You will have a hard time controlling yourself from eating the whole batch!
Every bite that you take, the coconut aftertaste lingers in your mouth and leaves you craving for more. And not to mention the heavenly aroma of freshly baked cookies that will fill your kitchen and home with a wonderful scent!
Vegan coconut banana pancakes, Instant pot white bean and quinoa, Coconut malai peda, Coconut pumpkin latte; they’re all just so yummy, and now I have a new favorite added to this list – Eggless coconut cookies.
Super easy to make Addictively sweet and perfectly balanced in taste Completely vegetarian Egg-free, and can be vegan too! Can be made in advance and stored for serving later. Are worth every effort to put it together!
But wait.. the goodness doesn’t end here. Pair these egg-free coconut cookies with a cup of warm tea, and the combination will soon become a staple in your house.
Flour — Use all-purpose-flour for best results. Unsalted Butter — Butter is what makes these cookies crispy. Just make sure you use softened butter( that has been softened to room temperature). Softened butter will cream well with sugar. Sugar — I have used superfine sugar for my eggless coconut cookies, and they’re well balanced, with just the right amount of sweetness. Brown sugar will work, too, though it will add a nice caramel touch to our cookies. Vanilla Essence — Just a few drops make a significant difference. If you have coconut extract, you can use that too. Leavening agents — Baking Soda and baking powder are required in this recipe. One cannot replace the other. They both play an essential role in this recipe. Milk — to bind the dough.Eggless Coconut cookies Unsweetened desiccated Coconut — the important ingredient. Coconut gives these cookies a perfect sweet-and-nutty flavor that can’t be matched. Did you know — Coconut is packed with essential nutrients like dietary fiber, manganese, and copper. 1 ounce of coconut provides 38 grams of dietary fiber, and the best part, coconut contains no cholesterol or trans fats. So, let’s excite our tastebuds in the most delicious ways and bake some eggless coconut cookies. Combine dry ingredients — Combine flour, baking powder, baking soda, and salt in a large mixing bowl. Sift the flour. If there are leftover lumps, press them against the strainer and sieve. Set it aside.
Combine wet ingredients — Cream the softened butter and sugar until light and fluffy. Add desiccated coconut and mix it well. Now, add sifted dry ingredients to the bowl. Pour in essence and gradually add milk to the mix. Blend the ingredients until it forms a soft dough. The dough should not be sticky or runny. Shape and bake — Preheat the oven to 300 degrees F. Take the chilled dough logs out of the refrigerator and cut them in the desired shape. Arrange the cut coconut cookie dough on the greased baking tray. Bake the eggless coconut cookies @300 degrees F for 15-20 minutes. Once out of the oven, eggless cookies will still be soft and gooey. No worries, the cookies will get firm as they cool. If you have an intricate cookie-cutter, feel free to experiment and bake these eggless coconut cookies in any shape you like.
Brown sugar — For a little richer and darker shade, substitute white sugar with equal amounts of brown sugar. Vegan option — Eggless coconut cookie recipe can be modified to suit vegans! Swap butter and milk with any plant-based product, and you are all set. Easily customizable — This recipe can easily be cut in half or doubled to meet your preferences. For a more pronounced coconut flavor, use coconut sugar, coconut extract, and coconut milk to make these cookies.
Leftover cookie dough — wrap the coconut cookie dough in plastic wrap. Cookie dough can be kept frozen for up to a month. Form the dough — When the dough is ready, shape it like a log and wrap it with parchment paper—now refrigerate it. This step helps the coconut cookies to hold their shape well. Grease the trays — In baking, always grease the cookie sheet or line it with parchment paper. This prevents the dough from sticking to it, and the eggless coconut cookies will come out quickly after baking.
Overbake — Do not over-bake the cookies. The cookies will be light brown and may look under-baked because of the subtle hue, but you should not over-bake them. Cookies tend to cook even after being taken out of the oven, so baking for a long time is a no-no! Firm cookies — Eggless coconut Cookies will be soft and chewy when fresh out of the oven. Allow them to cool completely, and they will become firm as they cool.
Storing Eggless Coconut cookies
Room temperature – You can store these Eggless coconut cookies in a sealed container for up to 4-5 days. Refrigerator – For maximum freshness, you can store the cooled cookies in an airtight container for up to a week in your refrigerator.
These Eggless Coconut cookies are a thumbs up for my family. Eggless Coconut cookies Should you make this recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
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