These eggless coconut cookies are crisp around the edges and soft, chewy from the center that is filled with crunchy toasted coconut. These have perfect flavors and a nice combination of textures.
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❤️About This Recipe
Very easy to make with easy-to-find ingredients.
They are full of coconut flavor and the aroma of toasted coconut is irresistible.
Serve these eggless coconut cookies with a glass of milk or enjoy with a cup of tea or coffee. I like to dunk into my coffee, oh-so-yumm!!!
It makes the perfect, easy family treat when you want something light.
These make a great after-school snacks with a glass of milk.
🧾Ingredient Notes
- Brown sugar: It makes eggless coconut cookies moist and chewy. When brown sugar (acidic) is combined with baking soda (alkaline) it produces carbon dioxide, making a thick, puffy and soft (cake-like texture at first and crispy if baked little longer) Cookies.
If use white sugar instead of brown sugar then you will notice the texture difference.
- Unsalted butter: I always prefer to use grade AA unsalted butter when it comes to baking. So I can control the salt in my recipe and cookies get good buttery flavor because of the grade AA.
Just in case, if you use salted butter then you should skip the salt in the recipe.
- Unsweetened Coconut Flakes: I prefer to use unsweetened verity. If sweetened coconut flakes are used then cookies will become overly sweet.
🎥Watch The Recipe Video
👩🍳Step By Step Photo Instructions
Toasting Coconut:
Preheat the oven to 325°F (160°C) for at least 10 minutes. Line a cookie tray with parchment paper (optional).
1) Spread the coconut flakes into thin layer evenly on the prepared cookie tray.
2) Toast in the preheated oven for around 5 minutes, remove the tray stir the coconut for even browning and toast again for 2 minutes. (total 7 minutes with stirring after 5 minutes).
TIP: Alternately, you can toast the coconut flakes on the stove top. See the method in the Tips section below.
Making Cookie Dough:
3) Take all purpose flour, corn starch, salt and baking soda in a bowl.
4) Whisk it until everything is well combined.
5) In another large bowl, take softened butter along with white sugar and brown sugar.
6) Beat it until it’s smooth and creamy. Use a hand mixer or stand mixer with the paddle attachment or beat it by hand using a wire whisk.
7) Now add milk and vanilla.
8) Beat it again to combine. Scrape the sides and bottom of the bowl using a spatula and mix.
9) Now add dry flour mixture.
10) Using a spatula fold the flour mixture into the creamed butter-sugar mixture and make a thick, sticky dough.
11) Add toasted coconut.
12) Fold that into the dough. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
Shaping And Baking Cookies:
Prep: Preheat the oven to 375°F (190°C) for at least 10 minutes. Line a cookie tray with parchment paper.
13) Scoop around 2-3 tablespoons of dough and roll into a smooth ball.
14) Arrange them on a prepared cookie tray. Keep them few inches apart as they are going to spread while baking.
15) Bake into the preheated oven for 12 minutes.
16) Let the cookies cool down for 2 minutes in the tray itself than using an offset spatula transfer the baked cookies on a cooling rack. Enjoy these eggless coconut cookies warm or let them cool down completely before storing them into the container.
💭Expert Tips
- You can toast the coconut flakes on the stovetop instead of the oven. Use the wide pan, keep stirring constantly and keep the gas heat medium-low. Dry roast until lightly golden brown.
- You can reduce the amount of coconut slightly in these cookies without any other changes. You can use between 1 to 1 ½ cups of coconut flakes.
- You can add around ½-¾ cup of toasted, chopped nuts like walnuts, pecans, almonds, macadamia, etc. for some crunch.
- The dough will be quite firm when chilled. So use the cookie scooper (ice cream scoop) to get the portion of the dough and squeeze it and roll it between your palms.
- Do not over-bake the cookies otherwise they become more crispy and you’ll miss the soft and chew center. Still, they taste delicious but it is more on crisp side texture.
- This recipe can be cut in half, or doubled, tripled, etc. depending on how many you plan to serve. This recipe makes 12 large (3-4 inch diameter), thick and puffy cookies.
🥣 Storage
- Let the cookies cool down completely and then store in an airtight container/jar.
- At room temperature: It stays good for 3-4 days.
