Coconut cookies are absolutely delgihtful cookies which are soft yet crumbly, having the crunch of desiccated coconut and loaded with coconut flavour. These cookies are pretty simple to make, they don’t ask for any baking powder or baking soda. Eggless coconut cookies can be served with milk or tea or can be packed beautifully and presented to someone.
The recipe has no baking powder or baking soda. I, somehow feel when the recipes do not have these agents, their chances of going wrong are less. I mean what could you do wrong when you only have fat, sugar and flour to work with. I used yellow food Eggless Coconut Cookies Recipe colouring. But after preparing this batch I used turmeric powder instead of yellow food colouring and it gave me a nice yellow colour. So you can also use turmeric powder instead of colouring or completely omit any colour, they are born beauties and will look gorgeous anyway. You can also flavour it further with some cardamom powder or may be some saffron. I don’t want anything if I have coconut. However I just added little vanilla which enhanced the coconut flavour. Again to increase its beauty and give it a crunchy bite I coated my coconut cookies with some desiccated coconut. But if you feel , you can omit the coating part.
1. Preheat the oven to 180•C (160•C in case of fan or convection oven). Grease the baking sheet. First of all, take 1 cup of melted ghee. Always measure the ghee after melting it.
2. Put the ghee in the freezer and freeze it. Yes it should be hard rock. I know, first melting then chilling, too much contradiction, but you want those awesome eggless coconut cookies, don’t you?
3. Once the ghee has frozen, take it out in a mixing bowl and add ¾ cup powdered sugar.
4. Break the ghee and mix it with the sugar using a spoon or spatula initially and then use a electric beater. If you don’t mix it before using the electric beater, the sugar will fly everywhere.
5. Beat the sugar and ghee on high for 2-3 minutes till it changes its colour to lighter yellow and becomes fluffy.
6. Add few drops of yellow food colouring and ½ tsp vanilla essence.
7. Beat again on low speed for 30 seconds till the colour and essence incorporate.
8. Add the flour and desiccated coconut butter sugar mix.
9. Mix everything gently. Use hands. Do not use the electric beater. Just bring the dough together. There is no need to knead the dough.
10. Now shape the cookies and coat them with desiccated coconut. You can shape them using your hands or cookie cutter.
11. Place on the greased baking dish and bake in a pre heated oven at 180•C (160•C in case of fan/convection oven) for 12-15 minutes or till the edges brown.
12. Once down take them out on wired rack and let them cool. Once they cool……..ATTACK!!
PREP TIME 15 minutes
COOK TIME 12-15 minutes
TOTAL TIME 30 minutes
1. Preheat the oven to 180•C (160•C in case of fan or convection oven). Grease the baking sheet. First of all, take 1 cup of melted ghee. Always measure the ghee after melting it.
2. Put the ghee in the freezer and freeze it. Yes it should be hard rock. I know, first melting then chilling, too much contradiction, but you want those awesome eggless coconut cookies, don’t you?!!
3. Once the ghee has frozen, take it out in a mixing bowl and add ¾ cup powdered sugar.
4. Break the ghee and mix it with the sugar using a spoon or spatula initially and then use a electric beater to doing the job. If you don’t mix it before using the electric beater, the sugar will fly everywhere.
5. Beat the sugar and ghee on high for 2-3 minutes till it changes its colour to white and becomes fluffy.
6. Add few drops of yellow food colouring and ½ tsp vanilla essence.
7. Beat again on low speed for 30 seconds till the colour and essence incorporate.
8. Add the flour and desiccated coconut butter sugar mix.
9. Mix everything gently. Use hands. Do not use the electric beater. Just bring the dough together. There is no need to knead the dough.
10. Now make small balls and flatten them.
11. You can also use the cookie cutter to shape the cookies.
12. Coat them with some desiccated coconut.
13. Or make a ball, flatten it, coat in desiccated coconut and then use the cookie cutter to shape them.
14. Place the balls on the greased baking dish and bake in a pre heated oven at 180•C (160•C in case of fan/convection oven) for 12-15 minutes or till the edges brown. Once down take them out on wired rack and let them cool. Once they cool……..ATTACK :D!!
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