Eggless Coconut Cookies

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.

Stack of 4 eggless coconut cookies in a plate with one cookie broken into half on the side.

❤️ You’ll Love This Eggless Coconut Cookies

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 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

Ingredients used in eggless coconut cookies removed in individual bowls on marble surface.
  • Brown sugar: It makes 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. 

👩‍🍳 How To Make Eggless Coconut Cookies? (Pics) 

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.

Collage of 2 steps showing coconut flakes on the cookie tray and toasted coconut.

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.

Collage of 2 steps showing mixing dry ingredients for cookies.

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.

Collage of 4 steps showing creaming butter and sugar, adding and beating rest of the ingredients.

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.

Collage of 4 steps showing adding and folding dry flour mixture and toasted coconut.

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 eggfree coconut cookies warm or let them cool down completely before storing them into the container.

Collage of 4 steps showing rolling cookies, arranged on tray, baked cookies and cooling on the rack.

💭 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.

🥣 Storing Coconut Cookies

  • 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.
halved eggless coconut cookie to show inside texture with a stack of cookies behind.

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Eggless Coconut Cookies

4.82 from 11 votes
Stack of 4 eggless coconut cookies in a plate with one cookie broken into half on the side.
These eggless coconut cookies are crisp around the edges and soft, chewy from the center that is filled with crunchy toasted coconut.
Kanan
Prep Time 18 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour
Serving Size 12 cookies

US measuring cups are used (1 cup = 240 ml)

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.

Video

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.

Nutrition

Serving: 1cookie | Calories: 234kcal (12%) | Carbohydrates: 25g (8%) | Protein: 2g (4%) | Fat: 15g (23%) | Saturated Fat: 11g (55%) | Trans Fat: 1g | Cholesterol: 21mg (7%) | Sodium: 103mg (4%) | Potassium: 89mg (3%) | Fiber: 2g (8%) | Sugar: 14g (16%) | Vitamin A: 241IU (5%) | Vitamin C: 1mg (1%) | Calcium: 17mg (2%) | Iron: 1mg (6%)
4.82 from 11 votes (6 ratings without comment)

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29 Comments

  1. Amazing recipe! Making it on repeat already 3 times adding either chocolate chips or raisins, thank you for sharing