- In the refrigerator: It stays good for up to a week.
- In the freezer: I would freeze the rolled cookie dough balls (arranged on the cookie tray). Once frozen transfer them to a freezer-safe zip lock bag and they can be stored up to 3 months. Bake a minute or two longer since the cookie balls are frozen and enjoy eggless coconut cookies fresh.
PS Tried this eggless coconut cookies recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Eggless Coconut Cookies
Ingredients
- 1 ½ cup Unsweetened coconut flakes
- 1 cup + 2 tablespoon All purpose flour (Maida)
- 1 teaspoon Corn flour (corn starch)
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- ½ cup Unsalted butter softened at room temperature
- ½ cup Light brown sugar lightly packed
- ¼ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Milk
Instructions
Toasting Coconut:
- Preheat the oven to 325°F (160°C) for at least 10 minutes. Line a cookie tray with parchment paper (optional).
- Spread the coconut flakes into thin layer evenly on the prepared cookie tray.
- Toast in the preheated oven for around 5 minutes, remove the tray stir the coconut for even browning and toast again for 2 minutes. (total 7 minutes with stirring after 5 minutes).
Making Cookies:
- Take all purpose flour, corn starch, salt and baking soda in a bowl. Whisk it until everything is well combined.
- In another large bowl, take softened butter along with white sugar and brown sugar. Beat it until it’s smooth and creamy. Use hand mixer or stand mixer with paddle attachment or beat it by hand using wire whisk.
- Now add milk and vanilla. Beat it again to combine. Scrape the sides and bottom of the bowl using spatula and mix.
- Now add dry flour mixture. Using spatula fold the flour mixture into creamed butter-sugar mixture and make thick, sticky dough.
- Add toasted coconut. Fold that into the dough. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat the oven to 375°F (190°C) for at least 10 minutes. Line a cookie tray with parchment paper.
- Scoop around 2-3 tablespoons of dough and roll into a smooth ball.
- Arrange them on a prepared cookie tray. Keep them few inches apart as they are going to spread while baking.
- Bake into the preheated oven for 12 minutes.
- Let the cookies cool down for 2 minutes in the tray itself than using an offset spatula transfer the baked cookies on a cooling rack.
Notes
- You can toast the coconut flakes on the stovetop instead of the oven. Use the wide pan, keep stirring constantly and keep the gas heat medium-low. Dry roast until lightly golden brown.
- You can reduce the amount of coconut slightly in these cookies without any other changes. You can use between 1 to 1 ½ cups of coconut flakes.
- You can add around ½-¾ cup of toasted, chopped nuts like walnuts, pecans, almonds, macadamia, etc.
- The dough will be quite firm when chilled. So use the cookie scooper (ice cream scoop) to get the portion of the dough and squeeze it and roll it between your palms.
- Do not over-bake the cookies otherwise they become more crispy and you’ll miss the soft and chew center. Still, they taste delicious but it is more on crisp side texture.
- This recipe can be cut in half or doubled, tripled, etc. depending on how many you plan to serve. This recipe makes 12 large (3-4 inch diameter), thick and puffy cookies.
- Storage: Let the cookies cool down completely and then store in an airtight container/jar. These eggless coconut cookies stay good for 3-4 days at room temperature, up to a week in the refrigerator. The cookie dough balls can be frozen for up to 3 months.
Nutan
Hi Kannan,
I tried your ginger cookies and chocolate chip cookies, they came out lovely. Thanks for your detailed recipe.
Can I use wheat flour instead of maida? And can I use desiccated coconut instead of regular coconut flakes
Kanan Patel
Yes, you can use wheat flour and desiccated coconut. You might need little more milk as wheat flour requires more liquid compared to maida.
Very glad to hear that you enjoyed other two cookies.
Dr San Myint
thanks again.
Chaitra
Looks lovely. Can I try whole wheat flour instead of all purpose?
Kanan
yes you can try.
Khushboo
Could I simply use coconut flour instead of all purpose flour & coconut? Thanks for your eggless recipe, I tried the chocolate chip cookie & they came out nice.
Kanan
Coconut flour is more absorbent than all purpose flour, so you need more liquid in the recipe. I have never tried this way, so not sure how it will turn out.
Nice to know that choco chips cookies came out good.