These Eggless Coconut Cookies are buttery, crisp yet so light. They're so easy to make at home and taste just like the coconut cookies in Indian bakeries.

eggless coconut cookies on a parchment paper.

If you're looking for extra buttery cookies that melt in the mouth, then this recipe is the one for you. These cookies are flavoured with desiccated coconut in the dough and sprinkled on top for an extra hit of coconut flavour.

Serve coconut cookies with karak chai or Indian ginger chai. Badam milk is also a delicious and refreshing option.

They can also be served for guests on Diwali, Raksha Bandhan or Eid.

You may also like these other eggless cookies: Gulab Jamun Cookies, Nankhatai and Cashew Amaranth Cookies.

Ingredients

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Flour – I have used all purpose flour. You can also use whole wheat flour.

Butter – Unsalted butter at room temperature.

Sugar – Regular white granulated sugar.

Salt – Just a pinch to bring out the sweetness.

Desiccated Coconut – Use medium or fine variety coconut.

Baking powder

Vanilla extract

Optionally, add a pinch of cardamom powder.

Recipe Tips

Ensure the butter you use is softened at room temperature. With softened butter, the fat content can be easily creamed together with sugar and also helps butter coconut cookies to cook evenly.
Just a pinch of salt acts as flavour enhancer and elevates the taste of biscuits, do not add it if you use salted butter.
Do not use coconut flakes as they are too large to mix in the dough. Use desiccated coconut only.
Add 1-2 tablespoon of milk at a time and check whether it needs more or not. It depends on the quality of flour you use. Do not add all the milk at a time.
If you want to bake cookies later, do not use baking powder in the recipe and store the dough tightly wrapped in cling film and keep it in the fridge or freezer.
Keep an eye while baking as every oven/air fryer temperature may vary. Do not overcrowd the baking tray or air fryer basket
Cup measurements are approximate, I prefer weighing the ingredients and following metric measurements for accuracy for baking.

Storage

Allow the cookies cool down completely to room temperature before storing them in an airtight container. They should keep well for up to 1 week.

Freezer

Once the cookies are completely cooled down, arrange them in a baking tray in single layer and ensure they don’t touch each other. Keep the tray in the freezer for 2-3 hours until the cookies are frozen solid. Wrap each cookie tightly in a cling film, transfer to an airtight container or zip lock bags and store in the freezer for up to 3 months.

To thaw cookies, take them out of the freezer and sit on the counter at room temperature. You can gently reheat thawed cookies in the oven to retain the taste and texture.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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