Eggless Coconut Cookies Recipe – Bakery Style Coconut Biscuits – Tea Time Cookies

These crunchy and chewy Eggless Coconut Cookies just melt in your mouth and give you an experience of joy and delightfulness. They make a fantastic tea time snack and brunch along with some hot coffee, chai, or even with milk.

Now you can make your favorite bakery-style delicious coconut cookies with this simple and easy Eggless Coconut Cookies Recipe.

These coconut flavored cookies are crunchy on the outside and chewy and soft on the inside.

To bake these wonderful grab-and-go eggless coconut cookies from scratch you only need 30 minutes of your time, and 7 ingredients from your kitchen. These cookies smell irresistible and taste divine, so after baking these aromatic coconut cookies, your home will delight in the scent of a sweet bakery shop. 🙂

These sweet coconut cookies are brimming with the sweet and nutty coconut flavor. With every bite you take, you will get the perfectly satisfying crunch, tongue enduring fascinating flavor of coconut, and the ideal melt-in-mouth texture. I am sure this would make you yearn for chomping more and more.

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Makes: 18-20 Cookies
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INGREDIENTS FOR EGGLESS COCONUT COOKIES:

☛ 1/4 cup (60g) unsalted butter at room temperature (use vegan butter to make it vegan)
☛ 1/2 cup (50g) icing sugar
☛ 1/2 tsp salt (skip the salt if using salted butter)
☛ 1 cup (120g) all-purpose or plain flour (you can also use wholewheat flour)
☛ 1 cup (100g) unsweetened desiccated or shredded coconut + 1/4 cup more for rolling
☛ 3/4 teaspoon baking powder (not baking soda)
☛ 2-3 tablespoons milk (use regular or coconut milk)

HOW TO MAKE EGGLESS COCONUT COOKIES:

1. Preheat oven to 338°F/170°C.
2. Line a baking tray with parchment paper. Keep it aside.
3. In a large bowl add butter and sugar and beat together until light and fluffy.
4. Add desiccated coconut and mix until well combined.
5. Next, sift together flour, baking powder, and salt in the same bowl.
6. Mix well to combine the flour with the butter mixture.
7. Now add milk 1/2 tablespoon at a time and keep mixing and adding milk until you get a soft dough. (I added tablespoons milk).
8. Place 1/4 cup shredded or desiccated coconut in a small bowl.
9. Once the dough is ready, roll them into balls, using about 1/2 to 1 tablespoon of dough per cookie.
10. After that, roll each ball in desiccated coconut.
11. Flatten each ball between the palms because they won’t spread much as they bake.
12. Then roll again in the coconut.
13. Place all the cookies onto the prepared baking tray. Make sure to leave enough space in between each cookies, that they have enough room to expand.
14. Bake them for 12-15 minutes, or until cookies just begin to brown at the edges, and the center is still softDo not over-bake these cookies or else they will become hard.
15. Remove tray from the oven and allow cookies to cool on the baking tray for 5-10 minutes before transferring them on a wire rack to cool completely.
16. Serve at room temperature.
17. Store coconut cookies at room temperature in an airtight container for up to 1 week.

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