Coconut Cookies Recipe: This recipe yields crunchy and chewy coconut cookies made with wheat flour and desiccated coconut. It’s a simple and easy recipe using basic kitchen ingredients, perfect for a sweet or savory evening snack paired with tea or coffee.
I must admit, I’m not a big fan of baking cookies at home and prefer buying them from local bakeries. However, I often receive requests for homemade eggless cookie recipes, as many store-bought options contain eggs. Traditionally, egg yolks are added to cookie batter for moisture and texture, but this recipe uses baking soda and baking powder as alternatives. While not exactly the same, they do a decent job in achieving similar results.
Here are some important tips and suggestions for making perfect coconut cookies:
- Wheat Flour: I’ve used wheat flour to make these cookies healthier, but you can use plain flour or maida for better taste.
- Baking Method: I’ve baked these cookies in an old pressure cooker instead of a traditional oven. If using a cooker, ensure it’s an old one, as using a new cooker may damage it. Alternatively, you can bake them in an oven at 180 degrees Celsius for 15 minutes.
- Coconut: Use desiccated coconut instead of freshly grated coconut for this recipe. It should be dry and moisture-free for the best results.
Ingredients: Coconut Cookies Recipe
For the cookies:
- ½ cup (110 grams) softened butter
- ½ cup (110 grams) sugar
- 1 cup (160 grams) wheat flour / atta
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup desiccated coconut
- 3 tbsp milk
- 1 tsp vanilla extract
For baking in the cooker
- 1½ cup salt / sand
Instructions: Coconut Cookies Recipe
- In a large mixing bowl, cream together ½ cup butter and ½ cup sugar until creamy.
- Sieve in 1 cup wheat flour, ½ tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt. Add 1 cup desiccated coconut.
- Beat and combine the flour mixture with the butter mixture.
- Add 3 tbsp milk and 1 tsp vanilla extract. Continue to beat until well combined.
- Cover the cookie dough and refrigerate for 30 minutes.
- Pinch small balls of dough, flatten slightly, and place them on a plate with enough space between each cookie.
- Cover and cook on medium flame for 15 minutes in an old pressure cooker, or preheat and bake at 180 degrees Celsius for 15 minutes in an oven.
- Once baked, store the coconut cookies in an airtight container and enjoy them for up to a week.
Conclusion:
These eggless Coconut Cookies Recipe is a delightful treat that can be enjoyed as a snack or dessert. With their crunchy texture and coconut flavor, they are sure to please both kids and adults alike. Whether you bake them in an oven or a pressure cooker, these cookies are easy to make and perfect for any occasion. So go ahead, whip up a batch of these delicious coconut cookies and indulge in their irresistible taste!
FAQs about Coconut Cookies Recipe
Can I use all-purpose flour instead of wheat flour?
Yes, you can use all-purpose flour (maida) instead of wheat flour for a softer texture, but wheat flour adds a healthier touch to the cookies.
Can I skip refrigerating the cookie dough?
Refrigerating the dough helps firm it up, making it easier to handle and resulting in better-shaped cookies. However, if you’re short on time, you can skip this step, but the cookies may spread more during baking.
Can I bake these cookies in a microwave?
Baking cookies in a microwave may not give the same texture and flavor as baking in an oven or cooker. It’s recommended to use an oven or pressure cooker for the best results.
How do I know when the cookies are done baking?
The cookies are done when the edges start to turn golden brown. They may still appear slightly soft in the center but will firm up as they cool.
How should I store these coconut cookies?
Store the cooled cookies in an airtight container at room temperature. They can be enjoyed for up to a week if stored properly.
