Eggless Coconut Cookies Recipe | Eggless Cookie Recipes

Eggless Coconut Cookies Recipe with step by step photos.I rarely baked cookies all these years because we were calorie conscious and was always worried about the amount of butter used in the preparation of cookies.Now I have a toddler at home who is fond of all these baked goodies and hence started baking more than before these days.Though he is fond of only chocolate based bakes like chocolate cake, choco chip cookies etc I am bitten with the baking bug that I am baking breads,cakes and cookies crazily these days.

I love all the cookie varieties,buns,breads,cakes that are available in Bangalore Iyengar bakeries and the Coconut cookies are one of them.Today I am posting the recipe of  Coconut cookies using  dessicated coconut, the recipe is very quick and easy and is also versatile. I have used regular flour in the recipe but one can easily substitute it with wheat flour.You can add raisins, dried cranberries or chopped cashews while making the dough and it adds a nice bite to the cookies. I have few more cookie recipes in my drafts that I will post them some time later.

Check out other cookies recipes in my blog - Eggless Tutti Frutti Cookies, Multigrain Crackers.

Here is how to prepare eggless coconut cookies recipe with step by step photos:

Eggless Coconut Cookies Recipe:

yields 20 small cookies

Prep time: 20 mins | Baking time: 20 mins | Total time: 40 mins

Cuisine: Indian | Category: Cookies

Ingredients:

1 cup All purpose flour

2 tsp Corn flour

1/8 tsp Baking Soda

1/3 cup Dessicated coconut

1/3 cup Butter, at room temperature

1/3 cup Sugar,powdered

1/2 tsp Vanilla Essence

2-3 tsp Milk

2 tbsp Dessicated coconut,for topping

Method:

• Sieve flour with corn flour and baking soda a couple of times and keep aside.
• Cream the butter with powdered sugar until creamy and pale and then add vanilla essence and beat again.
• Add the sieved flour mixture and dessicated coconut(1/3 cup) and mix until the mixture resembles the crumbs.Now add a couple of teaspoons of milk and mix until it forms a dough, do not over mix it.
• Preheat the oven at 180 deg C for 10 mins.
• Place a parchment paper on the cookie tray and keep it ready.
• Spread 2 tbsp dessicated coconut in a plate.
• Make small balls out of the dough and roll the balls on one side in the dessicated coconut and place the doughy side does(coconut side up) on the tray and gently press it. Repeat the same and prepare all the cookies and place them at a distance giving them enough space to raise while baking.
• I do not like if the cookies spread more and hence I usually refrigerate the cookie tray for 5-7 mins in the refrigerator, however this step is optional.But if you feel the dough is slightly wet it is advised to keep the dough in the refrigerator,this avoids the cookies get spread more while baking.
• Bake it in the oven at 170 deg C for 15-18 mins, keep an eye on the cookies after 10-12 mins.The moment you see the brown patches at the edges and at the bottom of the cookies, it is time to bring them out of the oven.
• The cookies might be slightly soft to touch on top but when they are cooled they will be perfect.Cool the cookies on the sheet for a while and then remove them carefully and place on the wire rack to cool further.Once they are cooled completely store them in an air tight container.

Serve them with a glass of milk or as a snack.

Notes:

1. Replace all purpose flour with wheat flour for a healthy variation. I always prepare these cookies with wheat flour and very rarely I prepare them with the maida.
2. You can add raisins or dried canberries to the cookie dough, they add nice bite to the cookies.
3. The amount of sugar mentioned is perfect for us as I like my cookies slightly sweetened.But if you want them sweet you can increase sugar upto 1/2 cup.
4. You can increase the butter quantity to 1/2 cup for buttery cookies but this quantity is right enough for us.
5. The addition of cornflour makes the cookies light, hence I highly recommend to use it.

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