Eggless Coconut cookies. Cooking tips and faq's to make the best Eggless Coconut Cookies » Granulated sugar can be replaced with brown sugar. Brown sugar will give a caramelly feel to these eggless coconut cookies. » Leftover cookie dough - wrap the coconut cookie dough in plastic wrap. Cookie dough and can be kept frozen for up to a month. Eggless coconut cookies, crispy and crunchy coconut flavored cookies are very easy and quick to make at home which require a few basic cookie ingredients like flour, butter, sugar, baking powder and desiccated coconut but no eggs. If you are a coconut lover and want to munch on crispy cookies without eggs then this one is for you.

This oatmeal coconut cookies without eggs is very easy to bake, even novice bakers can get it right. It has an amazing texture, crisy around the edges & chewy in the middle. As for this recipe, the original recipe was for eggless coconut cookies. You can have Eggless Coconut cookies using 7 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Eggless Coconut cookies

It's 1.5 cups of Maida.
It's 1 cup of unsalted butter or homemade makkhan.
Prepare 3/4 cup of powdered sugar.
Prepare 50 gms of desiccated coconut.
It's 1/4 tsp of Baking soda.
Prepare 1 tsp of vanilla or mixed fruit essence.
It's as required of Milk.

I used honey instead of light corn syrup. Making coconut cookies at home is not that difficult as it sounds, and can be easily made with a little efforts. The traditional method of preparing Coconut Cookies includes egg in it, however this is an eggless version that will make your mouth water. Eggless coconut cookies- Indian style crispy and slightly chewy eggless coconut cookies are so delicious, rich and flavorful.

Eggless Coconut cookies instructions

Preheat your oven at 180 degrees for 10 mins..
Sift together maida and baking soda..
Whisk together butter and sugar until it becomes light and fluffy..
Then add in the essence and coconut and mix well..
Add the maida mixture and mix. Knead and make a dough..
If the dough is too hard, add some milk. If it is too soft, refrigerate for some time..
Roll out the dough and cut out cookies in any shape..
Bake at 180 degrees for 15-20 mins or until the cookies turn golden brown..
The cookies will be soft when taken out from the oven. They will harden when cooled..
Store in air tight container..

These eggless coconut cookies are crispy, crunchy, crumbly and so addictive. If you love anything with coconut you ought to love these scrummy cookies! Coconut is a very basic ingredient used in Goan cuisine. Since Goa is blessed with an abundance of coconut trees, it is used in recipes ranging from breakfast to snacks to curries to cakes and. These eggless coconut cookies have a nice chewy texture with the right amount of sweetness.