dipped coconut side on top. Press the dough balls gently with a fork. (Don’t press hard as the dough may break.) Shape the edges.
  • Bake for 15-18 minutes. For a soft and chewy coconut cookie, 15 minutes is enough. But to get super crispy, golden brown cookies, bake them for up to 23 minutes.
coconut cookie eggless batter prior to baking

Stovetop Method

Stovetop Preparation:

  • For the stovetop method, heat a heavy bottom pan with a small stand or plate inside, as shown below.
  • Heat this setup for 20 minutes, then reduce the heat to Low and keep ready. You’ve made a little oven!

Baking coconut cookies on the stovetop:

  • Grease your pan or skillet with oil and dust it with flour. Or, you can line with baking paper.
  • Arrange the balls with enough space between each on a metal plate. Keep the dipped coconut side on top. Press the dough balls gently with a fork. (Don’t press hard as the dough may break.) Shape the edges.
  • Place the plate inside the stove heated heavy bottom pan, on the stand/cooker plate inside the pan.
  • Cover with a lid and bake for 20 minutes. This method of cooking is an art, since you can’t control the temperature precisely. So check the doneness halfway through and again toward the end, to make sure they come out as golden brown or as light as you’d like.

How to store the coconut cookies:

  • Let the cookies cool down completely.
  • Store in a tight jar and enjoy within a week.

Tips:

1) The crispiness or chewiness of these cookies only depends on the baking time. To get extra crispy golden brown cookies, bake for little more time as noted in the recipe. To get soft lighter cookies, bake only for the specified time.

2) You might need a bit of trial and error with the stovetop baking method. So if this is your first time, try baking just a few of the cookie dough balls at first, to make sure the amount of heat you’re using will cook them properly.

3) Don’t forget the pinch of salt, or your cookies will taste flat!


We hope you’ll enjoy our coconut cookies recipe!

coconut cookies

Coconut Cookies (without eggs)

Learn how to make this quick dessert treat – coconut cookies! These easy eggless cookies can be prepared soft or crispy, just by altering the baking time.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 18 cookies
Calories 71 kcal

Ingredients
  

Ingredients:

  • 1 cup all-purpose flour
  • ¾ cup coconut grated
  • 2 tbsp butter
  • ½ cup sugar powdered
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup milk boiled and then cooled to room temp.

Instructions
 

  • Preheat the oven to 350F (180C).
  • Line the baking tray with baking sheet or parchment paper.
  • Dry roast the grated coconut flakes in a pan for five minutes. Roast until you get a nice aroma and light brown color. (Or, instead of roasting fresh coconut, you can use desiccated coconut.) Let the toasted coconut flakes cool down completely and set aside.
  • In another bowl, add the butter and powdered sugar. Whisk vigorously with a hand mixer for five minutes to get a smooth mix. Sift in the flour, baking powder, baking soda, and salt.
  • Add the toasted coconut to the dry ingredients, saving some coconut for garnish. Gradually mix in the the milk.
  • Knead the dough well, until firm.
  • Divide the cookie dough into small balls using your hands or a cookie scoop. Shape the balls, and dip or roll one side of the ball in the remaining coconut.
  • Arrange the balls with enough space on the prepared baking sheet. Keep the dipped coconut side on top. Press the dough balls gently with a fork. (Don’t press hard as the dough may break.) Shape the edges.
  • Bake for 15-18 minutes. For a soft and chewy coconut cookie, 15 minutes is enough. But to get super crispy, golden brown cookies, bake them for up to 23 minutes.

Notes

Check out the blog to also learn how to bake these cookies on your stovetop instead of in an oven!

Nutrition

Calories: 71kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 4mgSodium: 76mgPotassium: 36mgFiber: 1gSugar: 6gVitamin A: 42IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Keyword Coconut cookies, Cookies baking, Crispy coconut cookies, Eggless coconut cookies, How to make coconut cookies without oven
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