This eggless whole wheat coconut cookies recipe is soft, delicious, light, chewy, and egg free. it is soft in the center and slightly crisp around the edge. It has the perfect flavor of coconut and the perfect balance of sweetness.
Coconut lovers must try this recipe, I am sure you’re going to love it!
This recipe is really very easy to make, you just need to mix dry-wet ingredients and mix it until forms into a dough, and the rest of the work is done by the oven. You can even make a batch of these cookies for festivals, birthday parties, or for gifting as well.
Enjoy these coconut cookies with milk, tea, or coffee. It can also be served as after-school snacks or office snacks (for working people). If you love cookies then do try this Nankhatai (one of the most popular cookies in India)
Ingredients for eggless wheat coconut cookies
- Dry ingredients– Whole wheat flour, powdered sugar, baking powder, salt, desiccated coconut, and cornflour
- Wet ingredients– Butter, and milk
- Equipment– Hand mixer, oven, or OTG.
How to make eggless wheat coconut cookies
Preheat the oven to 180 degrees C and line the baking tray with parchment paper.
In a bowl add butter and powdered sugar, and beat it with a hand mixer until light, smooth and creamy.
(Note: I have used salted butter in this recipe as it is easily available but if you have unsalted butter then you can use that instead of salted butter.)
Then add desiccated coconut to it and sift whole wheat flour, salt, baking powder, and cornflour in it. mix it and knead it into a soft dough by adding 2 to 3 tablespoons of milk in it.
Now, rest the coconut cookie dough in the refrigerator for 10 minutes, make sure to cover the cookie dough before keeping it in the refrigerator as it may dry out.
Then take a small portion of dough and roll it into a ball, flatten the dough slightly with the help of your palm and coat it with desiccated coconut.
(Note: Don’t flatten the cookie dough too much)
Arrange the cookie dough in the baking tray and also make sure to leave little space between each cookie. Bake it in a preheated oven at 180 degrees C for 20 to 25 minutes or until it becomes slightly golden from the top.
Once baked, After 5 minutes transfer the cookies to the wire rack and let it cool down. transfer the cookies to an airtight container when it cools down to normal room temperature.
Top tips
✔️Butter can be substituted with coconut oil, unsalted butter ghee, or any flavorless oil.
✔️Normal powdered sugar can be substituted with brown sugar or powdered jaggery.
✔️Don’t use coconut flakes as they can’t be easily mixed with the dough because they are too large compared to desiccated coconut.
✔️Keep an eye while baking as every oven/OTG temperature may vary. Do not overcrowd.
✔️Store it in an airtight container at normal room temperature for 3 to 4 days. In the refrigerator it stays good for a week.
FAQs
Can I use dry coconut to make coconut cookies?
Yes, you can use dry coconut. grind the dry coconut and then use it in the cookies. Don’t use fresh coconut.
Can I replace powdered sugar with jaggery?
Yes, sugar can be replaced with powdered jaggery or brown sugar.
How to make it vegan?
Use vegan milk, butter, and yogurt. Replace milk with coconut milk and butter with coconut oil.
Other recipes you might like
Coconut barfi with milk powder
Recipe card
Eggless coconut cookies with wheat flour
This eggless whole wheat coconut cookies recipe is soft, delicious, light, chewy, and egg free. it is soft in the center and slightly crisp around the edge.
Ingredients
- 100 gram butter
- 1/2 cup powdered sugar
- 1/2 cup desiccated coconut
- 1 cup whole wheat flour
- 1/2 teaspoon cornflour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 to 3 tablespoon milk
- 1/3 cup desiccated coconut (coating)
Instructions
- Preheat the oven to 180 degrees C and line the baking tray with parchment paper.
- In a bowl add 100 grams of butter and 1/2 cup powdered sugar, and beat it with a hand mixer until light, smooth and creamy.
(Note: I have used salted butter in this recipe as it is easily available but if you have unsalted butter then you can use that instead of salted butter.)
- Then add 1/2 cup desiccated coconut to it and sift 1 cup whole wheat flour, 1/4 teaspoon salt, 1/2 teaspoon baking powder, and 1/2 teaspoon cornflour in it. mix it and knead it into a soft dough by adding 2 to 3 tablespoons of milk in it.
- Now, rest the coconut cookie dough in the refrigerator for 10 minutes, make sure to cover the cookie dough before keeping it in the refrigerator as it may dry out.
- Then take a small portion of dough and roll it into a ball, flatten the dough slightly with the help of your palm and coat it with desiccated coconut.
- Arrange the cookie dough in the baking tray and also make sure to leave little space between each cookie. Bake it in a preheated oven at 180 degrees C for 20 to 25 minutes or until it becomes slightly golden from the top.
- Once baked, After 5 minutes transfer the cookies to the wire rack and let it cool down. transfer the cookies to an airtight container when it cools down to normal room temperature.
Notes
- Butter can be substituted with coconut oil, unsalted butter ghee, or any flavorless oil.
- Normal powdered sugar can be substituted with brown sugar or powdered jaggery.
- Don't use coconut flakes as they can't be easily mixed with the dough because they are too large compared to desiccated coconut.
- Keep an eye while baking as every oven/OTG temperature may vary. Do not overcrowd.
- Store it in an airtight container at normal room temperature for 3 to 4 days. In the refrigerator it stays good for a week.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 102Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 89mgCarbohydrates: 15gFiber: 2gSugar: 7gProtein: 2g
All information presented are intended for informational purposes only.
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