Coconut cookies (Both egg and eggless versions) | How to make Coconut cookies (Both egg and eggless versions)

By Swapna Sunil  |  16th May 2016  |  
4.5 from 4 reviews Rate It!
  • Photo of Coconut cookies (Both egg and eggless versions) by Swapna Sunil at BetterButter
Coconut cookies (Both egg and eggless versions)by Swapna Sunil
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About Coconut cookies (Both egg and eggless versions) Recipe

Coconut cookies are so simple to make n yet so delicious. I bet you can never stop with one. They are so addictive and they remind me of  my childhood. During which I loved to buy these yummy goodies from Golden bakery that was just a few steps away from my parents house. These are crunchy on the outside and slightly chewy in the center as we bite into them and the mild aroma of baked coconut is just out of this world. I am totally in love with these goodies. Bake them yourself and taste, I am sure you will definitely come to know what am I talking about.

Coconut cookies (Both egg and eggless versions)

Ingredients to make Coconut cookies (Both egg and eggless versions)

  • 1 1/4 cup all purpose flour / Maida
  • 1 cup + 1/4 cup divided : Fresh / descicated coconut flakes
  • 1/4 cup Unsalted butter
  • 1/4 tsp salt
  • 3/4 cup Granulated sugar
  • 1 egg at room temperature
  • For the eggless version replace egg with : 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tbsp milk
  • Increase the butter quantity to 1/2 cup instead of 1/4 cup

How to make Coconut cookies (Both egg and eggless versions)

  1. In a bowl add the butter and sugar and beat until light and fluffy. Now add in the cracked egg and beat until well combined. Next add in the 1 cup of coconut flakes and stir well.
  2. Add in the flour and salt. Knead the dough.
  3. Take a spoonful of cookie dough at a time and roll into thick discs / peda like between your palms.
  4. Roll each disc in the remaining 1/4 cup of coconut and place on the cookie sheet lined with parchment paper.
  5. Once all are rolled and ready. Bake them in a preheated oven at 180 degree centigrade approximately for 18 to 20 minutes or until golden.
  6. Later transfer them on to a cooling rack and cool at room temperature.

My Tip:

Use egg and butter at room temperature. If using fresh coconut scrape the brown skin for better taste and result. Do not over bake 20 minutes is perfect. The cookies should be hard and crispy on the outside, whereas soft in the inside.

Reviews for Coconut cookies (Both egg and eggless versions) (4)

meena ghanta2 years ago


Neelam Pandey Joshi4 years ago

I do not have convection oven..Is it possible in microwave oven too which do not have preheating function??

Neelam Barot4 years ago

very nice.... have u any cookie dish made by cocoa powder n vinegar..... no egg

Sana Basheer4 years ago

yummy! will definitely try :)

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