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.
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
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