Eggless Coconut Cookies Recipe | Crispy Desiccated Coconut Biscuits No Eggs

By Shilpa Khandelwal


Coconut lovers, this one's for you! These eggless coconut cookies are super crispy, very coconut-y, and not too sweet. Just 6 ingredients + 15 mins baking. My kids call them "Biscoff but coconut version" 😄

Prep Time: 15 mins | Bake Time: 15 mins | Total: 30 mins | Yield: 18-20 cookies

Ingredients

  • 150 gms Unsalted butter, softened at room temp
  • 100 gms Icing sugar / Powdered sugar
  • 200 gms All-purpose flour / Maida
  • 55 gms Desiccated coconut
  • 1 tsp baking powder
  • 1/8 tsp Salt
  • 1 tsp Vanilla essence
  • 1-2 tbsp extra Desiccated coconut + 1 tbsp sugar for dusting - optional

Method / Instructions

  1. Cream: In mixing bowl, whip soft butter + icing sugar + vanilla till light + fluffy, 2 mins.
  2. Dry mix: Sieve maida, baking powder, salt together. Add to butter mix.
  3. Dough: Add 55 gms desiccated coconut. Mix till soft dough forms. Don't over knead.
  4. Roll: Roll dough 1/4 inch thick on butter paper using rolling pin.
  5. Dust topping: Mix 1-2 tbsp desiccated coconut + 1 tbsp sugar. Dust on rolled dough. Roll lightly once so it sticks to dough.
  6. Cut: Cut into squares, diamonds, or any shape using knife/cookie cutter.
  7. Preheat: Preheat oven to 160°C for 10 mins. Line baking tray.
  8. Bake: Bake at 160°C for 15 mins till edges turn light golden. Centers will look pale.
  9. Cool: Transfer to wire rack. Cool completely - they become crispy as they cool.
  10. Store: Store in airtight container for 10-12 days.

Tips: 

1. Use fresh desiccated coconut for max flavor. 

2. Don't skip cooling on rack - that's what makes them crispy. 

3. Dusting step is optional but gives bakery-style look + extra coconut bite. 

4. If dough feels sticky, chill 15 mins before rolling.

                     

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