Coconut cookies | Eggless coconut cookies recipe (with and without oven)
Crispy coconut cookies, with and with oven methods, learn how to make it with the help of stepwise pictures and video.
Ingredients
Ingredients:
- 1 cup all-purpose flour
- ¾ cup coconut (grated)
- 2 tbsp butter
- ½ cup sugar (powdered)
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup milk (boiled room temp.)
Instructions
Preparation:
- Preheat the oven to 180°C.
- Line the baking tray with baking sheet/parchment paper.
- For the stovetop method, heat a heavy bottom pan with a small stand or plate inside like this.
- Heat this set up for 20mins and reduce the heat, and keep ready. And this is our pre-heated oven setup.
Recipe for crispy coconut cookies:
- First, dry roast the grated coconut in a pan for five minutes.
- Roast until you get a nice aroma to light brown color.
- Instead of roasting fresh coconut, you can use desiccated (fried) coconut exclusive for baking purpose.
- Let this cool down completely aside.
- In another bowl, take butter and powdered sugar.
- Whisk with a hand mixer for five minutes vigorously to get a smooth mix.
- Keep a sieve on the bowl, add flour, baking powder, baking soda and salt.
- Sieve the dry ingredients and add roasted coconut(save some coconut for garnish).
- Now add milk gradually and start mixing.
- Use fingers and knead well to get a firm dough.
- Divide the cookie dough into small lemon size balls.
- Shape the balls, dip(roll) one-half side of the ball in the remaining coconut.
For baking in the oven:
- Arrange the balls with enough space in the baking tray in such a way that coconut layer on top.
- Press the dough balls gently with a fork.
- Don't press hard as the dough may break.
- Shape the edge and bake for 15-18mins according to your preference.
- For soft mild chewy coconut cookies, 15mins baking is enough.
- To get super crispy, browned cookies leave for baking up to 23mins approx.
For baking on the stove top:
- Grease an aluminum or silver plate with oil& dust with flour.
- Instead, you can line with a baking paper.
- Arrange the balls with enough space in the plate in such a way that coconut layer on top.
- Keep this plate inside the stove heated heavy bottom pan. Make sure the stand/cooker plate is there inside the pan.
- Cover with a lid and bake for 20mins.
- You can check the crispness in between also.
How to store the coconut cookies:
- Let the cookies cool down completely.
- Serve with hot coffee or tea.
- Store in a tight jar and use up to a week.
Video
Notes
Tips: 1) First of all, the crispness or chewiness(softness) of the cookies, is depending on the baking time. To get extra crispy brown cookies, bake for little more time as mentioned in the recipe. To get soft white cookies, bake only for the specified time. 2) Moreover, you can add chopped nuts or choco chips for extra toppings. 3) Finally, do not avoid the pinch of salt as this gives an enhanced taste to the cookies.
Nutrition
Calories: 280kcal
Tried this recipe?Let us know how it was!